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Grilled Steak and Chimichurri

Chimichurri Grilled Flank Steak

 flank steak

This traditional Argentinian chimichurri sauce is a celebration of fresh herbs and well seasoned steak. This juicy, peppery and savory dish should be paired with a lovely fruit forward red from Argentina.


  • 1 bunch Italian parsley, chopped fine
  • 1 bunch cilantro, chopped fine
  • 3 large cloves garlic, minced
  • 3 tablespoons capers, drained and chopped fine
  • 2 tablespoons sherry vinegar
  • 1 teaspoon salt
  • 1teaspoon red pepper flakes
  • 1/2 teaspoon ground black pepper
  • Juice of 1/2 large lemon
  • 3/4 cup extra virgin olive oil
  • 1 2lb flank steak


  1. Combine parsley, cilantro, garlic, capers, vinegar, salt, red pepper flakes, black pepper, lemon juice and olive oil in a medium bowl. Check this Chimichurri sauce for seasoning as some people like more salt or red pepper flakes.
  2. Place the flank steak on a small baking pan and rub 1/2 of the Chimichurri sauce on both sides of the flank steak. Cover with plastic wrap and refrigerate for at least 2 hours. The rest of the Chimichurri should be reserved in a small serving bowl to be used as an accompaniment to the grilled steak.
  3. Remove steak from the refrigerator 30 minutes before grilling.
  4. Heat grill to medium high heat. Grill steak on heated grill for approximately 5 minutes per side. Remove and allow to rest 10 minutes before slicing. Serve with Chimichurri Sauce.

This recipe has been contributed by Nanette Berning-Pate, Culinary Professional.

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