Flank Steak with Chimichurri Sauce

A Flavorful and Easy Grilled Steak Recipe

This flank steak with chimichurri sauce is a delicious, protein-packed dish that combines bold flavors and fresh herbs. The marinated steak is perfectly grilled, while the chimichurri sauce adds a tangy, herbaceous finish. This Argentinian-inspired recipe is healthy and flavorful, perfect for summer grilling or a quick weeknight dinner.

Ingredients

For the Steak Marinade:

• ¼ cup soy sauce
• 1 tablespoon coconut sugar
• ½ teaspoon crushed red pepper flakes (optional)
• 16 oz tri-tip steak or raw flank steak

For the Chimichurri Sauce:

• 1 cup fresh cilantro
• 1 cup flat-leaf parsley
• ¼ cup red wine vinegar
• 2 cloves garlic
• 1 tablespoon olive oil
• ¼ teaspoon salt

Optional Garnishes:

• Additional fresh herbs for serving

Instructions

Step 1: Marinate the Steak

In a mixing bowl, whisk together soy sauce, coconut sugar, and red pepper flakes (if using). Pour the marinade into a gallon-size zip-top bag, add the steak, and seal tightly. Shake the bag to evenly distribute the marinade and let it refrigerate for at least one hour for optimal flavor.

Step 2: Prepare the Chimichurri Sauce

Combine cilantro, parsley, garlic, olive oil, red wine vinegar, and salt in a large, wide-mouth mason jar. Use a stick blender to pulse the ingredients until finely chopped and well combined into a spoonable sauce. Alternatively, use a food processor or standard blender to achieve the same consistency. Set the sauce aside.

Step 3: Grill the Steak

Preheat the grill to high heat. Place the marinated steak on the grill and cook for 8-10 minutes per side, depending on thickness, until it reaches 145°F for medium doneness. Baste the steak with the remaining marinade while cooking to enhance flavor.

Step 4: Rest and Serve

Once cooked, transfer the steak to a cutting board and let it rest for 15 minutes before slicing. Cut the steak against the grain into thin slices for maximum tenderness. Transfer to a serving platter and top with fresh chimichurri sauce. Garnish with additional fresh herbs if desired.

Nutrition Information (Per Serving – 4 oz)

• Calories: 272
• Carbohydrates: 4.5g
• Protein: 33.5g
• Fat: 13g

Serving Suggestions

This grilled flank steak with chimichurri pairs well with a variety of side dishes, such as:

• Roasted vegetables
• Grilled asparagus
• Garlic mashed potatoes
• Quinoa or brown rice

Why This Recipe Works

• Marinated for Maximum Flavor: The soy sauce and coconut sugar marinade enhances the steak’s natural umami and caramelization.
• Fresh and Herbaceous Chimichurri: A simple blend of parsley, cilantro, garlic, and vinegar adds a bright and zesty contrast to the rich steak.
• Perfect for Meal Prep: This dish can be prepared and stored in the refrigerator for quick meals throughout the week.