Grilled Flank Steak with Chimichurri Butter

Grilled Flank Steak with Chimichurri Butter from

I’m excited to announce again to be partnering this year with Land O’Lakes on the Kitchen Conversations panel to bring you wonderful recipes with what else…my favorite ingredient: butter!

Raise your hand if you like steak as much as I do? I love grilled steak so much! I used the opportunity to make a fun AND easy recipe with Land O Lakes® Butter with Olive Oil. The marinade for this beef flank steak is a little sweet, a little salty and a teeny bit spicy. Then, I topped it off with the herb butter mixture I made with Land O Lakes® Butter with Olive Oil that I call Chimichurri Butter. I call it that because there’s fresh parsley and oregano in the compound butter. It’s heaven. Seriously. Serve this steak with mashed potatoes, your favorite vegetable and a salad. Dinner will be amazing. I know you’ll love it!


Last week, I traveled to Oklahoma with Land O’Lakes and the rest of the Kitchen Conversations panel, we had a little cooking retreat. We cooked together, chatted, learned ALL about butter, even had a butter tasting and had tons of fun!

Grilled Flank Steak with Chimichurri Butter from thelittlekitchen.netKitchen-Conversations-the-little-kitchen

We had a friendly cooking competition, Chopped-style, and my cooking partner was Sommer. Our secret ingredients were harissa butter and chia seed (I need to make it again at home so I can share with you our wonderful recipe!) I cooked in Ree’s kitchen at the Lodge (weeeee!). I made quinoa for the first time and loved it! We used almost an entire tub of Land O Lakes® Butter with Canola Oil for our recipe and it was amazing!


It was a blast! Ree gave us a tour of her ranch, the amazing building she’s working on remodeling, we ate tons of good food and met Charlie!


Be sure to check out the other panelists’ recipes…I can say that they are all amazing because I got to taste each and every one of them!! Best-Loved Blueberry Muffins from Becky of Land O’Lakes, Chicken and Brie Grilled Cheese from Fifteen Spatulas, Roasted Mexican Cauliflower with Pepitas from A Farmgirl’s Dabbles, Lemon Chia Seed Pancakes with Roasted Strawberries from Two Peas and Their Pod, Cheesy Green Chile and Buttermilk Biscuits from Picky Palate, Chocolate Baguette Sandwiches with Orange and Sea Salt from Bake at 350, Savory Waffle Sandwiches from A Spicy Perspective and from Rosemary Hasselback Potatoes The Novice Chef!

Here’s the step by step for making the grilled steak.

Grilled Flank Steak with Chimichurri Butter from

Put the marinade together. It takes seconds.

Grilled Flank Steak with Chimichurri Butter from

Add the beef flank steak. I cut it in half because I was afraid it wouldn’t fit on my grill pan. (But of course it did fit.) If you’re going to cook this right away, leave the baking dish on the counter for 20 minutes. This gives the beef a chance to get closer to room temperature.

If you’re not cooking this dish for a few hours, cover it and put it back in the refrigerator.

Grilled Flank Steak with Chimichurri Butter from

Making the Chimichurri Butter, it takes just a couple of minutes. First, chop up the herbs and garlic.

Grilled Flank Steak with Chimichurri Butter from

Add half of the tub of Land O Lakes® Butter with Olive Oil. I love that it’s made from simple ingredients, ingredients that you can pronounce: sweet cream, olive oil and salt.

Grilled Flank Steak with Chimichurri Butter from

Mix together thoroughly and place in the refrigerator. The butter with olive oil is spreadable, so it makes making a compound butter so super fast!

Grilled Flank Steak with Chimichurri Butter from

Heat the grill pan for 5 minutes and add oil, if needed.

Grilled Flank Steak with Chimichurri Butter from

Allow the steak to rest before slicing. This is very important!

Grilled Flank Steak with Chimichurri Butter from

This dish is super simple…which is my favorite kind of dish to cook. The level of flavors from the marinade and the Chimichurri Butter play nicely together. The compound butter is necessary for this dish. The freshness of the herbs and the butter go really well with the steak!

If you make any of recipes and decide to share them on instagram or twitter be sure to tag me @thelittlekitchn and use the hashtag #thelittlekitchenrecipes! I love seeing your posts and photos!

Grilled Flank Steak with Chimichurri Butter Recipe

Yield: Serves 4 to 6

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 40 minutes (includes inactive time)


Steak and Marinade

  • 2 Tablespoons vegetable, canola or grape seed oil

  • 1/2 teaspoon salt

  • 2 Tablespoons (or 1 1/2 teaspoons) packed light brown sugar

  • 1 Tablespoon soy sauce

  • 2 teaspoons red wine vinegar

  • 1/2 teaspoon crushed red pepper flakes

  • 1 1/2 pounds beef flank steak

Chimchurri Butter

  • 2 Tablespoons chopped fresh flat leaf parsley

  • 1 Tablespoon chopped fresh oregano

  • 1 minced garlic clove

  • 1/2 tub Land O Lakes® Butter with Olive Oil


  1. Mix oil, salt, brown sugar, soy sauce, red wine vinegar and red pepper flakes with a whisk in a large baking dish or bowl. Trim any excess fat off of the flank steak and cut into two if necessary. Add steak to the bowl and allow to marinate on the counter for 20 to 25 minutes.

  2. Cut up herbs and garlic and mix in a small bowl with 1/2 of a tub of Land O Lakes® Butter with Olive Oil. Place in the refrigerator.

  3. Heat grill pan on medium high (oil pan if necessary) for 5 minutes. Add steaks to the grill pan and cook for 3 to 4 minutes on each side. Turn again and cook about 1 minute on each side. Remove from pan and place on a clean plate and allow meat to rest for about 5 to 6 minutes before slicing. (Make sure to slice against the grain at an angle.) Serve topped with Chimchurri Butter.

  4. Serve with mashed potatoes, vegetables and a salad if you wish.

from The Little Kitchen

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Grilled Flank Steak with Chimichurri Butter from

Disclosure: The Little Kitchen has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes.

41 Responses to “Grilled Flank Steak with Chimichurri Butter”

  1. Pingback: Waffle Sandwich | A Spicy Perspective

  2. 2
    Renee - Kudos Kitchen — March 17, 2014 @ 8:52 am

    Your steak looks and sounds mouthwatering! Glad you had such a fun time on the ranch. Looks like you had a blast!


  3. 3
    Erin | The Law Student's Wife — March 17, 2014 @ 9:21 am

    Chimichurri butter on everything! Looks like such a fun weekend too Julie :)


  4. 4
    Maria — March 17, 2014 @ 9:44 am

    Loved seeing you at the ranch! Yay for butter! :) xo


  5. 5
    Brenda @ a farmgirl's dabbles — March 17, 2014 @ 9:54 am

    You had me at grilled flank steak. But then add that delicious flavored butter on top? Evil! This was so very good, Julie. And it was awesome to spend some time with you this past week, too much fun!


  6. 6
    marcie — March 17, 2014 @ 10:22 am

    What a fantastic experience! Your dish looks just as fantastic with that marinade and chimichurri butter! I could eat chimichurri plain with a spoon. :)


  7. 7
    bridget {bake at 350} — March 17, 2014 @ 10:23 am

    A. I love, love, loved seeing you again at the ranch!

    B. Ask my husband, I talked about this recipe for about 10 minutes after stepping off of the plane. “Honey…it’s STEAK. With BUTTER!” 😉 Cannot wait to make it!


  8. 8
    Kelli @ The Corner Kitchen — March 17, 2014 @ 10:44 am

    Chimichurri butter?!?!? Wow and yes. What a great weeknight meal, Julie!


  9. 9
    Christine from Cook the Story — March 17, 2014 @ 10:50 am

    Your steak is perfectly cooked, Julie! Oh, and please pass the chimichurri butter :)


  10. 10
    Cassie — March 17, 2014 @ 11:12 am

    This sounds wonderful, Julie!


  11. 11
    Jeanette | Jeanette's Healthy Living — March 17, 2014 @ 11:52 am

    What fun and looks like you and Sommer made a winner dish!


  12. 12
    Laura (Tutti Dolci) — March 17, 2014 @ 7:08 pm

    I love flank steak and yes please to chimichurri butter!


  13. 13
    Tieghan — March 17, 2014 @ 11:58 pm

    Flank steak is always so fun too cook with. So many ways to dress is up! LOVE this chimichurri butter!


  14. 14
    Sommer@ASpicyPerspective — March 18, 2014 @ 8:21 am

    This was such fun!! And I can say from experience that this is an amazing recipe. The Chimichurri Butter is crazy-good!


  15. 15
    Joanne @ Fifteen Spatulas — March 18, 2014 @ 10:08 am

    I’m SO picking up flank steak this week so I can eat this again. I love this recipe!


  16. 16
    Claire Gallam — March 18, 2014 @ 10:41 am

    This looks perfect!! I love a nice, easy steak recipe.


  17. 17
    jennie @themessybakerblog — March 18, 2014 @ 6:21 pm

    The hubs and I have been on a grilled steak kick for the past month, like eat-it-every-week kind of kick. This steak looks perfect! Butter is the best. Pinned.


  18. 18
    Georgia @ The Comfort of Cooking — March 19, 2014 @ 5:52 pm

    So fun! Looks like it was an unforgettable, inspiring and super yummy time at Ree’s ranch! This steak is absolutely mouthwatering, and that chimichurri butter? I die.


  19. 19
    Rebekah — March 19, 2014 @ 9:14 pm

    I just made this steak for dinner and my husband loved it…especially the butter. I do have to say when I made it my steak was chewy. Any ideas why? I do have to admit I flipped it a couple extra times because it didn’t cook as quickly as I thought it would. Does that make steak chewy? First time cooking steak on the stove and it was a hit. Thanks for sharing this great recipe.


    • Julie Deily replied: March 19th, 2014 @ 9:44 pm

      Hi Rebekah,

      So glad your husband loved it! :) About the steak being chewy, I just updated the recipe…it depends on how you slice it. You should always slice it across the grain at an angle and then it won’t be chewy. I hope that helps for future! Thanks so much and hope you have a nice night!


      • Rebekah replied: March 19th, 2014 @ 10:20 pm

        Thank you Julie! I’ll definitely try that next time.


  20. 20
    katie — March 20, 2014 @ 4:59 pm

    Looks like you had a fun time, and this flank steak… mmmm! Love making flank steak. Now I need to make this chimichurri butter asap!


  21. 21
    Tricia Nightowlmama — March 22, 2014 @ 10:22 pm

    I rarely learn something new but I think i can actually prepare this. Thank you so much for the tasty recipe I think it will be a hit


  22. 22
    Des @ Life's Ambrosia — March 24, 2014 @ 6:05 pm

    Oh. My. God. I need this ASAP. I can’t eat med rare steak right now during pregnancy so I’ve needed a sauce every time I have steak. I cannot WAIT to try this.


  23. 23
    Laura @ Laura's Culinary Adventures — March 25, 2014 @ 10:23 am

    I don’t know what I like most about this recipe; the steak or chimichurri butter both look delicious!


  24. 24
    Aggie — March 25, 2014 @ 5:26 pm

    What a fun time! And this recipe turned out amazing!! Larry would love this!!


  25. 25
    Susan — March 25, 2014 @ 8:18 pm

    Yum! This is perfect…Manly enough for the husband and pretty enough for me!!


  26. 26
    Kelly Senyei | Just a Taste — March 25, 2014 @ 8:52 pm

    Butter all around! Sign me up for this baby!


  27. 27
    Glory/ Glorious Treats — March 26, 2014 @ 5:12 pm

    This looks so good! I wish I had this for dinner tonight!


  28. 28
    Cookin Canuck — March 31, 2014 @ 12:03 pm

    Everything about this sounds fantastic, Julie. Flank steak is our favorite cut of meat to grill in the summertime, and that butter puts it right over the top!


  29. 29
    Lauren — April 1, 2014 @ 3:19 pm

    Who gets to taste butter?! Sounds like a great trip! And of course I’m craving steak as we speak!


  30. 30
    Trisha @ Vignette — April 1, 2014 @ 6:04 pm

    A butter tasting? Uhhh, yes please! Sounds like such a fun experience! And I’m pretty sure my husband will LOVE this recipe!


  31. 31
    Kelly Stilwell — April 1, 2014 @ 9:33 pm

    I can’t wait to try this recipe! It looks so delicious! I have to remember not to visit when I’m hungry! Yum! Thank you!


  32. 32
    Christine — April 3, 2014 @ 1:16 pm

    Hello! I am VERY new to cooking and am wondering if there will be a huge difference in the butters flavor if I use dried herbs vs. fresh? Thank you!


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  34. 33
    Michelle — April 7, 2014 @ 5:00 pm

    What a fun event! Wow! I make flank steak very similar to this recipe, I have GOT to try that Chimichurri Butter!


  35. 34
    Shaina — June 2, 2014 @ 9:41 am

    That butter looks like perfection on a plate. I love chimichurri, and it stands to reason that I would adore the butter form just as much.


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  38. 35
    Laurie — January 18, 2015 @ 9:42 pm

    Hi I had pinned your recipe a while ago and finally made it. I used a flat iron steak tho. It was good. And the compound was good too . I had roasted garlic and dried oregano and fresh parsley. It is also good on popcorn. I had some leftover so I melted it and made some popcorn. Definitely a keeper. Thank you


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