Photo of Flank steak with chimichurri sauce by WW

Flank steak with chimichurri sauce

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 flavor.


Fresh parsley

3 Tbsp, fresh, finely chopped

Uncooked scallion(s)

2 Tbsp, dark-green parts only, finely chopped

Fresh lemon juice

1 Tbsp

Olive oil

1 Tbsp

White wine vinegar

1 Tbsp, or red wine vinegar


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

Table salt

½ tsp, divided

Black pepper

¼ tsp, divided

Uncooked lean flank steak

1 pound(s), trimmed, 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. Serving size: 3 oz steak and 1½ tbsp sauce