Spiced Flank Steak with Chimichurri Sauce

Spiced Flank Steak with Chimichurri Sauce

If you give me a house plant I will kill it. This isn’t a threat. It’s a promise. For some reason, I can’t keep a single plant alive. Even the heartiest, hard-to-kill varieties that my florist swears don’t need regular watering or lovely afternoon light can go down in a spectacular display of crisp, shrivelled leaves that eventually become something the cat incessantly chews and then vomits. However, if we’re talking about anything that grows outside, on my property, I’m a horticultural genius. Take my herb garden. It is a flourishing and wild bed of herbs including cilantro, mint, lemon thyme, chives and sage. Scarlett and I love to stroll friends and neighbours passed it giving them the impression that I possess some kind of green thumb; never revealing the sad state of greenery inside the house.

With such a hearty mix of herbs at my disposal, I’ve taken to pulling them fresh from the garden and  mixing them into salads. However, my favourite way to use them is for a chimichurri (a sauce/condiment from Argentina but used widespread in South America). It’s intense and bright flavour make it a great pairing with the rich, meaty taste of flank steak. And if you’re looking for a simple but impressive dish for summer entertaining, the cheaper cut of a flank steak is a great choice since it is best prepared by quick cooking at high heat–meaning you have more time at the party, less time in the kitchen. But this also makes a lovely family meal that will give you plenty of tasty leftovers.

Please let me know if you give the recipe a try and if it becomes part of your summer dinner lineup. If so, whatever you do, don’t send me flowers to thank me! (Originally posted on July 22, 2016)
Flank Steak 15398

Spiced Flank Steak with Chimichurri Sauce

Yield: Makes: 4 servings


  • 1 beef flank steak (900 kg)
  • 1/2 tsp salt
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1/4 tsp oregano
  • 1/4 tsp pepper
  • For the Chimichurri
  • 1 1/2 cup fresh basil
  • 3/4 cup fresh flat-leaf parsley
  • 1/2 cup fresh cilantro
  • 1/4 cup extra-virgin olive oil
  • 1 clove garlic, roughly chopped
  • 1 tablespoon lime juice
  • 1 tablespoon white wine vinegar
  • 1 tsp anchovy paste
  • 1/2 tsp salt
  • 1/8 tsp pepper


For the chimichurri:

Place the basil, parsley, cilantro, oil, garlic, lime, vinegar, anchovy paste, salt and pepper in a blender. Process the mix, shaking the blender if necessary, until smooth. Pour into a serving bowl.

For the steak:

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

Combine the salt, coriander, cumin and oregano and pepper, and sprinkle the mixture evenly over both sides of the steak. Place the steak on the prepared pan and broil in the oven for 4 minutes per side. 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. Serve with chimichurri spooned over top and along side fresh greens and sliced cherry tomatoes.

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