FREE 5-Ingredient Recipe EBook

• Why You Need My Chimichurri Steak Recipe
• Ingredients & Substitutions
• How To Make Chimichurri Steak
• Chimichurri Steak Time Charts
• Serving Ideas
• More Flavorful Steak Recipes
• Tools I Use For This Recipe
• Chimichurri Steak (Grill Or Stovetop) Recipe card
• Recipe Reviews

Enjoy a flavorful, restaurant-worthy dinner at home with this delectable chimichurri steak recipe ! A flank steak is great on its own… but when combined with chimichurri sauce , it adds just the right zest and spice to take your dinner from ordinary to extraordinary. It is the perfect combination of tender, juicy meat and zesty, herby flavors.

Steak dishes are some of my favorite beef recipes to prepare because they come together so easily. This one is very similar to my steak bites appetizer , but made into a full meal!

Why You Need My Chimichurri Steak Recipe

• Juicy, tender flank steak
• Tangy, herby chimichurri sauce
• Simple, natural ingredients
• Ready in as little as 15 minutes
• Perfect main course for any healthy side dish

Ingredients & Substitutions

Here I explain the best ingredients for my flank steak with chimichurri recipe, what each one does, and substitution options. For measurements, see the recipe card .

Steak:

• Steak – The best steak for chimichurri is 1-inch-thick flank steak or skirt steak , since these absorb more flavors from the sauce, but you could use this sauce on any cut of beef you prefer. A grilled sirloin steak or juicy ribeye steak would make perfect alternatives.
• Sea Salt & Black Pepper
• Olive Oil – You could use avocado oil or any oil with a high smoke point that you prefer.

Chimichurri:

This chimichurri steak recipe uses half of my fresh chimichurri sauce recipe . Here’s what I put in mine:

• Extra Virgin Olive Oil – I opted for extra virgin olive oil so the flavors of the sauce weren’t overpowered. If you don’t want to use multiple oils, you can use the same oil you’ll use to cook the steak.
• White Wine Vinegar – I used white wine vinegar, though red wine vinegar, lemon juice, or lime juice would also work.
• Fresh Parsley – Use fresh for best flavor. Darker and more mature leaves can be more bitter. If you like, you can substitute some or all of it with fresh cilantro.
• Garlic – For the best taste, I recommend using fresh minced garlic, but you could use 1 teaspoon jarred garlic for convenience.
• Dried Oregano – Dried oregano adds an earthy warmth to the dish. You could also use fresh herbs such as fresh oregano or basil (triple the amount).
• Sea Salt
• Crushed Red Pepper – Start with a small amount of red pepper flakes for subtle spice, and adjust to taste.

How To Make Chimichurri Steak

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Season the steak. Pat steak dry with paper towels. Season both sides with salt and pepper.

TIP: If you have time, remove the flank steaks from the refrigerator 30 minutes prior to cooking.

This takes the chill off and allows steak to cook more evenly.

1. Cook the steak. Preheat a large cast iron skillet or grill . Cook the steak to your desired doneness (see time chart below. Remove steak from heat and transfer to a plate. Cover with foil and let it rest while you make the sauce.

1. Make the chimichurri sauce. Combine the olive oil, vinegar, parsley, garlic, oregano, salt, and crushed red pepper in a glass jar . Shake until emulsified.
2. Enjoy. Slice the steak into thin strips, against the grain. Serve flank steak with chimichurri sauce spooned over it.

VARIATION: Marinate your steak!

I kept this recipe simple by just topping the steak with chimichurri sauce, but you can also marinate in the same sauce if you like. Just make a double or triple batch, coat the steak in marinade, and refrigerate for at least 1 hour or up to 24 hours.

Chimichurri Steak Time Charts

The best way to know your steak is done is to use a meat thermometer ( this one is my fave ). The charts below show the internal temperature based on how you like your steak (I like medium and my husband does medium-rare). If you don’t have a meat thermometer, I have time guidelines for you as well.

Stovetop:

Grill:

These temperatures are when you’d remove the steak from heat, but the internal temperature will rise an additional 5 degrees while resting.

Serving Ideas

This flavorful and juicy chimichurri steak recipe can pair with a variety of dishes — you can try a new side every time! Here are some ideas:

• Vegetables – If you make this steak on the grill, pair it with some grilled asparagus . Otherwise, roasted vegetables such as zucchini , buttery mushrooms , and caramelized eggplant all make excellent options. But, my absolute favorite veggie side is brussels sprouts with bacon .
• Steakhouse Sides – Serve this dish with my easy creamed spinach or a crisp wedge salad for a classic pairing.
• Rice – Long grain rice such as jasmine or basmati pairs well with chimichurri flank steak to balance out the intense flavors. Or, try my favorite: Cauliflower rice .
• Potatoes – A classic combination! Try Instant Pot baked potatoes , perfectly seasoned roasted potatoes , or even roasted sweet potatoes .
• Salads – Try a sweet kale salad , a grain-based quinoa salad , or a simple cucumber tomato avocado salad (perfect for summer!).

More Flavorful Steak Recipes

There are so many great ways to enjoy steak — try these dishes to enjoy a variety of flavors and keep every bite tender and juicy:

Tools I Use For This Recipe

• Cast Iron Skillet – Cooking flank steak on a cast iron skillet brings out the full flavor of the meat and ensures juicy, evenly cooked results.
• Grill – With three powerful burners and easy lighting, this grill is a great choice for both experienced and beginner grillers.
• Glass Jar – I use simple mason jars for mixing and storing my sauces.

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Steak:

• 1 lb Flank steak (~1” thick) ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢
• 2 tbsp Olive oil ▢

Chimichurri:

• 1/4 cup Extra virgin olive oil ▢
• 1 tbsp White wine vinegar ▢
• 3/4 oz Fresh parsley (chopped; approximately 6 tbsp) ▢
• 2 cloves Garlic (minced) ▢
• 1 tsp Dried oregano ▢
• 1/4 tsp Sea salt ▢
• 1/4 tsp Crushed red pepper flakes (start with 1/8 tsp and adjust to taste) ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. If you have time, remove steak from the refrigerator 30 minutes prior to cooking. (This is optional, but recommended for even cooking.)
2. Pat both sides of the steak dry with a paper towel. Season both sides with salt and pepper.
3. Stovetop Method: Preheat a large cast iron skillet over medium-high heat and add oil. Once hot and shimmering, place the flank steak in the pan. Sear for 2 minutes per side for rare, 2.5-3 minutes per side for medium rare, 3-3.5 minutes per side for medium, 3.5-4 minutes per side for medium well, or 4-4.5 minutes per side for medium well. Grill Method: Preheat the grill to high heat (~450˚F). Lightly oil the grill grates. Once heated, place the steak on grill. Close the lid and cook for 1 minute , then open and flip the steak over. Close the grill and cook for another 1-2 minutes (the steak should have a brown sear on both sides). Reduce heat to medium. Keep the lid closed (except to flip again once) and cook for an additional 2.5-3 minutes per side for rare, 3.5-4 minutes per side for medium rare, 4.5-5 minutes per side for medium, 5.5-6 minutes per side for medium well, or 6-7 minutes per side for well done. For both methods, cook times may vary depending on the thickness of the steak, so use a meat thermometer to check: 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, or 160 degrees F (71 degrees C) for medium well.
4. Remove from heat and transfer to a plate. Cover with aluminum foil and let rest for 10 minutes. (The internal temperature will rise an additional 5 degrees.)
5. Meanwhile, make the chimichurri sauce: Combine the olive oil, vinegar, parsley, garlic, oregano, salt, and crushed red pepper in a glass jar . Shake until emulsified. (Adjust sea salt and red pepper to taste, if needed.)
6. Slice the steak into thin strips, against the grain. Serve with chimichurri sauce.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 1/4 pound steak + 2 tablespoons chimichurri sauce

• Store: Keep steak and chimichurri in separate containers in the fridge for up to 3 days.
• Meal Prep: Chimichurri lasts up to 2 weeks in the fridge. Steak is best fresh but can be reheated.
• Reheat: Bake at 350 degrees F for 8-10 minutes or warm in a skillet after bringing to room temp.
• Freeze: Freeze steak for up to 3 months and chimichurri separately. But since both are quick to make, fresh is best!

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Chimichurri Steak

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Chimichurri Steak (Grill Or Stovetop)

This chimichurri steak recipe tastes straight out of a steakhouse, but it’s so easy! Make it on the grill or stovetop in just 15 minutes.

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/chimichurri-steak/

Ingredients

Steak:

• 1 lb Flank steak (~1” thick)
• 1 tsp Sea salt
• 1/2 tsp Black pepper
• 2 tbsp Olive oil

Chimichurri:

• 1/4 cup Extra virgin olive oil
• 1 tbsp White wine vinegar
• 3/4 oz Fresh parsley (chopped; approximately 6 tbsp)
• 2 cloves Garlic (minced)
• 1 tsp Dried oregano
• 1/4 tsp Sea salt
• 1/4 tsp Crushed red pepper flakes (start with 1/8 tsp and adjust to taste)

Instructions

1. If you have time, remove steak from the refrigerator 30 minutes prior to cooking. (This is optional, but recommended for even cooking.)
2. Pat both sides of the steak dry with a paper towel. Season both sides with salt and pepper.
3. Stovetop Method: Preheat a large cast iron skillet over medium-high heat and add oil. Once hot and shimmering, place the flank steak in the pan. Sear for 2 minutes per side for rare, 2.5-3 minutes per side for medium rare, 3-3.5 minutes per side for medium, 3.5-4 minutes per side for medium well, or 4-4.5 minutes per side for medium well. Grill Method: Preheat the grill to high heat (~450˚F). Lightly oil the grill grates. Once heated, place the steak on grill. Close the lid and cook for 1 minute , then open and flip the steak over. Close the grill and cook for another 1-2 minutes (the steak should have a brown sear on both sides). Reduce heat to medium. Keep the lid closed (except to flip again once) and cook for an additional 2.5-3 minutes per side for rare, 3.5-4 minutes per side for medium rare, 4.5-5 minutes per side for medium, 5.5-6 minutes per side for medium well, or 6-7 minutes per side for well done. For both methods, cook times may vary depending on the thickness of the steak, so use a meat thermometer to check: 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, or 160 degrees F (71 degrees C) for medium well.
4. Remove from heat and transfer to a plate. Cover with aluminum foil and let rest for 10 minutes. (The internal temperature will rise an additional 5 degrees.)
5. Meanwhile, make the chimichurri sauce: Combine the olive oil, vinegar, parsley, garlic, oregano, salt, and crushed red pepper in a glass jar . Shake until emulsified. (Adjust sea salt and red pepper to taste, if needed.)
6. Slice the steak into thin strips, against the grain. Serve with chimichurri sauce.

Maya’s Recipe Notes

Serving size: 1/4 pound steak + 2 tablespoons chimichurri sauce

• Store: Keep steak and chimichurri in separate containers in the fridge for up to 3 days.
• Meal Prep: Chimichurri lasts up to 2 weeks in the fridge. Steak is best fresh but can be reheated.
• Reheat: Bake at 350 degrees F for 8-10 minutes or warm in a skillet after bringing to room temp.
• Freeze: Freeze steak for up to 3 months and chimichurri separately. But since both are quick to make, fresh is best!

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)