Grilled Flank Steak with Chimichurri

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  • Total: 40 min
  • Prep: 40 min
  • Yield: 4 Servings
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For the Flank Steak:

1 Flank Steak (1½ - 2 lbs)

2 tbsp Bertolli® Classico Olive Oil

Fresh ground pepper, to taste

Sea salt, to taste

Chimichurri Sauce (recipe below)

For the Chimichurri Sauce:

1 cups loosely packed flat-leaf parsley leaves

cup loosely packed oregano leaves

2 tbsp fresh garlic, chopped

Calabria Pepper, to taste*

¼ cup Bertolli® Chianti Red Wine Vinegar

½ cup Bertolli® Extra Virgin Olive Oil

2 tsp Kosher salt


  1. 1.) Pulse oregano, parsley, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses. Add vinegar and pulse briefly to combine. Transfer mixture to medium bowl and slowly whisk in olive oil until incorporated and mixture is emulsified. Season with salt to taste. Cover with plastic wrap and let stand at room temperature at least 1 hour. 2.) Generously brush steak with olive oil, and season well with cracked pepper and course sea salt. Place the steak in the hottest spot of the grill and let it be for at least 1-2 min. Turn a quarter of the way to create a cross hatch grill marks. Let grill another min and flip. Cook and another 1-2 min or until desired doneness, remove and let rest for 5 min. Slice the meat against the grain and platter. Drizzle the sauce around and on the meat. *Calabria Peppers are small red peppers that are only grown in Calabria, Italy. If you can't find them at your local grocer, substitute with ½ teaspoon of red pepper flakes.