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Simple Recipes for Every Day

Chimichurri Steak

Flank steak sliced on a plate drizzled with chimichurri sauce
  • Serves:  6
  • Prep Time:  10 min
  • Cook Time:  12 min

Ingredients

  • 2 pounds skirt or flat iron steak, room temperature (see Note)
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon freshly ground black pepper
  • 1 ¼ cup Chimichurri Sauce

Method

  1. Preheat the grill on high. Pat the steak dry with paper towels. Season the steak all over with the salt and pepper.

  2. Place the steak on the grill and cook, without moving it, until slightly charred, 4 to 5 minutes. Turn the steaks over and continue to cook 3 to 5 minutes for medium-rare (an internal temperature of 135° F), 5 to 7 minutes for medium (140° F) or 8 to 10 minutes for medium-well (150° F).

  3. Transfer the steaks to a cutting board, tent loosely with foil and let rest 5 minutes before slicing against the grain.

  4. Serve warm with chimichurri sauce alongside.


Note: Remove the meat from the refrigerator 1 hour before grilling. This will allow meat to be brought to room temperature.