Flank Steak With Chimichurri Sauce Recipe: Zesty Herb-Marinated Grill Masterpiece

This dish transforms affordable flank steak into a restaurant-quality meal with bold South American flavors. The key is proper marinating and precise grilling to achieve tender, flavorful results.

The chimichurri sauce adds bright, herbaceous notes that perfectly complement the rich, beefy steak. Serve sliced against the grain for maximum tenderness and the best possible texture.

Ingredients for Flank Steak with Chimichurri Sauce

Affordable flank steak meets bright chimichurri for bold South American flavors at home.

The flank steak is non-negotiable here—look for 1/2-inch thickness at Whole Foods or Costco for consistent results. Marbling matters less than thickness since we’re slicing against the grain. USDA Choice grade offers the best balance of quality and value. Avoid pre-cut steaks; they’re often from the less tender tail end. Ask your butcher to trim excess fat if needed.

No cilantro? Fresh mint at half the amount adds a different but complementary brightness. Out of parsley? Arugula works in a pinch—just reduce the quantity. For the vinegar, apple cider vinegar can substitute, though it’s slightly sweeter. Shallots can be replaced with red onion, but mince finely to avoid overpowering texture.

The chimichurri tastes best fresh but keeps for 5 days refrigerated in a sealed jar. Flank steak is ideal cooked the same day as purchase, but can rest in the fridge for 1-2 days. Leftovers slice thinly and reheat gently in a skillet—overcooking ruins the texture.

Step-by-Step Instructions for Flank Steak With Chimichurri Sauce

Master the technique for tender steak and vibrant sauce with these precise steps.

Step 1: Marinate the Flank Steak

In a large bowl, whisk together 0.25 cup olive oil, 0.25 cup red wine vinegar, 3 cloves minced garlic, 1.5 tsp kosher salt, 1 tsp ground black pepper, 1 tsp dried oregano, and 0.5 tsp red pepper flakes until fully combined. The acid in the vinegar will begin tenderizing the meat immediately.

Place the 2 lb flank steak in a resealable plastic bag or shallow dish and pour the marinade over it, turning to coat evenly. Massage the marinade into the meat for 30 seconds to ensure full coverage. Refrigerate for at least 2 hours or up to 8 hours—this timing allows the flavors to penetrate deeply without making the meat mushy.

Step 2: Prepare the Chimichurri Sauce Base

Finely mince the remaining 3 cloves garlic and the 1 whole shallot. In a food processor or with a chef’s knife, combine these with 1 cup fresh cilantro, 1 cup fresh flat-leaf parsley, the zest of 1 whole lemon, and 2 tablespoons of the lemon’s juice. Pulse or chop until finely minced but not puréed—the texture should still have visible herb flecks.

Transfer this mixture to a bowl and stir in 2 tablespoons olive oil from the divided amount. The sauce will look vibrant green and slightly chunky. Let it sit at room temperature while the steak cooks—this resting period allows the flavors to meld and the shallots to mellow slightly.

Step 3: Grill the Steak to Medium-Rare

Remove the steak from the marinade (discard used marinade) and pat it dry with paper towels. This step is crucial for achieving a good sear. Preheat your grill to high heat (about 450°F) and clean the grates thoroughly. Lightly oil the grates to prevent sticking.

Grill the steak for 4-5 minutes per side for medium-rare, or until an instant-read thermometer registers 130-135°F internally. The steak should develop a deep brown crust with visible grill marks. Resist the urge to move it around—let it sear undisturbed to create that perfect crust.

Step 4: Rest and Slice Against the Grain

Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 10 minutes—this allows the juices to redistribute for maximum tenderness. While it rests, finish the chimichurri by stirring in 0.5 cup beef broth to thin it slightly.

After resting, slice the steak thinly against the grain at a 45-degree angle. The grain runs lengthwise along the steak; cutting perpendicular to these muscle fibers shortens them, making each bite more tender. The slices should be about ¼-inch thick for the best texture.

Step 5: Serve with Chimichurri Sauce

Arrange the sliced steak on a platter and spoon the chimichurri sauce generously over the top. The sauce should pool slightly around the meat but not drown it. Serve immediately while the steak is still warm—the contrast of the cool, bright sauce against the hot steak is part of what makes this dish exceptional.

Any remaining sauce can be served on the side for dipping. The beef broth in the chimichurri adds a subtle depth that complements the bold herb flavors without overpowering the steak’s natural richness.

Pro Cooking Tips for flank steak with chimichurri sauce

Prevent Over-Marinating

While marinating is essential, don’t exceed 8 hours with flank steak. The vinegar in the marinade will start breaking down the meat fibers too much, turning your steak mushy instead of tender. I learned this the hard way with a 12-hour marinade that ruined the texture completely. 💡

High Heat is Key

Your grill must be screaming hot—450°F minimum—to get that perfect crust on flank steak. I use a Weber Genesis and preheat for 15 minutes with all burners on high. Clean and oil the grates right before cooking to prevent sticking.

The Sear Test

If your steak doesn’t sizzle loudly when it hits the grill, your heat isn’t high enough. The first side should develop a deep brown crust in 4-5 minutes. Only flip once—constant turning prevents proper crust formation.

Resting Matters

Let your steak rest for the full 10 minutes after grilling. This isn’t optional—it allows juices to redistribute. I tent mine loosely with foil to keep it warm. Skipping this step means all those beautiful juices will end up on your cutting board.

Slicing Technique

Use a sharp 8-inch chef’s knife and slice at a 45-degree angle against the grain. The grain runs the length of the steak—cut perpendicular to these lines. This shortens the muscle fibers for maximum tenderness. 🔥

Sauce Timing

Don’t add the beef broth to your chimichurri until the steak is resting. This keeps the sauce vibrant and fresh. Stir in the 0.5 cup broth just before serving to achieve the perfect consistency for drizzling.

Frequently Asked Questions