Chimichurri is a robust, herby sauce from Argentina that's typically partnered with grilled beef--here we're serving it with grilled flank or hanger steak, two lean and flavorful cuts of beef that are great for grilling, for an easy dinner recipe that takes just 30 minutes to prep. The sauce is equally delicious over grilled fish, pork or chicken. Source: Diabetic Living Magazine, Summer 2019

Andrea Kirkland M.S., RD


Chimichurri Sauce


Instructions Checklist
  • To prepare sauce: Combine parsley, oregano, garlic, oil, vinegar, lemon juice, salt, and crushed red pepper in a small bowl.

  • To prepare steak: Preheat grill to medium-high. Rub 1 Tbsp. of the sauce evenly over steak; sprinkle with salt. Grill the steak to the desired degree of doneness (130 degrees F for medium-rare), 3 to 4 minutes per side. Transfer to a clean cutting board and let stand for 10 minutes.

  • Slice the steak across the grain. Divide the steak slices among 4 plates and spoon the remaining sauce over the top.


Tip: Both hanger steak and flank steak are affordable, lean and flavorful cuts of beef. Hanger steak is from the plate section, which is on the underside of the animal beneath the ribs. In the past, it was sometimes called butcher's steak because butchers kept it for themselves, rather than selling it. Flank steak is also located on the underside of the animal, but toward the rear below the loin section. Both cuts are best when thinly sliced across the grain.

To make ahead: Refrigerate chimichurri sauce (Step 1) for up to 1 day.

Equipment: Charcoal or gas grill

Nutrition Facts

196 calories; 10.3 g total fat; 3.6 g saturated fat; 68 mg cholesterol; 338 mg sodium. 306 mg potassium; 0.8 g carbohydrates; 0.2 g fiber; 23.5 g protein; 350 IU vitamin a iu; 7 mg vitamin c; 14 mcg folate; 25 mg calcium; 2 mg iron; 21 mg magnesium;