Flank Steak with Chimichurri Sauce

Image of Suzan Najjar
Rated 4.5 based on 6 customer reviews
Flank Steak with Chimichurri Sauce
Flank Steak with Chimichurri Sauce


For best results, we recommend using:


Mealthy Tip

Not grilling weather? Sear the steak in a stove-top grill pan or cast-iron skillet. Leftover chimichurri (if you have any!) can be refrigerated for up to one week. Or make a double batch of chimichurri and serve the leftovers with grilled chicken thighs, roast potatoes, or even on scrambled eggs! It also makes a nice dip for crusty bread or a spread on a roasted veggie sandwich.

Nutrition Facts

Per Serving: 585 calories; 50g fat; 1.9g carbohydrates; 32g protein; 90mg cholesterol; 170mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 585 Calories from Fat450
% Daily Value*
Total Fat 50g 77%
Saturated Fat9g 47%
Trans Fat0.0g
Polyunsaturated Fat4.7g
Monounsaturated Fat33.3g
Cholesterol 90mg 30%
Sodium 170mg 7%
Total Carbohydrate 1.9g 1%
Dietary Fiber0g 2%
Protein 32g
Vitamin A19% Vitamin C28%
Calcium3% Iron16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(6 Reviews)

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What others are saying

Image of George Delamea

George Delamea says:

This chimichurri brings so much bright flavor to the juicy hot steak. I used a pinch of ground chipotle pepper when seasoning the flank. Worked well with the sauce. Great summer meal.

Image of Jen the Mighty

Jen the Mighty says:

With a flank steak you want to make sure you cut it against the grain and thinly so that you don't get tough pieces. Top with chimichurri sauce and you have a winner.

Image of chef chris

chef chris says:

I love chimi sauce. its great on top of rice steak. this was really yummy.

Image of Jenny J

Jenny J says:

I've wanted to try this for so long! I did ribeye with the chimichurri sauce and served it with Brussels sprouts. It was fantastic.

Image of Kaylee Adams

Kaylee Adams says:

Made reverse seared steak in my cast iron skillet and served with the chimichurri. Great recipe, full of flavor. Didn't even need any sides with it.

Image of Bobbie Loader

Bobbie Loader says:

Was ok- not a hit- but I liked it enough to try again-will use a quarter of the oil next time since it over powered the herbs big time - I used a food processor to save time chopping and that helped a lot- the herbs need a min to really envelop their full flavor- would make ahead at least a half hour