Sizzling Grilled Flank Steak with Chimichurri in 30 Minutes

There’s nothing quite like the sizzle of a perfectly grilled flank steak hitting the plate – especially when it’s topped with a vibrant chimichurri sauce that practically dances with fresh herbs and garlic. This simple yet spectacular dish has been my go-to for summer gatherings ever since I first tasted it at an Argentinian barbecue years ago. The magic lies in how few ingredients create such bold flavors – juicy, charred steak meets that bright, herby sauce in every bite.

What I love most about grilled flank steak with chimichurri is how effortlessly it comes together. No fancy techniques needed, just good-quality meat, fresh herbs from my garden (or the farmers’ market when I’m feeling fancy), and about 15 minutes of prep. It’s the kind of meal that looks impressive but secretly couldn’t be easier – the perfect trick for when guests show up unexpectedly or when I just want something special without the fuss.

After years of testing different versions (including one memorable disaster where I accidentally used mint instead of parsley – don’t try that at home!), I’ve nailed down what makes this combination truly shine. The keys are getting that beautiful char on the steak without overcooking it, and letting the chimichurri sit just long enough for the flavors to marry. Trust me, once you try this pairing, you’ll understand why it’s become my summer staple.

Why You’ll Love This Grilled Flank Steak with Chimichurri

This recipe will steal your heart for so many reasons – here’s why it’s become my summer obsession:

• Weeknight easy: From fridge to table in under 30 minutes (perfect when life gets hectic!)
• That chimichurri magic: The vibrant green sauce bursts with fresh herbs and just the right garlicky kick
• Crowd-pleaser extraordinaire: I’ve yet to meet anyone who doesn’t go back for seconds
• Adaptable superstar: Works with keto, paleo, gluten-free – just adjust sides to match

Honestly? The hardest part is waiting those agonizing 5 minutes while the steak rests before slicing!

Ingredients for Grilled Flank Steak with Chimichurri

Gather these simple-but-mighty ingredients – quality matters here! I promise the extra effort to get fresh herbs makes all the difference:

• 1.5 lbs flank steak (look for good marbling, trimmed of excess fat)
• 1/4 cup olive oil (divided – save half for chimichurri)
• 3 garlic cloves, minced (or pressed if you’re feeling lazy like I sometimes am)
• 1 tsp kosher salt – I prefer Diamond Crystal for even seasoning
• 1/2 tsp freshly cracked black pepper (none of that pre-ground dust!)
• 1 cup packed fresh flat-leaf parsley, finely chopped (stems removed)
• 1/4 cup fresh cilantro, finely chopped (omit if you’re one of those cilantro-haters)
• 2 tbsp good-quality red wine vinegar – this adds the perfect tang
• 1/2 tsp red pepper flakes (adjust up if you like heat like I do)

Pro tip: Chop your herbs right before mixing – they’ll stay bright green rather than turning sad and wilted!

How to Make Grilled Flank Steak with Chimichurri

Okay friends, let’s get cooking! I’ll walk you through each step – it’s so simple you’ll wonder why you haven’t been making this every week.

Grilling the Flank Steak

First things first: take that beautiful flank steak out of the fridge about 30 minutes before grilling. Trust me, letting it come to room temperature makes all the difference in getting even cooking!

While you wait, preheat your grill to medium-high (about 450°F). You want those grill marks singing! Rub the steak all over with the olive oil, minced garlic, salt and pepper – really massage it in like you’re giving the steak a little spa treatment.

When the grill is hot (I test by holding my hand about 5 inches above – if I can only keep it there for 2 seconds, it’s ready!), lay the steak diagonally across the grates. Grill for 5-6 minutes per side for medium-rare (135°F internal temp). Only flip once – resist the urge to poke and prod!

Preparing the Chimichurri Sauce

While the steak grills, let’s make that glorious chimichurri. In a medium bowl, mix together the chopped parsley, cilantro, red wine vinegar, red pepper flakes, and remaining olive oil. Give it a good stir and let it sit while the steak cooks – this resting time lets all those flavors become best friends.

Taste and adjust – sometimes I add an extra pinch of salt or splash more vinegar if it needs more zing. Want more heat? Throw in those extra red pepper flakes!

When the steak hits temp, transfer to a cutting board and let it rest for 5 minutes (I know, the hardest wait ever!). Then slice thinly against the grain – this makes every bite tender instead of chewy. Pile those gorgeous slices on a platter and drizzle generously with chimichurri. Dig in while it’s still warm!

Expert Tips for Perfect Grilled Flank Steak with Chimichurri

After making this recipe more times than I can count (and yes, learning from plenty of mistakes!), I’ve picked up some game-changing tricks:

• Dry that steak! Always pat your flank steak super dry before seasoning – moisture is the enemy of a good sear. I learned this the hard way when my “steamed” steak refused to brown.
• Thermometer is your BFF: Even if you’re an experienced griller, use an instant-read thermometer. Flank steak goes from perfect to overcooked in seconds – aim for 135°F for medium-rare.
• Chimichurri patience pays off: Letting the sauce sit for 30 minutes before serving transforms it from good to “oh-my-god-what-is-this-magic” good. The flavors mellow and blend beautifully.
• Slice smart: Cutting against the grain isn’t just chef talk – it makes flank steak tender instead of chewy. Look for those long muscle fibers and slice perpendicular to them.

Bonus tip: If your chimichurri separates, just give it a quick stir before serving – no harm done!

Serving Suggestions for Grilled Flank Steak with Chimichurri

Now for my favorite part – loading up that plate! This steak plays so well with others. I love piling those juicy slices next to crispy roasted potatoes and whatever veggies I’ve got – last night it was blistered cherry tomatoes and zucchini from my garden. The chimichurri makes everything better!

For a real crowd-pleaser, serve with:

• Grilled bread to soak up all those amazing juices (I sometimes rub it with garlic first – game changer!)
• Simple arugula salad with lemon to cut through the richness
• Chimichurri on the side – some folks (okay, me) like to drown their plate in it

Leftovers? Toss sliced steak and chimichurri into tacos tomorrow – you can thank me later!

Storing and Reheating Grilled Flank Steak with Chimichurri

Here’s how to keep leftovers tasting amazing (though let’s be real – leftovers rarely last long in my house!): Store the steak and chimichurri separately in airtight containers. The chimichurri stays bright and fresh in the fridge for up to 3 days – the vinegar acts like a natural preservative.

When reheating steak, go low and slow – I pop slices in a skillet over medium-low heat just until warmed through. Microwaving turns it rubbery (learned that lesson the hard way!). The chimichurri tastes best cold, straight from the fridge – no reheating needed!

Grilled Flank Steak with Chimichurri FAQs

I get asked these questions all the time – here are my quick answers to help you nail this recipe:

Can I use dried herbs in the chimichurri?

Oh honey, don’t do it! Dried herbs just won’t give you that vibrant, fresh flavor we’re after. Trust me, I tried once in a pinch and ended up with sad, dusty-tasting sauce. If you’re short on fresh parsley or cilantro, honestly? Better to make a simpler garlic-olive oil drizzle instead.

Should I marinate the flank steak?

Flank steak is so flavorful on its own that I skip marinating most times! But if you’re craving extra flavor, a quick 30-minute bath in the chimichurri (before separating sauce from marinade) works wonders. Any longer and the acid starts toughening the meat – learned that the hard way during my “marinate overnight” experiment!

Can I make this indoors?

Absolutely! When rain ruined my cookout plans last summer, I grabbed my trusty cast iron grill pan. Get it smoking hot first for those beautiful char marks. Pro tip: Open your windows – things might get a little smoky, but that smell is part of the fun!

Nutritional Information for Grilled Flank Steak with Chimichurri

Here’s the nutritional lowdown per serving (about 4 oz steak + 2 tbsp chimichurri): roughly 320 calories, 22g fat (5g saturated), and a protein-packed 28g – perfect for keeping you satisfied! Now remember, these numbers can wiggle a bit depending on your exact cut of meat or how generously you drizzle that glorious green sauce. I always say – enjoy every bite and don’t sweat the small stuff!

Share Your Grilled Flank Steak with Chimichurri Experience

Now I want to hear from you! Did this recipe become your new summer favorite like it did for me? Snap a photo of your masterpiece and tag me – I live for seeing your chimichurri-drenched creations! Leave a comment below telling me how it turned out (and confess if you doubled the sauce like I always do).

Print