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Big Batch Flank Steak with Creamy Chimichurri Sauce

An image of prepared Big Batch Flank Steak with Creamy Chimichurri Sauce showing beef flank steak with parsley, cilantro and garlic on top and Campbell's® Condensed Unsalted Cream of Mushroom Soup with sour cream on the side.
  • prep time: 10 min
  • total time: 10 min
  • serves: 8 people
  • calories: 295 1 serving

When you want to save time and still deliver a home-run meal (or two!), make this Big Batch Flank Steak with Creamy Chimichurri Sauce your go-to grill recipe. The flavorful herb marinade for this chimichurri flank steak doubles as a creamy chimichurri sauce with the addition of a secret ingredient: savory cream of mushroom soup. The olive oil-based marinade helps tenderize lean flank steaks, so they come off the grill juicy and ready to eat with creamy chimichurri sauce, and remain just as delicious the next day, when you can serve them as Chimichurri Steak Wraps. Luckily, chimichurri flank steak makes enough for plenty of leftovers, and comes together in under 25 minutes of active cooking time. And because you can re-use both the chimichurri sauce and the meat so many ways, it’s a great recipe for meal prep.


  • 2 cups packed fresh Italian parsley (flat-leaf) leaves (from about 2 bunches)
  • 1 cup packed fresh cilantro leaves (from about 1 bunch)
  • 2 cloves garlic, peeled
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon crushed red pepper (for more heat, you can add your favorite hot sauce, to taste)
  • 3 tablespoons olive oil
  • 2 1/2 pounds beef flank steak (two 1 1/4-pound steaks)
  • 1 can (10 1/2 ounces) Campbell's® Condensed Unsalted Cream of Mushroom Soup
  • 1 cup sour cream or plain Greek yogurt


  • Tips

    • If you have any leftover sauce, cover and refrigerate for up to 3 days and serve with other grilled meats or seafood!
  • Step 1

    Place the parsley, cilantro, garlic, vinegar, and red pepper into a blender or food processor.  Cover and  blend until smooth.  Season with salt and black pepper.

  • Step 2

    To marinate the steaks, mix 1/2 cup chimichurri and the oil in a gallon-size resealable plastic bag.  Add the steaks and turn to coat.  Seal the bag and refrigerate for 20 minutes.  To make the chimichurri sauce, whisk the remaining about 3/4 cup chimichurri, the soup and sour cream in a bowl until smooth.  Cover and refrigerate for 30 minutes.  Season to taste with salt and pepper.

  • Step 3

    Remove the steaks from the chimichurri marinade and discard the marinade.  Lightly oil a grill pan and heat over medium-high heat (if using an outdoor grill, heat to medium).  Grill the steaks for 6 minutes.  Turn the steaks over and cook for another 6 minutes or until the internal temperature reaches 135°F. for medium-rare or until preferred doneness.

  • Step 4

    Serve the steaks with the chilled sauce or serve half now (half the steak and about 1 1/2 cups sauce) and save the rest to make Chimichurri Steak Wraps.

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Calories 295
Total Fat 16 g
Sat. Fat 7 g
Trans Fat 0 g
Cholesterol 97 mg
Sodium 98 mg
Total Carb 5 g
Dietary Fiber 1 g
Sugar 1 g
Protein 31 g
Vitamin D 1 %DV
Calcium 6 %DV
Iron 16 %DV
Potassium 11 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.