Few dinners deliver as much bold, restaurant-worthy flavor for so little effort as flank steak chimichurri, a dish that turns an affordable cut of beef into something you would happily order at a buzzy bistro. The steak comes off the grill juicy and deeply charred, then gets showered in a bright, garlicky green sauce that practically sings with fresh herbs and a whisper of heat.
I used to make this exact plate for clients back in my personal chef days, and it never once failed to impress, yet it never stressed me out either. These days it lives in my regular weeknight rotation, the recipe I reach for when I want something that feels celebratory without chaining me to the stove. Fire up the grill, pour yourself something cold, and let me show you how easy this crowd-pleaser really is.
Why You’ll Love This Recipe
The best part of this dish is how much it overdelivers on flavor relative to the short ingredient list and quick cook time. Flank steak is lean, beefy, and inexpensive, and when you slice it thinly against the grain it becomes remarkably tender. The chimichurri does double duty as both a marinade and a finishing sauce, which means fewer steps and twice the payoff.
It is also endlessly flexible. Serve it as a centerpiece with roasted potatoes for a dinner party, pile it into warm tortillas for taco night, or slice the leftovers cold over a big salad the next day. The chimichurri keeps for days in the fridge and tastes glorious on eggs, grilled vegetables, and sandwiches, so a single batch stretches well beyond one meal.
Because flank steak cooks in just minutes, this is genuinely a weeknight-friendly recipe that still feels special enough for company. It is the kind of dish that makes you look like you fussed for hours when in reality you were done in under half an hour of active time.
Ingredients
The star of the plate is one and a half pounds of flank steak, seasoned simply with one teaspoon of kosher salt and half a teaspoon of freshly ground black pepper. You will also want one tablespoon of olive oil for brushing the grill grates so the meat releases cleanly and picks up those coveted grill marks.
The chimichurri itself is where the magic happens. You will need half a cup of chopped fresh flat-leaf parsley and a quarter cup of chopped fresh cilantro for that herbaceous backbone, plus three minced garlic cloves for punch. Two tablespoons of red wine vinegar bring the tang, half a teaspoon of crushed red pepper flakes adds a gentle warmth, and half a cup of good olive oil pulls everything into a loose, spoonable sauce.
Round it out with salt and pepper to taste. If you are not a cilantro fan, simply use more parsley and the sauce will still be beautifully bright, and a squeeze of fresh lemon juice can stand in for the vinegar if you prefer a more citrusy edge.
Step-by-Step Instructions
Start with the sauce so its flavors have time to meld. In a small bowl, whisk together the parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and olive oil, then season with salt and pepper to taste. Set aside three tablespoons of the finished chimichurri in a separate dish for serving, since you never want to spoon the marinade that touched raw meat back over the cooked steak.
Pat the flank steak dry with paper towels and season both sides generously with the kosher salt and black pepper. Rub the remaining chimichurri all over the meat and let it marinate for at least thirty minutes at room temperature, or up to four hours in the refrigerator. Letting the steak sit at room temperature before grilling also helps it cook more evenly.
Preheat your grill to medium-high heat and brush the grates with olive oil. Lay the steak down and grill it for four to five minutes per side for a perfect medium-rare, adjusting the timing to suit your preferred doneness. A meat thermometer is your best friend here, and 130 degrees Fahrenheit is the sweet spot for medium-rare.
Transfer the steak to a cutting board and, most importantly, let it rest undisturbed for five to ten minutes so the juices redistribute rather than running out onto the board. Slice it thinly against the grain with a sharp knife for maximum tenderness, drizzle generously with the reserved chimichurri, and serve right away while it is warm and glistening.
Tips for the Best Flank Steak Chimichurri
Two habits separate a good flank steak from a great one, and both are about patience. First, never skip the rest after grilling, because cutting into the meat too soon lets all those precious juices escape and leaves you with a drier slice. Second, always cut against the grain, meaning across the long muscle fibers, which shortens them and makes each bite tender rather than chewy.
Make the chimichurri ahead whenever you can, since it genuinely improves as it sits and the garlic mellows into the herbs and oil. Flank steak cooks fast, so keep a close eye on the grill and pull it a few degrees early knowing carryover heat will finish the job. If you love this kind of fresh, herb-forward summer cooking, you will also enjoy our grilled chicken with mango salsa, and for a cool starter to serve alongside, our chilled cucumber soup is a refreshing match.
No grill? No problem. A screaming-hot cast-iron skillet or grill pan gives you a beautiful sear indoors, so this dish stays on the menu all year round.
Kitchen Gear for This Recipe
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Frequently Asked Questions
Can I cook this on a stovetop?
Yes, a cast-iron skillet or grill pan over medium-high heat works wonderfully. Just make sure the pan is very hot and well oiled so you get a proper sear.
How long should I marinate the steak?
Two to four hours is ideal, though even thirty minutes makes a difference. Avoid marinating overnight, because too long in the vinegar can make the meat mushy.
Can I make it ahead?
The chimichurri can be made two to three days in advance. Grill the steak fresh for the best texture, but leftover slices are excellent in salads and wraps.
What can I substitute for flank steak?
Skirt steak or sirloin both work beautifully. Skirt steak is the closest match, so just watch it closely as it can cook even faster.
How should I store leftovers?
Store sliced steak in an airtight container in the fridge for up to three days, and keep the chimichurri separate so you can freshen everything up when you reheat or serve cold.
Looking for lighter ways to round out your table? Our sister site has a whole trove of wholesome healthy eating ideas worth a browse. And when you fire up the grill for this one, please tag @thekitchensaid on Instagram so I can see your gorgeous plates.
Grilled Flank Steak Chimichurri
Argentinian · Dinner
Juicy grilled flank steak sliced against the grain and topped with a bright, garlicky homemade chimichurri sauce, ready in under 30 minutes.
Ingredients
- 1 1/2 lbs flank steak
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil (for grill)
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 3 garlic cloves, minced
- 2 tbsp red wine vinegar
- 1/2 tsp crushed red pepper flakes
- 1/2 cup olive oil (for chimichurri)
- Salt and pepper to taste
Instructions
- Whisk parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and olive oil into a chimichurri; reserve 3 tablespoons for serving.
- Pat the steak dry, season with salt and pepper, and rub with remaining chimichurri; marinate at least 30 minutes.
- Preheat grill to medium-high and brush grates with olive oil.
- Grill steak 4-5 minutes per side for medium-rare (130F).
- Rest steak 5-10 minutes, slice thinly against the grain, and drizzle with reserved chimichurri.
Nutrition: 375 calories
