Grilled Flank Steak with Fresh Chimichurri Sauce Recipe

Photos for this recipe are from Erin Hungsberg (IG: erin_hungsberg)

This grilled flank steak with chimichurri is a summer staple: a simple, flavorful steak topped with a bright Argentinian sauce that elevates every bite. Flank steak stands out on its own for its beefy flavor, and chimichurri adds tang, herbs, and a touch of heat that keeps each slice exciting.

Whether you’re cooking a weeknight dinner for two or feeding a crowd, this recipe is fast, budget-friendly, and reliable. Serve it with creamy mashed potatoes or jalapeño and cheddar cornbread for a complete meal.

Why you need to make this recipe

• Quick and simple: Minimal prep and fast cooking—plus you can make the chimichurri ahead of time.
• Lean and satisfying: Flank steak is a lean cut that delivers big flavor without excess fat.
• Flavorful: Chimichurri is herb-forward, tangy, and slightly spicy—an ideal complement to grilled beef.

What is chimichurri?

Chimichurri is a classic Argentine sauce available in green and red versions. The green style blends parsley, garlic, olive oil, vinegar, and often cilantro and oregano for a bright, herb-forward finish. The red version typically includes red peppers and warming spices like smoked paprika. Both versions are quick to prepare and make a great way to use fresh herbs.

You’ll often find green chimichurri used as a finishing sauce in restaurants or sold jarred, but homemade chimichurri made with fresh ingredients has a brightness that jars can’t match.

What is flank steak?

Flank steak comes from the lower abdominal area of the cow. It’s a long, flat, and relatively lean cut with a pronounced grain. Because it’s a bit tougher than tenderloin or ribeye, it benefits from quick, high-heat cooking and careful slicing across the grain to maximize tenderness. Skirt steak is a comparable alternative if needed.

Why flank steak works well with chimichurri

The bold herbal and acidic notes in chimichurri cut through the beefy richness of flank steak and brighten the overall flavor profile. The sauce doesn’t mask the meat—it enhances it, giving each slice freshness and complexity. This pairing delivers restaurant-quality results with minimal fuss.

It’s my go-to when I want a dependable, flavorful steak that’s quick to prepare.

Ingredients you will need

• Flank steak (2–3 lb)
• Salt
• Pepper
• Garlic powder
• Chimichurri sauce (homemade or store-bought)

How to make grilled flank steak with chimichurri sauce

This recipe uses a simple dry rub and a quick grilling method so you get a juicy steak with a nicely seared crust.

Mix salt, pepper, and garlic powder in a small bowl for an easy dry rub. Optionally add chili powder or smoked paprika for extra flavor. Rub the seasoning generously over the entire steak, including the edges, and let it rest at room temperature for a short while so the flavors penetrate.

While the steak comes to room temperature, preheat your grill to medium-high and prepare chimichurri if making it fresh. A basic chimichurri blends parsley (and optional cilantro or oregano) with olive oil, red wine vinegar, a squeeze of citrus, garlic, and red pepper flakes. Pulse in a food processor or chop and whisk by hand until well combined.

Place the steak on the hot grill and cook about 10–15 minutes per side for medium-rare, flipping a couple of times to build an even crust. Aim for an internal temperature of 135°F for medium-rare—use a meat thermometer for accuracy.

Once the steak reaches your preferred doneness, remove it from the grill and let it rest for about 10 minutes. Resting allows juices to redistribute and makes slicing easier.

Slice the steak thinly against the grain and pile on a generous spoonful of chimichurri before serving.

Sides

• Smoked jalapeño popper dip
• Deviled eggs with bacon
• Smoked bacon-wrapped pickles
• Jalapeño and cheddar cornbread

FAQs

Is flank steak good for grilling?

Yes. Flank steak grills quickly and develops excellent flavor when cooked over high heat. Keep it at medium-rare to medium and slice thinly across the grain for the best texture.

Should I tenderize flank steak?

Tenderizing is optional. If you prefer, gently pound the steak with a meat mallet to break down tougher fibers. Even without mechanical tenderizing, correct cooking and slicing against the grain produce a pleasant chew.

Marinate or dry rub?

Flank steak responds well to a dry rub because its dense grain makes it harder for marinades to penetrate deeply. A simple mix of salt, pepper, and garlic powder highlights the meat while chimichurri adds bright finish.

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