Roasted Garlic and Jalapeño Chimichurri with Grilled Flank Steak

By AislePrompt Editorial · Published 2026-07-28 · Updated 2026-07-28

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 developed and reviewed.

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 recipe, 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

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Ingredients

1.5 lbs flank steak
1 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil
4, whole, roasted garlic cloves
1 medium, seeded and chopped fresh jalapeño
1 cup, packed, chopped fresh flat-leaf parsley
1/2 cup, packed, chopped fresh cilantro
3 tbsp red wine vinegar
1/4 tsp red pepper flakes
1/2 cup olive oil (for chimichurri)

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Instructions

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.
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.
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.
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.
Step 5: Slice steak thinly against the grain and serve drizzled generously with the roasted garlic and jalapeño chimichurri sauce.