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This week / Grilling / No. 43
Grilled Steak with Chimichurri
43THIS WEEK
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Grilling

Grilled Steak with Chimichurri

A well-seasoned flank or skirt steak grilled hot and fast, sliced thin and spooned with a bright parsley-garlic sauce.

Why it's here: Steak dinners are a steady top grilling search into fall, and chimichurri searches spike with them.

Prep15 min
Cook12 min
Total27 min
Serves4

What you'll need

Instant-read thermometerFor knowing when meat is done
AmazonWalmart
8-inch chef's knifeFor all the chopping
Amazon

Store links go to the same item at each retailer, checked October 15, 2026. Want to compare? See the Top 50 Kitchen gear rankings.

Ingredients

  • 1 1/2 to 2 lb flank or skirt steak
  • 1 1/2 tsp salt and 1 tsp pepper
  • Chimichurri: 1 cup parsley, finely chopped; 3 cloves garlic, minced; 1 tsp dried oregano; 1/4 tsp red pepper flakes; 3 tbsp red wine vinegar; 1/2 cup olive oil; salt

Steps

  1. Stir the chimichurri ingredients together and let it sit at least 15 minutes.
  2. Season the steak and let it sit 20 minutes while you heat the grill to high.
  3. Grill 4 to 5 minutes per side, until 130°F inside for medium-rare.
  4. Rest 10 minutes. Slice thinly against the grain.
  5. Spoon chimichurri over the slices and serve the rest on the side.

TipSlicing against the grain is what keeps flank steak tender.