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Flank Steak with Chimichurri

Flank Steak with Chimichurri

Michelle Boulé
I've always struggled with finding marinades for flank steak but when i made this Flank Steak with Chimichurri recipe all bets were off!
5 from 15 votes
Prep Time 10 mins
Cook Time 10 mins
Marinate 30 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 4
Calories 729 kcal


  • Chef's Knife
  • Cutting Board
  • Baking Sheet
  • Mixing Bowl


  • 1 ½ Pounds Flank Steak
  • ¼ Cup Vegetable Oil
  • 1 Tsp Chili Powder
  • 1 Tsp Garlic Powder
  • Salt
  • Pepper
  • Lemon Juice

Chimichurri Sauce

  • ½ Cup Cilantro Minced
  • ½ Cup Parsley Minced
  • 1 Shallot Minced
  • 1 Jalapeno Minced
  • 4 Cloves Garlic Minced
  • 2 Tbsp Oregano
  • ¼ Cup Red Wine Vinegar
  • Salt
  • ¾ Cup Vegetable Oil


  • Begin by seasoning flank steak with salt, pepper, chili powder and garlic powder. Place in a bowl and coat in oil and a splash of lemon juice. Let sit and come to room temperature for 30 minutes or let marinate in the frisge for up to 24 hours.
  • Turn the broiler on high. Put steak on a baking sheet, place on the top rack closest to the broiler and cook for about 4 minutes per a side or until desired doneness. Let steak rest while creating sauce.

Chimichurri Sauce

  • In a large bowl combine all ingredients. Sauce can be served as is or blended until smoother. Spread over cooked meat and enjoy!


Calories: 729kcalCarbohydrates: 5gProtein: 37gFat: 63gSaturated Fat: 48gCholesterol: 102mgSodium: 109mgPotassium: 718mgFiber: 1gSugar: 0gVitamin A: 1045IUVitamin C: 16.1mgCalcium: 91mgIron: 4.3mg
Keyword Flank Steak with Chimichurri
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