Roasted Garlic and Jalapeño Chimichurri with Grilled Flank Steak

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

A zesty chimichurri sauce with roasted garlic and fresh jalapeño complements smoky grilled flank steak, creating a bold Latin American-inspired main course. This latin american-inspired beef ready in about 45 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 380 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: 30 min Cook: 15 min Serves 4 Latin American cuisine 380 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Place 4 whole garlic cloves on a small baking sheet and roast for 20 minutes until soft and golden. Let cool, then mash into a paste.
  2. Step 2: In a blender or food processor, combine the roasted garlic paste, 1 medium seeded and chopped jalapeño, 1 cup chopped flat-leaf parsley, 1/2 cup chopped cilantro, 3 tbsp red wine vinegar, 1/4 tsp red pepper flakes, and 1/2 cup olive oil. Pulse until finely chopped but still slightly chunky. Season with salt to taste.
  3. Step 3: Season 1.5 lbs flank steak on both sides with 1 tsp kosher salt, 1 tsp black pepper, and 2 tbsp olive oil. Let rest at room temperature for 20 minutes.
  4. Step 4: Preheat grill to medium-high heat. Grill the flank steak for 4-5 minutes per side for medium-rare, or until desired doneness. Remove from grill and let rest for 10 minutes.
  5. Step 5: Slice steak thinly against the grain and serve drizzled generously with the roasted garlic and jalapeño chimichurri sauce.

Frequently asked questions

How long does Roasted Garlic and Jalapeño Chimichurri with Grilled Flank Steak take to make?

Total time is about 45 minutes (30 min prep + 15 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 Roasted Garlic and Jalapeño Chimichurri with Grilled Flank Steak?

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 flank steak from drying out.

Can I substitute ingredients in Roasted Garlic and Jalapeño Chimichurri with Grilled Flank Steak?

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 Roasted Garlic and Jalapeño Chimichurri with Grilled Flank Steak 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 Roasted Garlic and Jalapeño Chimichurri with Grilled Flank Steak?

Latin American 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.

Related recipes