Flank Steak with Chimichurri

  • 5 servings
  •  55 mins
  •  15 mins
  •  40 mins


  • 1 pound flank steak
  • 1 bottle (12 ounces) light beer
  • 6 cloves garlic, peeled and crushed, divided
  • 1 cup chopped fresh parsley, divided
  • 1/2 cup chopped fresh cilantro, divided
  • 1/4 cup chopped fresh oregano, divided
  • 3 lemons, juiced, reserve the lemon shells, divided
  • 3 limes, juiced, reserve the lime shells, divided
  • 2 tablespoons Mazola® Corn Oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black fine grind pepper


Combine steak, beer, 3 garlic cloves, 1/2 cup parsley, 1/4 cup cilantro, 2 tablespoons oregano and the juice from 2 lemons and 2 limes and their shells in a resealable plastic bag. Marinate beef in refrigerator for at least 30 minutes.

To make the chimichurri, combine remaining garlic cloves, herbs, juices, oil, salt and pepper; set aside.

Preheat grill to medium-high heat.

Remove the meat from the marinade. Discard marinade. Grill the steak 5 minutes per side for medium-rare doneness.

Transfer steak to cutting board; cover and let sit for 5 minutes. Thinly slice against the grain. Arrange slices of steak on a serving platter; drizzle chimichurri sauce over top.

Recipe provided courtesy of Herb Mesa, Chef & Personal Trainer