Flank Steak with Chimichurri

ANNE Hasselbrack


Good for two, if you want leftovers for lunch the next day!


☆☆☆☆☆ 0 votes

2 with leftovers, or 4
15 Min
10 Min


  • 1/4 c
    red wine vinegar
  • 1/2 tsp
    kosher salt
  • 2 clove
  • 1
    small shallot
  • 1/2
    jalepeno, seeded
  • 1/4 c
    fresh cilantro
  • 1/8 c
    fresh flat leaf parsley
  • 1 Tbsp
    dried oregano
  • 1/2 c
    extra virgin olive oil
  • 1 1/2 lb
    beef skirt steak

How to Make Flank Steak with Chimichurri


  1. In small food processor, combine vinegar, garlic, shallot and jalapeno. Pulse until well combined. Let sit for 10 minutes. Then add cilantro, parsley and oregano. Pulse till combined. Stream in olive oil as machine is running. Refrigerate covered until ready to use.
  2. Season room-temp meat with salt, pepper, and any other spice mix you may like. Grill on stove pan or outdoors till done for your liking. Rest 10 minutes under foil. Slice thinly against the grain, and to serve, spoon chimichurri over meat.

Printable Recipe Card

About Flank Steak with Chimichurri

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Latin American
Other Tags: Quick & Easy Healthy

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