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Flank Steak with Chimichurri Sauce
5 from 6 votes

Flank Steak with Chimichurri Sauce

Grilled Flank Steak with a simple chimichurri sauce that is loaded with flavor! This tender and juicy steak is easy to make and is great for entertaining or a quick weeknight dinner.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4
Calories: 289 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 tablespoon vegetable oil
  • 4 ounces shishito pepper
  • 1/2 cup Italian parsley lightly packed fresh leaves
  • 1/2 cup cilantro leaves lightly packed, fresh
  • 1 tablespoon oregano lightly packed fresh leaves
  • 1 tablespoon shallot roughly chopped
  • 3 cloves garlic peeled
  • 2 tablespoons red wine vinegar
  • 1 tablespoon lime juice fresh
  • 2 teaspoons honey
  • 1/4 teaspoon kosher salt plus more for seasoning
  • 1/8 teaspoon black pepper plus more for seasoning
  • 1/3 cup extra-virgin olive oil
  • 1 flank steak 2-pound

Instructions

    Cup of Yum
  1. Heat the vegetable oil in a skillet set over medium-high heat. Once the oil is hot, add the peppers and cook, turning occasionally, until blistered on all sides, about 5 minutes.
  2. Transfer the peppers to a cutting board. Once they are cool enough to handle, slice off and discard the stems, then transfer the peppers to the bowl of a food processor.
  3. Add the parsley, cilantro, oregano, shallot, garlic, vinegar, lime juice, honey, salt, and pepper to the food processor and pulse until roughly chopped. With the motor running, stream in the olive oil. Continue blending until combined, scraping down the sides as needed. Taste and season the chimichurri with salt and pepper, then set aside.
  4. Preheat a grill or heat a stovetop grill pan over medium-high heat. If using a grill, lightly oil the grate.
  5. Season the steak generously with salt and pepper. Place the steak on the grill and cook undisturbed for 6 minutes. Flip it once and continue cooking until it reaches your desired level of doneness. For medium-rare, cook the steak until it reaches an internal temperature of 130 degrees F.
  6. Transfer the steak to a cutting board, cover loosely with foil, and let rest for 10 minutes.
  7. Slice the steak against the grain into thin strips. Top the steak with chimichurri and serve.

Notes

  • Recipe from the Secret Ingredient Cookbook by Kelly Senyei
  • Secret Ingredient Cookbook

Nutrition Information

Calories 289kcal (14%) Carbohydrates 5g (2%) Protein 13g (26%) Fat 24g (37%) Saturated Fat 7g (35%) Cholesterol 34mg (11%) Sodium 178mg (7%) Potassium 261mg (6%) Fiber 1g (4%) Sugar 4g (8%) Vitamin A 107IU (2%) Vitamin C 25mg (28%) Calcium 21mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 289

% Daily Value*

Calories 289kcal 14%
Carbohydrates 5g 2%
Protein 13g 26%
Fat 24g 37%
Saturated Fat 7g 35%
Cholesterol 34mg 11%
Sodium 178mg 7%
Potassium 261mg 6%
Fiber 1g 4%
Sugar 4g 8%
Vitamin A 107IU 2%
Vitamin C 25mg 28%
Calcium 21mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.