Grilled Flank Steak with Chimichurri Sauce

Fresh herbs and garlic is all you need for a delicious sauce that will take your steak to the next level.

Serves: 5Prep: 15 minutesCook: 15 minutesTotal: 30 minutes

Serves: 5


  • 1/2 cup packed fresh flat leaf parsley
  • 1/2 cup packed fresh cilantro
  • 2 tablespoons fresh oregano leaves
  • 2 cloves garlic
  • 1 jalapeno, chopped
  • 4 tablespoons canola oil
  • 1 teaspoon coarse salt, divided
  • 1/4 teaspoon crushed red pepper flakes
  • 1 1/2 pounds flank steak
  • 1 tablespoon canola oil
  • 1/2 teaspoon ground black pepper
  • 5 fresh corn on the cob; husks removed
  • 2 red bell peppers, cut in half, seeds removed


  • In the bowl of a food processor, add parsley, cilantro, oregano, garlic, jalapeno, canola oil, vinegar and 1/2 teaspoon salt. Pulse until blended.
  • Heat gas grill to medium heat or charcoal until ashes are white.
  • Season flank steak with oil, 1/2 teaspoon salt and pepper. Place on the grill cook 4-6 minutes, flip and cook another 3-5 minutes until internal temperature reaches 145°F. Rest for 5 minutes.
  • Meanwhile grill corn and peppers turning as needed until lightly charred on all sides.
  • Slice steak into thin strips across the grain. Serve with chimichurri sauce and grilled vegetables.
  • Refrigerate leftovers.