Grilled Flank Steak with Chimichurri Recipe

Grilled Flank Steak with Chimichurri is a bold, juicy, and flavor-packed steak recipe featuring perfectly grilled flank steak topped with a vibrant homemade chimichurri sauce made from fresh parsley, cilantro, garlic, olive oil, vinegar, and herbs. The steak develops a beautifully charred crust on the outside while remaining tender and juicy inside, and the fresh herb sauce adds a bright, tangy finish that perfectly complements the rich beef. This restaurant-quality dish is surprisingly simple to prepare, making it ideal for backyard barbecues, family dinners, and special occasions.

Whether you’re planning a summer cookout, looking for an easy steak dinner, or wanting to impress guests with minimal effort, this Grilled Flank Steak with Chimichurri Recipe is sure to become one of your favorites. Ready in under an hour, it’s naturally high in protein, bursting with fresh flavors, and pairs beautifully with a variety of side dishes.

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Why You’ll Love This Recipe

You’ll love this Grilled Flank Steak with Chimichurri because it’s incredibly juicy, flavorful, and easy to prepare. The flank steak grills quickly over high heat while the homemade chimichurri adds fresh herbs, garlic, and tangy vinegar that perfectly balance the richness of the beef. It’s a versatile recipe that’s elegant enough for entertaining yet simple enough for weeknight dinners.

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Why This Recipe Is a Must-Try

This recipe is a must-try because it transforms an affordable cut of beef into a tender, restaurant-quality meal. Proper marinating and grilling create a perfectly charred exterior while keeping the inside juicy, and the homemade chimichurri elevates every bite with bright, fresh flavors. It’s colorful, healthy, packed with protein, and guaranteed to impress family and friends.

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Recipe Information

• Preparation Time: 20 minutes
• Marinating Time: 30 minutes
• Cooking Time: 12 minutes
• Resting Time: 10 minutes
• Total Time: 1 hour 12 minutes
• Servings: 6 servings

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Ingredients

For the Steak

• 2 pounds flank steak – Lean, flavorful, and perfect for grilling.
• 2 tablespoons olive oil – Helps create a flavorful crust.
• 2 garlic cloves, minced – Adds rich savory flavor.
• 1 tablespoon Worcestershire sauce – Enhances the beef flavor.
• 1 tablespoon soy sauce – Adds depth and umami.
• 1 teaspoon smoked paprika – Gives smoky warmth.
• 1 teaspoon kosher salt – Seasons the meat.
• 1 teaspoon freshly ground black pepper – Adds bold flavor.

For the Chimichurri Sauce

• 1 cup fresh parsley, finely chopped – The base of the sauce.
• ¼ cup fresh cilantro, chopped – Adds freshness.
• 4 garlic cloves, minced – Classic chimichurri flavor.
• ½ cup extra virgin olive oil – Creates a smooth sauce.
• 2 tablespoons red wine vinegar – Adds tanginess.
• 1 tablespoon fresh lemon juice – Bright citrus flavor.
• 1 teaspoon dried oregano – Traditional seasoning.
• ½ teaspoon crushed red pepper flakes – Mild heat.
• ½ teaspoon salt
• ½ teaspoon black pepper

Optional Garnishes

• Fresh parsley
• Lemon wedges
• Extra chimichurri
• Flaky sea salt

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Step-by-Step Preparation Method

Step 1: Season the Steak
Pat the flank steak dry with paper towels. In a small bowl, combine the olive oil, minced garlic, Worcestershire sauce, soy sauce, smoked paprika, salt, and black pepper. Rub the marinade evenly over both sides of the steak, then cover and refrigerate for 30 minutes to 4 hours for maximum flavor.

Step 2: Prepare the Chimichurri Sauce
In a medium bowl, mix together the fresh parsley, cilantro, garlic, oregano, red pepper flakes, salt, and black pepper. Stir in the olive oil, red wine vinegar, and lemon juice until well combined. Let the sauce rest for at least 15 minutes to allow the flavors to meld.

Step 3: Preheat the Grill
Preheat an outdoor grill or grill pan to 450–500°F (230–260°C). Lightly oil the grill grates to prevent sticking and ensure beautiful grill marks.

Step 4: Grill the Steak
Place the steak over the hot grill and cook for 4–6 minutes per side for medium-rare or 6–7 minutes per side for medium. For the most accurate doneness, use an instant-read thermometer: 130–135°F (54–57°C) for medium-rare or 140–145°F (60–63°C) for medium.

Step 5: Let the Steak Rest
Transfer the grilled steak to a cutting board and loosely tent it with aluminum foil. Let it rest for 10 minutes so the juices redistribute throughout the meat.

Step 6: Slice Against the Grain
Using a sharp knife, slice the steak thinly against the grain. This shortens the muscle fibers, making every bite more tender and flavorful.

Step 7: Garnish and Serve
Arrange the sliced steak on a serving platter and generously spoon the fresh chimichurri sauce over the top. Serve immediately while warm and enjoy.

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How to Serve

Serve Grilled Flank Steak with Chimichurri alongside roasted vegetables, grilled potatoes, rice, or a crisp green salad. The fresh herb sauce also pairs wonderfully with grilled bread, making it perfect for casual dinners or elegant entertaining.

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What to Serve With Grilled Flank Steak with Chimichurri

Grilled Flank Steak with Chimichurri pairs perfectly with roasted baby potatoes, garlic mashed potatoes, cilantro lime rice, or quinoa for a hearty meal. Add grilled asparagus, corn on the cob, or a mix of grilled vegetables for extra flavor and color. Complete the meal with a fresh Caesar salad or garden salad, and serve with crusty artisan bread to soak up every bit of the vibrant chimichurri sauce.

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Tips and Variations

Helpful Tips

• Marinate the steak for at least 30 minutes.
• Bring the steak to room temperature before grilling.
• Use high heat for a beautiful sear.
• Let the steak rest before slicing.
• Always slice against the grain.
• Make the chimichurri ahead of time for even better flavor.

Variations

Spicy Version: Add extra red pepper flakes or fresh jalapeños.

Garlic Lover’s Version: Double the garlic in the chimichurri.

Herb Version: Add fresh basil or mint.

Citrus Version: Replace lemon juice with lime juice.

Smoky Version: Add smoked paprika to the chimichurri.

Grilled Vegetable Version: Serve with grilled zucchini, peppers, and onions.

Low-Carb Version: Pair with cauliflower mash or grilled vegetables.

Indoor Version: Cook using a cast-iron grill pan.

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Watch Out for These Mistakes While Cooking

• Don’t overcook the flank steak.
• Avoid skipping the resting time.
• Always slice against the grain.
• Don’t use low grill heat.
• Avoid overcrowding the grill.
• Taste and adjust the chimichurri seasoning before serving.

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Freezing and Storage

Refrigerator: Store leftover steak in an airtight container for up to 4 days.

Freezer: Freeze cooked steak for up to 3 months.

Chimichurri: Refrigerate separately for up to 5 days.

Reheating Tip: Warm steak gently in a skillet or oven and spoon fresh chimichurri over the top before serving.

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Special Equipment Needed

• Outdoor grill or grill pan
• Large mixing bowls
• Sharp chef’s knife
• Cutting board
• Measuring cups
• Measuring spoons
• Tongs
• Instant-read meat thermometer
• Small whisk
• Serving platter

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Frequently Asked Questions

Q: What is the best doneness for flank steak?
A: Medium-rare (130–135°F) is ideal for the most tender and juicy texture.

Q: Can I prepare the chimichurri ahead of time?
A: Yes. It can be made up to 2 days in advance and stored in the refrigerator.

Q: Can I use another cut of beef?
A: Yes. Skirt steak, hanger steak, or flat iron steak work well.

Q: Why should I slice against the grain?
A: Cutting against the grain shortens the muscle fibers, making the steak much more tender.

Q: Can I cook this indoors?
A: Absolutely. A cast-iron grill pan or heavy skillet works very well.

Q: Is chimichurri spicy?
A: Traditional chimichurri has only mild heat, but you can adjust the spice level to your preference.

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Conclusion

Grilled Flank Steak with Chimichurri is an easy yet impressive steak dinner that’s bursting with smoky, juicy, and herbaceous flavors. Tender grilled flank steak paired with vibrant homemade chimichurri creates a fresh and satisfying meal that’s perfect for summer barbecues, weeknight dinners, or entertaining guests. Serve it with your favorite sides, and you’ll have a restaurant-quality meal that’s sure to become a regular favorite.

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