Grilled Flank Steak with zesty Chimichurri Sauce

This grilled flank steak with chimichurri is simple to make and perfect for serving guests. The flank steak is marinated with garlic and tart cherry juice for a bright, savory flavor, then finished with a fresh chimichurri that makes it irresistible for garlic lovers.

Chimichurri on Grilled Flank Steak

I didn’t make chimichurri for years—mostly because I assumed it would be difficult and create a lot of dishes to wash. In reality it’s just a vibrant herb-and-oil sauce made by pulsing herbs, garlic, vinegar and spices together, then finishing with olive oil. The only extra tool you need is a food processor, and once you make it you’ll see how worth it the small cleanup is.

Other Uses for Chimichurri Sauce

Once I discovered how easy chimichurri is, it quickly became a weekly staple. The steak marinade also works beautifully with chicken, and the sauce itself pairs well with chicken, fish, roasted vegetables, or even potatoes. It’s a great way to add fresh, herb-forward flavor to many dishes.

My Weeknight Meal Tips

• Marinate in large zip-top bags so the marinade coats the meat evenly and cleanup is minimal.
• Grill when possible—charcoal or gas grills give the best flavor, and using a grill reduces the number of pans to wash. If you don’t have an outdoor grill, a heavy cast-iron grill pan is a great alternative.
• Grow a small herb garden or keep potted herbs by a sunny window. Parsley, cilantro and basil are easy to maintain and save money compared with buying fresh herbs each time.
• If you’re short on time, a store-bought herb sauce can work in a pinch. It’s not the same as fresh, but it’s a helpful backup for busy nights.

Marinated Flank Steak Ingredients

Tart cherry juice may sound unusual, but it adds a pleasant tang and is a good citrus substitute for those avoiding citrus flavors. Pomegranate juice can be used as an alternative if needed. If you prefer a different marinade, a simple three-ingredient steak marinade also pairs well.

For another steak option, try an air-fryer New York strip if you don’t want to grill.

5 from 6 votes

Servings: 4 people

Grilled Steak with Chimichurri Sauce

By Alicia

Bright and tangy cilantro chimichurri complements this marinated grilled steak and pairs well with chicken, seafood, or vegetables. It’s a flavorful option for an easy, healthy meal.

Prep: 15 mins

Cook: 15 mins

Marinating Time: 1 hr

Total: 30 mins

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Equipment

• Gas or charcoal grill
• Food processor

Ingredients

Grilled Steak

• 1 1/2 lbs flank steak
• 2 garlic cloves, chopped
• 1/4 cup tart cherry juice
• 2 tbsp olive oil
• 1 tablespoon distilled white vinegar
• 1 teaspoon cumin powder
• 2 teaspoons kosher salt* I use Diamond Brand which is less salty

Chimichurri Sauce

• 1/2 cup fresh cilantro leaves
• 1 cup fresh Italian flat-leaf parsley
• 1 very small shallot, peeled
• 1 teaspoon dried oregano
• 1 tbsp white vinegar
• 1/2 garlic clove
• 1/3 cup olive oil
• 1 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt

Instructions

• Combine the steak marinade ingredients (garlic, tart cherry juice, olive oil, white vinegar, cumin and salt) in a large zip-top bag. Add the flank steak, seal the bag, and refrigerate for at least 1 hour or up to 24 hours. Remove the meat about 30 minutes before grilling to come closer to room temperature.
• Preheat your grill or grill pan to about 400–425°F (205–220°C). Grill the steak for 8 minutes on the first side, then flip and grill for about 6 minutes more for medium. Adjust time for your preferred doneness. Remove the steak, tent with foil, and let rest for 10 minutes.
• While the steak rests, make the chimichurri. In a food processor, combine cilantro, parsley, shallot, oregano, white vinegar, and the half clove of garlic. Pulse until finely chopped. With the processor running briefly, add the olive oil until just combined. Taste and season with kosher salt and additional vinegar if you prefer more tang.
• Slice the rested steak thinly against the grain to keep it tender. Spoon chimichurri over the slices and serve immediately.

Notes

• Marinating the steak for 2–24 hours enhances the garlic and herb flavors.
• Chimichurri can be made ahead and stored in the refrigerator for up to 3 days. It also brightens roasted potatoes, grilled chicken, fish or vegetables.

Nutrition

Serving: 12oz, Calories: 481.2kcal, Carbohydrates: 5.47g, Protein: 37.48g, Fat: 33.86g

Nutrition information is automatically calculated and should be used as an approximation.

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