Grilled Steak with Chimichurri Sauce

Grilled flank steak with a bowl of chimichurri in the back next to a towel

5 from 4 votes

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.

Prep Time15

Cook Time15

Marinating Time1

Total Time30

Course: Dinner

Cuisine: American

Servings: 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