By Grocery List Plus Editorial Staff | Published on October 4, 2026
Serves 6
327 cal · 50 min
Flank Steak with Spicy Chimichurri Sauce
Recipe GLPRefbaba5da87b12
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Average rating: 4.5 (1)
A bold and vibrant grilled flank steak served with a zesty chimichurri sauce made from fresh parsley, garlic, chipotle peppers, and aromatic spices. The meat is quickly seared on the grill and sliced thin against the grain for optimal tenderness, then finished with the bright, spicy sauce for a delicious Latin-inspired main course.
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Ingredients
1¼ lb flank steak
1 cup fresh flat-leaf parsley, finely chopped
3 clove garlic cloves
½ cup extra-virgin olive oil
¼ cup red wine vinegar
2 tbsp chipotle peppers in adobo sauce
1 tbsp smoked paprika
½ tsp red pepper flakes
Directions
Remove the flank steak from the refrigerator and allow it to rest at room temperature for about 20 minutes. Meanwhile, preheat your grill to medium heat.
In a blender or food processor, combine the finely chopped fresh parsley, garlic cloves, extra-virgin olive oil, red wine vinegar, chipotle peppers in adobo, smoked paprika, and red pepper flakes. Blend until smooth and well combined to create the chimichurri sauce.
Place the flank steak directly on the preheated grill. Cook for approximately 5 minutes on the first side, then flip and cook for an additional 5 minutes on the second side, until the internal temperature reaches 145°F for medium-rare. Remove from heat and let the steak rest for 5 minutes.
Slice the rested flank steak thinly against the grain. Arrange on a serving platter and drizzle generously with the chimichurri sauce. Garnish with additional fresh parsley if desired and serve immediately.
Comments
Flank steak, parsley, garlic, olive oil, red wine vinegar, and smoked paprika are all standard Charlotte grocery finds at any Harris Teeter, Food Lion, Kroger, or Walmart. Chipotle in adobo is common enough at those chains too, though you may need to check the international aisle. The real cost driver is the flank steak itself—figure $8 to $12 per pound, which will run $12 to $18 total for six servings, putting you at $2 to $3 per serving before sides. The stated 50 minutes is honest if you're grilling; factor in another 10 minutes if you marinate and it needs a few hours in the fridge. This is a straightforward, weeknight-friendly dish that reheats well the next day and feeds a family without fussiness. The chimichurri keeps for days and works on chicken or pork too, making it a smart batch move.
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