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Marinated Flank Steak and Chimichurri Sauce

Juicy, marinated steak covered in a fresh, vibrant, sightly spicy chimichurri sauce. 

Course Main Course
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 people
Author Dani


Steak Marinade

  • 1/3 cup balsamic
  • 1/3 cup olive oil
  • 1 tablespoon beef or chicken broth
  • juice of half of a lime
  • juice of half of an orange
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 garlic cloves

Chimichurri Sauce

  • 3/4 cup parsley
  • 1/2 cup cilantro
  • 1 jalapeno some seeds removed
  • 1 small shallot
  • 1 tablespoon dijon
  • 1/4 cup red wine vinegar
  • 1 cup olive oil
  • juice of half of a lemon


  1. Mix all the marinade ingredients in a bowl. Salt and pepper the steak. Add the steak to a ziplock bag or airtight container and power marinade over the meat, making sure to fully cover the meat. Store in fridge for 30 minutes up to 4 hours. 

  2. Meanwhile, make the chimichurri sauce. Add all the ingredients, except the olive oil to the food processor, and pulse until it forms a paste like consistency. Steam in the olive oil until you get desired consistency, pourable but still chunky. You may not use all the olive oil. 

  3. Next, time to cook he steak. In a cast iron skillet, heat a tablespoon olive oil. Cook the steak for 5 minutes on each side. Finish in 400 degree oven for 8-10 minutes, or until it reaches desired doneness. Allow the steak to rest for 10 minutes. 

  4. Cut the steak into strips and top with sauce.

  5. Serve and enjoy!