Grilled Flank Steak with Chimichurri
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This beautifully grilled flank steak with chimichurri is one of those simple meals that tastes like it came straight off a grill in Argentina or Italy. The steak cooks quickly over high heat, and is ready to eat in just 35 minutes. You’ll love how juicy and tender it is and how the bright chimichurri brings it to life. It’s the perfect bold and satisfying summer meal you’ve been looking for!
Serve this delicious cut of meat with Berry Goat Cheese Salad and No Bake Lemon Bars with Graham Cracker Crust for the perfect summer meal.
Quick Look: Grilled Flank Steak with Chimichurri
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 6 people
- Dietary Info: Gluten Free & Dairy Free
- Method: Grilled (indoor or outdoor!)
- Technique: Season the steak, then grill until desired doneness. Serve with chimichurri and enjoy.
- Flavor & Texture: This tender, juicy steak is never tough or overcooked and tastes wonderful with this bright, zesty chimichurri sauce.
Why You’ll Love This Recipe
Need tips for making the perfect flank steak? This post has you covered from start to finish. Learn why you should always marinade flank steak, and why this meat pairs perfectly with this parsley and red pepper chimichurri sauce!
My family loves this recipe! We make it all summer with a side of Italian Style Pasta Salad with Arugula. It is super simple to make with a few fresh and flavorful ingredients.
It is a go-to recipe when we have guests and need a recipe we know people will love. We keep extra chimichurri sauce on the table to pass around if anyone wants extra sauce–which they always do!
Love steak? Try our Steak Marsala Recipe and Steak Pizzaiola!
Made With Amore,
“This is so delicious. New family favorite!!!”
– Suzanne
Table of Contents
- Quick Look: Grilled Flank Steak with Chimichurri
- Why You’ll Love This Recipe
- Simple Ingredients
- Variations & Substitutions
- How to Make Grilled Flank Steak with Chimichurri
- Grilled Flank Steak with Chimichurri FAQs
- Serving Suggestions
- Expert Tips
- Other Summer Recipes You’ll Love
- Grilled Flank Steak with Chimichurri Recipe
Simple Ingredients
All you need are a few simple ingredients to make this mouthwatering grilled flank steak with a simple chimichurri sauce.
- Flank Steak: This lean cut of beef cooks quickly and is delicious when grilled.
- Parsley: You’ll need some very finely chopped fresh Italian parsley for the chimichurri sauce.
- Red Wine Vinegar: This adds a delightful tang and brightness to the chimichurri sauce that really lifts it.
- Red Bell Pepper: Adding some minced red pepper to the chimichurri sauce may not be traditional, but it is delicious and adds a little extra sweetness and color.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Want to marinade the steak first? Use my Dad’s secret meat marinade. It works well with beef, pork, or fish!
- Want to add extra brightness to the chimichurri? Swap the red wine vinegar for freshly squeezed lemon or lime juice.
- Don’t have access to a grill, or prefer to cook inside? Here’s how to cook steak in a pan instead.
How to Make Grilled Flank Steak with Chimichurri
Scroll down to the recipe card at the bottom of the post to get the full recipe and tips.
- Remove the steak from the refrigerator 20-30 minutes before cooking. Pat dry with paper towels and season generously on both sides with salt and pepper.
- To make the chimichurri, combine the olive oil, vinegar, parsley, garlic, red bell pepper, oregano, salt, and black pepper in a bowl and stir until everything is combined. Taste and adjust seasoning if needed. Let sit at room temperature.
- Heat a grill or grill pan to high heat, then place the steak on the hot grill. Cook for about 4–5 minutes per side for medium-rare, depending on thickness. The internal temperature should reach about 130-135°F.
- Transfer the steak to a cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute and keeps the steak tender. Slice the steak thinly against the grain.
- Arrange the sliced steak on a platter and generously spoon chimichurri sauce over the top. Serve extra sauce on the side.
- Enjoy immediately while the steak is hot and fresh!
Grilled Flank Steak with Chimichurri FAQs
Here’s a rough guide for cooking times, but keep in mind that the best way to tell when your steaks are cooked to your desired doneness is with an instant-read thermometer.
For ¾-inch thick steaks, cook for about 10 minutes for medium rare (remove when 140°F for final temp of 145°F) or about 15 minutes for well done (remove when 165°F for final temp of 170°F).
For 1-inch thick steaks, cook for about 15 minutes for medium rare (remove when 140°F for final temp of 145°F) or about 20 minutes for well done (remove when 165°F for final temp of 170°F).
Yes, you can! Make sure the oven is very hot. Line baking sheet with foil and grease with oil before laying steaks on the pan.
For ¾-inch thick steaks, cook for about 5 minutes for medium rare (remove when 140°F for final temp of 145°F) or about 10 minutes for well done (remove when 165°F for final temp of 170°F).
For 1-inch thick steaks, cook for about 10 minutes for medium rare (remove when 140°F for final temp of 145°F) or about 15 minutes for well done (remove when 165°F for final temp of 170°F).
Chimichurri is a savory Argentinian sauce or marinade typically made with finely chopped parsley, minced garlic, oregano, vinegar, and olive oil (we add a little bit of red bell pepper to ours).
Since Italians love all of these flavors, we eat it in Italy often with grilled meats or veggies. Get more info here in my post about Difference Between Italian Parsley vs. Curly Parsley.
Chimichurri is absolutely delicious with grilled steaks and grilled Italian sausage. There are other uses for this distinctive garlicky sauce. It makes a fantastic marinade for lemon grilled chicken, pork, or sautéed zucchini. You can also drizzle it over beef tenderloin roast!
You will want to make this sauce and keep it in the fridge and put it on pretty much everything! Try chimichurri sauce with eggs, as a dip for crusty no knead bread, or add a spoonful to minestrone soup.
If you can’t find flank steak, use any thick cut of sirloin, or even steaks from the not-too-flavorful fillet. Tri-tip steak will work beautifully as well.
Serving Suggestions
This tasty grilled flank steak with chimichurri will be the star of your next BBQ. Make sure to serve a tasty grilled peach salad with burrata and arugula or prosciutto melon arugula salad. Bring a tasty Italian tortellini pasta salad or our family favorite creamy potato salad with herbs.
Serve some ricotta cheesecake, pistachio tiramisu, or Nutella milkshake for dessert and everyone will praise you for it!
My Pro Tips
Expert Tips
- Bring steak to room temperature to help it cook evenly and prevent the outside from overcooking before the center is done.
- Flank steak is best cooked hot and fast and served medium-rare to medium so it stays juicy and tender. Use an instant-read thermometer for the most accurate results. Don’t overcook it!
- Always give the steak time to rest so the juices stay in the meat. Then, slice it against the grain to shorten the muscle fibers and make every bite tender.
- Make chimichurri ahead; letting it sit for 10–20 minutes deepens the flavor, and it gets even better after a few hours.
- Always remove the steak from the grill about 5°F before your target temperature, then let it rest 5-10 minutes. The temperature will continue to rise slightly as it rests.
Other Summer Recipes You’ll Love
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Grilled Flank Steak with Chimichurri
Ingredients
For the Steak
- 1½ pounds flank steak, skirt steak also works
- 1½ teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
For the Chimichurri Sauce (Generous Yield)
- 1 cup extra virgin olive oil
- 4 tablespoons red wine vinegar
- 1 cup fresh parsley, very finely chopped
- 4 cloves garlic, finely minced
- 2 tablespoons red bell pepper, finely minced
- 1 teaspoon dried oregano
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper, or to taste
Instructions
- Remove the steak from the refrigerator 20-30 minutes before cooking. Pat dry with paper towels and season generously on both sides with salt and pepper.
- In a medium bowl, combine olive oil, red wine vinegar, finely chopped parsley, garlic, red bell pepper, oregano, salt, and black pepper. Stir well until everything is evenly combined. Taste and adjust seasoning if needed. Let sit at room temperature while the steak cooks so the flavors can meld.
- Heat a grill or grill pan to high heat. The grill should be very hot so the steak develops a good char.
- Place the steak directly on the hot grill. Cook for about 4–5 minutes per side for medium-rare, depending on thickness. The internal temperature should reach about 130–135°F. See doness guide in notes!
- Transfer the steak to a cutting board and let it rest for 5–10 minutes. This allows the juices to redistribute and keeps the steak tender.
- Slice the steak thinly against the grain for the most tender bites. Arrange on a platter and generously spoon chimichurri sauce over the top. Serve extra sauce on the side.
Notes
- Bring steak to room temperature to help it cook evenly and prevent the outside from overcooking before the center is done.
- Flank steak is best cooked hot and fast and served medium-rare to medium so it stays juicy and tender. Use an instant-read thermometer for the most accurate results. Don’t overcook it!
- Always give the steak time to rest so the juices stay in the meat. Then, slice it against the grain to shorten the muscle fibers and make every bite tender.
- Make chimichurri ahead; letting it sit for 10–20 minutes deepens the flavor, and it gets even better after a few hours.
- Always remove the steak from the grill about 5°F before your target temperature, then let it rest 5-10 minutes. The temperature will continue to rise slightly as it rests.
- Rare: 120–125°F (Very red center, soft texture. Not commonly used for flank steak.)
- Medium-Rare (Best): 130–135°F (Warm red center, juicy and tender. This is the ideal doneness for flank steak.)
- Medium: 140–145°F (Pink center with slightly firmer texture. Still good, but slightly less juicy.)
- Medium-Well: 150–155°F (Very little pink and noticeably firmer. Flank steak can start to become tough.)
- Well Done: 160°F+ (Fully cooked through. This cut will be quite firm and less tender.)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is so delicious. New family favorite!!!
Yay! It is a crowd pleaser at our home too.