Paleo Flank Steak with Chimichurri Sauce

  • Author: Tina Turbin


Chimichurri sauce is a popular marinade among Argentine Gauchos (South American “cowboys,” you could call them) who grill in an open barbecue in the Pampas. I was first inspired to make this recipe at a Pampas-style steakhouse after meeting my wonderful pal, Chef Joseph. I couldn’t believe how amazing the steak was, and I was set on recreating it in my own kitchen.



  • 1 ½ lbs beef flank steak
  • 6 cloves garlic, finely chopped
  • 1 cup grape seed oil
  • ½ cup white wine vinegar
  • ½ cup lemon juice
  • ¼ cup parsley
  • 1 teaspoon crushed red pepper


  1. Cut diamond pattern ⅛ inch deep into both sides of the beef.
  2. Place beef in a shallow glass or plastic dish.
  3. Shake remaining ingredients in tightly covered jar.
  4. Pour 1 cup of sauce over beef.
  5. Cover remaining sauce and set aside.
  6. Cover and refrigerate the beef, turning occasionally, at least 4 hours.
  7. Remove beef from sauce.
  8. Grill beef 4 or 5 inches from medium coals, turning and brushing with sauce once, until desired doneness, 6 to 8 minutes on each side for medium.
  9. Cut beef diagonally across the grain into thin slices.
  10. Serve with reserved sauce.
  11. Enjoy!


Use extra meat to make fajitas. Yum Yum!

Double this recipe if you like leftovers

Please do not miss a post

Sign up and you can receive wonderful recipes delivered to your box.

Tina Turbin

PaleOmazing Logo
Do NOT follow this link or you will be banned from the site!