Churrasco-Grilled Flank Steak with Chimichurri Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender flank steak grilled with smoky churrasco flavors and topped with a vibrant, tangy chimichurri sauce that brightens every bite. This Brazilian-inspired beef recipe, ready in about 27 minutes, pairs flank steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 12 min Serves 4 Brazilian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your grill or grill pan to high heat around 450°F. Season 1.5 pounds flank steak generously with 1 tablespoon kosher salt and 1 teaspoon black pepper, then brush both sides with 2 tablespoons olive oil to help develop a nice crust.
  2. Step 2: Grill the steak directly over the heat for 4-5 minutes per side for medium-rare, turning once until a deep char forms and the internal temperature reaches 130°F. Remove from grill and let rest for 10 minutes.
  3. Step 3: While the steak rests, combine 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 3 tablespoons red wine vinegar, 3 minced garlic cloves, 1/2 teaspoon red pepper flakes, 1/4 cup olive oil, and 1 tablespoon lemon juice in a bowl. Stir well until the chimichurri sauce is vibrant and slightly thickened.
  4. Step 4: Slice the rested steak thinly against the grain and spoon the chimichurri sauce generously over the slices before serving.

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