If you’re craving a dish that bursts with vibrant flavors and warms the soul, this Grilled Flank Steak with Chimichurri Sauce Recipe is exactly what you need. Picture tender, juicy flank steak seared to perfection over a hot grill, then topped with a bright, herby chimichurri sauce that’s as fresh as a summer breeze. This dish is simple yet packed with bold tastes, making it a perfect choice for a relaxed weeknight dinner or a lively weekend cookout with friends. Trust me, once you try this recipe, it will quickly become one of your go-to meals that everyone will rave about.

Ingredients You’ll Need

A large raw piece of red meat lies on brown parchment paper to the left side of the image. On the right side, there are twelve small white bowls arranged in a grid on a white marbled surface. The bowls contain various ingredients including chopped green herbs, finely sliced red chili, small brown bits, golden oil, light yellow crushed garlic, and several green herb sprigs. The overall color contrast between the deep red meat and the bright colors of the ingredients makes the setup look fresh and well-prepared, with a clean white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Easy-to-find ingredients come together in this dish to create a symphony of flavors and pleasing textures. Each component, from the hearty flank steak to the herby chimichurri sauce, plays a vital role in bringing that authentic, fresh taste to your plate.

Flank Steak (1½–2 pounds): The star of the show, known for its rich beefy flavor and excellent texture when grilled properly.
Olive Oil (2 tablespoons for steak + ½ cup for sauce): Adds moisture for grilling and a luscious richness to the chimichurri sauce.
Kosher Salt (1 teaspoon): Essential for seasoning, it enhances the natural flavors of the steak.
Black Pepper (½ teaspoon + to taste for sauce): Provides a gentle heat and depth to both the meat and sauce.
Smoked Paprika (½ teaspoon): Brings a subtle smokiness that complements the grill’s char perfectly.
Garlic Powder (½ teaspoon for steak + 3 cloves fresh for sauce): Infuses savory notes essential to both the rub and the vibrant sauce.
Fresh Parsley (1 cup, finely chopped): Gives the chimichurri its fresh, bright green color and herbal punch.
Fresh Oregano (2 tablespoons, or dried 2 teaspoons): Adds an aromatic and slightly minty element to the sauce.
Red Pepper Flakes (½ teaspoon or to taste): Lends a subtle kick to balance the herbiness of the chimichurri.
Red Wine Vinegar (2 tablespoons): Brings acidity that cuts through the richness of the steak beautifully.

How to Make Grilled Flank Steak with Chimichurri Sauce Recipe

Step 1: Prepare and Season the Steak

Start by patting your flank steak dry with paper towels—this helps to achieve that perfect sear. Rub the steak evenly with olive oil before seasoning it with kosher salt, black pepper, smoked paprika, and garlic powder. This simple seasoning blend primes the steak for that rich, smoky, and savory flavor profile we’re aiming for.

Step 2: Heat Up the Grill

Preheat your grill to high heat, aiming for around 450 to 500 degrees Fahrenheit. A piping hot grill is crucial for getting a beautiful crust on your steak while locking in those juicy, tender juices inside.

Step 3: Grill the Flank Steak

Place the seasoned steak on the grill and cook for about 5 to 7 minutes per side if you want it medium-rare. Remember, flank steak is thin and cooks quickly, so keep a close eye to avoid overcooking. The goal is a nicely browned exterior with a warm pink center.

Step 4: Rest the Steak

Once grilled, transfer the steak to a cutting board and let it rest for at least 10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is juicy and tender—never dry.

Step 5: Whip Up the Chimichurri Sauce

While your steak is resting, make that vibrant chimichurri sauce. Combine the finely chopped parsley, minced garlic, fresh oregano, red pepper flakes, and red wine vinegar in a bowl. Then slowly whisk in olive oil until everything comes together into a bright, herbaceous sauce. Season it with salt and pepper to bring out every nuance.

Step 6: Slice and Serve

Slice the rested flank steak thinly against the grain to maximize tenderness. Generously spoon the chimichurri sauce over the slices, creating a gorgeous plate that’s as flavorful as it is colorful.

How to Serve Grilled Flank Steak with Chimichurri Sauce Recipe

Grilled Flank Steak with Chimichurri Sauce Recipe - Recipe Image

Garnishes

A sprinkle of freshly chopped parsley or a few extra red pepper flakes over the plated steak provides an inviting pop of color and a hint of freshness. A drizzle of extra virgin olive oil can also elevate the dish’s glossy appeal.

Side Dishes

This Grilled Flank Steak with Chimichurri Sauce Recipe shines alongside hearty roasted potatoes or smoky grilled vegetables like zucchini or bell peppers. A crisp green salad or refreshing avocado slices also make wonderful companions that balance the meat’s robust flavors.

Creative Ways to Present

For a fun twist, serve the steak and chimichurri over warm tortillas for steak tacos, topped with a squeeze of lime and some crumbled cheese. You can also pile the steak slices on toasted baguette slices for a mouthwatering appetizer or open-faced sandwich that’s bursting with zest.

Make Ahead and Storage

Storing Leftovers

Leftover steak and chimichurri should be stored separately in airtight containers in the refrigerator. This keeps the steak juicy without soaking it and maintains the bright flavor of the sauce.

Freezing

If you want to save leftovers for longer, the cooked steak can be frozen tightly wrapped or in containers for up to 3 months. It’s best to freeze the chimichurri sauce separately in smaller portions to preserve its fresh taste.

Reheating

Reheat your saved steak gently in a skillet over low heat or in the oven wrapped in foil to retain moisture. Add fresh chimichurri sauce after reheating for the best flavor impact—never heat the sauce itself as it’s best served fresh.

FAQs

Can I use other cuts of beef for this recipe?

Absolutely! While flank steak is ideal for this recipe due to its texture and flavor, skirt steak or hanger steak make excellent substitutes, especially if you want something just as tender and beefy.

How spicy is the chimichurri sauce?

The heat level is quite mild and balanced, thanks to a moderate amount of red pepper flakes. You can easily adjust the spice to your liking by adding more or less, or even omitting it completely for a milder sauce.

Can I prepare the chimichurri sauce ahead of time?

Yes! One of the great things about this Grilled Flank Steak with Chimichurri Sauce Recipe is that the sauce can be made up to 24 hours in advance. This allows the flavors to meld even more, making it taste incredible right when you serve.

What’s the best way to slice flank steak?

The key is to cut against the grain — that means slicing perpendicular to the long muscle fibers. This shortens the fibers making the steak easier to chew and maximizing tenderness.

Is this recipe suitable for a gluten-free diet?

Definitely. All the ingredients in this recipe are naturally gluten-free, making it a safe and satisfying option for anyone avoiding gluten without sacrificing flavor.

Final Thoughts

There is something truly special about the combination of grilled flank steak paired with that bright and zesty chimichurri sauce. This Grilled Flank Steak with Chimichurri Sauce Recipe is more than just a meal; it’s a celebration of vibrant flavors and easy cooking that will quickly become a favorite in your kitchen. So fire up the grill, gather your ingredients, and treat yourself and your loved ones to this unforgettable dish today!