Print

Chimichurri Grilled Flank Steak

sliced steak topped with sauce on a plate.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

Find it online: https://www.girlgonegourmet.com/grilled-flank-steak/