Paraguayan-Style Grilled Beef with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

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.

Juicy grilled flank steak marinated in traditional Paraguayan spices, served with a vibrant chimichurri sauce perfect for a Latin American feast. This Latin American-inspired beef recipe, ready in about 165 minutes, pairs flank steak, olive oil, garlic cloves, minced 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: 150 min Cook: 15 min Serves 4 Latin American cuisine 320 cal/serving

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Ingredients

1.5 pounds flank steak
3 tbsp olive oil
4 garlic cloves, minced
1 tsp smoked paprika
1 tsp ground cumin
1.5 tsp salt
1 tsp black pepper
1 cup fresh parsley, chopped
2 tbsp fresh oregano, chopped
2 tbsp red wine vinegar
1/4 tsp red chili flakes
1 tbsp lemon juice
2 tbsp water

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Instructions

Step 1: Combine 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp smoked paprika, 1 tsp ground cumin, 1.5 tsp salt, and 1 tsp black pepper in a bowl. Coat the 1.5 pounds flank steak evenly with this marinade, cover, and refrigerate for at least 2 hours.
Step 2: Prepare the chimichurri by mixing 1 cup chopped fresh parsley, 2 tbsp chopped fresh oregano, 2 tbsp red wine vinegar, 1/4 tsp red chili flakes, 1 tbsp lemon juice, 2 tbsp water, and a pinch of salt in a small bowl. Let it sit at room temperature for 30 minutes to meld flavors.
Step 3: Preheat a grill or grill pan to medium-high heat (about 400°F). Remove the steak from marinade and grill for 5-6 minutes per side until medium-rare and slightly charred at the edges.
Step 4: Let the steak rest for 5 minutes, then slice thinly against the grain and serve topped with 3-4 tbsp of chimichurri sauce per serving.