Grilled Argentine Chimichurri Flank Steak
A tender, smoky grilled flank steak drenched in vibrant green chimichurri — Argentina's iconic parsley-garlic sauce that takes any steak from good to unforgettable.
INVENTORY LIST
MEAL PREP LOGISTICS
- Storage: Store sliced steak and chimichurri separately in the refrigerator for up to 4 days.
- Batching: Slicing against the grain is the single most important technique for tender flank steak — look at the muscle fibers and cut perpendicular to them.
- Reheat: Bring steak to room temperature and briefly sear in a hot skillet for 30 seconds per side. Do not microwave — it will overcook.
EXECUTION STEPS
THE MACRO PREP
Make the chimichurri: combine parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, cumin, salt, and pepper. Let sit at room temperature for at least 15 minutes for flavors to meld.
THE MACRO PREP
Pat flank steak dry and season generously with coarse salt and pepper on both sides.
THE MACRO PREP
Preheat grill to high heat (450-500°F).
HIGH HEAT SEAR
Grill steak for 5-6 minutes per side for medium-rare (internal temp 130°F). The high heat creates a beautiful sear.
STEP 5
Transfer to a cutting board and rest for 10 minutes — this is critical for juicy steak.
STEP 6
Slice against the grain into thin strips. The grain runs lengthwise on flank steak.
STEP 7
Drizzle generously with chimichurri sauce and finish with a pinch of flaky sea salt.
PRIMARY CATEGORY
EXPLORE MORE Grill ProteinRELATED INGREDIENTS
FULL EXECUTION PLANS
5-DAY HIGH PROTEIN MUSCLE GAIN PLAN ›GROCERY LIST
servings
- 1.5 lbs flank steak
- 1 cup packed fresh flat-leaf parsley, finely chopped
- 1/4 cup fresh oregano leaves (or 1 tablespoon dried)
- 6 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1/2 teaspoon red pepper flakes
- 1 teaspoon ground cumin
- Coarse salt and freshly ground black pepper
- Flaky sea salt for finishing