Grilled Steak With Chimichurri Sauce

Savory Grilled Steak with Chimichurri Sauce! Grill to perfection and serve with herby Argentinian sauce. Try this mouthwatering recipe tonight and elevate your dinner game!

Flank steak, smoky and charred from the grill, paired with a zesty and herby Argentinean chimichurri sauce – it’s a match made in culinary heaven! This flavor-packed duo is sure to elevate your summer cookouts and impress your friends and family with its bold, bright flavors.

Ready Time

2 hrs


7 servings


  • 2 pounds flank steak
  • 1 1/2 cups fresh parsley leaves and stems
  • 1 cup fresh oregano leaves
  • 2 cloves garlic, peeled and minced
  • 1/2 cup red wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for some heat)
  • 7 servings of crusty bread or grilled potatoes, for serving


Grill the steak: Preheat your grill to medium-high heat. Season the flank steak with salt and black pepper.

Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness.

Let it rest for 5 minutes before slicing it thinly against the grain. Make the chimichurri sauce: In a food processor, combine parsley, oregano, garlic, red pepper flakes (if using), red wine vinegar, and a pinch of salt and pepper.

Process until well combined.

With the processor running, slowly pour in the olive oil through the top. Process until the sauce is well combined and has a thick, herby consistency.

Assemble and serve: Slice the grilled steak against the grain.

Serve with crusty bread or grilled potatoes, and spoon the chimichurri sauce over the top.


For a more tender steak, make sure to slice it against the grain.

If you want a slightly charred crust on your steak, cook it for an additional 1-2 minutes per side.

Don’t overcrowd your grill, cook steaks one by one if necessary.

For a milder chimichurri sauce, reduce the amount of red pepper flakes or omit them altogether.

Use fresh parsley and oregano for the best flavor, as dried herbs won’t provide the same bright, herby taste.

If you’re short on time, prepare the chimichurri sauce up to a day in advance, storing it in an airtight container in the fridge.

Let the steak rest for the full 5 minutes before slicing, this allows the juices to redistribute, making the steak more tender.

Nutrional Value

  • Calories: 560
  • Total Fat: 39g
  • Saturated Fat: 8g
  • Cholesterol: 60mg
  • Sodium: 450mg
  • Total Carbohydrates: 10g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 40g
Grilled Steak with Chimichurri Sauce
Grilled Steak with Chimichurri Sauce

Ask your question to our expert chef and get instant help.

Please provide details about your query with the recipe name.

Leave a Reply

Your email address will not be published. Required fields are marked *