Flank steak with an Olokoi Chimichurri
The Chimichurri That Changed Dinner at Our House
This sauce is bright, herby, garlicky, and carries just enough heat to make you go back for one more bite. We served it over grilled flank steak with crispy roasted Yukon Gold potatoes and green beans, and it was the kind of weeknight dinner that feels like a Sunday.
The Chimichurri
This is the heart of the meal. Let it rest while you prep everything else, the flavors come together beautifully when it has time to sit.
What you'll need:
- 1 packed cup fresh flat-leaf parsley
- 1 tablespoon fresh oregano
- 5 cloves of garlic
- 1 jalapeño, seeds and membrane removed
- ¾ cup (or more) extra virgin olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons Hot Olokoi sauce
- Salt and pepper to taste
How to make it:
Add the parsley, oregano, garlic, and jalapeño to a food processor and pulse a few times. You want texture here, don't overdo it. The chimichurri should have body, not be a smoothie.
Transfer the blended herbs to a bowl. Stir in the olive oil, red wine vinegar, and Hot Olokoi. Season with salt and pepper. Give it a taste and adjust, more vinegar for brightness, more oil for richness, more Olokoi if you want that extra warmth.
Set it aside and let it do its thing. The flavors will come together while you cook everything else.
Why Hot Olokoi? The fermented heat and depth it brings to chimichurri is unlike any hot sauce I've tried. It doesn't compete with the herbs — it layers underneath them and gives the whole sauce a complexity that's hard to put your finger on until you've tasted it side by side with a version without it. Then you'll understand.*
The Roasted Yukon Golds
Don't overthink this one. Yukon Golds are forgiving, naturally buttery, and they crisp up beautifully at high heat. Eye the amounts based on how many people you're feeding.
What you'll need:
- Several Yukon Gold potatoes, cut into wedges
- Olive oil
- Salt, pepper, garlic powder, and paprika
How to make them:
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Toss the potato wedges in a bowl with a generous pour of olive oil. Season with salt, pepper, garlic powder, and paprika until they're evenly coated. Spread them out on the baking sheet in a single layer, give them room so they roast, not steam.
Roast for about 30 minutes, or until the edges are golden and the centers are fork-tender. Every oven is a little different, so trust your eyes more than the clock.
The Green Beans
These are blanched first to lock in that vivid green color, then finished in a garlicky sauté. Simple, quick, and the perfect fresh counterpoint to the richness of the steak and potatoes.
How to make them:
Prepare an ice bath in a large bowl and set it aside. Bring a pot of water to a boil, add a generous pinch of salt, then drop in the green beans. Let them cook for about 5 minutes, just enough to blanch. You want them bright and tender-crisp, not soft. Transfer them straight to the ice bath to stop the cooking, then drain.
When you're ready to serve, heat a drizzle of oil in a sauté pan over medium heat. Add a generous amount of garlic and let it cook until fragrant. Add the green beans and toss to coat. Season with salt and pepper. That's it, don't fuss with it any more than that.
The Flank Steak
Flank steak is one of those cuts that rewards simplicity. It doesn't need much, just good seasoning, high heat, and a little patience on the rest.
What you'll need:
- 2 lbs flank steak, excess fat trimmed
- Salt and pepper
How to cook it:
Season the steak generously with salt and pepper on both sides. Grill over high heat to your liking, medium-rare is our favorite for flank, which means about 4–5 minutes per side depending on thickness. Let it rest for at least 5 minutes before slicing against the grain. This is non-negotiable. Slice with the grain and you'll have a tough, chewy bite. Slice against it and the steak practically melts.
Putting It All Together
Arrange the steak slices on a platter alongside the roasted potatoes and green beans. Spoon the chimichurri generously over the steak, and put extra on the table. People will want more, they always do.
This is a meal built for sharing, and the kind of dinner that doesn't need much else around it. The chimichurri ties everything together in a way that's vibrant and unexpected without being fussy.
Pull up a chair. 🌿
Hot Olokoi sauce is available at olokoi.com and on Amazon. If you make this dish, tag us, we love seeing how you bring it to your table.