Grilled Chimichurri Flank Steak
Chimichurri Steak is my go-to summer recipe—grilled flank steak topped with a fresh, zesty herb sauce that’s bursting with flavor!
Foto: Skinnytaste
Ingredients
- 1 1/2 pounds flank steak
- 1 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- fresh black pepper (to taste)
- 1 1/4 teaspoons kosher salt
- 1/3 cup packed fresh parsley (minced fine, no stems)
- 2 tablespoons red onion (finely chopped*)
- 4 cloves garlic (minced)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon water
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh black pepper
- 1/8 teaspoon crushed red pepper flakes (or more to taste)
Steps
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Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals.
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In a small bowl combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices.
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For the chimichurri, mix all ingredients together. (Note: this tastes best when you chop everything by hand rather than in a food processor)
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Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired.
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Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain.
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Transfer to platter and top with chimichurri sauce.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (13% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| flank steak | 0.5 pounds | - | - |
| garlic powder | 1 teaspoon | $0.50/100g | $0.03 |
| ground cumin | 0.75 teaspoon | $4.38/kg | $0.02 |
| dried oregano | 0.5 teaspoon | - | - |
| fresh black pepper | - | - | - |
| kosher salt | 0.25 teaspoons | - | - |
| packed fresh parsley | 0.3333333333333333 cup | - | - |
| red onion | 2 tablespoons | - | - |
| garlic | 4 cloves | - | - |
| extra virgin olive oil | 2 tablespoons | - | - |
| red wine vinegar | 3 tablespoons | - | - |
| water | 1 tablespoon | - | - |
| kosher salt | 0.25 teaspoon | - | - |
| fresh black pepper | 0.125 teaspoon | - | - |
| crushed red pepper flakes | 0.125 teaspoon | - | - |
*Estimated market prices, may vary by region
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