Go Back

Marinated Flank Steak with Chimichurri Sauce

Course dinner, lunch
Cuisine Whole 30
Calories 524 kcal


  • ½ c. extra virgin olive oil
  • 1/3 c. red wine vinegar
  • 1 c. fresh flat-leaf parsley
  • 1/3 c. fresh cilantro
  • 2 cloves fresh garlic peeled
  • ¾ t. crushed red pepper flakes
  • 3 T. fresh lemon juice
  • 1 t. ground cumin
  • Salt and pepper to taste

Remaining Ingredients

  • ¼ c. extra virgin olive oil
  • 3 T. fresh lime juice
  • 2 cloves fresh garlic chopped
  • Salt and pepper to taste
  • lbs. flank steak sliced into thin strips
  • 1 T. extra virgin olive oil


  1. Combine the olive oil, vinegar, parsley, cilantro, garlic, red pepper flakes, lemon juice, and cumin in a food processor and blend until smooth. Season with salt and pepper, to taste, and set aside.
  2. In a small glass bowl, combine the olive oil, lime juice, and chopped garlic with a fork. Season with salt and pepper, if desired.
  3. Place the flank steak in a large, sealable plastic bag and add the olive oil mixture. Tightly seal the bag and turn a couple times to coat the steak in the marinade. Place in the refrigerator for at least 1 hour to overnight.
  4. To prepare, heat the olive oil in a large skillet over medium-high heat. Remove the steak from the marinade and allow excess to drip off before adding to the hot skillet. Cook the steak for 3-4 minutes, then turn and cook for an additional 3-4 minutes for medium-rare results. Adjust cooking times to reach the desired level of doneness.
  5. Remove from heat and transfer steak to a cutting surface. Let rest for 5 minutes before cutting into very thin slices against the grain. To serve, drizzle steak with some Chimichurri sauce and pass remaining sauce for those who prefer a little more. Enjoy!

Recipe Notes

Nutritional information (per serving)*

Calories: 524

Protein: 37g

Carbohydrates: 4g

Dietary Fiber: 1g

Fat: 39.2g (7.8g Saturated Fat)

*Nutritional information is from HappyForks.com. It is provided for entertainment purposes only. Nutritional information for this recipe was down to account for the amount of olive oil used in the sauce and marinade, rather than directly consumed.