Flank Steak with Chimichurri Sauce
Published on May 24, 2021
Quick Summary
Grilled Flank Steak with a simple chimichurri sauce that is loaded with flavor! This tender and juicy steak is easy to make and is great for entertaining or a quick weeknight dinner.
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Pin ItJosh and my boys LOVE a good, juicy steak. One of their favorite cuts is flank steak and they especially love grilled Flank Steak with Chimichurri Sauce because it is loaded with flavor. They get steak AND an amazing sauce. The two combined are a match made in heaven.
This recipes comes from my friend Kelly’s new cookbook, The Secret Ingredient Cookbook. Every recipe has a surprisingly tasty twist, which is so fun and so delicious. Kelly has come up with some fantastic recipes. We have loved cooking our way through the book and I know you will too!
So what is the secret ingredient in this recipe? Let’s find out!
Chimichurri Sauce
The secret ingredient is used in the chimichurri sauce and it really makes the sauce come to life. Any guesses?
Shishito Peppers! YES!!
Shishito peppers have a fresh, peppery, citrus flavor similar to a green pepper but they are a little sweeter. They aren’t normally hot, except for that 1 in 10 chance, so the peppers don’t make the sauce super spicy. They add SO much GOOD flavor!
Blister the shishito peppers in a hot pan before adding them to the sauce to bring out the best flavor. Once the peppers cool off, remove the stems.
The rest of the ingredients are classic!
- Herbs– Italian parsley, cilantro, and oregano. Make sure you use FRESH herbs!
- Shallot– look for shallot by the garlic and onions in the grocery store.
- Garlic– peel first!
- Red wine vinegar– it adds a robust and vibrant flavor with a little bit of tang.
- Lime juice– use fresh lime juice, not bottled lime juice. You want the freshest taste.
- Honey– the honey adds the perfect amount of sweetness to balance out the vinegar and lime juice.
- Olive oil– a must for bringing the sauce together.
You make the chimichurri sauce in a food processor or blender and it comes together in just a few minutes. The sauce really makes the steak, so don’t skip it!
You can also use the sauce on chicken, fish, vegetables, bread, and more! The sauce will keep in the fridge for a few days, so you can make it in advance if you want.
How to Make Grilled Flank Steak
Once you have the chimichurri sauce made, it is grilling time. You can grill outside on a grill or inside using a grill pan.
- Preheat a grill or heat a stovetop grill pan over medium-high heat. If using a grill, lightly oil the grate.
- Season the steak generously with salt and pepper. Place the steak on the grill and cook undisturbed for 6 minutes. Flip it once and continue cooking until it reaches your desired level of doneness. For medium-rare, cook the steak until it reaches an internal temperature of 130 degrees F.
- Transfer the steak to a cutting board, cover loosely with foil, and let rest for 10 minutes.
- With a sharp knife, slice the steak against the grain into thin strips.
- Top the steak with the delicious chimichurri and serve immediately.
Serving Suggestions
If you want to serve a few side dishes with the steak, here are a few of our favorites:
- Easy Green Salad
- Fruit Salad
- Tomato Salad
- Fresh Corn Salad
- Easy Orzo Salad
- Roasted Green Beans, Roasted Broccoli, or Roasted Asparagus
- Chips with Salsa and Guacamole
More Steak Recipes
Flank Steak with Chimichurri Sauce
Ingredients
- 1 tablespoon vegetable oil
- 4 ounces shishito peppers
- 1/2 cup lightly packed fresh Italian parsley leaves
- 1/2 cup lightly packed fresh cilantro leaves
- 1 tablespoon lightly packed fresh oregano leaves
- 1 tablespoon roughly chopped shallot
- 3 cloves garlic, peeled
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh lime juice
- 2 teaspoons honey
- 1/4 teaspoon kosher salt, plus more for seasoning
- 1/8 teaspoon black pepper, plus more for seasoning
- 1/3 cup extra-virgin olive oil
- 1 (2-pound) flank steak
Instructions
- Heat the vegetable oil in a skillet set over medium-high heat. Once the oil is hot, add the peppers and cook, turning occasionally, until blistered on all sides, about 5 minutes.
- Transfer the peppers to a cutting board. Once they are cool enough to handle, slice off and discard the stems, then transfer the peppers to the bowl of a food processor.
- Add the parsley, cilantro, oregano, shallot, garlic, vinegar, lime juice, honey, salt, and pepper to the food processor and pulse until roughly chopped. With the motor running, stream in the olive oil. Continue blending until combined, scraping down the sides as needed. Taste and season the chimichurri with salt and pepper, then set aside.
- Preheat a grill or heat a stovetop grill pan over medium-high heat. If using a grill, lightly oil the grate.
- Season the steak generously with salt and pepper. Place the steak on the grill and cook undisturbed for 6 minutes. Flip it once and continue cooking until it reaches your desired level of doneness. For medium-rare, cook the steak until it reaches an internal temperature of 130 degrees F.
- Transfer the steak to a cutting board, cover loosely with foil, and let rest for 10 minutes.
- Slice the steak against the grain into thin strips. Top the steak with chimichurri and serve.
Notes
Nutrition
Have you tried this recipe?
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Photos by Olive & Mango
I just read your recipe for flank steak with chimichurri sauce. It seems very tasty. I’ll try it over the weekend. I’m sure we will all be delighted. Thank you for sharing the recipe.
Should I marinade the flank steak before cooking?