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Grilled Flank Steak with Chimichurri

Grilled Flank Steak with Chimichurri

In Argentina, the condiment chimichurri is ubiquitous–much like ketchup in the United States or soy sauce in China. It is served with nearly anything that is fried, grilled or roasted, and is a must with the mixed-meat grill known as asado and with fried empanadas. It can also be used as a marinade. The texture ranges from smooth to chunky, and the ingredients vary as well, but the constants are olive oil, vinegar or lemon juice, garlic and herbs.

Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4


  • 1 flank steak, about 3 lb.
  • 2 Tbs. extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste

For the chimichurri:

  • 1 1/2 cups firmly packed fresh flat-leaf
      parsley leaves and tender stems
  • 6 garlic cloves, quartered
  • 2 Tbs. fresh oregano leaves
  • 3/4 cup extra-virgin olive oil
  • Coarse sea salt or kosher salt and freshly ground pepper, to taste
  • 1/4 tsp. red pepper flakes
  • 3 Tbs. white wine vinegar


Pat the flank steak dry with paper towels and place in a large baking dish. Brush both sides with the olive oil and season both sides generously with salt and pepper. Cover with plastic wrap and refrigerate for at least 4 hours or up to overnight. Let the steak come to room temperature for about 45 minutes before grilling.

To make the chimichurri, on a cutting board, finely chop the parsley, garlic and oregano (this step can also be done in a food processor). Transfer the mixture to a small bowl and stir in the olive oil, sea salt, black pepper and red pepper flakes. If not using immediately, cover the chimichurri and refrigerate for up to 4 hours until ready to use; let it come to room temperature before serving. Just before serving, stir in the vinegar.

Prepare a hot fire in a grill. Grill the steak, without moving it, for 4 minutes. Turn it over and grill for 4 to 6 minutes more for medium-rare, or until done to your liking.

Transfer the steak to a carving board, cover loosely with aluminum foil and let rest for 5 minutes before slicing. Cut diagonally across the grain into slices 1/4 inch thick. Divide the slices among warmed individual plates and top each serving with a generous spoonful of the chimichurri. Pass the remaining sauce at the table. Serves 4.

Adapted from Williams-Sonoma Collection Series, Sauce, by Brigit L. Binns (Simon & Schuster, 2004).