Juicy, flavorful, and packed with bold, herby goodness-Grilled Chimichurri Flank Steak is the kind of dish that turns a simple meal into something unforgettable.
Flank steak is known for its rich, beefy flavor, but when paired with a bright chimichurri sauce, it reaches a whole new level. The garlic, parsley, oregano, and vinegar in the sauce cut through the richness of the meat, creating the perfect balance of freshness and depth.
Cooking it on the grill adds smoky char while locking in the juices. A good marinade, a hot grill, and a fresh chimichurri drizzle are all you need to make this a go-to recipe.
What You Need for Grilled Chimichurri Flank Steak
This recipe relies on a few simple ingredients, but each one plays a important role in making the flavors stand out.
- Flank Steak - Lean, flavorful, and perfect for grilling. Slicing it against the grain ensures tenderness in every bite.
- Chimichurri Sauce - A bright, herbaceous blend of parsley, garlic, oregano, red wine vinegar, and olive oil. It doubles as both a marinade and a finishing sauce.
- Red Pepper Flakes - Adds a subtle kick that balances the acidity of the chimichurri.
- Lemon Juice - Enhances the fresh, citrusy notes in the sauce and helps tenderize the steak.
Grilling Chimichurri Flank Steak Tips
Grilling steak doesn't have to be complicated. Follow these steps for a tender, flavor-packed result.
- Make the Chimichurri - Blend parsley, garlic, oregano, red wine vinegar, olive oil, salt, and red pepper flakes in a food processor. Pulse until finely chopped but not pureed.
- Marinate the Steak - Coat the flank steak with half of the chimichurri sauce. Let it marinate for at least 30 minutes (or up to 24 hours for deeper flavor).
- Grill the Steak - Heat a grill to high. Cook the steak for about 4-5 minutes per side for medium-rare. Let it rest before slicing.
- Slice Against the Grain - Cutting against the grain shortens the muscle fibers, making the steak more tender.
- Serve with Extra Chimichurri - Drizzle more sauce over the top before serving. The fresh herbs and vinegar cut through the richness of the grilled meat, making every bite pop with flavor.
Ways to Make It Your Own
This recipe is already packed with flavor, but there are a few ways to tweak it to your liking.
- Make It Spicier - Add extra red pepper flakes or a minced jalapeño to the chimichurri.
- Try a Different Cut - Skirt steak, hanger steak, or even sirloin work well with this marinade.
- Add a Citrus Twist - Swap red wine vinegar for fresh lime juice for a slightly different tang.
- Use It for Tacos - Slice the steak thin and tuck it into warm tortillas with a drizzle of chimichurri.
Why This Recipe Works Every Time
- Big Flavor, Simple Ingredients - The fresh chimichurri sauce does all the heavy lifting, bringing life to the grilled steak.
- Perfectly Tender - Marinating the steak not only boosts flavor but also helps break down its fibers.
- Quick and Easy - Just a few minutes on the grill, a simple sauce, and you have a show-stopping meal.
Best Sides for Chimichurri Flank Steak
Pairing this steak with the right sides makes for a balanced meal.
- Grilled Vegetables - Bell peppers, zucchini, or asparagus add a smoky, charred contrast to the rich beef.
- Garlic Roasted Potatoes - Crispy on the outside, soft on the inside-these soak up the chimichurri beautifully.
- Corn on the Cob - Sweet, buttery corn goes with the steak's savory flavors.
- Crisp Green Salad - A simple arugula or romaine salad with a lemon vinaigrette keeps things fresh.
Grilled Chimichurri Flank Steak
Ingredients
Equipment
Method
- Blend parsley, garlic, oregano, red wine vinegar, olive oil, red pepper flakes, and lemon juice in a food processor. Pulse until finely chopped.
- Coat flank steak with half the chimichurri sauce. Let marinate for at least 30 minutes.
- Preheat the grill to high heat. Cook the steak for 4-5 minutes per side for medium-rare.
- Let the steak rest for 5 minutes before slicing against the grain.
- Drizzle remaining chimichurri over the sliced steak before serving.
Notes
- For extra smoky flavor, use a charcoal grill.
- Let the steak marinate overnight for maximum flavor.
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The Complete Weeknight Dinner Guide - your complete resource for this topic.
Browse all dinner recipes →Grilled Chimichurri Flank Steak is approachable for home cooks of all skill levels. The techniques involved are straightforward, and most steps can be done in advance.
Yes - Grilled Chimichurri Flank Steak reheats well and can be fully prepared up to a day in advance. Store in the fridge and warm gently before serving for best results.
Plenty of variations exist - from lighter, herb-forward versions to richer, sauced preparations. Spice level, protein choice, and garnishes can all be adjusted to taste.
Often, yes. Like many layered dishes, the flavors meld and deepen overnight, making it an excellent candidate for next-day lunches.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of EpicureDelight, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!
