Chimichurri Grilled Flank Steak

Grilled flank steak is one of my favorite summer dishes – it’s a quick-cooking lean cut of beef with a delicious savory flavor. It pairs perfectly with a simple, fresh chimichurri sauce that’s so easy to make. If you’re looking for an easy grilling recipe this summer, you need to try this flank steak with chimichurri.

sliced steak on a board with chimichurri sauce spooned over the top.

I have a special place in my heart for flank steak. I love the intense beefy flavor, and it’s pretty easy to cook on the grill during the summer.

While it’s called steak, it’s technically not – it’s a lean cut of beef from the cow’s belly. Because it’s so lean, it has the potential to be a little tough, but proper cooking technique solves that issue. Done right, it’s tender and so delicious.

sliced steak topped with sauce on a plate.

How to Make It

I like making the chimichurri sauce (a herby no-cook sauce) first so the flavors can meld while the flank steak cooks. The flank steak doesn’t take long since you don’t have to marinate it first. A meat thermometer is your best friend for this recipe – it makes it easy to know when the steak is done without any guesswork.

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Chimichurri Grilled Flank Steak

sliced steak topped with sauce on a plate.

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Grilled flank steak is an easy summer main, especially when you pair it with a fresh chimichurri sauce made with fresh herbs, garlic, and lime juice.

  • Author: April Anderson
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: Latin-American

Ingredients

Scale

For the Chimichurri

  • 1 cup roughly chopped fresh parsley
  • 1/4 cup roughly chopped fresh cilantro
  • 3 cloves garlic, minced
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes (or more to taste)
  • 1/4 teaspoon kosher salt (or more to taste)
  • ¼ teaspoon black pepper
  • Juice of 1 lime

For the Flank Steak

  • 1 (2-pound) flank steak
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika

Instructions

  1. Place all of the ingredients for the sauce in a food processor. Pulse the mixture several times until the sauce is well combined. It should have some texture and not be completely smooth and blended. Transfer the sauce to a bowl and set it aside (or you can make it a few hours in advance and keep it in the refrigerator).
  2. Pat the flank steak dry and brush both sides with vegetable oil.
  3. Mix the salt, pepper, garlic powder, and smoked paprika in a small bowl. Rub the spice mix evenly over both sides of the steak.
  4. Heat the grill to high heat. Once it’s hot, cook the flank steak for 5 minutes or so on the first side. Flip and cook it until it’s medium-rare (130 to 135°F). 
  5. Transfer the steak to a cutting board to rest for 5 to 10 minutes.
  6. Slice the steak against the grain into thin strips. Serve the sliced steak with the chimichurri sauce over the top.

Notes

The cooking time will vary based on how thick your flank steak is and how your grill holds and distributes heat. That’s why a meat thermometer is a must – you should definitely go off that versus a particular cooking time. 

When you check the temperature, insert the thermometer in the thickest part of the steak. Because the steak is uneven (the ends are usually thinner than the center), you want to ensure the thickest part is cooked to your desired doneness. The ends will be more well done, which is fine. After about five minutes, I check the temperature once the steak is flipped over. Once it hits 130 to 135ish degrees in the center, I take it off the grill. It will continue to cook as it rests, so it will end up around 140ish degrees once it’s ready.

If your steak is nicely seared but still not cooked to temperature in the center, lower the grill temperature a bit and close the lid to trap the heat. This will help cook the steak in the center faster. 

I think flank steak tastes even better the next day, so store the leftovers in an airtight container and pop them in the refrigerator. I like to toss the leftover steak in salads or use it to make sandwiches.

Nutrition

  • Calories: 419
  • Sugar: 0.3g
  • Sodium: 526.6mg
  • Fat: 30.9g
  • Saturated Fat: 9.5g
  • Unsaturated Fat: 20.3g
  • Trans Fat: 0g
  • Carbohydrates: 2.7g
  • Fiber: 0.7g
  • Protein: 33g
  • Cholesterol: 90.7mg

Do you love this recipe? Don’t forget to leave a comment and your recipe star rating!

The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.

a flank steak on a cutting board with a bowl of sauce on the side.

I hope you fire up the grill so you can try this grilled flank steak! It’s a great summer meal – I think you’ll love it.

Happy grilling,

April

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