Charred South American Chimichurri Steak

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Juicy grilled flank steak topped with a bright, herbaceous chimichurri sauce inspired by South American flavors. This Latin American-inspired beef recipe, ready in about 22 minutes, pairs flank steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds flank steak
• 1 tbsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 cup tightly packed, chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 3 tbsp red wine vinegar
• 4, minced garlic cloves
• 1/2 tsp red chili flakes
• 1/2 cup olive oil (for chimichurri)

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Instructions

1. Step 1: Season 1.5 pounds flank steak evenly with 1 tbsp salt and 1 tsp black pepper. Drizzle 2 tbsp olive oil over the steak and rub it in to coat.
2. Step 2: Preheat grill to high heat (around 450°F). Place steak on grill and cook for 4-5 minutes per side for medium-rare, until the edges are nicely charred.
3. Step 3: While steak grills, combine 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 3 tbsp red wine vinegar, 4 minced garlic cloves, 1/2 tsp red chili flakes, and 1/2 cup olive oil in a bowl. Mix until emulsified and fragrant.
4. Step 4: Remove steak from grill and let rest for 10 minutes. Slice thinly against the grain and spoon the chimichurri sauce generously over the top before serving.