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 vibrant 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.

Table of contents

What You Need for Grilled Chimichurri Flank Steak

This recipe relies on a few simple ingredients, but each one plays a crucial 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.

How to Make Grilled Chimichurri Flank Steak

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.

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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 complements the steak’s savory flavors.
Crisp Green Salad – A simple arugula or romaine salad with a lemon vinaigrette keeps things fresh.

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Grilled Chimichurri Flank Steak

Grilled Chimichurri Flank Steak is a bold, flavor-packed dish featuring juicy, charred steak and a fresh, garlicky chimichurri sauce. Perfect for a summer cookout or an easy weeknight meal.

5 from 2 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Argentinian

Servings serving

Equipment

Grill or Grill Pan For cooking the steak
Food Processor or Blender For making the chimichurri sauce

Ingredients

1.5 pounds flank steak
1 cup fresh parsley chopped
3 cloves garlic minced
2 tablespoons red wine vinegar
1/2 cup olive oil
1 teaspoon oregano dried
1 teaspoon red pepper flakes
1 tablespoon lemon juice freshly squeezed

Instructions

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.

Keyword chimichurri flank steak, chimichurri recipe, grilled steak

Tried this recipe?Let us know how it was!

Carrie Boyd

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 IntroChicago.com, 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!