Dive into juicy, savory flavor with this grilled flank steak finished with a bright chimichurri. A lime-and-garlic marinade tenderizes the steak, while the chimichurri—made with cilantro, parsley, garlic, olive oil and red wine vinegar—adds fresh, herb-forward contrast. This dish is simple to prepare and makes an impressive weeknight or weekend meal.
Delicious and easy marinated flank steak with chimichurri
When you want a tender, flavorful steak without a lot of fuss, this grilled flank steak with chimichurri is an excellent choice. The recipe combines a tangy, garlicky marinade for the steak with a vibrant chimichurri sauce made from fresh herbs and red wine vinegar. It pairs well with a wide range of sides and takes under 30 minutes of hands-on time to prepare.
Ingredients
The ingredients are separated between the steak marinade and the chimichurri sauce so you can prep each component easily. Quantities listed serve about 6 people.
Steak marinade
- Flank steak: 2 lb
- Olive oil: 1/4 cup
- Lime juice: juice of 1 lime
- Garlic: 3 cloves, minced
- Onion powder: 1 teaspoon
- Salt & pepper: 1 teaspoon salt, 1/2 teaspoon black pepper
Chimichurri
- Cilantro: 3/4 cup, packed
- Parsley: 3/4 cup, packed
- Olive oil: 1/4 cup
- Red wine vinegar: 2 tablespoons
- Garlic: 3 cloves, minced
- Salt & pepper: 1 teaspoon salt, 1/2 teaspoon black pepper
- Red pepper flakes: pinch, for heat (optional)
Kitchen tools you’ll need
Gathering tools ahead of time makes the cooking process smoother. You will need:
- Large mixing bowl
- Stirring utensil or whisk
- Marinating container or a large freezer bag
- Food processor or blender (for chimichurri)
- Grill or grill pan
- Grill tongs
Measuring tools: 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, and 3/4 cup.
Method
This dish is straightforward: make the marinade, marinate the steak, blend the chimichurri, then grill and rest the steak. Follow the steps below for best results.
- Make the marinade. In a large bowl, whisk together the olive oil, lime juice, minced garlic, onion powder, salt and pepper.
- Marinate the steak. Place the flank steak in a marinating dish or a resealable bag and pour the marinade over it. Make sure the steak is well coated. Marinate for at least 30 minutes; for deeper flavor, refrigerate overnight.
- Prepare the chimichurri. In a food processor or blender, pulse the cilantro, parsley, olive oil, red wine vinegar, minced garlic, salt, pepper and red pepper flakes until combined. Pulse just enough to combine while leaving some texture—chimichurri should be herbaceous, not completely smooth. Taste and adjust salt or acidity as needed.
- Heat the grill. Preheat your grill to about 450°F (230°C) and oil the grates. Let it heat for about 10 minutes so it’s hot enough to sear.
- Grill the steak. Place the marinated flank steak on the hot grill and sear for about 1 minute per side to develop a crust. After searing both sides, reduce heat to medium and continue cooking 3–4 minutes per side, depending on thickness and your desired doneness. Use an instant-read thermometer: remove at about 125°F for rare and 135°F for medium.
- Rest and serve. Transfer the steak to a cutting board and let it rest at least 10 minutes to allow the juices to redistribute. Slice thinly against the grain. Spoon chimichurri over the slices and finish with flaky sea salt, if desired. Serve immediately.
Why rest the steak before cutting?
Resting the steak after grilling keeps it juicy. While the steak rests, the internal juices redistribute and are reabsorbed into the meat. Cutting too soon allows those juices to run out, leaving the meat drier. A 10-minute rest produces tender, flavorful slices.
Serving suggestions
This grilled flank steak with chimichurri pairs well with many sides. Try classic mashed potatoes or roasted vegetables for a comforting meal. For a lighter pairing, serve with a simple cucumber and tomato salad, or grilled seasonal vegetables. Chimichurri also works wonderfully on grain bowls or sliced steak sandwiches.
Make-ahead tips
You can prepare this recipe ahead of time. Marinate the steak overnight to deepen the flavor. Make the chimichurri a day ahead and store it in an airtight container in the refrigerator; it will keep its bright flavor and may taste even better after the herbs meld. When ready, grill the steak and serve with chilled or room-temperature chimichurri.
Nutrition (per serving, approximate)
- Calories: 377 kcal
- Protein: 33 g
- Fat: 26 g
- Carbohydrates: 2 g
- Sodium: 862 mg
- Fiber: 1 g
This grilled flank steak with chimichurri delivers bold, balanced flavors: the tangy marinade tenderizes the beef while the herbaceous chimichurri brightens each bite. It’s an easy, flavorful recipe that works for a casual weeknight or a more festive meal.