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Grilled Flank Steak with Chimichurri

Grilled flank steak with chimichurri pairs a smoky, medium-high grilled steak with a bright parsley, garlic, and red wine vinegar sauce. Let the sauce stand while you prepare the steak, then slice the rested meat thinly against the grain.
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Prep Time 10 minutes
Cook Time 14 minutes
Standing and resting 18 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner
Cuisine: South American
Calories: 570
Ingredients Equipment Method Notes

Ingredients
  

Chimichurri
  • 1 cup fresh flat-leaf parsley leaves loosely packed, finely chopped
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 0.25 tsp red pepper flakes
  • 3 tbsp red wine vinegar
  • 0.33 cup extra-virgin olive oil
  • 1 tsp kosher salt divided
Steak
  • 1.5 lb flank steak
  • 1 tbsp canola oil
  • 0.5 tsp black pepper

Equipment

  • 1 grill

Method
 

Make the chimichurri
  1. Stir together the parsley, garlic, oregano, red pepper flakes, red wine vinegar, olive oil, and 1/4 teaspoon of the kosher salt in a small bowl.
  2. Let the chimichurri stand at room temperature for at least 15 minutes while you prepare the steak.
Grill the steak
  1. Preheat a grill to medium-high heat, about 450°F.
  2. Pat the steak dry.
  3. Rub the steak all over with the canola oil.
  4. Season both sides with the remaining 3/4 teaspoon kosher salt and the black pepper.
  5. Grill the steak for 5 to 7 minutes per side, turning once, until a thermometer inserted into the thickest part reads 145°F.
  6. Transfer the steak to a cutting board and let it rest for 3 minutes.
  7. Slice thinly against the grain and serve with the chimichurri.

Notes

For the most tender slices, cut thinly against the grain after resting. Refrigerate leftover steak and chimichurri separately for up to 3 days; freezing is fine, preferably with the sauce stored separately for up to 2 months.