Grilled Flank Steak with Chimichurri



By London Baker, RD, LDN


  • 1 1/4 cups Parsley (Washed, picked) 
  • 1/2 cup Cilantro (Washed, picked) 
  • 1/3 cup Extra Virgin Olive Oil 
  • 3 tbsps Red Wine Vinegar 
  • 2 servings Garlic 
  • 1/2 tsp Red Pepper Flakes 
  • 3/4 tsp Ground Cumin 
  • 1/2 tsp Black Pepper 
  • 1 lb Flank Steak (cleaned and trimmed) 
  • 1 tbsp Canola Oil 
  • 1/4 tsp Sea Salt & Black Pepper


  1. Gather all ingredients and equipment 
  2. Preheat a grill to 450 degrees 
  3. Combine the first eight ingredients in a food processor and blend until smooth. Once blended, transfer the sauce to a bowl, cover and refrigerate until ready to use. 
  4. Coat the flank steak with the canola oil, salt and pepper and place the steak on the grill. Grill for at least 3 minutes on each side. 
  5. Remove the steak from the grill and allow it to rest for 5-7 minutes. Slice the steak against the grain and serve with chimichurri. Enjoy! 

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