This grilled flank steak with chimichurri sauce is the kind of recipe that makes you feel like a total rockstar in the kitchen, with barely any fuss. It’s juicy, packed with bold, herby flavor, and tastes like something you’d order at your favorite little bistro—except you made it in flip-flops, tongs in hand, and maybe a glass of rosé nearby. Let’s fire up that grill and make something extra delicious tonight!
Why You’ll Love This Recipe
I used to make this exact dish for clients during my personal chef days, and it never failed to impress—without stressing me out. Now it’s a go-to in my weekly meal rotation, especially when we’re in the mood for something exciting without needing to spend the whole evening cooking.
- Restaurant-level flavor made easy at home
- Minimal ingredients, major impact
- Great for a dinner party or a cozy Tuesday night
- The chimichurri doubles as a marinade and sauce (less work, more flavor!)
- Pairs beautifully with everything from roasted potatoes to grilled veggies
Ingredients Breakdown
Essentials
- 1 ½ lbs flank steak
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil (for the grill)
- ½ cup fresh flat-leaf parsley, chopped
- ¼ cup fresh cilantro, chopped
- 3 garlic cloves, minced
- 2 tablespoons red wine vinegar
- ½ teaspoon crushed red pepper flakes (optional but recommended!)
- ½ cup olive oil (for chimichurri)
- Salt and pepper to taste
Pro Tips
- If you don’t have cilantro, just use more parsley—it’ll still be delicious!
- Let your steak sit at room temp for 30 minutes before grilling to ensure even cooking.
- Use a very sharp knife to slice the steak thinly against the grain for ultimate tenderness.
- Make the chimichurri sauce ahead—it gets better as it sits!
Step-by-Step Instructions
- In a small bowl, whisk together the parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and olive oil. Season with salt and pepper to taste. Set aside 3 tablespoons of the chimichurri for serving.
- Pat the flank steak dry and season both sides with kosher salt and black pepper.
- Rub the remaining chimichurri sauce over the steak and let it marinate for at least 30 minutes (or up to 4 hours in the fridge).
- Preheat your grill to medium-high heat. Brush the grates with olive oil.
- Grill the steak for 4–5 minutes per side for medium-rare, or adjust to your preferred doneness.
- Transfer steak to a cutting board and let it rest for 5–10 minutes.
- Slice thinly against the grain and drizzle with reserved chimichurri sauce. Serve immediately!
Chef’s Tips and Tricks
- Don’t skip the resting time after grilling—it locks in the juices!
- Use a meat thermometer to hit your preferred doneness—130°F for medium-rare.
- The chimichurri keeps in the fridge for several days—put it on eggs, veggies, sandwiches… you name it.
- Flank steak cooks fast, so keep a close eye on it while grilling.
Recipe Variations and Serving Suggestions
- Try it with skirt steak or sirloin if you can’t find flank steak.
- Make it a bowl! Serve over rice or quinoa with roasted veggies.
- Build a sandwich: stack it on crusty bread with arugula and smear on that chimichurri.
- Swap red wine vinegar with lemon juice for a citrusy twist.
- Add avocado slices or grilled corn for a summertime fresh flair.
FAQs
Can I cook this on a stovetop?
Yes! Use a cast-iron skillet or grill pan over medium-high heat. Make sure the pan is hot and well-oiled for a nice sear.
How long should I marinate the steak?
Ideally 2–4 hours, but even 30 minutes makes a difference. Don’t marinate overnight—too long in the vinegar can make the meat mushy.
Can I make it ahead?
The chimichurri can be made 2–3 days in advance. Grill the steak fresh for best texture and flavor, but you can slice leftovers for salads or wraps.
Recipe Card
Prep Time: 15 minutes (plus marinating)
Cook Time: 10 minutes
Total Time: 25 minutes (plus marinating)
Ingredients:
- 1 ½ lbs flank steak
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil (for grill)
- ½ cup parsley, chopped
- ¼ cup cilantro, chopped
- 3 garlic cloves, minced
- 2 tablespoons red wine vinegar
- ½ teaspoon red pepper flakes
- ½ cup olive oil (for chimichurri)
- Salt and pepper to taste
Instructions:
- Make chimichurri sauce by mixing herbs, garlic, vinegar, red pepper flakes, olive oil, salt, and pepper. Set aside.
- Season steak and marinate in chimichurri for at least 30 minutes.
- Grill steak over medium-high, 4–5 minutes per side. Rest, slice, and serve with reserved chimichurri.
Nutrition: 375 calories per serving
If you loved this recipe, let me know in the comments! Tag @thekitchensaid on Instagram so I can see your gorgeous plates. Sharing is caring—pass this recipe along to your foodie friends too!