Love Your Lunch

Love Your Lunch

Flank Steak with Chimichurri

  • serves 6 - 8

Chimichurri is a bright, herb-y South American sauce that is the perfect accent to a quick-cooking flank steak. 

Click here to watch how to make this recipe.

23 Ratings
Directions for: Flank Steak with Chimichurri


1 beef flank steak (about 2 lbs)

½ tsp salt

½ tsp coriander

½ tsp cumin

¼ tsp pepper


1 ½ cups fresh basil

½ cup fresh flat-leaf parsley

½ cup fresh cilantro

⅓ cup extra-virgin olive oil

1 clove garlic, roughly chopped

2 tsp lime juice

¼ cup white wine vinegar

2 tsp anchovy paste

½ tsp salt

⅛ tsp pepper


1. Preheat the broiler and coat a broil pan with cooking spray.

2. Combine the salt, coriander, cumin and pepper, and sprinkle the mixture evenly over both sides of the steak. Place the steak on the prepared pan and grill for 4 minutes per side.

3. Transfer steak to a cutting board and allow meat to rest 5 minutes. Cut against the grain of the meat into 1/4-inch wide strips to breakdown the fibres for maximum tenderness.

4. Serve with chimichurri spooned over top and along a side of fresh greens and sliced cherry tomatoes.


1. Place the basil, parsley, cilantro, garlic, lime juice, vinegar, anchovy paste, salt and pepper in a blender. Process the mix, shaking the blender if necessary, until the herbs are broken down. Now slowly add your olive oil as you finish processing until smooth. Pour into a serving bowl.


See more: Beef, Dinner, Lunch, Main

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