If you want to impress at your next cookout, Grilled Chimichurri Flank Steak is the answer. Tender, smoky beef meets vibrant, garlicky herb sauce in a dish that’s bold, beautiful, and bursting with fresh flavor—just what you dream of slicing into on a summer evening!
Why You’ll Love This Recipe
- Explosive Flavor: Deeply seasoned steak and zesty fresh chimichurri sauce create layer upon layer of vibrant, mouthwatering taste.
- Simple Ingredients, Big Impact: Every item is easy to find but plays a crucial part in the steak’s tenderness and the sauce’s brightness.
- Fast and Weeknight-Friendly: From prep to table in just 30 minutes—you won’t believe something this delicious can be so easy.
- Crowd Pleaser: Whether it’s a family dinner or a backyard party, Grilled Chimichurri Flank Steak always gets rave reviews.
Ingredients You’ll Need
Let’s talk about what goes into this Grilled Chimichurri Flank Steak: everything is unfussy, truly highlighting the natural flavor of the beef, while the bold, herby sauce ties it all together into a colorful, crave-worthy main. Each ingredient has a delicious role to play!
- Flank Steak (1½ pounds): This lean, flavorful cut is ideal for quick grilling and soaks up every bit of seasoning.
- Garlic Powder: Adds subtle, savory depth to the steak’s seasoning blend.
- Ground Cumin: Its warm earthiness lifts the steak and complements the bright sauce.
- Dried Oregano: For a woodsy, herbal touch in the rub.
- Fresh Black Pepper: Adds bite that wakes up the palate—always grind fresh for best flavor!
- Kosher Salt: Enhances juiciness and perfectly seasons both steak and chimichurri.
- Fresh Parsley (minced): The vibrant backbone of chimichurri—use flat-leaf for best results.
- Red Onion (finely chopped): Brings a gentle tang and a pop of color. (You can skip for authenticity, but the flavor is lovely!)
- Garlic (minced): Chimichurri’s signature—don’t be shy!
- Extra Virgin Olive Oil: Adds rich silkiness to the sauce.
- Red Wine Vinegar: Bright, acidic contrast to balance the steak’s richness.
- Water: Just a splash to loosen the sauce and mellow the bite.
- Crushed Red Pepper Flakes: Customizable heat—add a pinch or more to taste!
Variations
One of the things I love most about Grilled Chimichurri Flank Steak is how effortlessly you can personalize it—whether you’re adapting flavors, swapping herbs, or making it fit special diets. Here are a few of my favorite twists:
- Try Cilantro or Basil: Swap in cilantro for some (or all!) of the parsley for a different flavor profile, or add a bit of basil for extra freshness.
- Spicier Chimichurri: Crank up the crushed red pepper flakes for those who love extra heat, or stir in a tiny chopped jalapeño.
- Authentic-Style Sauce: Omit the red onion and double the garlic to follow the Argentine tradition—pure, bold, and beautifully pungent.
- Steak Swap: No flank steak on hand? Skirt steak works brilliantly, and this method even shines with chicken or portobello mushrooms for a twist.
How to Make Grilled Chimichurri Flank Steak
Step 1: Score and Season the Steak
Start by taking your flank steak and, with a sharp knife, score both sides in a shallow crisscross pattern—about 1/8 inch deep. This simple step helps the seasonings soak in and creates those gorgeous grill marks later. Mix the garlic powder, cumin, oregano, black pepper, and kosher salt, then rub this spice blend evenly all over the meat.
Step 2: Make the Chimichurri Sauce
In a medium bowl, combine the parsley, red onion, garlic, olive oil, red wine vinegar, water, salt, black pepper, and red pepper flakes. Don’t rush—chop everything by hand for an authentic, rustic texture. Set aside to let those flavors mingle while your grill heats up.
Step 3: Grill the Steak
Fire up your grill to high heat. Once it’s sizzling-hot, lay the steak on the grates and cook 3–4 minutes per side for medium-rare. For that steakhouse look, turn the steak a quarter turn halfway through grilling each side to make diamond grill marks—so satisfying!
Step 4: Rest, Slice, and Serve
Move the steak to a cutting board and let it rest about 5 minutes—this locks in the juices. Slice it thinly against the grain for melt-in-your-mouth tenderness. Arrange the slices on a platter and generously spoon the chimichurri sauce over the top before serving.
Pro Tips for Making Grilled Chimichurri Flank Steak
- Score for Flavor Penetration: Don’t skip scoring the steak—it lets those spices and the grill’s smoke infuse every bite.
- Hand-Chop for Texture: Resist the food processor for your chimichurri! Hand chopping preserves the chunky, rustic quality that clings perfectly to the steak.
- Let It Rest: After grilling, give your steak a full 5 minutes to rest. This step really boosts juiciness and tenderness.
- Cut Against the Grain: Slice your Grilled Chimichurri Flank Steak thinly and across the grain for slices that are beautifully tender—not chewy.
How to Serve Grilled Chimichurri Flank Steak
Garnishes
This steak absolutely shines with a final sprinkle of fresh parsley, an extra squeeze of red wine vinegar, and maybe even a dusting of flaky sea salt. A little drizzle of extra chimichurri at the table is always welcome—greens, sauce, and steak together are a match made in heaven!
Side Dishes
Pair Grilled Chimichurri Flank Steak with charred corn, crispy roasted potatoes, garlicky grilled asparagus, or a juicy summer tomato salad. The flavors are bold enough for any hearty side—but light accompaniments let the steak be the superstar.
Creative Ways to Present
For a show-stopping platter, fan out the sliced steak and spoon the vivid green sauce down the center, or serve on a wooden board for that rustic, family-style vibe. Or, tuck those tender slices into crusty bread for an epic steak sandwich or vibrant steak tacos—just add slaw and an extra punch of chimichurri!
Make Ahead and Storage
Storing Leftovers
Pop any leftover Grilled Chimichurri Flank Steak into an airtight container and refrigerate for up to 3 days. Keep the sauce in a separate jar so you can spoon fresh, punchy flavor onto each serving.
Freezing
Flank steak freezes really well—slice first for easiest thawing, then wrap tightly in foil or a zip-top bag and freeze for up to 2 months. Chimichurri is best enjoyed fresh, but you can freeze it in ice cube trays for last-minute flavor bombs!
Reheating
To reheat, gently warm the steak slices in a skillet with a splash of water or beef broth until just heated through—don’t overcook, or you’ll lose that tender texture. Serve with fresh sauce to revive all the flavors.
FAQs
-
Can I make the chimichurri ahead of time?
Absolutely! Chimichurri tastes even better after a few hours in the fridge, as the flavors deepen and meld together. Just bring it to room temperature before serving and give it a quick stir.
-
What if I don’t have a grill?
No worries! You can sear the steak in a hot, heavy skillet (cast iron works perfectly) on your stovetop. Get it nice and hot for the best charred crust and finish in the oven if needed.
-
Is flank steak the only cut I can use for this recipe?
Not at all. Skirt steak is a fantastic substitute and responds beautifully to the same seasoning and sauce. Even chicken or portobello mushrooms can soak up the magic of chimichurri if you’re feeding varied eaters!
-
Does Grilled Chimichurri Flank Steak have to be served hot?
It’s wonderful hot off the grill, but honestly, it’s just as delicious at room temperature—making it great for picnics, meal prep, or buffets. Just don’t serve it icy-cold from the fridge for the best texture and flavor.
Final Thoughts
I truly hope you treat yourself to Grilled Chimichurri Flank Steak—there’s something almost magical about the contrast of juicy beef and lively herbs. Whether it’s for a special gathering or a well-deserved weeknight treat, I know you’ll love sharing and savoring this favorite as much as I do. Enjoy every tender, flavor-packed bite!
Print
Grilled Chimichurri Flank Steak Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: Grilling
- Method: Grilling
- Cuisine: Argentinian
Description
This Grilled Chimichurri Flank Steak recipe features a juicy flank steak seasoned with a flavorful blend of spices and topped with a vibrant chimichurri sauce. Perfect for a delicious and satisfying meal!
Ingredients
For the Flank Steak:
- 1 1/2 pounds flank steak
- 1 teaspoon garlic powder
- 3/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- Fresh black pepper (to taste)
- 1 1/4 teaspoons kosher salt
For the Chimichurri Sauce:
- 1/3 cup packed fresh parsley (minced fine, no stems)
- 2 tablespoons red onion (finely chopped*)
- 4 cloves garlic (minced)
- 2 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon water
- 1/4 teaspoon kosher salt
- 1/8 teaspoon fresh black pepper
- 1/8 teaspoon crushed red pepper flakes (or more to taste)
Instructions
- Score the Steak: Using a sharp knife, lightly score the steak on both sides in a crisscross pattern at 1/2-inch intervals.
- Season the Steak: Combine cumin, garlic powder, oregano, pepper, and salt. Season both sides of the steak.
- Prepare Chimichurri: Mix all chimichurri ingredients together by hand.
- Grill the Steak: Grill the steak to desired doneness, about 3-4 minutes per side for medium-rare.
- Rest and Slice: Let the steak rest for 5 minutes before thinly slicing it across the grain.
- Serve: Transfer the sliced steak to a platter and top with chimichurri sauce.
Notes
- *For a more authentic chimichurri, omit the onion and add 2 more garlic cloves.
- Feel free to adjust the spice levels of the chimichurri sauce to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 95mg
