Grilled Flank Steak with Chimichurri

I love making Grilled Flank Steak with Chimichurri when I want a bold, vibrant meal that feels both rustic and fresh. The steak grills up tender and juicy, while the bright herb-packed chimichurri adds a punch of flavor that brings everything to life. I find it perfect for summer cookouts or an easy yet impressive dinner.

Why You’ll Love This Recipe

I appreciate how simple ingredients create such powerful flavor in this dish. I enjoy the smoky char from the grill paired with the fresh, garlicky herb sauce. The chimichurri adds brightness that perfectly balances the richness of the steak. I also like that it cooks quickly, making it ideal for busy evenings or last-minute gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 1/2 to 2 lbs flank steak
2 tablespoons olive oil
salt
black pepper

For the chimichurri:
1 cup fresh parsley, finely chopped
2 tablespoons fresh oregano, finely chopped
3 cloves garlic, minced
1/2 teaspoon red pepper flakes
2 tablespoons red wine vinegar
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Directions

1. I pat the flank steak dry and rub it with olive oil, salt, and black pepper. I let it rest at room temperature for about 20–30 minutes before grilling.

2. I preheat my grill to medium-high heat.

3. I grill the steak for about 4–6 minutes per side, depending on thickness, until it reaches my preferred level of doneness.

4. I remove the steak from the grill and let it rest for at least 10 minutes to retain its juices.

5. While the steak rests, I prepare the chimichurri by mixing parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper in a bowl.

6. I slice the steak thinly against the grain for maximum tenderness.

7. I spoon the chimichurri generously over the sliced steak before serving.

Servings and Timing

Servings: 4–6
Prep Time: 15 minutes
Cook Time: 10–12 minutes
Resting Time: 10 minutes
Total Time: Approximately 35–40 minutes

Variations

I sometimes add a squeeze of fresh lemon juice to the chimichurri for extra brightness. When I want deeper flavor, I marinate the steak in olive oil, garlic, and vinegar for a few hours before grilling. I also enjoy adding chopped cilantro to the sauce for a slightly different herb profile. If I don’t have a grill, I cook the steak in a hot cast-iron skillet for similar results.

storage/reheating

I store leftover steak and chimichurri separately in airtight containers in the refrigerator for up to 3 days. When reheating, I warm the steak gently in a skillet over low heat to avoid overcooking. I prefer adding fresh chimichurri after reheating rather than warming the sauce.

FAQs

How do I know when flank steak is done?

I use a meat thermometer to check the internal temperature. For medium-rare, I aim for about 130–135°F before resting.

Why should I slice against the grain?

I slice against the grain because it shortens the muscle fibers, making the steak more tender and easier to chew.

Can I make chimichurri ahead of time?

I often prepare it a few hours in advance and let it sit at room temperature to allow the flavors to blend.

Can I use a different cut of steak?

I can substitute skirt steak or hanger steak, adjusting the cooking time based on thickness.

What should I serve with this dish?

I like serving it with roasted potatoes, grilled vegetables, or a simple green salad.

Conclusion

I find Grilled Flank Steak with Chimichurri to be a flavorful and satisfying dish that always impresses. The smoky grilled steak combined with the bright, herbaceous sauce creates a perfect balance of richness and freshness. It’s a recipe I turn to whenever I want something simple, bold, and delicious.

Grilled Flank Steak with Chimichurri

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Grilled Flank Steak with Chimichurri is a bold and vibrant dish featuring tender, smoky grilled steak topped with a fresh, garlicky herb sauce. The bright chimichurri perfectly balances the richness of the beef, making it ideal for cookouts or an impressive yet simple dinner.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 40 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Argentinian-Inspired
• Diet: Halal

Ingredients

• 1 1/2–2 lbs flank steak
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the chimichurri:
• 1 cup fresh parsley, finely chopped
• 2 tablespoons fresh oregano, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 2 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Pat flank steak dry and rub with olive oil, salt, and black pepper. Let rest at room temperature for 20–30 minutes.
2. Preheat grill to medium-high heat.
3. Grill steak for 4–6 minutes per side, depending on thickness, until desired doneness (130–135°F for medium-rare).
4. Remove from grill and let rest for at least 10 minutes.
5. While steak rests, prepare chimichurri by mixing parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and black pepper in a bowl.
6. Slice steak thinly against the grain.
7. Spoon chimichurri generously over sliced steak before serving.

Notes

• Add a squeeze of fresh lemon juice to the chimichurri for extra brightness.
• Marinate steak in olive oil, garlic, and vinegar for deeper flavor.
• Substitute skirt or hanger steak if desired.
• Cook in a hot cast-iron skillet if a grill is unavailable.
• Store steak and chimichurri separately in the refrigerator for up to 3 days.
• Reheat steak gently to avoid overcooking and add fresh chimichurri after warming.

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 0g
• Sodium: 520mg
• Fat: 30g
• Saturated Fat: 7g
• Unsaturated Fat: 21g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 36g
• Cholesterol: 95mg