Grilled Flank Steak with Chimichurri
A beautifully grilled flank steak topped with vibrant, garlicky chimichurri is one of those simple meals that tastes like it came straight off a grill in Argentina or Italy’s countryside kitchens. The steak cooks quickly over high heat, then gets finished with a bright herb sauce that brings everything to life. It’s bold, rustic, and incredibly satisfying.
Servings: 6 servings
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
Serving: 1serving | Calories: 485kcal | Carbohydrates: 2g | Protein: 25g | Fat: 42g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 29g | Cholesterol: 68mg | Sodium: 1424mg | Potassium: 474mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 949IU | Vitamin C: 18mg | Calcium: 52mg | Iron: 3mg
