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    Home » Recipes » Beef » Grilled Flank Steak with Chimichurri Sauce

    Published: Apr 4, 2019 · Modified: Oct 27, 2019 by Alicia This post may contain affiliate links.

    Grilled Flank Steak with Chimichurri Sauce

    Jump to Recipe Print Recipe

    This grilled flank steak with chimichurri sauce is easy to make for company and extremely delicious. Flank steak is marinated in garlic and cherry juice for a tangy, savory flavor. Topped with a little bit of fresh chimichurri, it becomes a garlic-lovers dream. 

    Sliced flank steak on a plate with chimichurri sauce on top and parsley

    Chimichurri on Grilled Flank Steak

    Believe it or not, but I’ve actually gone 33 years without ever making chimichurri, which is basically just a green sauce of tons of herbs and peppers ground together with a little olive oil. I guess I just always figured it was kind of hard…or maybe I just didn’t want to go through the hassle of cleaning my food processor (things I probably shouldn’t be telling you guys). But I know you all get it. Sometimes you’re just tired and don’t really feel like cleaning a ton of dishes. Here’s the secret with this recipe - the only dish you have to clean (besides what you eat on) is the food processor. Mind. Blown.

    Other Uses for Chimichurri Sauce

    Once I figured out that this recipe was super easy with minimal clean up, it started making it’s way into our weeknight meals at least once a week. I loved it so much I used it for dinner parties or company, who also seemed to love it as much as I did. Don’t eat red meat? There’s no problem here. The marinade is awesome with chicken, and the sauce pairs beautifully with chicken, fish, and vegetables.

    Sliced grilled steak with herb chimichurri on top on a marble table with a bowel of chimichurri in the background

    My Weeknight Meal Tips

    • Use large ziplock bags to marinate meat. I personally prefer it because the marinade coats all sides a lot easier and I don’t have to worry about flipping over my meat a few hours into it.
    • Grill. It’s grilling season! This is also a great way to get your husband (or wife) involved in the cooking. My husband loves the grill. That’s his man space. And he’s gotten quite good at it. Plus it takes a little bit of effort off my plate when I’m not feeling well. Pots and pans are my worst enemy when it comes to dishes, so grilling eliminates the need for them. If you don't have an outdoor grill, Lodge makes some great cast iron grill pans for less than $20.
    • Keep a small herb garden in your house. So this one is a little more complicated, but if you can swing a little window space or a few small pots outside, basil and parsley typically grow extremely well with minimal effort. It will save you from spending $2-3 every time you want to use fresh herbs. I love this recipe with cilantro, but subbing it out for basil is also quite good. Check out this super cute indoor herb garden. 
    • Sauce it up. Even if you can’t get around to making your own chimichurri, Trader Joe’s has an awesome Zhoug sauce that’s HYH-compliant. When I’m too tired to even throw herbs in my food processor, I’ll use this sauce as a back up. It’s great on any plain, grilled meat.

    Marinated Flank Steak Ingredients

    Something that may seem a little odd is the use of cherry juice, but I promise once you try it, you'll be shocked you haven't used it before. Tart cherry juice is a great substitute for citrus, which many can't tolerate on a migraine diet. Pomegranate juice would be a good substitute if you can't find tart cherry juice, although I know they have it at Trader Joe's.

    For other paleo and migraine safe meals - check out these recipes.

    Flank steak sliced on a grey plate with green chimichurri sauce drizzled on top
    Grilled flank steak with a bowl of chimichurri in the back next to a towel

    Grilled Steak with Chimichurri Sauce

    Bright and tangy, this cilantro chimichurri pairs well with more than just this marinated grilled steak. The marinade also works great with chicken. Try the sauce with chicken, seafood, or veggies for an easy and healthy meal that's whole30 and paleo.
    5 from 3 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Marinating Time: 1 hour
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 481.2kcal
    Author: Alicia

    Equipment

    • Gas or charcoal grill
    • Food processor

    Ingredients

    Grilled Steak

    • 1 ½ lbs flank steak
    • 2 garlic cloves, chopped
    • ¼ cup tart cherry juice
    • 2 tablespoon olive oil
    • 1 tablespoon distilled white vinegar
    • 1 teaspoon cumin powder
    • 2 teaspoons kosher salt * I use Diamond Brand with is less salty

    Chimichurri Sauce

    • ½ cup fresh cilantro leaves
    • 1 cup fresh Italian flat leaf parsley
    • 1 very small shallot, peeled
    • 1 teaspoon dried oregano
    • 1 tablespoon white vinegar
    • ½ garlic clove
    • ⅓ cup olive oil
    • 1 teaspoon red pepper flakes
    • ½ teaspoon kosher salt

    Instructions

    • In a large ziploc bag, add the ingredients for your marinade and let it rest in the fridge for an hour at the very least. Pull out about 30 minutes before you intend to grill. 
    • Preheat your grill or grill pan to 400-425 degrees F. Grill steak 8 minutes on the first side, then flip and grill another 6 minutes for medium. Place aside, cover with foil, and allow it to rest for 10 minutes 
    • Meanwhile place all your ingredients, except the salt and olive oil in a food processor. Pulse till everything is finely chopped, then add olive oil and blend till just combined. Taste and add salt as needed. If you like more tanginess, add a little more vinegar. 
    • Once the steak has rested, cut it against the grain (in the opposite direction of where you see the "lines"). This will allow for a more tender steak. Top with chimichurri. 

    Notes

    • Marinating this for at least 2-24 hours will infuse a great garlic flavor to the flank steak.
    • The chimichurri can be made ahead and stored for 3 days. It's great on other dishes like roasted potatoes, grilled chicken or fish. 

    Nutrition

    Serving: 12oz | Calories: 481.2kcal | Carbohydrates: 5.47g | Protein: 37.48g | Fat: 33.86g | Saturated Fat: 7.03g | Cholesterol: 102.06mg | Sodium: 1565.02mg | Potassium: 738.31mg | Fiber: 1.08g | Sugar: 2.21g | Vitamin A: 1546.81IU | Vitamin C: 21.46mg | Calcium: 71.78mg | Iron: 4.42mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!
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    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. ames says

      April 23, 2022 at 6:57 pm

      can you substitute the cilantro for something like parsley? what's your recommendation? cilantro tastes like soap to me but this recipe looks amazing!

      Reply
      • Alicia says

        April 28, 2022 at 8:50 am

        Hey! Did you know that's actually a genetic thing? So not uncommon! Yes you could use all parsley or even add a little combination of basil to it as well.

        Reply
    2. Kaitlyn says

      April 11, 2021 at 4:36 pm

      5 stars
      Wow, that chimichurri sauce has so much flavor!! So good!!!

      Reply
    3. Jane says

      February 03, 2021 at 5:46 pm

      5 stars
      Love this recipe!

      Reply
    4. Yolanda says

      April 04, 2019 at 1:26 pm

      This looks amazing and I can't wait to try it this weekend!

      Reply
      • Alicia says

        April 04, 2019 at 4:29 pm

        I hope you love it! I tend to go a bit heavy on the garlic and shallot so you have been warned. 🙂

        Reply

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

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    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Popular Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Favorite Healthy Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

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