Chimichurri is the newest love in our house. I know it has been around for a long time, but we recently discovered this divine combination of fresh flavors.

Last summer, when the world started to open up, our first stop for dinner was a local restaurant called Pretty Rad. It was a new spot in the downtown core where we sat outside and people watched while moaning in ecstasy-yup, the steak was that good. The chimichurri flavor was fresh with a slight kick and was insanely fantastic. I went on a mission to find a chimichurri topping for steak that mimicked what we ate during that summer night.

And I found one!

This recipe works best with flank steak, but if you want to go ahead and grill up a sirloin and slice it thinly. It will be fantastic!

As a side note, when you decide to make this meal, be mindful that it is best when marinated for up to 8 hours. I would recommend that you combine the marinade ingredients and dunk the steak in the morning to let it soak up the flavors all day.

Flank Steak with Chimichurri

Course Main Course
Cuisine Mexican


  • cup Olive Oil
  • ½ cup Orange Juice
  • cup Lime Juice
  • ¼ cup Worchestershire Sauce
  • 3 tbsp Apple Cider Vinegar
  • 4 cloves Garlic-minced
  • 1 Flank Steak

Chimichurri Sauce

  • 1 cup Fresh Parsley
  • 1 cup Fresh Cilantro
  • ¼ cup Olive oil
  • ½ Onion-diced
  • 3 cloves Garlic
  • 3 tbsp Fresh Lime Juice
  • 2 tbsp Red Wine Vinegar
  • ½ tsp Salt


  • Whisk top ingredients together. This is the marinade. Let the steak sit in the marinade for up for 7 hours.
  • Grill steak to your preference. 3-4 minutes per side for 3/4 inch steak.
  • Add all chimichurri ingredients in a food processor or blender. Blend until smooth.
  • Once steak is done, let rest for 10 minutes, covered with tin foil
  • Slice the steak thinly and pour the chimichurri over the slices.


This recipe is from Grand Baby Cakes.
Keyword chimichurri, flank steak