This post contains affiliate links. Please see our disclosure policy.
“As an Amazon Associate, I earn a commission from qualifying purchases that you make from the links within my posts and recipe cards with no added cost to you.”
For those of you who are unfamiliar with Chimichurri, it is a sauce originally from Argentina. It can be green or red and there are countless variations of both. The green sauce is composed of oil, lemon or vinegar (or in this case both), garlic, and herbs (and this is where the variations come in to play). Parsley, cilantro, mint, and oregano are all suitable herbs when making a green chimichurri, but I prefer the combination of flavors from the parsley and cilantro. To add more flavor to the meat, I rub in a sweet and savory spice mixture that compliments the sauce well.
Grilled Flank Steak with Chimichurri Sauce
Ingredients
For the Spice Rub
- 1 tablespoon brown sugar
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 teaspoons coarse kosher salt
- ½ teaspoon ground black pepper
For the Chimichurri sauce
- ½ cup Extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons fresh lemon juice
- 3 garlic cloves, peeled
- 2 medium shallots, peeled and quartered
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried crushed red pepper
- 3 cups packed stemmed fresh parsley
- 2 cups packed stemmed fresh cilantro
For the Beef
- 1 ½ pounds flank steak
- 2 tablespoons Extra-virgin olive oil
Instructions
For Spice Rub
- Combine all ingredients in a small bowl. (Can be made 2 days ahead; store airtight at room temperature.)
For the Chimichurri Sauce
- Combine first 8 ingredients in a blender; blend until almost smooth. Add 1/4 of parsley and 1/4 of cilantro; blend until incorporated. Add remaining herbs in three more additions, puréeing until almost smooth after each addition. (Can be made 3 hours ahead.)
For the Flank Steak
- Let steak stand at room temperature 45 minutes. Prepare charcoal or gas grill for high heat.
- Pat steak dry with paper towels; brush with oil. Sprinkle both sides of the steak with the spice rub using all of mixture (coating will be thick). Place steak on grill; sear 4-6 minutes on each side for medium rare. Transfer to platter; cover loosely with foil and let rest 15 minutes. Thinly slice steak against the grain and at a slight diagonal so that the slices are wide. Serve with Chimichurri sauce. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Best chimichurri sauce I've ever tasted. It's not oily at all. Wonderful texture and taste. Thanks!
This looks awesome! Perfect for summer grilling season.
I love a good chimichurri on steak! This looks like a wonderful meal =)
Yumm! Gorgeous presentation. I can't wait to try this!
I am going to try it this week, cant wait! Any idea on how to bake instead of grill it?? (temp, time, etc?)
I would suggest preheating the broiler element to your oven and cook the steak 4-5 minutes per side or until desired doneness.
Just found this recipe and it looks great! Wanted to make a chimichurri for awhile now
Lori
https://www.lorisculinarycreations.com
Wow that was strange. I just wrote an very long comment but after I clicked submit
my comment didn't show up. Grrrr… well I'm not writing all that over again. Anyways,
just wanted to say excellent blog!
Hello! Do you use Twitter? I'd like to follow you if that would be ok.
I'm absolutely enjoying your blog and look forward to new
updates.