Grilled Flank Steak with Red Chimichurri

This fresno-spiked chimichurri would also be great on grilled fish or chicken.
Grilled Flank Steak with Red Chimichurri

Recipe by Rochelle Palermo

Start to FinishServes

30 minutes



  • 1/3 cup EVOO

  • 1/4 cup chopped fresh flat-leaf parsley 

  • 6 red Fresno chiles, seeded and finely chopped

  • 2 tbsp. red wine vinegar 

  • 2 cloves garlic, finely chopped

  • 2 tsp. chopped fresh oregano

  • 1/4 tsp. smoked paprika

  • 1 1/2 lb. flank steak


In bowl, mix EVOO, parsley, chiles, vinegar, garlic, oregano, and paprika; season chimichurri with salt. Season steak with salt and pepper. Grill over high heat, about 5 minutes per side for medium-rare. Let steak rest for 10 minutes before slicing. Serve with chimichurri.