Charred South American Chimichurri Steak

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Juicy grilled flank steak topped with a bright, herbaceous chimichurri sauce inspired by South American flavors. This latin american-inspired beef ready in about 22 minutes pairs pounds 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.

Prep: 10 min Cook: 12 min Serves 4 Latin American cuisine 450 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Charred South American Chimichurri Steak take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred South American Chimichurri Steak?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds flank steak from drying out.

Can I substitute ingredients in Charred South American Chimichurri Steak?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred South American Chimichurri Steak for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred South American Chimichurri Steak?

Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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