Photo of Flank steak with chimichurri sauce by WW

Flank steak with chimichurri sauce

Points® value
Total Time
30 min
15 min
15 min
Consider the broiler an upside-down grill in this year-round recipe, but feel free to step outside to cook it alfresco during warmer-weather months. For this riff on Argentinian chimichurri sauce, we reduce the oil and up the fresh herbs for max flavour.


Fresh parsley

3 tbsp(s), finely chopped

Uncooked scallions

2 medium, green parts only, finely chopped

Fresh lemon juice

1 tbsp(s)

Olive oil

1 tbsp(s)

White wine vinegar

1 tbsp(s), or red wine vinegar


3 clove(s), large, 1 finely chopped, 1 cut into halves, and 1 peeled and smashed

Table salt

½ tsp(s), divided

Black pepper

¼ tsp(s), divided

Uncooked lean and trimmed beef flank steak

1 pound(s), at room temperature


  1. To make the sauce, in a small bowl, stir the parsley, scallions, lemon juice, oil, vinegar, finely chopped garlic, 1⁄4 tsp salt, and 1⁄8 tsp black pepper.
  2. Arrange an oven rack 4 inches from the broiler. Preheat the broiler on high. Line a sheet pan with foil.
  3. Pat the steak dry with a paper towel. Rub both sides with the garlic halves. Season with the remaining 1⁄4 tsp salt and 1⁄8 tsp black pepper. Transfer to the prepared pan. Broil the steak until browned, 4 to 6 minutes.
  4. Turn the steak and broil until well-browned on the outside but pink in the center, 4 to 6 minutes. Transfer to a cutting board and let rest for 5 minutes. Thinly slice the steak against the grain. Serve with the sauce.
  5. Yields about 3 oz steak and 1 1⁄2 tbsp saucee per serving.


Per serving (3 oz steak and 1 1⁄2 tbsp sauce): 198 Cal, 10 g Total Fat, 3 g Sat Fat, 358 mg Sod, 1 g Total Carb, 0 g Sugar, 0 g Fib, 25 g Prot.