Photo of Argentinian Flank Steak with Homemade Chimichurri by WW

Argentinian Flank Steak with Homemade Chimichurri

Points® value
Total Time
8 hr 25 min
10 min
15 min
A classic South American fresh herb-and-garlic sauce creates the perfect marinade, and after-grill drizzle, for steak. Serve with grilled potatoes and salad, or tuck inside of tacos for a tasty weeknight supper.


Fresh parsley

2 oz, (1 small bunch), stems removed


4 clove(s), large

Red wine vinegar

2 tbsp(s)


1 tbsp(s)

Fresh oregano

1 tbsp(s)

Kosher salt

1½ tsp(s)

Black pepper

¼ pinch(es)

Crushed red pepper flakes

¼ tsp(s)

Olive oil

4 tsp(s), divided

Uncooked lean and trimmed beef flank steak

1 pound(s)

Cooking spray

1 spray(s)

Kosher salt

1 pinch(es), or to taste

Black pepper

1 pinch(es), or to taste


  1. Puree parsley, garlic, vinegar, water, oregano, 7ml (1 ½ teaspoons) salt, 1ml (¼ teaspoon) pepper and pepper flakes until relatively smooth. Remove 45ml (3 tablespoons) chimichurri to a small bowl and stir in 5ml (1 teaspoon) oil; rub mixture over steak, cover and marinate for 8 hours and up to 24 hours.
  2. Add remaining 15ml (1 tablespoon) oil to remaining chimichurri; reserve in refrigerator.
  3. Off heat, coat a grill or grill pan with cooking spray. Preheat grill to high heat.
  4. Wipe marinade off steak and pat steak dry with a paper towel or clean kitchen towel; season steak with additional salt and pepper. Grill steak until medium rare, flipping once, about 5 to 7 minutes per side (or longer, if necessary, for desired degree of doneness). Remove steak from grill and let rest a few minutes before slicing against the grain. Serve steak drizzled with reserved chimichurri.
  5. Serving size: 85g (3 oz) steak and 15ml (1 Tbsp) sauce