Grilled Latin Spiced Flank Steak With Chimichurri Sauce


  • ¾ cup extra virgin olive oil
  • ½ cup sherry or red wine vinegar
  • ¼ cup fresh lime or lemon juice
  • 1 bunch fresh cilantro or substitute fresh Italian parsley, rough chopped
  • ¼ cup onion, diced
  • 4 each garlic cloves, rough chopped
  • 1 tsp. crushed red pepper (optional)
  • 1 flank steak, trimmed of any excess fat and sinew
  • Vegetable Oil for lubricating grill and steaks, as needed
  • Sazon seasoning, or Adobo (available in Latin section of market), to taste


To make the chimichurri sauce, simply combine the first seven ingredients in a blender or food processor and puree until smooth. Season sauce to taste with Sazon or Adobo seasoning. Reserve to serve with steaks.

Allow steaks to sit at room temperature for 20 minutes (no longer) to achieve perfect internal doneness when cooked Meanwhile, heat grill on high heat. Brush grill to remove any excess residue. Lightly dip a rolled up terry towel in vegetable oil and rub down grill grate to lubricate. When grill is as hot as it will get, you’re ready to grill.

When ready to grill, lightly rub both sides of steaks with the vegetable oil, and season both sides to taste with the sazon or adobo (don’t season too early, otherwise the juices will be drawn out of steak before cooking). Place steaks on grill, let sear and achieve a mark for about 2 minutes, rotate a quarter turn and let sear another 2 minutes to achieve a restaurant style crosshatch mark. Flip steak over and repeat.

When both sides are marked, turn grill down to medium and move the steaks to a cooler part of grill (not directly over the burner), or if your grill has two or more burners, turn one burner off and move steaks to that area to slowly and gently finish cooking. The finish cooking time will vary depending on our desired doneness. Use an instant read thermometer checked at direct center to accurately judge whether it's done.

Look for 120°F for rare (cool red center), 125°F for medium rare( warm red center), 130°F for medium (even pink center), 135°f for medium well (slightly pink center), and 140°F for well (no pink). When desired temperature is reached, remove meat from grill to a platter that was not used for raw meat, and let rest for at least 5 minutes before slicing to allow the meat to continue cooking and let juices settle. Slice thinly across the grain at a 30° angle for the best texture. Serve with the chimichurri sauce, and your favorite grilled vegetables of the season, and a big steak knife! Enjoy!

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