Grilled flank steak is marinated and drizzled with a fresh and fragrant chimichurri sauce packed with cilantro, garlic and oregano.
This Grilled Flank Steak with Chimichurri Sauce is not protein-packed and high in nutrients. If you’re not familiar with chimichurri sauce, it stems from Argentina but is made all throughout South America and Mexico.
Making it couldn’t be easier. You simply puree together fresh herbs like cilantro, oregano and parsley with olive oil, red wine vinegar, garlic and chili flakes in a food processor or blender until smooth. Ideal as a sauce on top of any grilled meat, I decided to use it as both a marinade and a topping for this super tender and juicy grilled flank steak.
It was a huge hit at a recent BBQ I hosted for friends and is sure to be a regular menu item all summer long. Ideal for using up fresh herbs growing in the garden, you can prepare the chimichurri sauce up to 7 days in advance to save time during mealtime.
If you can’t find flank steak at your local grocer’s meat department, feel free to substitute any other meat products including pork tenderloin, flat iron steak or sirloin steak.
What are your favorite grilling marinades?? I’d love to hear from you!
Your fork is waiting.
Grilled Flank Steak with Chimichurri Sauce
Ingredients
- 20 ounce flank steak
Chimichurri Sauce
- ½ cup canola or olive oil
- ½ cup red wine vinegar
- 1 cup parsley
- ½ cup cilantro
- ½ cup basil
- ½ cup fresh oregano
- 6 cloves garlic
- 1 ½ teaspoons salt
- ½ teaspoon chili flakes
Instructions
- Start by pureeing the chimichurri sauce in a blender or food processor by adding all ingredients and pureeing until smooth (oil through chili flakes).
- Reserve half of the sauce for serving and place the remaining half in a large, resealable plastic bag. Add the flank steak to the bag and marinade for 30 minutes or up to overnight
- To cook, heat grill over high heat and remove the flank steak from the bag. While grill is heating, let the steak come to room temperature before placing on the hot grill.
- Grill steak over high heat for 3-4 minutes per side for medium-rare, or more or less to taste.
- Let steak rest 10 minutes before slicing on the bias and serving with reserved chimichurri sauce.
I don’t have an outside grill, would broiling work for the flank steak?
Absolutely!
Oh god it makes me sad to see that americans have no idea about south america. Nobody in Brazil has ever heard about this sauce, the mexican and brazilian kitchens are completely different! Not a good article to relate to the olimpic games…
Best regards from Rio de Janeiro.
Hi Vanessa, I’m sorry that this recipe made you sad. Please don’t let my grilled flank steak blog post affect how you feel about my entire nation. :) As stated, I know this dish isn’t from Brazil but it is from South America which is home to the Olympics. Either way, I’m sorry that my steak recipe made you sad. Best of luck with the Olympics! I would love to visit your beautiful region one day – was trying to go this fall but had to cancel due to the Zika virus but would love to go one day when they find a vaccine. Thanks again for writing and have a great rest of your week.
Sooooo, If I eat this every day from now until the 2020 Olympics, think I can make the swim team? I’ve always wanted to look good in the little tight hats.
Seriously, though, love a perfectly cooked healthy steak – and this is just that! Perfect (and I bet killer for leftovers too!)
hahah YES!! I like the way you think!
Flank (and skirt) steak is my favorite thing to grill in the summer. It absorbs flavors so well and nothing beats some medium rare slices off the grill! Chimichurri is the perfect topping!
I seriously eat so much steak in the summer. Not mad. (And lamb!!)
It looks amazing! How much garlic do you use, it seems to be left off the ingredients list? Can’t wait to try it!
Oops!! SIX cloves!! It’s a must!!! Thanks so much for pointing that out – haha!
Flank steak is the best easy to grill up meat! Give me a tortilla, I’ll make a taco with anything!
YES GIRL! Tacos are life!
Bring on this awesome dinner! Need to make this for the boys this week!
Yes girl!! Perfect for grilling season!
This looks INCREDIBLE, Liz!!!
Thank you lady!
Serious drooling happening here, that looks so good!
Thank you so much Matt!!
I love chimichurri sauce!! And with steak…yum!
Thanks lady! So great seeing you last month!! xo
We LOVE steak with chimichurri in this house. Ever since we had it in Mexico, we can’t get enough! This is getting added to the menu!
Every time I make it I wonder why I don’t make it all the dang time!
Chimichurri is one of my favorite toppings, not just for steak, but shrimp, baked potatoes and pretty much everything I can slather it on. Great way to celebrate the USA!
YES!! I love it on potatoes too!! Love hearing you say that!!
This looks amazing. I usually use parsley instead of oregano with my basil and cilantro, but I’m going to have to try your recipe!
Parsley is more traditional but I like to use both!
This chimichurri sauce sounds great (I’ve seen a lot of recipes that don’t sound good at all). I just wish that my husband liked marinated steaks, but that’s not likely to happen. At least I could make the sauce to serve with the steak, which would allow me to enjoy it.
Yes serving the sauce on the side is the perfect alternative!!