Grilled Flank Steak with Chimichurri

Get ready for the most flavor-packed steak experience of your life! This grilled flank steak with vibrant chimichurri sauce combines perfectly charred meat with a fresh, herbaceous kick that’ll make your taste buds dance.

The magic lies in the double-punch of flavor – first from a zesty marinade that tenderizes the meat, then from the bright, garlicky chimichurri that’s basically summer in sauce form. Trust me, this isn’t just dinner – it’s a celebration on a plate.

Ingredients

For the Marinade:

• 2 lb flank steak
• 1/4 cup olive oil
• Juice of 1 lime
• 3 cloves garlic, minced
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper

For the Chimichurri:

• 3/4 cup fresh cilantro, packed
• 3/4 cup fresh parsley, packed
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 3 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 pinch red pepper flakes

Instructions

1. Combine marinade ingredients in a medium bowl, whisking until well combined. Place flank steak in a shallow dish and pour marinade over, coating both sides evenly. Marinate for at least 30 minutes or up to 12 hours for maximum flavor penetration.
2. For the chimichurri, pulse herbs in food processor 3-4 times until roughly chopped. Add remaining ingredients and pulse 4-5 more times until just combined but still textured. (Over-processing will create a paste rather than a sauce.)
3. Preheat grill to 450°F (232°C). Clean and oil grates thoroughly to prevent sticking. Allow grill to heat for 10 minutes to ensure proper temperature.
4. Remove steak from marinade and pat dry with paper towels (wet meat won’t sear properly). Sear each side for 1 minute at high heat, then reduce temperature to medium (350°F/175°C). Cook an additional 3-4 minutes per side for medium-rare (135°F/57°C internal temperature) or 4-5 minutes for medium (145°F/63°C).
5. Transfer steak to a cutting board and tent loosely with foil. Rest for 10 minutes – this allows juices to redistribute throughout the meat. Slice against the grain at a 45-degree angle into 1/4-inch strips.
6. Serve immediately topped with chimichurri sauce and a sprinkle of flakey sea salt. For best flavor, let chimichurri come to room temperature before serving.

Smart Swaps

• Use flat iron steak or skirt steak as alternatives
• Replace red wine vinegar with balsamic vinegar for a sweeter profile
• Substitute cilantro with all parsley for a more traditional Argentinian style

Pro Tips

• Bring steak to room temperature 30 minutes before grilling
• Use a sharp knife and cut against the grain for maximum tenderness
• Make extra chimichurri – it keeps for 5 days refrigerated and tastes great on everything