Flank Steak with Chimichurri Sauce (Gluten-Free)

Flank Steak with Chimichurri Sauce (Gluten-Free)

This entry is part 27 of 28 in the series Progressive Eats

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features all dishes that include our favorite herbs! We’ve got a great mix from a cocktail to dessert; all recipes showing just how versatile these garden favorites can be! Hosting this month is Laura from Mother Would Know. My contribution is Flank Steak with Chimichurri Sauce, a celebration of fresh herbs!

Chimichurri likely originated in South America and is most commonly associated with Argentinian cuisine. It can be served with many different foods such omelets, seafood, and varieties of grilled meats. In America is it often spooned over flank steak, a less expensive but very tasty cut of beef. Just be sure to cook it medium-rare or it will get too tough!


  • Steak
  • 1 (2 to 3 lb) flank steak
  • 2 tbsp olive oil
  • Fine sea salt and freshly ground black pepper, to taste
  • Sauce
  • 3/4 to 1 cup extra-virgin olive oil
  • 1 cup packed parsley leaves (no stems!)
  • 1 tbsp packed fresh rosemary leaves (no stems!)
  • 3 cloves garlic, peeled and chopped
  • 2 medium shallots, peeled and chopped
  • 1 tbsp packed fresh thyme leaves
  • 1 tbsp dried oregano leaves
  • Grated zest of 1 lemon
  • 3/4 tsp kosher or fine sea salt, or to taste
  • 1/2 tsp freshly ground black pepper, or to taste
  • 1/2 tsp dried red pepper flakes, optional
  • 1 tbsp freshly squeezed lemon juice, or more to taste
  • 1 tbsp champagne vinegar
Read the whole recipe on The Heritage Cook