Stephanie Sullivan: Recipe - Grilled Chimichurri Steak

May 29, 2025

INGREDIENTS:

1 1/2 pounds flank steak
1 teaspoon garlic powder
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
fresh black pepper (to taste)
1 1/4 teaspoons kosher salt

For the Chimichurri Sauce:

1/3 cup packed fresh parsley (minced fine, no stems)
2 tablespoons red onion (finely chopped*)
4 cloves garlic (minced)
2 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
1 tablespoon water
1/4 teaspoon kosher salt
1/8 teaspoon fresh black pepper
1/8 teaspoon crushed red pepper flakes (or more to taste)

DIRECTIONS: Using sharp knife, lightly score the steak about 1/8 inch deep on both sides in a crisscross pattern at 1/2-inch intervals. In a small bowl, combine the cumin, garlic powder, oregano, freshly ground pepper and kosher salt. Season both sides of the steak with season spices. For the chimichurri, mix all ingredients together. (Note: this tastes best when you chop everything by hand rather than in a food processor) Prepare the grill on high heat. Grill the steaks to desired doneness, about 3 to 4 minutes per side for medium-rare, turning steaks 1/4 turn after 1 1/2 minutes to form crisscross grill marks, if desired. Transfer steaks to cutting board; let rest 5 minutes. Thinly slice steaks across grain. Transfer to platter and top with chimichurri sauce.

NOTES: For more authentic chimichurri, omit the onion and add 2 more garlic cloves.

NUTRITION INFO: Serving: 3oz steak with 4 tsp sauce, Calories: 232kcal, Carbohydrates: 1g, Protein: 24g, Fat: 14g, Saturated Fat: 0.5g, Cholesterol: 77mg, Sodium: 343mg - WW Points: 2

(Recipe and photo courtesy of Skinnytaste)