Churrasco-Style Grilled Flank Steak with Chimichurri Sauce
A Brazilian-inspired grilled flank steak marinated with garlic and herbs, served with a vibrant, tangy chimichurri sauce. This brazilian-inspired beef ready in about 27 minutes blends pounds flank steak, minced garlic cloves, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 4, minced garlic cloves
- 3 tbsp olive oil
- 1/2 cup, chopped fresh parsley
- 1/4 cup, chopped fresh cilantro
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: In a medium bowl, combine 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp red pepper flakes to create the marinade.
- Step 2: Rub the marinade evenly over 1.5 pounds flank steak, cover with plastic wrap, and refrigerate for at least 2 hours or overnight to infuse flavor.
- Step 3: While the steak marinates, prepare the chimichurri by mixing 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 2 tbsp olive oil, and a pinch of salt in a bowl; let sit at room temperature.
- Step 4: Preheat grill to medium-high heat (about 450°F). Remove steak from marinade and grill for 4-5 minutes per side for medium-rare, until grill marks form and internal temperature reaches 130°F.
- Step 5: Let the steak rest for 5 minutes, then slice thinly against the grain and serve topped with 1/4 cup chimichurri sauce per serving.
Equipment for this recipe
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Frequently asked questions
How long does Churrasco-Style Grilled Flank Steak with Chimichurri Sauce take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Churrasco-Style Grilled Flank Steak with Chimichurri Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Churrasco-Style Grilled Flank Steak with Chimichurri Sauce?
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 Sauce 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 Sauce?
Brazilian 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.
