This Chimichurri for steak recipe on the grills article will have you grilling a delicious Chimichurri flank steak to perfection in no time.

How Much Flank Steak Per Person?

Depending on side dishes and appetities, you should aim for around 1 pound of cooked flank steak per person. If you are feeding 4 people you will need roughly 4 pounds of flank steak. Keep in mind that it is a thin cut of steak.

What is Chimichurri Sauce?

Chimichurri is a herby, spicy sauce that originated in Argentinian and Uruguayan cuisines. It is usually served with steak, but it goes really well with chicken, fish or vegetables as well.

Some people think of Chimichurri sauce as the Argentinian equivalent of pesto. Despite some similarities, pesto is made from basil, pine nuts and cheese and is usually blended to make it smooth. Chimichurri sauce is chunky, herby, spicy and vinegary.

What is Chimichurri Sauce Made of?

Chimichurri sauce is made from parsley, oil, vinegar, garlic, dried oregano, and chilli. There are 2 versions – green and red with the only difference being smoked paprika (and sometimes red bell pepper) are added to red Chimichurri Sauce.

Does Chimichurri Sauce Contain Cilantro?

Authentic Chimichurri sauce does not contain cilantro/coriander, it is made from fresh parsley. Some people do use cilantro (it is from the same herb family as parsley) but it makes the sauce taste different to authentic Chimichurri Sauce.

Marinade for Chimichurri Steak

• 1/2 cup of olive oil
• 2 tablespoons of red wine vinegar
• 1/2 cup fresh parsely finely chopped
• 3-4 cloves finely chopped garlic
• 1 red chilli finely chopped and deseeded
• 3/4 teaspoon of dried oregano
• 1 teaspoon of coarse salt
• freshly ground black pepper to taste

Place on the marinade ingredients in a large plastic ziplock bag. Place your flank steaks inside the bag, and leave to marinate in the fridge for at least 4 hours, but preferably overnight.

Chimichurri for Steak Recipe

• Remove the steak from the plastic bag and reserve the marinade
• Get your grills up to a high heat – at least 450F
• Place the steak directly on the grills over the flames for 2-3 minutes a side
• Pour half the Chimichurri marinade over the top of the steak and then flip the steak to seal in flavour
• Repeat for the other side of the steak – keep the steak moving so you get a nice char without burning it
• Using a meat thermometer check the internal temperature of the steak for desired doneness

Internal Temperature for Steak

Doneness	Remove From the Grills	Final Resting Temperature
Rare	118ºF/48ºC	120ºF/ 50ºC
Medium Rare	125ºF/52ºC	130ºF/ 54ºC
Medium	136ºF/58ºC	140ºF/ 60ºC
Medium Well	143ºF/ 62ºC	150ºF/ 66ºC
Well Done	154F/ 68ºC	160ºF/ 71ºC

How Long Should I Rest my Steak?

For thinner cuts of steak, such as flank steak 5-10 minutes of resting should be enough. A large cut of steak such as a bone-in ribeye roast will need 15-20 minutes resting time.

How Should I Slice my Steak?

Slice your steak with a sharp knife against the grain, as in the opposite direction to the way the fat and muscle are pointing. You will be slicing across the meat, as the picture shows.

This will help ensure you get tender, juicy strips of steak.

Reverse Seared Chimichurri Steak Smoker Recipe

This method allows you to get you that smoke flavour into the steak, but also sears the meat at a higher heat at the end, making sure you get a nice crust.

• Remove your steak from the Chimichurri marinade and pat dry
• Get your pellet grill up to 225F and smoke for 10 minutes with the lid open
• Put your steak in the smoker over indirect heat for around an hour – until target internal temp of 105F
• Take your steak off the grills and increase the heat in your smoker to 500F
• Sear the steak on the hot grills on both sides until you have a nice crust and char on it

Chimichurri Steak Tacos

While your steak is resting, place your corn tortillas onto the hot grills for 1-2 minutes a side.

Have a look at our article ‘Carne Asada on the Grill with Homemade Corn Tacos,’ if you want to make your own tacos from scratch.

Add the sliced steak to the tacos along with sour cream, guacamole and salsa.

Sides with Chimichurri Steak

• Salsa Criolla (Argentinian Style Salsa)
• Provoleta (Argentinian Grilled Cheese)
• Chimichurri Vegetables – Cauliflower, Broccoli etc
• Chimichurri Rice
• Chimichurri Smashed or Grilled Potatoes
• Corn on the Cob
• Tortillas or Tacos

If you enjoyed this article Chimichurri for Steak Recipe, you might also enjoy our article on Carne Asada on the Grill.

For another great article on Chimichurri for steak recipe check out this one:

https://cafedelites.com/steaks-with-chimichurri/

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