Grilled Flank Steak with Chimichurri
- 1 (2 pound) flank steak, at room temperature
- 1 tablespoon olive oil
- 1 teaspoon salt, divided
- ½ teaspoon ground black pepper
- ¾ cup extra-virgin olive oil
- 4 green onions, chopped
- ½ cup fresh parsley leaves
- ½ cup fresh cilantro leaves
- ¼ cup red wine vinegar
- ½ jalapeño pepper
- 2 garlic cloves, chopped
For best results, we recommend using:
- Preheat an outdoor grill or grill pan to medium-high heat.
- Rub olive oil onto flank steak to coat; season with ½ teaspoon salt and black pepper.
- Cook steak on hot grill until an internal thermometer reads 135°F for medium-rare (145°F for medium), 4 to 5 minutes per side.
- Transfer steak to a cutting board to rest for at least 5 minutes before slicing thinly against the grain.
- Put extra-virgin olive oil, green onions, parsley, cilantro, vinegar, jalapeño pepper, garlic, and remaining salt in a blender cup; blend with an immersion blender fitted with the chopper attachment until smooth.
- Arrange steak slices on a platter. Drizzle chimichurri over the steak to serve.
There's also a red variation of chimichurri where tomato and red bell pepper are added to the herbal mixture. Why not try both? Your immersion blender makes it quick and easy enough for both versions.
If you don't have an immersion blender, place the chimichurri ingredients in a food processor and pulse until desired consistency is reached.
What others are saying
DC Cote says:
Always want to make steak with chimichurri sauce. I was a little intimated at first to make this recipe but now that I know how easy it is, I'm obsessed. I made mine spicy by adding the whole jalapeno, loved it!
Rachel Douglas says:
Perfect steak, perfect sauce! I used a little more cilantro and white wine vinegar instead of red (I ran out). I knew this recipe was going to be good, didn't know it was going to be great!
Santana Williams says:
First time trying chimichurri and now I am obsessed! I used my food processor to blend the sauce. I don't think I will have a plain steak again. I always cook my steak more on the rare side, so 135 degrees was perfect. Great recipe!
Jordan Clark says:
Steak and Chimichurri is so hot right now, I couldn't wait to try this out. I don't have an immersion Use blender, but I was able to make this sauce in a standard blender and it was easy and fresh. This was such a simple recipe, it's something I will be making quite often.
Dominique M says:
I altered this chimichurri recipe by using crushed red pepper instead of jalapeno pepper. I also added a little oregano. Overall, really delicious. I especially liked the fresh cilantro. Perfect with the steak in this recipe and a bottle of Malbec.