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Grilled Flank Steak with Mango Chimichurri

30 minutesServes 6-83 reviews
Grilled Flank Steak with Mango Chimichurri


  • 2 lb flank steak
  • Kosher salt and freshly ground pepper
  • 1 ripe mango, pitted, peeled, and diced*
  • 1 jalapeño, seeded and minced
  • 1 bunch fresh cilantro, chopped
  • ½ bunch fresh parsley, chopped
  • 1 small shallot, minced
  • 2 tbsp freshly squeezed lime juice
  • ¼ c vegetable oil


Pat flank steak dry and season liberally with salt and pepper. Preheat grill to medium-high heat and allow meat to sit at room temperature 20 minutes before cooking.

Grill flank steak about 7-10 minutes per side for medium rare, or until internal meat thermometer reaches 135. Remove and let rest 10 minutes before slicing thinly against the grain.

Combine mango and next 6 ingredients. Season with salt and pepper, to taste and serve over sliced flank steak.

*Place fruit on its side on a work surface. The pit will be running horizontally through the center of the fruit. Using a sharp knife, cut off the top of the fruit just above the pit. Turn the mango flat side down and cut off the other side of the fruit. Using a large metal serving spoon, scoop the mango flesh from each portion in one piece. The peeled mango can now be sliced. Pare off the flesh remaining on the pit with a small knife to eat as your reward.

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