Before you cook
Background Recipe story & origin
Chimichurri is Argentina's national sauce, served alongside virtually every grilled meat at asados (barbecues). Its origins are debated: some trace it to Basque immigrants in the 19th century, others to British soldiers who asked for 'che-mi-curry' and got this instead. Regardless of etymology, chimichurri became the essential accompaniment to Argentine beef. Unlike creamy or cooked sauces, chimichurri is raw, bright, and herbaceous—designed to cut through the richness of grilled meat. The classic version uses flat-leaf parsley, garlic, oregano, red wine vinegar, olive oil, and red pepper flakes. Some regions add cilantro, but purists keep it simple. Flank steak is a natural pairing: lean enough to need the sauce's fat, with enough beef flavor to stand up to the herbs.
Before you start Equipment you'll need
- grill or cast iron — Provides high heat for searing steaks and creating deep brown crust while maintaining even temperature
- instant-read thermometer — Prevents overcooking by providing accurate internal temperature readings for perfect doneness
Safety Safety & allergen notes
- Flank steak is thin; it cooks fast and overcooks easily.
- Always slice against the grain or it will be chewy.
- Chimichurri is raw; use fresh garlic and quality oil.
Non-negotiables Rules for success
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Make chimichurri ahead of time.
The flavors need at least 30 minutes to marry; overnight is even better
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Get the grill screaming hot.
Flank is thin; you need high heat to sear before it overcooks inside
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Don't cook past medium.
Flank is lean and gets tough when overcooked; 130-135°F max
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Slice thin, against the grain.
Flank has long muscle fibers; cutting against them makes it tender. With the grain = shoe leather
Prep Get set first
About 10 min of prep
- Make chimichurri at least 30 minutes ahead (better: hours)
- Remove steak from fridge 30 minutes before cooking
- Preheat grill or cast iron to high
- Pat steak completely dry
- Season generously
- Have cutting board ready for slicing
This is fast cooking. The steak takes 8-10 minutes total. Have everything ready before it hits the heat because there's no time to prep once it starts.
Ingredients
Instructions
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Make the chimichurri
Combine parsley, garlic, shallot, oregano, red pepper flakes, and salt in a bowl. Add vinegar and stir. Pour in olive oil and mix well. Let sit at least 30 minutes at room temperature, or refrigerate overnight.
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Prep and grill steak
Remove steak from fridge 30 minutes before cooking. Pat dry. Rub with oil, season with salt and pepper. Grill over high heat 4-5 minutes per side for medium-rare (130°F). Don't move it; let it develop a crust.
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Let rest
Rest steak 10 minutes. Find the grain (lines running lengthwise). Slice thin, against the grain, at a slight angle.
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Slice and plate
Arrange sliced steak on platter. Spoon chimichurri generously over the top. Serve remaining sauce on the side.
Chef's notes
SHOPPING: Flank steak is a flat, lean cut from the belly. Look for even thickness (about 1 inch) and visible grain running lengthwise. It should be deep red. Sometimes labeled 'London broil' though that's technically a preparation, not a cut.
Chimichurri keeps refrigerated for a week; the flavor improves over the first day or two.
In Argentina, chimichurri is always served at room temperature, never cold.
Don't marinate flank in the chimichurri; the acid will make the surface mushy.