Flank Steak with Chimichurri

C4Bimbos's picture

Nov. 13, 2009

This isnt hard ladies! If you have a grill, use the grill but if not, use the oven!


Flank steak 1 1/2 Pound , trimmed
Kosher salt 1 1/2 Teaspoon
Ground cumin 1/2 Teaspoon
Ground coriander seed 1/2 Teaspoon
Black pepper 1/4 Teaspoon
Garlic cloves 3 Large , smashed and chopped
Fresh cilantro 1 1/2 Cup (24 tbs)
Fresh flat leaf parsley 1 1/2 Cup (24 tbs)
Distilled white vinegar 1/4 Cup (4 tbs)
Olive oil 1/3 Cup (5.33 tbs)
Cayenne 1/4 Teaspoon



1. On a plate, place the steak and sprinkle salt, pepper, ground cumin and ground coriander on top and rub all over the steak.

2. Allow to marinate for at least 30 minutes.


3. In a blender, place together cilantro, parsley, garlic, vinegar and cayenne.

4. Blend the cilantro mixture, on low speed and while blending stream in the olive oil and add seasoning.

5. Preheat the grill.

6. Remove the steak out of the refrigerator, 30 minutes before cooking.

7. Place the steak on hot grill, and allow to cook for about 3 minutes each side.


8. Remove and allow to rest for 2 minutes.

9. Slice the steak against the grain, in desired thickness.


10. Serve hot with chimichurri sauce on side.


You can refrigerate the sauce and serve it cold.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 299Calories from Fat 168

 % Daily Value*

Total Fat 18 g27.7%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 655 mg27.29%

Total Carbohydrates 2 g0.7%

Dietary Fiber %


Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet