03/10/2026
Fresh Chimichurri Sauce for Flank or Skirt Steak
For the chimichurri sauce:
1 cup parsley, packed
1 cup cilantro, packed
2 tbsp fresh oregano leaves, (or sub 1 tbsp dried)
1 shallot, peeled
3 cloves garlic
1 lemon, juice of
1 tsp Himalayan sea salt
1 tsp ground pepper
1/4 cup apple cider vinegar
1/2 cup extra virgin olive oil
For the steak:
2 lbs flank steak, (or sub skirt steak)
Himalayan sea salt and pepper
1. To make the chimichurri sauce, add all of the sauce ingredients to a food processor or high-powered blender. Process until everything is finely chopped. Don’t overprocess and puree. Transfer to a container and refrigerate while you cook the steak.
For grilling:
1. Heat your grill to high heat (450-500° F). Season steak with salt and pepper on both sides.
2. Add the steak to the grill and grill for 3-4 minutes and flip. Grill for another 2-4 minutes, or until the steak is cooked to your liking. Remove and place on a cutting board to rest for at least 5 minutes.
3. Slice the steak against the grain. Serve topped with chimichurri sauce and with your favorite side dish!
For skillet cooking:
1. Heat a large skillet over medium high heat and add in some avocado oil or butter. Season steak with salt and pepper on both sides. Depending on the size of your skillet, you may have to cut your steak in half and cook it in two batches.
2. Once the skillet is hot and shimmering, sdd the steak and cook for 3-4 minutes. Flip and cook for another 2-4 minutes, or until the steak is cooked to your liking. Remove and follow directions above for resting, cutting and serving.
*Reference your nutrition guide for serving sizes*