Chimichurri Stuffed Flank Steak

“Private Picky Eater” a.k.a. our 11-year-old suggested we smother chimichurri sauce into a Stuffed Flank Steak instead of traditional cheese and peppers. Who are we to deny him this growth opportunity. Smoked with mesquite, the taste was out of this world! A budding Chef in the making!

Chimichurri Stuffed Flank Steak

Recipe by Sean A.Course: Grills, Recipes, Red Meat


Prep time


Cooking time






  • 1 2-3 lbs Flank Steak

  • Kosher Salt

  • Fresh Cracked Pepper

  • Optional: Traeger Mesquite or Signature Wood Pellets

  • For the Chimichurri Sauce

  • 1 cup Flat Leaf Italian Parsley

  • 1 cup Fresh Cilantro

  • 1 Onion, Red or Sweet

  • 5 Cloves Garlic

  • 3/4 cup extra virgin Olive Oil

  • 1/4 cut red wine vinegar

  • 2 teaspoons lemon juice (or lime)

  • 1 teaspoon Red Pepper Flakes


  • Prep your grill to 450F
  • For the Chimichurri Sauce
  • Put all of the ingredients for the Chimichurri into a food processor and pulse until you have a thick sauce consistency. Note: Leftover Chimichurri can be stored in an airtight container for up to a week.
  • For the Flank Steak
  • With a very sharp knife, take your time and butterfly the Flank Steak. We’ve linked to a tutorial below.
  • Pound the Steak evenly flat in the middle if necessary
  • Pour an even layer of Chimichurri Sauce in the middle of the Steak.
  • Cut three to four even lengths of twine and place under the Steak. Keep two of the pieces close to the ends.
    Tip: Use more twine if you wish to slice into individual pinwheel servings, placing approximately 1-1.5in apart.
  • Roll the steak from one end and tie the ends tight. Some of the sauce will seep out, this is ok.
  • Place the Steak on the grates and smoke (using Super Smoke if available) approximately 15 minutes, then flip and cook another 10-15 minutes. Using the thermometer, poke the middle of the steak and pull at approximately 125F for well-done ends and medium rare center.
  • Let the Steak rest for 10 minutes, slice and enjoy!

Recipe Video

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