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Under 30 Minutes

Flank Steak with Parsley-Garlic Sauce

Based on chimichurri, a staple of Argentinean steakhouses, this zesty sauce can be served with just about any cut of meat. It is also great drizzled over roasted potatoes and other vegetables or stirred into rice or minestrone.

  • Prep:
  • Total Time:
  • Servings: 4
Flank Steak with Parsley-Garlic Sauce

Source: Everyday Food, June 2004


  • 1 1/2 pounds flank steak
  • Coarse salt and ground pepper
  • 1 tablespoon plus 1/4 cup olive oil
  • 1 to 2 cloves garlic
  • 1 bunch flat-leaf parsley, stemmed (about 4 cups)
  • 3 tablespoons fresh oregano leaves
  • 3 tablespoons white-wine vinegar
  • 1/8 teaspoon red-pepper flakes


  1. Generously season both sides of flank steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak 5 to 8 minutes per side for medium-rare. Transfer to a cutting board; let rest, covered, 10 minutes. Thinly slice against the grain.

  2. Meanwhile, make sauce: In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, pepper flakes, 1/4 cup oil, 2 tablespoons water, and 1/2 teaspoon salt. Pulse until herbs are finely chopped. Serve with steak.

Reviews (7)

  • Wilma Tapia 17 Sep, 2012

    flank steak with parsley-garlic sauce

  • Wilma Tapia 17 Sep, 2012

    flank steak with parsley-garlic sauce

  • megansmaking 6 Jul, 2012

    Martha's Italian parsley recipe is great. Quick and easy. I made the recipe for steak, parsley sauce and sauteed mushrooms from her Everyday Cook Book, and it was great nice meal that took no time at all. Her parsley sauce in the cookbook was 1 cup parsley, 3 tbsp water, 2 tbsp olive oil, 1 garlic clove & salt and pepper combined in blender. It was a very simple way to make dinner look and taste great with little work!

  • GourmetCookingonaDime 22 Jan, 2012

    This simple and fresh dish is such a favorite both for dinner parties and family meals! My favorite part is it fits the budget but tastes gourmet! We love it with shoestring potato fries!

  • Sylt79 15 Jan, 2010

    I like it a little better with roasted garlic. It's not quite as pungent

  • Barb325 27 Feb, 2008


  • gravic 27 Feb, 2008


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