Churrasco-Style Grilled Flank Steak with Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A Brazilian churrasco-inspired grilled flank steak served with vibrant homemade chimichurri sauce, capturing the essence of traditional Brazilian barbecue. This brazilian-inspired bbq & smoked ready in about 27 minutes pairs pounds 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 350 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 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your grill to high heat (about 500°F). Season 1.5 pounds flank steak generously with 1 tablespoon kosher salt and 1 teaspoon black pepper on both sides.
  2. Step 2: Rub 2 tablespoons olive oil evenly over the steak to prevent sticking, then place it on the grill. Cook for 4-5 minutes per side for medium-rare, flipping once, until the steak develops a nice char and registers 130°F internally.
  3. Step 3: While the steak grills, prepare the chimichurri: finely chop 1 cup fresh parsley leaves and 1/2 cup fresh cilantro leaves, then combine in a bowl with 4 minced garlic cloves, 2 tablespoons red wine vinegar, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/2 cup olive oil. Stir well until combined.
  4. Step 4: Remove the steak from the grill and let it rest for 10 minutes on a cutting board, tented loosely with foil.
  5. Step 5: Slice the steak thinly against the grain into 1/4-inch slices and serve topped with 3-4 tablespoons of the chimichurri sauce per serving.

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Frequently asked questions

How long does Churrasco-Style Grilled Flank Steak with Chimichurri take to make?

Total time is about 27 minutes (15 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 Churrasco-Style Grilled Flank Steak with Chimichurri?

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 Churrasco-Style Grilled Flank Steak with Chimichurri?

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 Churrasco-Style Grilled Flank Steak with Chimichurri 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 Churrasco-Style Grilled Flank Steak with Chimichurri?

Brazilian bbq & smoked 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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