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Chimichurri Steak

May 19, 2022

Herbaceous homemade chimichurri sauce meets a classic grilled flank steak recipe for a match made in summer dinner heaven.


Flank steak sliced on a plate drizzled with chimichurri sauce

The Perfect Summer Dinner.

We love to put chimichurri sauce—a garlicky South American herb-and-oil sauce—on just about everything, but one of our very favorite uses for it is as a fresh, tart sauce for simple grilled flank steak. Juicy, toothsome, beefy grilled flank steak, sliced into perfect strips—pink in the middle, showing off your killer grill-skills—dredged through brilliant green pools of chimichurri sauce is just about as simple and summery as dinner can get.

The Great Steak Debate: Flank Steak Or Skirt Steak?

What’s the difference? And does it matter? Can I sub skirt steak for flank steak in this recipe? So many questions! Well, not to worry—we’ve got all the answers. Flank steak and skirt steak are two very common cuts of beef that you’ll often see called for in recipes almost interchangeably. In fact, we often offer both options. However, for this recipe, we really are going to push you to use flank steak. Flank steak is leaner than skirt steak, and it’s not quite as tough, which is really important because there’s no marinade here to help deal with a cut of steak as tough as skirt steak. For this grilled flank steak recipe, we aren’t calling for a marinade because we want to just grill flank steak as simply as possible so that the delicious combination of meaty, tender steak and zingy sauce sing loud and clear. Cut from the abdominal area of a cow, flank steak can be a bit tough—especially with no marinade—if you overcook it, though, so keep a close eye on the grill and on your instant read thermometer.

ingredients laid out for chimichurri sauce shallots, salt, olive oil, oregano, parsley

How To Grill Flank Steak:

For some reason, a perfectly grilled steak never fails to impress people. Master this (ultra easy) culinary talent and (basically for life) you will be able to impress your significant other / offspring / parents / friends / self. Grab yourself about ten minutes, fire up the grill, and let’s make a great steak! Here’s how:

  1. Salt your (room temperature) steak.
  2. Grill your steak! The official TMP flank steak grill time: six minutes per side on the hottest part of your grill.
  3. Check for doneness! 120-125°F for rare, 135°F for medium rare, and 145°F for medium. Once again, because there's no marinade here to tenderize the flank steak, we don't recommend well-done flank steak. It's likely to be quite tough. If you really want to eat a well-done steak with chimichurri sauce, chose a different cut.
  4. Rest your steak! The reason to rest your steak is, well, science-y—also there's still some debate in the food science world about exactly WHY it works so well—but just know that it's best if you do.
  5. Slice your steak! Always slice flank steak against the grain, so that the slices of steak are tender and easy to chew—if you cut with the grain (i.e. the way the muscle fibers are aligned) you’ll wind up with tough steak pieces, no matter how thinly you’ve sliced them.
A small bowl of Chimichurri sauce

And You Want Me To Put What Again On My Perfect Flank Steak?

Chimichurri sauce! Traditional Argentinian chimichurri sauce is a glorious celebration of fresh herbs—a bit like pesto—and usually includes parsley, fresh garlic, red wine vinegar, olive oil and spices. And it is just the little something extra that grilled flank steak needs. Serving it on the side makes a slab-o-grilled-beef feel like a fancy dinner. Plus, it’s really quite simple to make. Our chimichurri sauce recipe includes:

  • One shallot.
  • Two fresh garlic cloves.
  • Flat leaf parsley.
  • Fresh oregano.
  • Extra virgin olive oil.
  • Red wine vinegar.
  • Salt and pepper.
  • Crushed red pepper flakes.
A plate of flank steak cooked medium drizzled with chimichurri sauce

What to Serve With Flank Steak and Chimichurri Sauce:

This flank steak with chimichurri sauce may just be the perfect summer dinner, and while it’s almost a full meal on its own, every great meal needs at least a little accompaniment. We love to serve this grilled flank steak with chimichurri alongside these warm-weather favorites:

Tools You’ll Need:

Chimchuri Steak 3

Steak With Chimichurri: Dressed to Impress!

We hope you love this summery supper as much as we do! If you make this grilled flank steak recipe, we want to hear about it! Snap a photo and tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

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Chimichurri Steak

  • Serves: 6
  • Prep Time:  10 min
  • Cook Time:  12 min
  • Calories: 496


  • 2 lbs flank steak
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Chimichurri Sauce

  • 1 small shallot, cut into wedges
  • 3/4 cup flat-leaf parsley, stems removed
  • 1 tbsp fresh oregano, stems removed
  • 2 garlic cloves
  • 1 1/2 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp red pepper flakes
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar


  1. In a small food processor pulse the shallot, parsley, oregano, garlic cloves, 1 1/2 teaspoonkosher salt and pepper until combined, but still able to see the ingredients clearly (slightly chunky).
  2. In a small bowl add the red wine vinegar, olive oil red pepper flakes and the parsley mixture. Stir until combined**
  3. Pat the steak dry with paper towels. Season with salt and pepper.
  4. To grill the steak: Preheat grill to medium-high. Place steak on grill and cook to preferred internal temperature, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.)
  5. To broil the steak in the oven: Preheat broiler to high. Place steak on a sheet pan and cook, turning once halfway through, until cooked to preferred internal temperature, about 6 minutes per side for medium-rare. (Cooking time will vary due to thickness of your steak.)
  6. Let rest for 5-10 minutes before slicing against the grain.
  7. Serve with chimichurri sauce.

*The sauce will store in refrigerator for up to two weeks.
** Make about 1 cup

Nutrition Info

  • Per Serving
  • Amount
  • Calories496
  • Protein33 g
  • Carbohydrates4 g
  • Total Fat40 g
  • Dietary Fiber1 g
  • Cholesterol100 mg
  • sodium367 mg
  • Total Sugars1 g

Chimichurri Steak

Questions & Reviews

Join the discussion below.

  • Roger

    Could you freeze the chimicurri sauce and use it for later? I do that with my homemade pesto.

    We haven't personally frozen chimichurri but we've read up on it a lot and we think it would be ok. Because it's fresh herbs you wouldn't want to apply any heat so try thawing it in the fridge overnight. It should be good for about 3 months in the freezer.

  • Melissa

    Thank you for this wonderful recipe! We made the steak last night but have some chimicurri sauce left over. Could we use it tonight as a chicken breast marinade? Do you think that would work out okay?


  • Stephanie

    Great and easy chimuchurri recipe! Also loved the guide on temps for the steak... having this for dinner tonight!

    Oh good! Did you enjoy it?

  • Maria

    A completely success! Made twice. Both times I received a lot of compliments! Thank you!!!!

    Thanks Maria, we are so happy you loved it! Even happier to hear you got compliments that always feels good when feeding people.

  • Julia

    I just made this for dinner, and WOW it was fantastic! I think I could eat the chimichurri by itself with a spoon - it is that good. Thank you for sharing this amazing recipe.

    Thanks Julia, so glad you loved it!

  • Molly

    Wow, this was great. The flavor was bright, fresh, and paired perfectly with the steak, only enhancing its flavor. Fresh herbs are a perfect balance to meat, thank you for the great recipe!

    Thanks Molly, we are so happy to hear you loved it!

  • jenn

    5 stars of deliciousness!

    Thank YOU!

  • NB

    BEST chimichurri recipe!!