Flank Steak with Chimichurri

Name: Flank Steak with Chimichurri
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 8 servings
Cuisine: Argentinian
Ingredients: 4 Lb Flank Steak; 1 bunch Fresh Parsley; 2 Tbsp Fresh Oregano; 4 cloves Garlic Cloves; 0.3 Cup Red Wine Vinegar; 0.5 Cup Olive Oil; 2 Tbsp Kosher Salt; 0.5 Tsp Red Pepper Flakes

Bright herbs, charred beef

Prep: 30 min
Cook: 90 min
Serves 8
Difficulty: hard

Bright herbs, charred beef. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

745Cal

59gProtein

2gCarbs

55gFat

Ingredients

4 Lb Flank Steak
1 bunch Fresh Parsley
2 Tbsp Fresh Oregano
4 cloves Garlic Cloves
0.3 Cup Red Wine Vinegar
0.5 Cup Olive Oil
2 Tbsp Kosher Salt
0.5 Tsp Red Pepper Flakes

Instructions

Blend chimichurri: Pulse parsley, oregano, garlic, vinegar, oil, salt, and pepper flakes until saucy but not puréed. Rest 20 minutes at room temp so vinegar mellows.
Season the flank: Pat steak dry; salt aggressively 30 minutes ahead. Grill over high heat 450°F when ready.
Grill and rest: Grill 4–5 minutes per side to 125–130°F. Rest 8 minutes — carryover hits medium-rare. Slice thin against the grain.
Dress and serve: Spoon chimichurri over sliced steak; serve extra sauce on the line. Hold steak loosely tented — saucing too early washes away crust.

Tonight's spread

Plate Flank Steak with Chimichurri with sides in separate pans so the crew can mix portions.
Line up Flank Steak with Chimichurri on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.
Slice proteins on a cutting board at the end of the line so everyone sees the smoke ring and char.
Set sauce and pickles on the side — sauced meat holds better on the backup tray.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.
Rest grilled proteins 5–8 minutes under foil before slicing — juices stay in the meat.

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.
Slice cold protein thin for next-day wraps or salads — faster reheat, less dry-out.

Grill or flat-top
Tongs
Heat-resistant gloves
Large sheet trays
Instant-read thermometer
Aluminum foil