Dive into delicious, juicy flavor with this Grilled Flank Steak with Chimichurri. The marinade uses lime and garlic, and the chimichurri is a mouthwatering blend of cilantro, parsley, and more garlic! This meal is nothing short of a treat for your tastebuds.
Delicious and easy marinated flank steak with chimichurri
Sometimes the day calls for a juicy, savory piece of steak. And when that day comes, this grilled flank steak with chimichurri is a must!
This recipe is a simple and easy blend of a tangy garlic marinade, 2 lbs of flank steak, and a red wine vinegar, cilantro, parsley, and garlic chimichurri. The result is a melt-in-your-mouth meal that goes perfectly with your favorite side dish, whatever it may be! Dive into this recipe that requires less than 30 minutes of preparation.
Ingredients in this grilled flank steak with chimichurri recipe
When it comes to this recipe, the ingredients are divided into two parts: those for the steak marinade and those for the chimichurri. We'll be using a blend of tangy and savory flavors to prep the steak, and then we'll top it with the most delicious, herby, homemade chimichurri blend.
Steak marinade
- Steak: You can't have a steak marinade without the steak! Use 2 lbs of flank steak.
- Olive oil: Next, ¼ cup of olive oil will serve as the base of the marinade.
- Lime juice: Add tangy flavor with the juice of 1 lime.
- Garlic: Then, add even more flavor with 3 cloves of minced garlic.
- Onion powder: Include 1 teaspoon of onion powder for good measure.
- Salt & pepper: Finally, finish up the marinade with 1 teaspoon of salt and ½ teaspoon of pepper.
Chimichurri
- Cilantro: The chimichurri base begins with ¾ cup of cilantro.
- Parsley: We'll then add the same amount of parsley (¾ cup).
- Olive oil: To achieve the correct texture, use ¼ cup of olive oil.
- Red wine vinegar: Add a slight bite by including 2 tablespoon of red wine vinegar.
- Garlic: Garlic is a must! Include 3 cloves of minced.
- Salt & pepper: 1 teaspoon of salt and ½ teaspoon of pepper will make all of the difference.
- Red pepper flakes: Last but not least, include a pinch of red pepper flakes.
A list of kitchen tools you'll need to make this recipe
I don't know about you, but I love gathering everything I need for a recipe before I get started! That includes the kitchen tools. Below is a list of everything you'll need:
- Large mixing bowl
- Stirring utensil
- Freezer bag for marinating steak
- Food processor or blender
- Grill
- Grill tongs
You will need the following measuring cup sizes to prepare all of the ingredients: ½ tsp, 1 tsp, 1 tbsp, ¼ cup, and ¾ cup.
How to make grilled flank steak with chimichurri
One thing I love about this dish is that it's easy to prepare. Simply mix the marinade, grill the steak, and blend the chimichurri!
To begin, prepare the marinade by mixing all of the ingredients together in a bowl.
Then, add the flank steak to a marinating dish and pour the marinade on top. Marinate for at least 30 minutes. You can opt to marinate overnight for the most flavor.
Next, use a food processor or blender to combine all of the chimichurri ingredients until just combined. Do not over-blend — you want some texture.
When ready to cook, heat the grill to 450°F and grease. Let heat for about 10 minutes, and then add the flank steak to the hot grill. Sear on each side for one minute. After searing both sides, reduce the heat to medium and cook each side for an additional 3-4 minutes. Use a meat thermometer to read the temperature. For rare, remove the steak from the heat at 125°F, and for medium, 135°F.
Let the meat rest for at least 10 minutes before cutting. Spoon the chimichurri sauce over the top and sprinkle with flaky sea salt. Enjoy!
Why do we let the steak sit before cutting?
After grilling, I recommend letting the steak sit for at least 10 minutes before cutting. After removing from the grill, there are a lot of juices in the steak, and they supply all of that delicious flavor! When we let it sit, it allows the meat to really suck up the juices, creating savory, juicy bites. If you cut into the steak too early, those juices escape, creating dryer, less flavorful meat.
What to pair with this meal
There are so many different sides that go well with this steak and chimichurri! Pair it with these mashed potatoes for a classic, hearty "meat and potatoes" style meal, or prepare Glazed Sweet Potatoes for something a little different! To add some veggies to the meal, you can pair it with this Greek Cucumber Tomato Feta Salad or these savory Garlic Sesame Green Beans.
How to prepare ahead
If you know tomorrow is going to be a bit busy, this flank steak and chimichurri recipe makes a great prep-ahead meal. You can start by marinating the steak (it's going to be delicious when it marinates overnight!). Then, you can prepare the chimichurri. Blend all of the ingredients and transfer to an airtight container to refrigerate.
When ready to enjoy, simply fire up the grill, cook the steak, and add the chimichurri on top!
If you liked this recipe, you'll want to try these!
In the mood for some more steak dishes? Whether you're feeling a dip, sliders, or a salad, there are a bunch of delicious options to choose from!
- Strawberry Steak Poppyseed Salad
- Blue Cheese Steak Sliders
- Grilled Steak and Peach Salad
- Philly Cheesesteak Dip
Recipe by Erin Morrissey and Photos by The Mindful Hapa
Grilled Flank Steak with Chimichurri
Ingredients
Method
- Prepare marinade by mixing all ingredients together in a bowl.
- Add flank steak to marinating dish and pour marinade over top. Marinade min 30 minutes but up to overnight.
- In a food processor or blender, pulse all chimichurri ingredients together until just combined. Do not over blend, you still want some texture.
- When ready to cook, heat grill to 450F and grease, let heat up for about 10 minutes. Add marinated flank steak to hot grill and sear on each side for one minute. After searing both sides, lower heat to medium and cook each side an additional 3-4 minutes. Use a meat thermometer to read temperature, but for rare take off once meat has reached 125F and take off at 135F for medium.
- Let meat rest at least 10 minutes before cutting. Spoon chimichurri sauce over the top. Sprinkle with flakey sea salt. Enjoy!
Jul says
Sooooo yummy and just so easy to make!! Left overs are just as good too! This was my first time making this and the flavors were incredible. Will definitely be making again!
Erin says
Hi, so happy you loved it so much! 🙂
Leah says
Made this in my cast iron skillet using the same directions. Delicious!!! This recipe is fool proof! 😄
Erin says
Hi Leah, so glad you loved it! 🙂
Jessie says
Made for my dad’s birthday bbq and it was so good! Marinade and sauce was easy!
Erin says
Hi Jessie, so happy everyone loved it!!
Rachel says
This is hands down one of my favorite recipes I've ever made! It was so easy, so simple, and yet SO impressively delicious. I used my nutribullet for the chimichurri and probably overblended a bit but when I say it still tasted restaurant-quality...I'm not kidding. So if you're looking for something simple to impress guests or for something new to add to your weekly summer dinner menu, I can't recommend this one enough!!
Erin says
Hi Rachel, so happy you loved it so much!! 🙂
AA says
The pics are def a skirt steak cut with the grain just fyi
Jodi says
This dish was so good! I was looking for something pretty easy and quick. This was my first time making a chimichuri and I was surprised at how easy and delicious it was! My kids even loved it! I let the steak marinate about 8 hours and it had so much flavor. (I also paired it with your tomato, feta, cucumber salad). This will become a summer staple for sure!
Erin says
Hi Jodi, so happy everyone loved it so much and great side! 🙂
Tiffany says
So simple, so easy, so good!
Erin says
Hi Tiffany, so glad you liked it!!