Flank Steak with Chimichurri Sauce is an impressive, beautiful main dish perfect for a family dinner or holiday meal. The homemade chimichurri sauce adds delicious flavor to the steak and gorgeous color. Your family will LOVE this flank steak!
This flank steak with chimichurri sauce has become one of our favorite family meals! The flank steak marinade is absolutely delicious on its own but the flavorful chimichurri sauce really makes this meal.
If you’ve never had chimichurri before, it is basically like an Argentinian pesto made with parsley, cilantro, garlic, red wine vinegar, and olive oil. Everyone has their own particular way of making this delicious sauce. It is a bright green and beautiful drizzled over chicken or meat.
How to make the chimichurri sauce:
- In a food processor, mix together 1 cup parsley, 1/2 cup cilantro, 3 cloves of minced garlic, 2 tbsp red wine vinegar, 1 tbsp lime juice, and 1/2 tbsp of oregano. Pulse a few times.
- While the processor is running, slowly drizzle in 3/4 cup of olive oil. You can stop here if you like the taste.
- The next step is something I added and really love the flavor
- In a small pot over low heat, melt 1 tbsp of butter. Once it is almost melted, add 1/2 a minced shallot.
- Let the shallot cook for just 2-3 minutes.
- Remove from the heat and set aside for a few minutes.
- Add the parsley/cilantro mixture to the butter and stir.
- Add 1 tbsp of grated Parmesan, a good pinch of salt, a small pinch of red pepper flakes, and a few grinds of fresh black pepper.
- Drizzle over chicken or meat.
How to make the flank steak:
- Lay the flank steak flat on a cutting board and tenderize the meat using a meat tenderizer.
- Mix together 1/4 cup of Dale’s (or soy sauce), 1/4 cup of Braggs Liquid Amino (can be found at any grocery store), and 1/4 cup of olive oil. Add 1 tbsp of ground mustard, 1 tbsp of minced garlic, and a tsp of garlic powder. Put the flank steak in a deep dish or large resealable bag. Cover with the marinade and let it sit for at least 30 minutes.
- Preheat a grill (we use our Kamado Joe or Big Green Egg for all grilling) to 450 degrees.
- After the meat has marinated, carefully add the meat to the grill. Flip every 3 minutes for a total cooking time of 12-15 minutes for medium rare. If you like your meat cooked more than medium rare, leave it on the grill a few more minutes. Make sure not to overcook flank steak – it can get chewy once its overcooked.
- Take the steak off the grill and let it rest for 10 minutes.
- Once it has rested, slice it AGAINST the grain.
- Spoon the chimichurri sauce over the top of the meat and enjoy!
Flank Steak with Chimichurri Sauce
Flank Steak with Chimichurri Sauce is a beautiful, flavorful main dish perfect for a special dinner.
Ingredients
For the flank steak:
- 1 flank steak
- 1/4 cup Dale's (or soy sauce)
- 1/4 cup Braggs Liquid Amino
- 1/4 cup olive oil
- 1 tbsp dry mustard
- 1 tbsp minced garlic
- 1 tsp garlic powder
For the chimichurri sauce:
- 1 cup fresh parsley
- 1/2 cup fresh cilantro
- 3 cloves of garlic, minced
- 1 tbsp fresh lime juice
- 2 tbsp red wine vinegar
- 1 tbsp melted butter
- 1/2 shallot, minced
- 1 tbsp grated parmesan
- 1/2 tbsp oregano
- 3/4 cup olive oil
- Good pinch of sea salt and a couple of grinds of black pepper
- A pinch of red pepper flakes
Instructions
For the flank steak:
- Put the flank steak on a cutting board and tenderize using a meat tenderizer.
- Mix the marinade ingredients together. Put the flank steak in a deep dish or large resealable bag and over with the marinade. Let it sit in the marinade for at least 30 minutes.
- Heat a grill to 450 degrees. Flip every 3 minutes or so for 12-15 minutes (for medium rare - longer if you want it cooked more).
- Remove from the grill and let the meat rest for a few minutes. Once it has rested, slice the flank steak against the grain. Make sure to slice against the grain!
For the chimichurri sauce:
- In a small food processor, add the parsley, cilantro, garlic, lime juice, red wine vinegar, and oregano. Pulse a few times and then, as the processor is running, slowly drizzle in 3/4 cup of olive oil.
- In a small pot over low heat, melt 1 tbsp of butter. As it melts, add the minced shallot and let it cook for 2-3 minutes. Remove from the heat and let cool for a couple of minutes. Pour the parsley mixture into the pan and stir.
- Add 1 tbsp of grated parmesan (this is optional and not a normal ingredient in chimichurri but I love the addition). Season with salt and pepper.
- Spoon over the sliced flank steak.
Tried this recipe?Let us know how it was!
