Thrive

Flank Steak with Chimichurri Sauce

Fire up the grill with this juicy, flavor-packed Flank Steak topped with fresh homemade chimichurri. Marinated to perfection and finished with a bright blend of herbs, garlic, and red wine vinegar, this Argentinian-inspired recipe is simple, protein-rich, and perfect for your Fourth of July cookout or any summer dinner.

Ingredients

Steak Marinade
• ¼ cup soy sauce
• 1 tablespoon coconut sugar
• ½ teaspoon crushed red pepper flakes (optional)
• 16 oz flank steak or tri-tip steak

Chimichurri Sauce
• 1 cup fresh cilantro
• 1 cup flat-leaf parsley
• ¼ cup red wine vinegar
• 2 garlic cloves
• 1 tablespoon olive oil
• ¼ teaspoon salt

Optional: Fresh herbs for garnish

Directions

1. Marinate the steak: Whisk together the soy sauce, coconut sugar, and red pepper flakes. Pour into a zip-top bag, add the steak, and refrigerate for at least 1 hour.
2. Make the chimichurri: Add the cilantro, parsley, garlic, olive oil, red wine vinegar, and salt to a food processor, blender, or mason jar (using an immersion blender). Pulse until finely chopped but still slightly textured.
3. Grill: Preheat the grill to high heat. Grill the steak for 8–10 minutes per side (depending on thickness), or until it reaches an internal temperature of 145°F for medium. If desired, baste with the remaining marinade while grilling.
4. Rest & slice: Let the steak rest for 10–15 minutes before slicing thinly against the grain. Spoon the chimichurri generously over the top and garnish with extra herbs if desired.

Fresh, vibrant, and packed with flavor, this is one of those recipes you’ll make all summer long. Save this recipe for your next backyard barbecue.

Thrive will be closed on Friday, July 3, and Saturday, July 4, in observance of Independence Day.

We will reopen on Monday at 8:00 a.m.

We wish everyone a safe and happy holiday weekend!

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