Photo of Flank Steak with Chimichurri Sauce by WW

Flank Steak with Chimichurri Sauce

PersonalPoints™ per serving
Total Time
27 min
15 min
12 min
This Argentinean sauce tastes best when you make it 30 minutes in advance. Add some heat with a pinch of crushed red pepper flakes.


Uncooked lean flank steak

1 pound(s), trimmed of all fat, at room temperature

Garlic clove(s)

1 clove(s), medium, peeled and smashed with side of a knife

Table salt

¼ tsp(s), divided

Black pepper

¼ pinch, divided

Olive oil

1 tbsp(s)

White wine vinegar

1 tbsp(s)

Fresh lemon juice

1 tbsp(s)

Fresh parsley

3 tbsp(s), fresh, Italian, minced

Uncooked scallion(s)

2 tbsp(s), green parts only, minced

Garlic clove(s)

1 clove(s), medium, minced


  1. Set oven broiler rack 4 inches from heat. Preheat broiler.
  2. Rub both sides of steak with smashed garlic clove; discard garlic. Season steak with 1/8 teaspoon each of salt and pepper. Broil steak for 4 to 6 minutes on one side; flip and broil on second side until well-browned on outside and still pink in center, about 4 to 6 minutes more. Start testing steak for doneness after a total of 8 minutes.
  3. While steak is cooking, prepare Chimichurri sauce. In a small bowl, combine oil, vinegar, lemon juice, parsley, scallions, minced garlic and remaining 1/8 teaspoon each of salt and pepper; stir well.
  4. To serve, remove steak from oven and allow to sit 5 minutes (to reabsorb juices). Thinly slice steak against grain. Serve with sauce on the side. Yields about 3 ounces of steak and 1 1/2 tablespoons of sauce per serving.


Serve with roasted potato wedges and sautéed spinach for a complete meal.