Grilled flank steak is a summertime favorite, offering a perfect balance of bold flavor, tenderness, and simplicity. When paired with a vibrant and herbaceous chimichurri sauce, this dish becomes a showstopper at any cookout or family dinner.

Grilled Flank Steak with Chimichurri Sauce

In this comprehensive guide, we’ll walk you through everything you need to know about making the perfect grilled flank steak with chimichurri sauce. From selecting the right cut of meat to grilling techniques, seasoning tips, and answers to frequently asked questions, you’ll be well-equipped to impress your guests.

Why Flank Steak?

Flank steak is a lean, flavorful cut of beef that grills beautifully when cooked properly. It absorbs marinades well and has a rich beefy taste, making it ideal for pairing with a bold sauce like chimichurri. However, because it’s a lean cut, it’s crucial to cook it to the right doneness and slice it properly for maximum tenderness.

Ingredients

For the Flank Steak:

  • 1.5–2 lbs flank steak

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 1 teaspoon smoked paprika

  • 1 teaspoon ground cumin

  • ½ teaspoon red pepper flakes (optional)

  • Juice of 1 lime

For the Chimichurri Sauce:

  • 1 cup fresh parsley, finely chopped

  • ½ cup fresh cilantro, finely chopped (optional, but recommended)

  • 3 cloves garlic, minced

  • ½ teaspoon red pepper flakes (adjust to taste)

  • 1 teaspoon dried oregano

  • ½ teaspoon salt

  • ½ teaspoon black pepper

  • ½ cup olive oil

  • 2 tablespoons red wine vinegar

  • Juice of 1 lemon

Instructions

Step 1: Marinate the Flank Steak

  1. In a small bowl, whisk together olive oil, minced garlic, salt, black pepper, smoked paprika, cumin, red pepper flakes, and lime juice.

  2. Rub the marinade all over the flank steak, ensuring it’s well-coated.

  3. Place the steak in a resealable plastic bag or a covered dish and let it marinate in the refrigerator for at least 1 hour, or preferably overnight for deeper flavor.

Step 2: Prepare the Chimichurri Sauce

  1. In a medium bowl, mix the chopped parsley, cilantro, garlic, red pepper flakes, dried oregano, salt, and black pepper.

  2. Stir in the olive oil, red wine vinegar, and lemon juice.

  3. Let the sauce sit for at least 15 minutes to allow the flavors to meld together.

Step 3: Grill the Flank Steak

  1. Preheat your grill to medium-high heat (about 400–450°F).

  2. Remove the steak from the refrigerator and let it sit at room temperature for about 20 minutes before grilling.

  3. Place the flank steak on the grill and cook for about 4–6 minutes per side for medium-rare or longer depending on your preferred doneness.

  4. Use a meat thermometer to check the internal temperature:

    • Rare: 125°F

    • Medium-Rare: 130–135°F

    • Medium: 140–145°F

    • Medium-Well: 150°F

    • Well Done: 160°F (not recommended for flank steak)

  5. Remove the steak from the grill and let it rest for 5–10 minutes to allow the juices to redistribute.

Step 4: Slice and Serve

  1. Slice the steak against the grain into thin strips. This ensures tenderness and easy chewing.

  2. Spoon the chimichurri sauce generously over the sliced steak.

  3. Serve with grilled vegetables, a fresh salad, or warm tortillas for steak tacos.

Expert Tips for the Best Grilled Flank Steak

  • Marinate for at least 1 hour – The longer the steak marinates, the more flavor it absorbs.

  • Use a hot grill – A high temperature helps achieve a beautiful sear while keeping the inside juicy.

  • Don’t overcook – Flank steak is best enjoyed at medium-rare to medium for optimal tenderness.

  • Let the steak rest – Cutting into the meat too soon will cause the juices to escape, leading to a dry steak.

  • Slice against the grain – This breaks down the muscle fibers, making each bite more tender.

Frequently Asked Questions

1. What Can I Substitute for Flank Steak?

If you can’t find flank steak, you can use skirt steak, hanger steak, or flat iron steak as good alternatives. These cuts are similarly lean and flavorful.

2. Can I Cook Flank Steak Without a Grill?

Yes! You can sear it in a cast-iron skillet over high heat or broil it in the oven for a similar effect. If using a pan, cook for about 4–5 minutes per side.

3. How Long Should I Marinate Flank Steak?

For the best flavor, marinate for at least 1 hour, but overnight is ideal. If you’re short on time, even 30 minutes will help.

4. Can I Make Chimichurri in Advance?

Absolutely! Chimichurri sauce tastes even better after a few hours. Store it in an airtight container in the refrigerator for up to 5 days. Bring it to room temperature before serving.

5. What Should I Serve with Grilled Flank Steak?

Here are a few great side dishes:

  • Grilled corn on the cob

  • Roasted potatoes

  • Fresh green salad

  • Garlic butter rice

  • Warm tortillas (for steak tacos!)

6. Can I Freeze Cooked Flank Steak?

Yes! Wrap the cooled steak tightly in plastic wrap and place it in an airtight freezer bag. It will last for up to 3 months. Reheat gently in a pan or oven to maintain moisture.

7. Why Is My Flank Steak Tough?

Flank steak can be tough if:

  • It’s overcooked (aim for medium-rare to medium)

  • It wasn’t marinated long enough

  • It wasn’t sliced against the grain

  • It wasn’t rested after cooking

Conclusion

Grilled flank steak with chimichurri sauce is a simple yet flavorful dish that’s perfect for any occasion. By following these tips and techniques, you’ll achieve a juicy, tender steak paired with a fresh, zesty sauce that elevates the meal. Whether for a backyard BBQ, a family dinner, or meal prep, this dish is sure to impress. Fire up your grill and give it a try!

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