Grilled Chimichurri Flank Steak Recipe

If you love bold, zesty flavors and juicy grilled steak, prepare to fall head-over-heels for this Grilled Chimichurri Flank Steak. Tender, smoky flank steak gets charred to perfection, then bathed in a fresh, garlicky herb sauce that brings the whole dish to life—it’s a showstopper at any cookout and surprisingly simple to make at home.

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Ingredients You’ll Need

No need to overcomplicate things—every ingredient in this Grilled Chimichurri Flank Steak has a purpose! Each one brings a punch of bright flavor or contributes key texture, making the whole dish beautifully balanced from juicy steak to zippy sauce.

• Flank Steak (1 1/2 pounds): This lean, flavorful cut is perfect for grilling and soaks up seasoning beautifully thanks to its texture.
• Garlic Powder: Enhances the savory profile of the steak marinade, adding deep aromatic flavor.
• Ground Cumin: Brings a subtle earthiness that pairs really well with both the steak and the herby sauce.
• Dried Oregano: Adds a Mediterranean touch and complements the fresh herbs in the chimichurri.
• Fresh Black Pepper (to taste): A must for a little kick and depth!
• Kosher Salt: Pulls everything together and enhances the natural flavor of the meat and sauce.
• Fresh Parsley (for chimichurri): Provides the bulk and brightness for your sauce—use fresh, not dried.
• Red Onion: Adds crunch and subtle bite in the sauce (skip if you’re going ultra-traditional).
• Garlic (minced, for sauce): Trust me, don’t skimp! Chimichurri shines when you don’t hold back on garlic.
• Extra Virgin Olive Oil: Brings silkiness and richness to the chimichurri, helping it meld over the warm steak.
• Red Wine Vinegar: A little tang to wake up all the flavors and cut through the steak’s richness.
• Water: Just a splash to loosen the sauce and let it drape luxuriously over every slice.
• Crushed Red Pepper Flakes: Adjust to your heat preference for a touch of lively warmth!

Variations

What I absolutely love about Grilled Chimichurri Flank Steak is how incredibly adaptable it is. You can swap out herbs, change up the spice levels, or go traditional with your sauce—it’s all about making it your own!

• Classic Chimichurri: For a truly authentic flavor, skip the red onion and double up on garlic in your sauce.
• Cilantro Boost: Add chopped cilantro to the chimichurri for a fresh, slightly citrusy twist—perfect if you like a more vibrant herb flavor.
• Spicy Version: Go bold and add extra red pepper flakes, or even a little chopped fresh chili, if you want some real heat.
• Apple Cider Vinegar: Swap red wine vinegar for apple cider for a subtle tangy-sweet note in the sauce.

How to Make Grilled Chimichurri Flank Steak

Step 1: Score and Season the Steak

Start by gently scoring your flank steak with a sharp knife in a shallow crosshatch pattern—about 1/8 inch deep and spaced half an inch apart. This not only looks gorgeous after grilling, but it helps the seasoning penetrate and ensures even cooking throughout the thick cut.

Step 2: Mix the Spice Rub

In a small bowl, combine your garlic powder, cumin, oregano, plenty of fresh black pepper, and kosher salt. Pat the steak dry, then generously sprinkle both sides with your handmade spice blend, pressing it gently in so nothing falls off on the grill.

Step 3: Make the Chimichurri Sauce

This is where the magic happens! Mince the parsley, garlic, and red onion as finely as possible—by hand gives the sauce its rustic, lively character. Stir in your olive oil, red wine vinegar, water, salt, black pepper, and a pinch of red pepper flakes to taste. Let the sauce sit while you grill so the flavors can mingle.

Step 4: Grill the Steak

Get your grill blazing hot. Sear the steak for 3 to 4 minutes per side, turning each piece a quarter turn after 1 1/2 minutes to make those irresistible crisscross grill marks. You’re aiming for a juicy medium-rare, but grill longer if you prefer it more done.

Step 5: Rest, Slice, and Serve

As tempting as it is to dive right in, let your steak rest for 5 minutes so all those savory juices stay put. Then, slice thinly across the grain—a crucial step for melt-in-your-mouth tenderness. Arrange on a platter and drizzle generously with your homemade chimichurri. Voilà, perfection!

How to Serve Grilled Chimichurri Flank Steak

Garnishes

Top with a shower of extra chopped parsley and a pinch of flaky sea salt to make the vivid green chimichurri pop even more. I can never resist an extra drizzle of olive oil either, which adds gorgeous sheen and rounds out the flavors beautifully.

Side Dishes

Pair your Grilled Chimichurri Flank Steak with grilled vegetables, crispy roasted potatoes, or a simple green salad. I love spooning any leftover sauce over cooked rice or quinoa—it’s the kind of meal that leaves everyone content and eager for seconds.

Creative Ways to Present

Fan out the steak slices on a rustic platter, cascading chimichurri over each strip for a mouthwatering, colorful centerpiece. For a crowd, tuck slices into toasted baguette or warm flatbread with a dollop of sauce for a festive DIY sandwich bar—always a hit at parties!

Make Ahead and Storage

Storing Leftovers

To keep your steak at its best, store any leftovers in an airtight container in the refrigerator for up to 3 days. Spoon any extra chimichurri into a small jar with a splash of oil to keep it vivid and ready to use the next day—trust me, you’ll want it!

Freezing

You can freeze cooked Grilled Chimichurri Flank Steak (without the sauce) in tightly wrapped portions or a zip-top bag for up to 2 months. Freeze chimichurri separately in an ice cube tray for easy future flavor boosts—just defrost in the fridge overnight.

Reheating

For best texture, let steak slices come to room temperature or gently reheat them in a skillet over medium-low heat, just until warmed through. Add your chimichurri at the last second to preserve all those fresh, vibrant flavors.

FAQs

Final Thoughts

I can’t wait for you to taste how vibrant and satisfying this Grilled Chimichurri Flank Steak truly is! Whether you’re cooking for family or friends, it’s one of those dishes that makes an ordinary meal feel like a special celebration—give it a try and watch it become a new favorite at your table.

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