Introduction
I make this chimichurri grilled flank steak every summer the moment the grill comes out, and it’s genuinely one of the most impressive dinners I can put on the table for the amount of effort it requires. Flank steak takes a marinade beautifully, cooks fast over high heat, and when you slice it correctly against the grain and drizzle that bright, herby chimichurri sauce over the top, it looks and tastes like something from a proper steakhouse. The chimichurri doubles as both the marinade and the serving sauce, which means less prep and more flavor in every bite. This is perfect for summer dinner parties, backyard barbecues, or a quick weeknight dinner when you want something that feels special. If you love bold, herby summer dinners, you’ll also want to try this cilantro lime chicken taco salad for a lighter weeknight option with similar fresh herb flavors.
How to Make Chimichurri Grilled Flank Steak (Quick Overview)
To make this chimichurri grilled flank steak, blend parsley, cilantro, garlic, red wine vinegar, and olive oil into a quick chimichurri sauce. Use half to marinate the steak for at least 30 minutes, then grill over high heat for 4-5 minutes per side until medium-rare. Rest, slice against the grain, and drizzle the remaining chimichurri over the top. The whole dinner is ready in about 45 minutes.
About the Ingredients
Flank Steak
Flank steak is the ideal cut for this chimichurri grilled flank steak — it’s lean, affordable, and has a bold beefy flavor that stands up beautifully to the bright, acidic chimichurri sauce. The most important thing with flank steak is slicing it correctly — always cut against the grain at a slight angle for the most tender, easy-to-chew pieces. According to USDA FoodData Central, flank steak is a lean cut of beef that provides around 26 grams of protein per 3-ounce serving, making this a high-protein summer dinner that doesn’t sacrifice any flavor.
Fresh Parsley
Flat-leaf Italian parsley is the backbone of the chimichurri sauce in this easy chimichurri flank steak recipe — it adds a bright, clean herby flavor that’s the signature element of authentic chimichurri. Use flat-leaf rather than curly parsley for a more pronounced flavor.
Fresh Cilantro
Fresh cilantro adds a secondary herby layer to this juicy grilled flank steak with chimichurri sauce that gives the sauce its complexity. If you’re not a cilantro fan, replace it with extra parsley for an equally vibrant but more classic version.
Red Wine Vinegar
Red wine vinegar is the acidic element that gives the chimichurri its bright, tangy punch and also helps tenderize the flank steak during marinating in this chimichurri grilled flank steak. Don’t substitute with white or apple cider vinegar — red wine vinegar has a depth that’s essential to authentic chimichurri flavor.
Garlic
Fresh minced garlic in the chimichurri adds a bold, pungent kick that mellows slightly as it sits and deepens in flavor in this easy chimichurri flank steak recipe. Use fresh garlic cloves only — jarred minced garlic doesn’t have the same punchy raw flavor needed here.
Olive Oil
Good quality extra virgin olive oil is what carries all the flavors of the herbs and garlic throughout this juicy grilled flank steak with chimichurri sauce and gives the sauce its pourable, drizzleable consistency.
Tips and Tricks
Score the flank steak with a sharp knife in a shallow crosshatch pattern on both sides before marinating — this helps the chimichurri penetrate deeper into the meat and significantly improves the flavor of this chimichurri grilled flank steak.
Get the grill as hot as possible before adding the steak — a screaming hot grill creates the best char and crust on the outside while keeping the center juicy and medium-rare in this easy chimichurri flank steak recipe.
Always rest the steak for at least 5-7 minutes after grilling before slicing — cutting too early causes all the juices to run out and makes this juicy grilled flank steak with chimichurri sauce less juicy than it should be.
Pro Tips
Make the chimichurri sauce at least 30 minutes before you need it — the flavors meld and deepen significantly as it sits, making the sauce for this chimichurri grilled flank steak taste more complex and less sharp.
For extra flavor, add a pinch of red pepper flakes and a teaspoon of dried oregano to the chimichurri — both are traditional additions that add warmth and depth to this easy chimichurri flank steak recipe.
Use the leftover chimichurri sauce as a dressing for roasted vegetables, a dip for bread, or a marinade for chicken the next day — it keeps in the fridge for up to 5 days and works on almost everything.
Step-by-Step Instructions
- In a food processor or blender, combine the fresh parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, dried oregano, salt, and pepper. Pulse until roughly chopped.
- With the processor running, drizzle in the olive oil until the chimichurri comes together into a smooth but slightly textured sauce.
- Taste and adjust — add more vinegar for brightness, more garlic for punch, or more salt as needed.
- Score the flank steak in a shallow crosshatch pattern on both sides with a sharp knife.
- Pour half the chimichurri sauce over the steak and turn to coat both sides. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the fridge.
- Preheat the grill to high heat — as hot as it will go.
- Remove the steak from the marinade and pat lightly with paper towels.
- Grill for 4-5 minutes per side for medium-rare, or until it reaches your preferred doneness.
- Transfer to a cutting board and rest for 5-7 minutes.
- Slice thinly against the grain at a slight diagonal angle.
- Arrange on a serving platter and drizzle the reserved chimichurri sauce generously over the top.
Variations
For a spicy chimichurri flank steak, add an extra teaspoon of red pepper flakes or a diced fresh jalapeño to the chimichurri sauce for a hotter, more assertive sauce in this chimichurri grilled flank steak.
If you prefer indoor cooking, sear the marinated steak in a screaming hot cast iron skillet for 4-5 minutes per side for an equally delicious result without a grill in this easy chimichurri flank steak recipe.
For a lemon-herb version, swap the red wine vinegar for fresh lemon juice and add a tablespoon of lemon zest to the chimichurri for a brighter, more citrusy sauce on this juicy grilled flank steak with chimichurri sauce.
Use this same chimichurri sauce on grilled chicken thighs, shrimp skewers, or pork tenderloin for a completely different protein with the same bright herby result.
For a meal prep version, slice the cooked steak and portion into containers with chimichurri drizzled over the top — it reheats well and keeps for up to 4 days in the fridge.
How to Store
Store leftover chimichurri grilled flank steak slices in an airtight container in the fridge for up to 4 days. Store the chimichurri sauce separately so it stays bright and fresh.
Reheat steak slices gently in a skillet over medium-low heat or enjoy cold in a salad or wrap — flank steak actually tastes great cold as leftovers in this easy chimichurri flank steak recipe.
Store leftover chimichurri sauce in a sealed jar in the fridge for up to 5 days — drizzle over eggs, roasted vegetables, or grilled bread throughout the week.
Frequently Asked Questions
How do I know when flank steak is medium-rare?
Use an instant-read thermometer — 130-135°F is medium-rare for this chimichurri grilled flank steak. The steak will continue cooking slightly after being removed from the grill.
Why is my flank steak tough?
It was either overcooked past medium or sliced with the grain rather than against it. Always slice against the grain for the most tender result in this easy chimichurri flank steak recipe.
Can I marinate the steak overnight?
Yes, up to 8 hours in the fridge works well — but don’t marinate for longer than 12 hours or the acid in the vinegar can start to break down the texture of this juicy grilled flank steak with chimichurri sauce.
Can I make chimichurri without a food processor?
Yes, finely chop all the herbs and garlic by hand and stir everything together with the oil and vinegar for a more rustic, chunkier chimichurri version on this chimichurri grilled flank steak.
What sides go best with this steak?
Grilled corn, roasted potatoes, or a fresh salad all pair beautifully with this easy chimichurri flank steak recipe — the bright chimichurri complements almost any side dish.
How thin should I slice the flank steak?
Aim for about ¼ inch thick slices cut at a 45-degree angle against the grain for the most tender, appealing presentation of this juicy grilled flank steak with chimichurri sauce.
What can I serve alongside for a full summer dinner?
This chimichurri grilled flank steak pairs perfectly alongside our creamy broccoli bacon salad for a complete summer BBQ dinner spread that balances bold grilled meat with a cool, creamy side.
Juicy Chimichurri Grilled Flank Steak
Ingredients
Equipment
Method
- In a food processor, combine parsley, cilantro, garlic, red wine vinegar, red pepper flakes, oregano, salt, and pepper. Pulse until roughly chopped.
- With the processor running, drizzle in the olive oil until the chimichurri comes together into a smooth but slightly textured sauce.
- Score the flank steak in a shallow crosshatch pattern on both sides with a sharp knife.
- Pour half the chimichurri sauce over the steak and turn to coat both sides. Marinate for at least 30 minutes.
- Preheat the grill to high heat.
- Remove the steak from the marinade and pat lightly with paper towels.
- Grill for 4-5 minutes per side for medium-rare, or until it reaches your preferred doneness.
- Transfer to a cutting board and rest for 5-7 minutes.
- Slice thinly against the grain at a slight diagonal angle.
- Arrange on a serving platter and drizzle the reserved chimichurri sauce generously over the top.