Grilled Steak with Chimichurri Recipe – Juicy Flank Steak with Classic Argentinian Sauce

Difficulty:

1/5

Serves:

4 PEOPLE

Prep Time:

15 minutes

Grilled Steak with Chimichurri Recipe

This Grilled Steak with Chimichurri recipe delivers bold, herb-forward flavor paired with a perfectly cooked flank steak, making it an ideal dish for weeknight dinners or summer entertaining. Featured on Everyday Excellent, this recipe combines juicy grilled beef, vibrant parsley chimichurri, and charred baguette for a satisfying, restaurant-quality meal you can easily make at home.

The Inspiration

Grilled steak and chimichurri is a timeless pairing rooted in South American cuisine, particularly Argentina and Uruguay, where chimichurri is as essential as salt and pepper. Traditionally served with grilled meats, chimichurri is a bright, uncooked sauce made with parsley, garlic, vinegar, olive oil, and spices that cut through the richness of beef while enhancing its natural flavor.

On Everyday Excellent, host Vanessa Gianfrancesco brings this classic preparation into the everyday kitchen by keeping the technique simple and the ingredients accessible. Flank steak is chosen for its deep beefy flavor and ability to cook quickly over high heat, while the chimichurri adds freshness and balance without requiring long prep or cooking time. The addition of grilled baguette rounds out the dish, making it feel complete, comforting, and perfect for sharing.

Ingredients

1 lb flank steak
½ baguette, sliced on a bias
½ cup (120ml) plus ¼ cup (60ml) extra-virgin olive oil, divided
2 tbsp (29.6ml) red wine vinegar
1 bunch parsley
2 cloves garlic, grated
1 tsp (4.9ml) red pepper flakes
1 tsp (4.9ml) dried oregano
Salt and black pepper, to taste

Methods

Add the parsley, garlic, red pepper flakes, dried oregano, red wine vinegar, ½ cup olive oil, and salt and pepper to taste to a food processor and pulse to chop and combine.
Rub the steak with ¼ cup olive oil and season generously with salt and pepper.
Heat a grill or grill pan over high heat. Cook the steak for 4 minutes on each side, or until it reaches 140 F (54 C) in the center for medium. Let the steak rest for 10 minutes.
While the steak is resting, grill the baguette until it is lightly charred on both sides.
Slice the steak thin against the grain and serve with chimichurri and grilled baguette.

Serving Suggestions

This Grilled Steak with Chimichurri is best served hot off the grill as a hearty main course. Pair it with simple sides like roasted potatoes, grilled vegetables, or a crisp green salad to balance the richness of the steak. The grilled baguette is perfect for soaking up extra chimichurri and steak juices, making it an essential part of the dish.

For entertaining, serve the steak sliced family-style on a large platter with chimichurri spooned generously over the top and extra sauce on the side. This presentation encourages sharing and keeps the meal relaxed and inviting. Beverage pairings like a bold red wine, such as Malbec or Cabernet Sauvignon, complement the beef beautifully, while sparkling water with lemon offers a refreshing non-alcoholic option.

This dish also works well for outdoor gatherings, summer barbecues, or casual dinner parties, offering bold flavors with minimal fuss.

Final Thoughts

This Grilled Steak with Chimichurri recipe is a celebration of simple techniques and bold, fresh flavors. With minimal ingredients and a quick cooking time, it delivers maximum impact, making it a reliable go-to for both everyday meals and special occasions. The combination of juicy flank steak, vibrant chimichurri, and grilled bread creates a dish that feels rustic, comforting, and effortlessly elegant.

Featured on Everyday Excellent, this recipe reflects Vanessa Gianfrancesco’s philosophy that great food doesn’t need to be complicated. By focusing on quality ingredients and straightforward preparation, you can achieve a steakhouse-style meal at home with confidence.

Find more recipes from Everyday Excellent here!