Grilled Beef Churrasco with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-08-03 · Updated 2026-08-03

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 drafted and published.

A traditional Brazilian-style grilled beef steak served with a bright, herbaceous chimichurri sauce. This Brazilian-inspired beef recipe, ready in about 50 minutes, pairs flank steak, olive oil, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 40 min Cook: 10 min Serves 4 Brazilian cuisine 320 cal/serving

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Ingredients

1.5 lbs flank steak
2 tbsp olive oil
1 tsp kosher salt
1 tsp black pepper
1 cup, finely chopped fresh parsley
1/2 cup, finely chopped fresh cilantro
3 tbsp red wine vinegar
4, minced garlic cloves
1/4 tsp red pepper flakes
1/3 cup extra virgin olive oil
1/2 tsp salt

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Instructions

Step 1: Pat dry 1.5 lbs flank steak and rub it evenly with 2 tbsp olive oil, 1 tsp kosher salt, and 1 tsp black pepper. Let rest at room temperature for 30 minutes.
Step 2: While the steak rests, prepare the chimichurri by combining 1 cup finely chopped fresh parsley, 1/2 cup finely chopped fresh cilantro, 4 minced garlic cloves, 3 tbsp red wine vinegar, 1/4 tsp red pepper flakes, 1/3 cup extra virgin olive oil, and 1/2 tsp salt in a bowl. Mix well and set aside to let flavors meld.
Step 3: Preheat your grill to medium-high heat (about 450°F). Grill the flank steak for 4-5 minutes per side for medium-rare, until the internal temperature reaches 130°F.
Step 4: Remove the steak from the grill and let it rest for 10 minutes before slicing thinly against the grain. Serve topped with generous spoonfuls of the chimichurri sauce.