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sliced flank steak topped with creamy chimichurri

Flank Steak with Creamy Chimichurri

  • Author: Julie @ RDelicious Kitchen
  • Yield: 4


  • Creamy Chimichurri:
  • 1/2 cup packed fresh parsley leaves
  • 1/2 cup packed fresh basil leaves
  • 1/4 cup packed fresh cilantro leaves
  • 1/2 cup extra-virgin olive oil
  • 4 garlic cloves
  • 1 tbsp white wine vinegar
  • 2 tbsp lime juice
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1 (6 oz) container plain Greek yogurt
  • 1 avocado
  • Flank Steak:
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/4 pounds flank steak


  1. Preheat grill.
  2. For the creamy chimichurri: Combine the parsley, basil, cilantro, olive oil, garlic, vinegar, lime juice, cumin, salt, and pepper in a blender. Process until fresh herbs are finely chopped. Add the Greek yogurt and avocado and blend until smooth and creamy.
  3. For the flank steak: Combine the chili powder, salt, and black pepper in a small bowl. Rub evenly over the flank steak. Grill steak on both sides about 4 minutes each or until preferred doneness. Transfer to a cutting board and let rest for 5 minutes (to retain juices). Cut on bias into strips.
  4. Serve with the creamy chimichurri sauce.


This recipe makes extra creamy chimichurri. Enjoy as a dip or spread to accompany other recipes.

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