Chimichurri Flank Steak

Chimichurri Flank Steak

This recipe can be made using flat-leaf parsley or cilantro.  Do not grill the steak too long or it will be tough. Let it rest for a full 5 minutes before you start slicing to keep the meat nice and juicy.  Yellow saffron rice is a great accompaniment to this steak.
Prep Time 5 mins
Cook Time 16 mins
Course Main Course
Servings 4


  • ½ cup flat-leaf parsley leaves OR cilantro
  • 2 Tablespoons fresh lemon juice
  • ½ teaspoon crushed red pepper
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • ¼ teaspoon ground cumin
  • 1 garlic clove
  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon water
  • 1-2 lbs. flank steak
  • salt
  • pepper


  • To make chimichurri sauce, place all ingredients (except the steak, of course!) in the food processor and blend.     
  • Salt and pepper both sides of the steak. Drizzle with olive oil and let sit at room temperature for 15-30 minutes before grilling.
  • Grill 6-8 minutes a side for medium rare depending on the thickness of the meat.
  • Let meat stand for 5 minutes before slicing.  Serve with chimichurri sauce.

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