Argentinian · easy
Chimichurri Flank Steak
Grilled flank steak topped with bright, herbaceous chimichurri sauce.
- 27 min
- Total
- 4
- Serves
- $25.50
- Est. cost
- 380
- Cal/serving
Dietary, as tagged
- Gluten-free
- Dairy-free
- Paleo
- Keto
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Flank Steak1 1/2 lbs
- Fresh Parsley1 cup packed
- Fresh Oregano2 tbsp
- Garlic4 cloves
- Red Wine Vinegar2 tbsp
- Red Pepper Flakes1/2 tsp
- Olive Oil1/3 cup
Method
- 01
Make chimichurri: finely chop parsley and oregano. Mix with minced garlic, red wine vinegar, red pepper flakes, olive oil, salt, and pepper.
- 02
Season flank steak generously with salt and pepper.
- 03
Grill over high heat 4-5 minutes per side for medium-rare (or adjust to preference).
- 04
Rest 10 minutes, then slice thinly against the grain.
- 05
Spoon chimichurri generously over sliced steak. Serve with a simple green salad or roasted potatoes.
- 380
- Calories
- 36g
- Protein
- 4g
- Carbs
- 24g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
