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Chimichurri Flank Steak

Posted by on April 29, 2012

There are many recipes for Chimichurri Sauce out there. We have a fondness for this recipe, which uses our Chimichurri Spice. The combination of Aji Mirasol, Guajillo and New Mexico chiles with a few other spices make it a great blend to make Chimichurri Sauce with. The complexity of this blend mixed with fresh herbs, citrus, plenty of garlic, vinegar and oil will make a sauce that you will use over and over. Just throw the sauce ingredients into a blender and pour into a container. It will keep in the refrigerator for a couple of months. The longer it sits, the better it gets. We like it both as a table sauce to drizzle over grilled meat and fish, and as a marinade for meat and vegetables. We used it to marinate this flank steak, but served more on the side because it tastes so good. Trust us – you will find excuses to use this sauce…

Grilled Chimichurri Flank Steak, with more drizzled on top and some lime wedges on the side.

Grilled Chimichurri Flank Steak, with more drizzled on top and some lime wedges on the side.


Chimichurri Flank Steak


1 cup fresh parsley, roughly chopped (or a mix of parsley and cilantro)
1/4 cup minced garlic
3/4 cup white vinegar
1/4 cup sherry vinegar
1/4 cup water
2 cups blend, canola or vegetable oil
1 or 2 limes, juiced plus extra for serving with the steak
2 - 3 lbs. flank steak


  1. Combine first nine ingredients in a blender or food processor and blend. Pour into a glass jar with good seal. It will keep for a couple of months in the refrigerator...and just keep getting better. Give it a good shake before using.
  2. Put the flank steak in a large resealable bag, and add enough of the Chimichurri Sauce to thoroughly coat the steak. Squeeze all of the air out of the bag, and seal. Place bag on a plate and put in the refrigerator. Marinate for at least 2 hours, but overnight is even better.
  3. You can either grill or broil this flank steak. When your coals are hot and ready for cooking, take the flank steak out of the bag, but make sure that it still has some of the Chimichurri Sauce coating it when you put it on the grill.
  4. Grill or broil it to your desired doneness, being sure to get good grill marks on both sides. When you take it off the grill, allow it to rest for 5 - 10 minutes.
  5. Then slice it against the grain, put it on a platter (no sneaking a piece!), and drizzle with more Chimichurri Sauce. Serve it with a little bowl of sauce and some fresh cut up limes on the side.

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One Response to Chimichurri Flank Steak

  1. Andy

    Wow, what a fantastic Christmas dinner! We marinated a Caribou roast over night, wrapped it in bacon (the Caribou is very lean, and the bacon helps to prevent the Caribou from drying out), and roasted in the oven. Yummy!

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