Grilled Flank Steak With Chimichurri Sauce

Grilled flank steak with chimichurri sauce is a simple summer dinner that's packed with flavor. The steak is marinated until tender, then grilled and finished with an authentic, hand-chopped chimichurri made the traditional way. Chopping the herbs by hand creates a fresh, rustic texture that perfectly complements the juicy grilled steak.

Grilling is truly a year-round cooking method here in Florida, and some of my favorite grilled dishes include Grilled Balsamic Chicken Caprese Salad and BBQ Chicken Bowls.

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Why You'll Love This Flank Steak With Chimichurri Sauce!

This isn't just an easy flank steak recipe; it's the kind of dinner that makes people think you spent way more time in the kitchen than you actually did. The marinade tenderizes the meat, and the chimichurri comes together in the time it takes the steak to marinate, so there's very little hands-on work involved.

• It's a simple marinade of pantry staples that packs a ton of flavor into the meat.
• The chimichurri sauce is made the authentic way, hand-chopped for a fresh, herby, texture rather than a thin, food-processor sauce.
• It's naturally gluten-free (just double-check your soy sauce and Worcestershire) are low-carb.
• It's a showstopper for cookouts, date nights in, or any night you want dinner to feel a little more special.
• Leftovers (if you have any!) are fantastic the next day.

Equipment Needed

• Large dish or gallon-size Ziplock bag, for marinating
• Mixing bowl, for the chimichurri sauce
• Sharp knife and cutting board
• Outdoor grill
• Meat thermometer
• Tongs

Key Ingredients

For the Marinated Flank Steak

Flank steak: This lean, flavorful cut is perfect for grilling and slicing thin. It benefits enormously from a good marinade and a rest before slicing.

Olive oil: Helps carry the marinade's flavor into the meat and keeps the steak from drying out on the grill.

Soy sauce: Adds a salty, savory depth to the marinade. I like using a low-sodium variety so the dish doesn't end up too salty.

Worcestershire sauce: Brings a rich, slightly tangy umami flavor that pairs beautifully with beef.

Lime juice: The acid in fresh lime juice helps tenderize the steak while it marinates.

Garlic: Minced fresh garlic adds a punch of flavor to the marinade.

Salt and black pepper: Simple seasonings that round out the marinade.

For the Chimichurri Sauce

Fresh flat-leaf parsley: the star of a traditional chimichurri. I chop it very finely by hand rather than using a food processor, since that's how it's done traditionally, and it gives the sauce more texture (it also means one less dish to wash!)

Garlic: Minced fresh garlic gives the sauce its signature bite.

Olive oil: Brings the chopped herbs and garlic together into a rich, pourable sauce.

Red wine vinegar: Adds the tang that balances the richness of the olive oil and the steak.

Crushed red pepper flakes: A little heat that wakes up the whole sauce.

Salt and pepper to taste for the final seasoning.

Step-By-Step Instructions

Start by making the marinade. In a large dish or gallon-size Ziplock bag, mix together the olive oil, soy sauce, Worcestershire sauce, lime juice, garlic, salt, and pepper. Add the flank steak and turn it a few times to make sure it's coated thoroughly. Place it in the refrigerator for at least 2 hours, or up to 6. I don't recommend marinating for longer than 6 hours, since the acid in lime juice can break the meat down too much and affect the texture.

While the steak marinates, go ahead and make the chimichurri sauce. Finely chop the parsley by hand very finely, then mince the garlic. Add both to a bowl along with the olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Stir well, then refrigerate for about 2 hours so the flavors have time to mingle.

When you're ready to cook, preheat an outdoor grill to 450°F- 500°F. Clean the grates thoroughly and grease them by rubbing a paper towel dipped in oil across them with tongs. Let the grill fully preheat for about 15 minutes before adding the steak; a hot grill is key to getting a good sear.

Place the steak on the hot grill and cook undisturbed for 4-5 minutes. Flip and cook for another 4-5 minutes, or until the internal temperature reaches 130°-135°F on a meat thermometer for a medium-rare finish, which I recommend for this cut. If you prefer medium, pull it at 140°F, but I wouldn't go past that, since flank steak can turn tough and chewy if it's overcooked.

Once the steak hits the right temperature, resist the urge to slice into it right away. Let it rest for 5-6 minutes. This gives the muscle fibers a chance to relax and allows the juices to redistribute through the meat. Cut too soon, and all that flavorful juice ends up on your cutting board instead of in your steak.

Here's the step I really want you to pay attention to: when you're ready to slice, look closely at the steak, and you'll notice the grain, the direction the muscle fibers run. You always want to cut against that grain, in the opposite direction the lines are running, not with it. Cutting against the grain shortens those muscle fibers, making every bite much easier to chew and far more tender. Slice the steak thinly, then top with generous spoonfuls of chimichurri sauce and serve immediately.

Serving Recommendations

This grilled flank steak with chimichurri sauce pairs beautifully with something simple and fresh, since the steak and sauce are already so flavorful.

• Grilled corn on the cob or grilled vegetables
• A simple green salad with a light vinaigrette
• Garlic-roasted potatoes or a creamy potato salad
• Warm, crusty bread for soaking up extra chimichurri
• Rice or a light grain like quinoa

Storage

Store any leftover steak in an airtight container in the fridge for up to 3-4 days. Keep the chimichurri sauce in a separate airtight container in the fridge for up to 5 days; the olive oil may solidify slightly when chilled, so let it sit at room temperature for a few minutes before serving again. I don't recommend freezing the chimichurri sauce, since the fresh herbs lose their texture once thawed.

Reheating

The best way to reheat steak (not sliced) is to remove from the fridge and allow to sit at room temperature for 20-30 minutes. Then place it on a wire rack over a baking tray so that air can circulate all around the steak and place in a preheated 250°F oven for another 20-30 minutes. Then to crisp the outside again place on a hot cast iron skillet with a bit of butter of oil for just 30-60 seconds per side. This method may take some time but is definitely recommended over microwaving.

Expert Tips

• Don't skip the resting time. Cutting into the steak too early undoes all the work the marinade and grill just did.
• Always cut against the grain. This is the single most important step for a tender, easy-to-chew flank steak. Look for the direction of the muscle fibers and slice perpendicular to them.
• Use a meat thermometer. Flank steak can go from perfectly medium-rare to tough in just a couple of minutes, so a thermometer takes the guesswork out of it.
• Chop the chimichurri by hand. It takes a bit more time than a food processor, but it keeps the sauce from turning watery and gives it that authentic, paste-like texture.
• Let your grill fully preheat. A hot grill for those first few minutes gives the steak a good sear rather than a gray, steamed exterior.

Flank Steak Doneness Guide

Doneness	Internal Temperature (Remove from Grill)
Rare	120–125°F
Medium-Rare	130–135°F
Medium	140–145°F
Medium-Well	150–155°F
Well Done	160°F+

Tip: Use an instant-read thermometer and cook to temperature, not time. Flank steak varies in thickness, so timing will always differ.

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