This dish captures the essence of perfect grilling—tender flank steak meets vibrant chimichurri for an unforgettable meal. The high heat of the grill transforms the meat into juicy, flavorful perfection.
The fresh herb sauce adds a bright, tangy contrast that elevates every bite. It’s a simple yet impressive recipe that showcases bold flavors without complicated techniques.
Ingredients for Grilled Flank Steak with Chimichurri
High heat meets bold flavors. Simple ingredients deliver restaurant-quality results every time.
| Ingredient | Amount | Notes |
|---|---|---|
| Flank Steak 🥩 | 1 ½ lb | About 1-inch thick, trimmed |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | 1 tsp | Freshly cracked for boldness |
| Olive Oil 🫒 | 2 tbsp | Extra-virgin for chimichurri |
| Fresh Parsley 🌿 | 1 cup | Flat-leaf, packed, stems removed |
| Fresh Cilantro 🌿 | ½ cup | Packed, stems removed |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced finely |
| Red Wine Vinegar 🍷 | ¼ cup | High-quality for acidity |
| Red Pepper Flakes 🌶️ | ½ tsp | Adjust to heat preference |
| Dried Oregano 🍃 | 1 tsp | Mediterranean variety preferred |
| Lemon 🍋 | 1 whole | Zested and juiced |
| Shallot 🧅 | 1 whole | Finely minced for sauce |
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The flank steak is non-negotiable for texture and flavor. Whole Foods or Costco carry excellent grass-fed options with visible marbling. Look for 1-inch thickness—any thinner and it overcooks. The herb quality matters here: organic flat-leaf parsley and cilantro from the farmers market have superior aroma. For the olive oil, California Olive Ranch or Bertolli extra-virgin offer consistent quality at a reasonable price.
No red wine vinegar? Sherry vinegar or apple cider vinegar work as substitutes. Fresh herbs can be swapped for dried at one-third the amount, though the chimichurri loses some vibrancy. For heat, cayenne pepper replaces red pepper flakes in a pinch. The garlic can be granulated at a 1:1 ratio, but fresh delivers superior depth. If shallots are unavailable, red onion provides similar mild sweetness with minimal difference.
Steak is best marinated and cooked the same day, but chimichurri improves overnight. Store sauce in an airtight container for up to 5 days in the fridge, or freeze in ice cube trays for 3 months. Leftover steak keeps 4 days refrigerated—slice against the grain before storing.
Why You’ll Love This Recipe
- One Pan Wonder: I toss the flank steak with olive oil, salt, and pepper, grill it, then drizzle with chimichurri—hardly any dishes to wash.
- Herb-Packed Punch: The fresh parsley in the chimichurri cuts through the rich beef with a bright, zesty kick.
- Feeds a Crowd: I’ve served this at backyard BBQs and weeknight dinners—always disappears fast.
- Leftovers for Days: Slices reheat beautifully for tacos or salads, so nothing goes to waste.
Step-by-Step Instructions for Grilled Flank Steak With Chimichurri
Master the technique for perfectly charred steak paired with vibrant, herbaceous sauce.
Step 1: Season and Prepare the Flank Steak
Pat the 1.5 lb flank steak completely dry with paper towels to ensure proper searing. This step is non-negotiable—excess moisture prevents the Maillard reaction that creates that coveted crust.
Season both sides generously with the 1.5 tsp kosher salt and 1 tsp black pepper, pressing the seasoning into the meat so it adheres. Let the steak sit at room temperature for 30 minutes while you prepare the chimichurri. This resting period allows the salt to penetrate the surface, enhancing flavor and tenderness.
Step 2: Grill the Steak to Medium-Rare Perfection
Preheat your grill to high heat (about 450-500°F). Brush the grates clean and oil them lightly with a paper towel to prevent sticking. Place the flank steak on the grill and cook for 4-5 minutes per side for medium-rare, depending on thickness.
Resist the urge to move the steak—let it develop a deep brown crust before flipping. The steak is ready to turn when it releases easily from the grates. For crosshatch grill marks, rotate the steak 90 degrees halfway through cooking on each side. Remove from heat when the internal temperature reaches 130-135°F.
Step 3: Prepare the Chimichurri While the Steak Rests
In a food processor or with a chef’s knife, finely mince the 1 cup fresh parsley, 0.5 cup fresh cilantro, 4 cloves garlic cloves, and 1 whole shallot. Transfer to a bowl and stir in the 2 tbsp olive oil, 0.25 cup red wine vinegar, 0.5 tsp red pepper flakes, 1 tsp dried oregano, and the zest and juice of the 1 whole lemon.
Let the chimichurri sit for 10 minutes to allow the flavors to meld. The acidity from the vinegar and lemon will mellow slightly, balancing the bold herbal notes. Taste and adjust seasoning if needed, though the salt from the steak should complement the sauce perfectly.
Step 4: Slice Against the Grain and Serve
Transfer the grilled flank steak to a cutting board and tent loosely with foil. Let it rest for 10 minutes—this step ensures the juices redistribute, so every slice remains moist and flavorful. Slicing too soon will result in a dry, lackluster dish.
Slice the steak thinly against the grain at a 45-degree angle. This shortens the muscle fibers, making each bite tender. Arrange the slices on a platter, spoon the chimichurri generously over the top, and serve immediately. The vibrant green sauce should pool slightly around the meat, ready to be soaked up with every bite.
Pro Tips For Making Grilled Flank Steak With Chimichurri
- Score the Steak: Cut shallow slits against the grain every 2-3 inches before grilling—this keeps the flank steak from curling and makes it easier to slice later.
- Salt Aggressively: Use more kosher salt than you think—about 1 teaspoon per pound—and let it sit for 30 minutes before grilling to really season the meat.
- Rest Before Slicing: Always let the steak rest for 10 minutes under foil after grilling, or the juices will spill out when you cut into it.
- Chop Parsley Fine: For the chimichurri, finely mince the parsley instead of roughly chopping—I learned this the hard way after ending up with big leafy chunks that were hard to eat.
Creative Variations of This Dish
Argentinian Asado Style
For a traditional twist, add 1 tsp smoked paprika and 1 tbsp ground cumin to the steak rub before grilling. This nods to the asado pits I fell in love with during my coastal rides. Serve with grilled provoleta cheese on the side. 🔥
Spicy Korean Fusion
Swap half the chimichurri herbs for 1 cup fresh mint and add 1 tbsp gochujang to the sauce. The heat from the Korean chili paste pairs surprisingly well with the fresh herbs. I discovered this combo at a local BBQ competition.
Citrus-Marinated Version
Marinate the flank steak for 2-4 hours in a mix of ½ cup orange juice, ¼ cup lime juice, and 2 tbsp olive oil before grilling. The acidity tenderizes while adding bright citrus notes that complement the chimichurri beautifully.
Herb-Crusted Variation
Create a crust by pressing a mix of 2 tbsp chopped rosemary, 2 tbsp chopped thyme, and 1 tbsp coarse salt onto the steak before grilling. This adds texture and an aromatic depth that reminds me of foraging wild herbs.
Chimichurri Blanco
Make a white chimichurri by replacing parsley and cilantro with 1 cup fresh basil and ½ cup fresh tarragon. Add 2 tbsp white wine vinegar instead of red. This lighter version pairs wonderfully with the rich steak.
Smoked Flank Steak
For a pitmaster’s touch, smoke the flank steak at 225°F with hickory wood until internal temp reaches 130°F, then finish on a hot grill for a quick sear. This method brings my French technique background together with my love for smoke. 💨
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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