This juicy and tender grilled flank steak is marinated in savory spices and drizzled with fresh chimichurri sauce for a spicy kick. With just a quick sear on the grill, you'll have a flavorful steak perfect for any cookout!
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It’s that time of year again when the weather is perfect for backyard grilling. And this chimichurri flank steak is a family favorite!
It's quick and easy to prepare, packed with flavor, and pairs well with fresh sides like my raw zucchini salad or grilled asparagus and tomato salad.
📖Why My Recipe Works
- Light Steak Marinade- This adds a savory base flavor before topping it with my homemade chimichurri sauce recipe.
- No Cilantro- Some things are just not up for debate. Authentic chimichurri does NOT have cilantro. Stick to parsley and oregano for a classic flavor, and leave the cilantro for the salsa!
🧾Ingredient Notes
- Flank Steak- This recipe also works with bavette steak, flat iron steak, or skirt steak.
- Steak Seasoning Blend- I used garlic powder, cumin, salt, pepper, and olive oil to marinate the steak before grilling. You can also add smoked paprika and onion powder for more depth and flavor.
- Fresh Herbs- Use either curly or flat-leaf parsley and oregano.
- Red Wine Vinegar- Substitute with white wine vinegar.
- Garlic- Use fresh garlic, not garlic powder.
- Crushed Red Pepper- Add bird's eye chili for a spicier sauce or skip altogether for a mild version.
⏲️How to Make Steak with Chimichurri
- Marinate the steak for at least 30 minutes at room temperature or overnight in the refrigerator. If marinating overnight, let the steak sit at room temperature before grilling.
- A hot grill is the key to a good sear. After heating the grill on high for 10 minutes, reduce to medium for even cooking. Sear for 6 minutes on each side for medium rare or 7-8 minutes for medium.
- Slice the steak against the grain to keep it tender and easy to chew.
- Add all the ingredients, except for the oil, to the food processor and pulse until finely chopped. It should be chunky, not pureed. Transfer to a bowl and add the olive oil. Let it rest for at least 20 minutes for the flavors to meld.
🥗What to Serve with Grilled Flank Steak
This flank steak is perfect for summer weeknight dinners since it comes together fairly quickly.
It pairs with all your favorite summer sides, think potato salad, coleslaw, and grilled corn cobs. And you can’t go wrong garlic parmesan rice.
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👩🏻🍳 Expert Tips
- For a perfectly cooked steak, insert a meat thermometer into the thickest part of the steak. It should be 130F for medium-rare and 140F for medium.
- You can make chimichurri at least one day ahead, just store it in the fridge. Bring it to room temp before serving.
- For a milder twist, try my creamy chimichurri sauce instead.
Did you enjoy making this recipe? Show it some love with ⭐⭐⭐⭐⭐ and leave a comment! Hungry for more FLAVORFUL recipes?
📖 Recipe Card
Grilled Flank Steak with Chimichurri
Fire up the grill for this juicy and flavorful flank steak! It's bursting with flavor thanks to the steak marinade and garlic chimichurri sauce. You'll have delicious, tender steak in just 15 minutes!
Servings: 4
Ingredients
- 1½ pounds flank steak
- 2 Tablespoons olive oil
- 1½ teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- ½ teaspoon black pepper
Chimichurri
- ⅓ cup fresh parsley roughly chopped
- ¼ cup fresh oregano leaves
- ¼ cup red wine vinegar
- 4 cloves garlic
- 2 teaspoons crushed red pepper
- ½ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
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Instructions
- Mix together all the spices and olive oil to form a paste. Spread evenly over the steak and allow to rest for 30 minutes at room temperature or overnight in the refrigerator.1½ pounds flank steak, 2 Tablespoons olive oil, 1½ teaspoons kosher salt, 1 teaspoon garlic powder, 1 teaspoon cumin, ½ teaspoon black pepper
- Preheat grill on High for 10 minutes. Reduce heat to medium and place steak on the grill. Cook uncovered for 6 minutes, turning once, for medium- rare (or longer for your preferred temperature).
- Allow the steak to rest for 5 minutes, tented with foil. Cut across the grain into thin slices and top with sauce.
Chimichurri
- In a food processor, place all the ingredients, except the oil in a food processor. Pulse until all the ingredients are finely chopped.⅓ cup fresh parsley, ¼ cup fresh oregano leaves, ¼ cup red wine vinegar, 4 cloves garlic, 2 teaspoons crushed red pepper, ½ teaspoon kosher salt, ⅛ teaspoon freshly ground black pepper
- Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes then taste for salt, pepper, and red pepper. Add more as needed.½ cup extra-virgin olive oil
Notes
- Store the sauce in an airtight container in the refrigerator for up to 5 days.
- Bring to room temperature before using.
🌡️Storing Leftovers
Store leftovers in an airtight container and refrigerate for up to 4 days. Keep the sauce separately in a jar and it should stay fresh for up to a week. Reheat the steak in the oven or in a skillet over low heat.Equipment
Nutrition
Calories: 551kcal | Carbs: 3g | Protein: 37g | Fat: 43g | Fiber: 1g | Sugar: 0.2g
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