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When you want to save time and still deliver a home-run meal (or two!), make this Big Batch Flank Steak with Creamy Chimichurri Sauce your go-to grill recipe. The flavorful herb marinade for this chimichurri flank steak doubles as a creamy chimichurri sauce with the addition of a secret ingredient: savory cream of mushroom soup. The olive oil-based marinade helps tenderize lean flank steaks, so they come off the grill juicy and ready to eat with creamy chimichurri sauce, and remain just as delicious the next day, when you can serve them as Chimichurri Steak Wraps. Luckily, chimichurri flank steak makes enough for plenty of leftovers, and comes together in under 25 minutes of active cooking time. And because you can re-use both the chimichurri sauce and the meat so many ways, it’s a great recipe for meal prep.
Place the parsley, cilantro, garlic, vinegar, and red pepper into a blender or food processor. Cover and blend until smooth. Season with salt and black pepper.
To marinate the steaks, mix 1/2 cup chimichurri and the oil in a gallon-size resealable plastic bag. Add the steaks and turn to coat. Seal the bag and refrigerate for 20 minutes. To make the chimichurri sauce, whisk the remaining about 3/4 cup chimichurri, the soup and sour cream in a bowl until smooth. Cover and refrigerate for 30 minutes. Season to taste with salt and pepper.
Remove the steaks from the chimichurri marinade and discard the marinade. Lightly oil a grill pan and heat over medium-high heat (if using an outdoor grill, heat to medium). Grill the steaks for 6 minutes. Turn the steaks over and cook for another 6 minutes or until the internal temperature reaches 135°F. for medium-rare or until preferred doneness.
Serve the steaks with the chilled sauce or serve half now (half the steak and about 1 1/2 cups sauce) and save the rest to make Chimichurri Steak Wraps.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.