Grilled Flank Steak Salad with Chimichurri Dressing

Name: Grilled Flank Steak Salad with Chimichurri Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Chopped Fresh Flat-leaf Parsley; 3 Tablespoons Red Wine Vinegar; 2 Tablespoons Water; 2 whole Cloves Garlic, Minced; 3/4 teaspoons Kosher Salt, Plus More For Seasoning Steak; 1/2 teaspoons Freshly Ground Black Pepper, Plus More For Seasoning Steak; 1/2 teaspoons Dried Red Hot Pepper Flakes; 1 Tablespoon Chopped Fresh Oregano Leaves; 1/4 cups Olive Oil, Plus More For Brushing Steak; 1- 1/2 pound Flank Steak; Kosher Salt And Pepper, To Season Steak; Romaine Lettuce, For Serving; Sliced Red Bell Pepper, For Serving

Servings: persons

1/2 cups Chopped Fresh Flat-leaf Parsley
3 Tablespoons Red Wine Vinegar
2 Tablespoons Water
2 whole Cloves Garlic, Minced
3/4 teaspoons Kosher Salt, Plus More For Seasoning Steak
1/2 teaspoons Freshly Ground Black Pepper, Plus More For Seasoning Steak
1/2 teaspoons Dried Red Hot Pepper Flakes
1 Tablespoon Chopped Fresh Oregano Leaves
1/4 cups Olive Oil, Plus More For Brushing Steak
1- 1/2 pound Flank Steak
Kosher Salt And Pepper, To Season Steak
Romaine Lettuce, For Serving
Sliced Red Bell Pepper, For Serving

1
In a food processor or blender, combine chopped parsley, red wine vinegar, water, minced cloves of garlic, kosher salt, freshly ground black pepper, dried hot red pepper flakes, and chopped oregano leaves.
2
Pulse until the parsley and oregano are finely chopped, but not completely smooth, scraping down the sides after every few pulses.
3
With the food processor running, slowly pour in 1/4 cup olive oil.
4
Pour the dressing into a bowl and set aside.
5
Preheat a grill to high heat.
6
Brush both sides of a 1 1/2 pound flank steak with a generous amount of olive oil.
7
Season with kosher salt and freshly ground black pepper.
8
Place the steak on the grill and cook for approximately 5 minutes per side, or until the steak is rare to medium-rare.
9
Remove the steak from the grill and let it rest for 10 minutes.
10
Cut the steak, across the grain, into thin slices.
11
Arrange over a bed of romaine lettuce and sliced red bell pepper.
12
Drizzle with a generous amount of the chimichurri dressing.

301

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cups Chopped Fresh Flat-leaf Parsley, 3 Tablespoons Red Wine Vinegar, 2 Tablespoons Water, 2 whole Cloves Garlic, Minced, and more.

Yes, Grilled Flank Steak Salad with Chimichurri Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!