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Grilled Beef with Chimichurri Sauce

Grilled Beef with Chimichurri Sauce


  • 1/4 cup chopped fresh flat leaf parsley
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons beef broth or water
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon chopped fresh oregano
  • 4 cloves garlic, minced (2 teaspoons)
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon crushed red pepper
  • Kosher salt to taste
  • 1 1-pound beef flank steak
  • Freshly ground black pepper, to taste


  1. For chimichurri sauce, in a small bowl, combine parsley, red wine vinegar, olive oil, broth or water, shallot, oregano, garlic, lemon juice, and crushed red pepper. Season to taste with kosher salt. Cover and let stand at room temperature for 1 hour. (Or prepare sauce, cover and chill in the refrigerator for up to 48 hours. Let stand at room temperature before using.)
  2. Trim fat from steak. Score both sides of steak in a diamond pattern by making shallow diagonal cuts at 1-inch intervals. Season meat with kosher salt and black pepper. If using a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 12 to 14 minutes or until medium doneness (160 degrees F). If using a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above. Serve steak with chimichurri sauce.


  • Nutritional information includes 1/8 teaspoon of added salt per serving and is based on using beef broth.

Nutrition Information

Per serving: 245 kcal cal., 15 g fat (4 g sat. fat), 219 mg sodium, 0 g fiber, 0 g sugar, 24 g pro., 43 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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