Description
Juicy grilled flank steak topped with fresh chimichurri sauce. A simple yet flavorful dish perfect for summer cookouts.
Ingredients
Scale
- 1.5 lbs flank steak
- 1/4 cup olive oil
- 3 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
Instructions
- Preheat grill to medium-high heat.
- Rub steak with olive oil, minced garlic, salt, and black pepper.
- Grill steak for 5-6 minutes per side for medium-rare.
- Let steak rest for 5 minutes before slicing.
- Mix parsley, cilantro, red wine vinegar, red pepper flakes, and remaining olive oil to make chimichurri.
- Slice steak against the grain and top with chimichurri before serving.
Notes
- For best results, let steak come to room temperature before grilling.
- Chimichurri can be made ahead and stored in the fridge for up to 3 days.
- Leftover steak makes great sandwiches or salads.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 1g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 75mg