Flank Steak with Chimichurri

Juicy, grilled flank steak sliced thin and topped with bright, herbaceous chimichurri sauce made from fresh parsley, garlic, olive oil, and vinegar. A classic South American–inspired dish that’s quick, flavorful, and perfect for weeknight dinners or grilling weekends.

Ingredients

• For the Flank Steak:
• 1½ lbs (700 g) flank steak
• 1½ tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika (optional)
• ½ tsp garlic powder
• For the Chimichurri Sauce:
• 1 cup fresh parsley, finely chopped
• 3–4 cloves garlic, minced
• 2 tbsp fresh oregano (or 2 tsp dried)
• ½ tsp red pepper flakes (adjust to taste)
• 3 tbsp red wine vinegar
• ½ cup extra virgin olive oil
• Salt and black pepper, to taste

Directions

1. Prepare the Steak
2. Pat the flank steak dry. Rub with olive oil, salt, pepper, paprika, and garlic powder. Let rest at room temperature for 15 minutes.
3. Make the Chimichurri
4. In a bowl, combine parsley, garlic, oregano, and red pepper flakes. Add red wine vinegar and olive oil. Season with salt and black pepper. Mix well and set aside.
5. Cook the Steak
6. Heat a grill pan or outdoor grill over high heat. Cook steak for 4–6 minutes per side for medium-rare, depending on thickness.
7. Rest and Slice
8. Remove steak from heat and rest for 5 minutes. Slice thinly against the grain.
9. Serve
10. Spoon chimichurri generously over the sliced steak and serve immediately.