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Chimichurri Flank Steak

Yields6 ServingsPrep Time10 minsCook Time13 minsTotal Time23 mins

April 17 is Malbec World Day. Malbec + Steak + Chimichurri = Exquisito!

 1 bunch flat leaf parsley leaves, washed
 ½ bunch cilantro leaves, washed
 6 sprigs oregano
 4 cloves garlic
 1 tsp kosher salt
 ½ tsp cumin seed, toasted and ground
 ¼ tsp chili flakes
 ¼ tsp black pepper
 3 Tbsp sherry vinegar
  cup olive oil (or up to 1/2 cup)
 1 flank steak
 tortillas for serving

Roughly chop the parsley, cilantro and oregano. In the bowl of a mortar, place the garlic cloves and salt. Using the pestle, pound the two into a paste.


Add the cumin, chili flakes, black pepper and the chopped herbs. Mix together, grinding the herbs up into smaller pieces.


Add the sherry vinegar, followed by the olive oil, stirring to incorporate. Depending on how thick you want the chimichurri, you may not use all the olive oil. Check for seasoning. The chimichurri may separate; just give it a good stir before serving.


Preheat the grill. Pat the flank steak dry and then rub both sides with olive oil. Season generously with salt and pepper.


Grill the steak about 6 minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes.


Holding your knife at a 45-degree angle, slice the steak across the grain. Serve the steak in warmed tortillas with plenty of chimichurri sauce over top.

Nutrition Facts

Servings 6