Grilled Flank Steak with homemade chimichurri brings fresh, zesty flavor to your summer grilling. Perfect for steak, chicken, or fish!

A loving family of four gathered around a wooden dining table, smiling and sharing a meal of flank steak with chimichurri sauce during dinner.

Chimichurri Steak

In Argentina and all over South America, chimichurri is as essential as ketchup is here! A close family friend from Argentina shared their amazing chimichurri recipe with me, and trust me, it’s perfect with beef. Try it on my Grilled Flank Steak, or serve it with sausages for choripan, or even alongside grilled shrimp. You’ll love it with just about anything!

What Is Chimichurri Sauce, and What Is It Made Of?

Chimichurri is one of those sauces that’s all about simplicity and fresh ingredients. You’ll find most of what you need in your kitchen already:

Fresh parsley for a bright, clean flavor
Red onion for a bit of sharpness
Fresh garlic to give it that bold punch
Extra virgin olive oil for richness
Red wine vinegar for a nicetang
Crushed red pepper flakes to add some heat
A sprinkle of salt and pepper to bring it all together

This sauce is so easy to make, and it’s perfect for a crowd. Feel free to double or triple the recipe! It stores well in the fridge for up to three days—just let it warm up to room temperature before serving.

When it comes to making chimichurri steak, I love using flank steak. It’s lean and grills beautifully. I like to rub it with a mix of cumin, oregano, garlic powder, salt, and pepper. A little tip—score the steak in a crisscross pattern before grilling. It helps the seasoning really stick and speeds up the cooking. After grilling, slice it thinly against the grain for the best, most tender results.

Ingredients For the Chimichurri Sauce:

1/3 cup packed minced parsley, no stems
4 cloves garlic, minced
2 tbsp red onion, finely chopped
2 tbsp extra virgin olive oil
3 tbsp red wine vinegar
1 tbsp water
1/4 tsp kosher salt
1/8 tsp fresh black pepper
1/8 tsp crushed red pepper flakes, or more to taste

Ingredients For the Grilled Flank Steak:

1 1/2 pounds flank steak
1 tsp garlic powder
3/4 tsp ground cumin
1/2 tsp dried oregano
1 1/4 tsp kosher salt
Fresh ground pepper

Instructions

A close-up image of a raw steak with a crisscross scoring pattern, cut 1/8 inch deep at 1/2-inch intervals, placed on a wooden cutting board next to a sharp knife.

1. Using a sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern, making cuts at 1/2-inch intervals.

A small bowl of mixed cumin, garlic powder, oregano, ground pepper, and kosher salt next to a steak being seasoned.

2. In a small bowl, mix together the cumin, garlic powder, oregano, freshly ground pepper, and kosher salt. Season both sides of the steak with this spice blend.

A bowl of vibrant chimichurri sauce made with hand-chopped parsley, cilantro, garlic, and spices.

3. For the chimichurri, combine all the ingredients in a bowl. (Trust me, it tastes best when you chop everything by hand instead of using a food processor!)

Steaks sizzling on a preheated grill, showing crisscross grill marks, ready to be cooked to medium-rare.

4. Preheat the grill on high heat. Grill the steaks to your desired doneness—about 3 to 4 minutes per side for medium-rare. For those perfect crisscross grill marks, turn the steaks 1/4 turn after 1 1/2 minutes.

A perfectly cooked steak resting on a wooden cutting board, sliced thinly with a knife nearby.

5. Once cooked, transfer the steaks to a cutting board and let them rest for 5 minutes. Then, thinly slice the steaks across the grain. Serve the sliced steaks on a platter and drizzle with chimichurri sauce. Enjoy!

Serving Suggestions for Chimichurri Steak

I absolutely love serving chimichurri flank steak with grilled corn or a fresh salad! Here are some other tasty ideas for sides to pair with chimichurri steak:

Corn Tomato Avocado Salad
Grilled Zucchini
Brazilian Black Beans
Cilantro Lime Rice

Tested and Approved Variations:

You can make the chimichurri with half cilantro or half mint for a different take on the classic.
Use apple cider vinegar instead of red wine vinegar for a unique flavor twist.
Substitute flank steak with skirt steak or hanger steak for a delicious alternative.
If you don’t have a grill, you can cook the steak on the stove or under the broiler.
For a spicy kick, add a pinch of red pepper flakes to the chimichurri sauce!
Try adding a splash of lemon juice to brighten the flavors in the chimichurri.

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