Name: Grilled Flank Steak with Chimichurri Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Yield: 4 servings
Cuisine: Argentine-American
Ingredients: 1.5 lbs flank steak; 2 tbsp olive oil; 1 tsp kosher salt; 0.5 tsp black pepper (freshly ground); 0.5 tsp garlic powder; 0.5 tsp smoked paprika; 1 cup fresh flat-leaf parsley (tightly packed, roughly chopped); 0.25 cup fresh oregano leaves (or 1 tsp dried); 4 cloves garlic (minced); 0.5 tsp red pepper flakes; 3 tbsp red wine vinegar; 0.5 cup olive oil (good quality); 0.5 tsp kosher salt; 0.25 tsp black pepper

Jump to Recipe

My husband asked for this every single weekend one summer, and I finally stopped measuring and just made it by feel.

Flank steak is lean and fast over high heat, and the chimichurri comes together while the grill preheats. You need 20 minutes of active work and enough patience to let the steak rest before you slice it.

Grilled Flank Steak with Chimichurri Sauce

Seared flank steak with a bright, herb-packed chimichurri that does all the talking.

4.7 (115 reviews)

Gluten-freeDairy-free

Prep20 min

Cook10 min

Marinate + rest30 min

Total1 hr

Serves4 servings

Ingredients

Flank Steak

1.5 lbs flank steak
2 tbsp olive oil
1 tsp kosher salt
0.5 tsp black pepper , freshly ground
0.5 tsp garlic powder
0.5 tsp smoked paprika

Chimichurri Sauce

1 cup fresh flat-leaf parsley , tightly packed, roughly chopped
0.25 cup fresh oregano leaves , or 1 tsp dried
4 cloves garlic , minced
0.5 tsp red pepper flakes
3 tbsp red wine vinegar
0.5 cup olive oil , good quality
0.5 tsp kosher salt
0.25 tsp black pepper

Instructions

Chimichurri Sauce

Combine parsley, oregano, garlic, and red pepper flakes in a bowl. Add red wine vinegar, olive oil, salt, and pepper. Stir until everything is coated and fragrant. It will smell sharp and grassy, almost aggressive. Set aside at room temperature so the flavors open up while the steak marinates. This takes 5 minutes.

Taste and adjust salt or vinegar. The sauce should be bright and a little punchy, not flat.

Flank Steak

Pat the steak completely dry with paper towels. A wet surface steams instead of sears. Rub olive oil over both sides, then press in the salt, pepper, garlic powder, and smoked paprika evenly. Let it sit at room temperature for 20 minutes while the grill preheats.

Preheat a gas or charcoal grill to high heat, around 450 to 500 degrees F. You want it hot enough that holding your hand 5 inches above the grate is uncomfortable after 2 seconds.

Place the steak on the grill. You should hear a loud, immediate sizzle. Do not move it. Grill for 4 to 5 minutes per side for medium-rare, until the exterior is deeply browned and slightly charred at the edges. The smell will shift from raw meat to something smoky and caramelized around minute 3.

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8 minutes. Skipping this step means all the juices run out when you cut it.

Slice thinly against the grain at a slight angle. The slices should be pale pink in the center with a dark crust on the outside. Spoon chimichurri generously over the top and serve immediately.

Tips & Notes

Against the grain is not optional with flank steak. The muscle fibers run long, and cutting with them makes the steak chewy instead of tender.
If you want a deeper flavor, let the seasoned steak sit in the fridge uncovered for up to 4 hours before grilling. Pat it dry again before it hits the grill.
Leftover chimichurri keeps for 3 days in the fridge. It firms up from the olive oil chilling, so bring it back to room temperature before using it.
A cast iron grill pan on the stovetop over high heat works if you do not have an outdoor grill. Open a window. It will smoke.

Storage: Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat with a splash of water, or serve cold over salad. Store chimichurri separately in a sealed jar for up to 3 days.

Nutrition per serving · estimated

420 Cal

28g Fat

3g Carbs

38g Protein

1g Fiber

480mg Sodium

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Why Flank Steak Works Here

Flank steak is thin, which means it spends almost no time on the grill. That is the point. High heat, short contact, and a real rest afterward gives you a crust on the outside and a pink, juicy center without any complicated technique.

It is also one of the more affordable cuts you can grill for a group, and because you slice it thin against the grain, a pound and a half feeds four people comfortably.

The Chimichurri Does the Heavy Lifting

This sauce is not a garnish. It is sharp from the vinegar, grassy from the parsley, and has just enough heat from the red pepper flakes to make you notice it. Made 20 minutes ahead and left at room temperature, the garlic mellows slightly and the herbs absorb the oil.

Do not blend it. The rough, hand-chopped texture is part of what makes it interesting against the smooth sear on the steak.

Grilled Flank Steak with Chimichurri Sauce