Grilled Steak with Chimichurri
Perfectly grilled flank steak topped with vibrant, herbaceous Argentinian chimichurri sauce.
Perfectly grilled flank steak topped with vibrant, herbaceous Argentinian chimichurri sauce.
Per serving · Adjust servings below to scale ingredients
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Make chimichurri: mix parsley, oregano, garlic, shallot, olive oil, vinegar, pepper flakes, and salt. Let sit 15+ minutes.
Bring steak to room temperature. Rub with olive oil, garlic powder, salt, and pepper.
Grill over high heat 4-5 minutes per side for medium-rare (55°C internal).
Rest steak 5-8 minutes before slicing against the grain.
Spoon chimichurri generously over sliced steak. Serve with grilled vegetables.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Grilled Steak with Chimichurri delivers 40g of protein at 420 calories — that's 11 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 38% of total calories in this dish. With only 3g of carbohydrates per serving, this recipe fits well into low-carb, ketogenic, or carb-cycling approaches. The 28g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Grilled Steak with Chimichurri is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 40g of protein and 420 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Grilled Steak with Chimichurri also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 40g-protein meals ready throughout the week with zero daily effort.
Season and dry-brine the steak in the fridge (uncovered on a rack) up to 24 hours ahead for better crust. Sear and rest just before serving — steak reheats poorly.
Ribeye has the most flavor, sirloin is leaner. For thin-slicing, flank or skirt steak work great. Freeze the steak for 20 minutes first for easier thin slicing.
Absolutely. A cast-iron skillet or grill pan on the stovetop over high heat gives excellent results. You can also use the broiler setting in your oven — place food 10-15cm from the element.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
