Churrasco-Style Grilled Flank Steak with Chimichurri

By AislePrompt Editorial · Published 2026-06-06 · Updated 2026-06-06

A Brazilian churrasco-inspired grilled flank steak served with vibrant homemade chimichurri sauce, capturing the essence of traditional Brazilian barbecue. This Brazilian-inspired barbecue 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 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.

Ingredients

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

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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.