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Italian Chimichurri and Flank Steak

A chimichurri is a sauce that ‘seems’ to have its origins originating in Argentine, but it has numerous varieties all across South America. The common ingredients include herbs like parsley and oregano, but also include garlic, vinegar and others. The sauce has adapted itself across various regions that have variations all over the world, which includes chilis and more… The most common use for this sauce is to spread the sauce (heavily I might add) all over meat before slicing, and maybe even after it is already sliced.

For this recipe, I combined a few of my most favorite flavors while crossing flavors and regions. The sauce tastes like a Bruschetta but has a bite like salsa (the pepper). Like I said, it crosses regions! I normally spread this over flank steak but it works great over a light white fish like Cod. The recipe is versatile and can be light or heavy, depending on how much you use.


1/3c Extra Virgin Olive Oil (can add a bit more if you want)

4 garlic cloves, minced finely

Large handful of fresh basil leaves, about ½ cup minced

1 tbsp. dried Chimichurri seasoning

2 tbsp balsamic vinegar

1 small jalapeno, minced finely

1 small tomato, seeds removed, then diced

¼ tsp Himalayan Salt, fresh cracked


  1. Combine all ingredients and mix well

  2. Taste and if it needs more salt, add a little more, fresh cracked Himalayan Salt

  3. Store in refrigerator and prepare the flank steak or whatever meat/fish you are going to be using it on...

Flank Steak

Is the Flank Steak really a steak since it comes from the cow’s underbelly??? Well, this tougher cut of meat can still pack some flavor and is a perfect complement to this kind of a sauce. The Flank Steak does really well with a longer marinate to break down the toughness of the meat because has a decent amount of connective tissue and is on the leaner side. So, when thinking about cooking this cut, you want to cook on high heat (quickly) and/or braise the meat.

The nutritional estimates are:

4oz of meat = 30g of protein & 9g of fat



  1. Pull the steak out of the refrigerator 60 minutes before cooking

  2. Liberally sprinkle with fresh cracked Himalayan salt & fresh cracked black pepper, both sides

  3. Heat the grill to high, then spray with avocado oil (or wipe the oil on the grate)

  4. Place the meat on the grill cooking 2-3 minutes per side

  5. Pull off the grill, spread some of the chimichurri on the steak, and then let sit for 5 minutes

  6. Slice the flank steak, against the grain, in to about 6” chunks

  7. Take the chunks and slice with the grain into small slices

  8. Serve with your favorite side dish and spread more chimichurri on the sliced meat once plated

Thank you for reading... ENJOY!!!

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