Grilled Flank Steak with Chimichurri

Name: Grilled Flank Steak with Chimichurri
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1.5 lbs flank steak; 2 tbsp olive oil; Salt and pepper to taste; 1 cup fresh parsley, finely chopped; 2 tbsp fresh oregano, chopped; 3 cloves garlic, minced; 1/3 cup olive oil (for chimichurri); 2 tbsp red wine vinegar; 1/2 tsp red pepper flakes

4 servings15 min prep10 min cookEasy

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The Story Behind It

The Tale of Grilled Flank Steak with Chimichurri

Story updated September 18, 2026

Chimichurri is an Argentine and Uruguayan herb sauce likely developed by gauchos grilling beef over open fires on the pampas; its exact origin and name are debated, with folk etymologies ranging from Irish immigrants to Basque settlers. It remains the defining pairing for grilled South American beef.

Ingredients

Scale:· 4 servings

1.5 lbs flank steak
2 tbsp olive oil
Salt and pepper to taste
1 cup fresh parsley, finely chopped
2 tbsp fresh oregano, chopped
3 cloves garlic, minced
1/3 cup olive oil (for chimichurri)
2 tbsp red wine vinegar
1/2 tsp red pepper flakes

Instructions

1Pat the flank steak dry, rub with 2 tablespoons olive oil, and season generously with salt and pepper.
2Let the steak sit at room temperature for 20 minutes while you preheat the grill or a grill pan to high heat.
3For the chimichurri, combine the parsley, oregano, garlic, 1/3 cup olive oil, vinegar, red pepper flakes, and a pinch of salt in a bowl and stir well.
4Grill the steak for 4-5 minutes per side for medium-rare, until it reaches an internal temperature of about 130°F.
5Transfer to a cutting board and rest for 5-8 minutes.
6Slice thinly against the grain and serve topped generously with the chimichurri.

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