I’ll never forget the first time I tasted Chimichurri Sauce. I was working in Florida, traveling back and forth between there and Washington state, living out of a Marriott Residence Inn, and missing my three-year-old and my own bed. So, when a coworker invited me over for dinner, I jumped at the chance for some good company and a home-cooked meal.
He grilled up a perfect flank steak, but it was the Chimichurri sauce that stole the show. At the time, I had never heard of it before, but one bite and I was hooked—it was an explosion of flavor like nothing I’d ever tasted. Years later, I finally crafted my own version of that unforgettable sauce, and let me tell you, it’s magic! Pair it with my grilled flank steak and a side of my cilantro, lime, and cotija cheese street corn, and you’ve got a meal that’s straight-up perfection.
Whether you're winding down after a long day or planning a special dinner at home, there’s nothing like gathering around a meal that's both comforting and delicious! This recipe trio is perfect for those evenings when you’re craving something hearty and full of flavor. Whether you’re grilling outside or cooking indoors, these dishes are so satisfying.
Let’s kick things off with a Grilled Flank Steak that’s as easy as it is delicious. I love using flank steak or London broil for this recipe—both cuts work beautifully. The key is a simple yet flavorful seasoning blend of: Pink Himalayan Sea salt, pepper, garlic and onion powder, and a touch of ground cumin. A sprinkle of fresh cilantro and parsley adds a bright, herbaceous finish. Get the full recipe for my Grilled Flank Steak Marinated in Fresh Herbs here and watch the how-to video.
Pro Tip: Grill your steak to 145°F for that perfect pink center. Remember, the steak will continue to cook slightly after you’ve taken it off the grill, so this temperature ensures juicy, tender bites every time. If you like your beef well done, then grill it to 160°F.
Chimichurri Sauce Recipe: The Perfect Companion 🥩
No steak is complete without a sauce that elevates every bite, and my Chimichurri Sauce does just that. This isn’t your typical chimichurri—it’s got a twist. I swap out the usual lemon or lime juice for champagne vinegar, which brings a subtle acidity that doesn’t overpower the fresh herbs. The result? A sauce that’s herby, garlicky, and just the right amount of tangy.
Make it the night before or the morning of your grill day, and let it sit in the fridge. The flavors only get better with time! It's also great on chicken. Get my Chimichurri Sauce Recipe here.
Want a side dish that steals the show? Try my Cilantro, Lime, and Cotija Cheese Street Corn. There’s something magical about the combination of smoky grilled corn, melted butter, fresh cilantro and crumbled cotija cheese. A dash of ground cumin and a squeeze of fresh lime juice bring it all together, creating a dish that’s bursting with flavor.
Whether you’re grilling up this entire meal or just making one of these dishes, you’ll find that they pair beautifully with a variety of other recipes. Mix and match based on the season, what’s fresh at the market, or whether you’re cooking indoors or firing up the grill outside. Get the full recipe for my Cilantro, Lime & Cotija Cheese Street Corn here and watch the how-to video below.
Ready to Get Cooking?
I can’t wait for you to try these recipes! Whether you’re a seasoned cook or just starting out, these dishes are sure to become go-to favorites in your kitchen. Don’t forget to check out my recipe videos for step-by-step guidance, and if you’re looking to expand your culinary skills, join me for one of my upcoming classes. Subscribe to my website for more recipes and tips, and let’s make dinner a time to savor.
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