Grilled Flank Steak with Chimichurri Sauce Recipe

Grilled Flank Steak with Chimichurri Sauce

Serves 4 to 6
Season flank steak with a cumin-oregano blend and serve with a zesty chimichurri sauce, Argentina's famous steak topping. Use extra sauce as a sandwich spread or drizzle over roasted veggies.


  • 1 1/2 pounds flank steak
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 1/2 tsp salt
  • Ground pepper, to taste
  • Chimichurri Sauce:
  • 1/2 cup parsley, chopped
  • 1/2 cup cilantro, chopped
  • 1/2 cup red onion, chopped
  • 1/2 cup Metropolitan Market Olive Oil
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • 4 cloves garlic, chopped
  • 1 tsp salt
  • 1/2 tsp ground black pepper


  1. Using sharp knife, lightly score the steak (about 1/8-inch deep) on both sides in a crisscross pattern at 1/2-inch intervals.
  2. In a small bowl combine the garlic powder, cumin, oregano, salt and pepper. Season both sides of the steak with seasoning mixture.
  3. For the chimichurri sauce, in a blender or food processor container, combine all ingredients. Process until blended to a sauce consistency. Taste and adjust seasonings as desired. Cover and chill if made ahead.
  4. Pre-heat the grill, or a skillet, on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare (145°F).
  5. Transfer steaks to cutting board; let rest 5 minutes.
  6. Thinly slice steaks across grain. Transfer to platter and top with chimichurri sauce.

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