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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!
4.89 from 18 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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