Grilled flank steak with chimichurri sauce

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

Soon to be your favorite summer grilling recipe, this grilled flank steak with chimichurri puts all other steak recipes to shame! This cut is flavorful enough on its own, but topping it with a simple Argentinian sauce works so well that you’ll never want to have steak without it again (take it from me).

Whether you’re serving for two or entertaining a crowd on a special occasion, this flank steak recipe is always up to the task, even if you’re short on time, budget, or both. Try it with my side dishes like creamy mashed potatoes and Jalapeño and cheddar cornbread.

Why you need to make this recipe

• Quick and simple: Short prep and cook time with no complicated steps! Plus, you can make the chimichurri sauce beforehand, so it’s ready to go when you are.
• Low in fat: Flank steak is a leaner cut of beef, so it’s the perfect option for health-conscious eaters without sacrificing flavor! A little fat is all you need for a tender and juicy steak.
• Flavorful: The herby chimichurri sauce is a flavor powerhouse—it’s tangy, herby, and has just enough heat to make things interesting. Works with any steak and other dishes, but is especially good on this juicy flank steak!

What is chimichurri?

Chimichurri is a popular herb sauce in Argentina that comes in green and red varieties. It is made with parsley, oregano, cilantro, garlic, and a blend of olive oil, red wine vinegar, lemon juice, and sometimes, chiles. The red version usually has added red bell peppers and seasonings like smoked paprika and cumin.

You might be more familiar with the green version, either in restaurants as a finishing sauce or in jars on grocery store shelves. But it’s extremely easy to make your own with fresh ingredients, and it’s definitely worth taking the extra effort to do so! It’s also a great way to use up those fresh herbs.

What is flank steak? 

Flank steak, is a lean cut of beef taken from the lower abdominal area of the cow, or simply the underbelly. It’s sometimes confused with skirt steak, which is a similar cut from the diaphragm muscle. A great substitute for flank steak if that’s all you have.

It’s long, tough, and relatively thin compared to your favorite cuts, but it has great flavor and texture when properly seasoned and cooked. The trick is to cook it quickly over medium-high heat to keep it juicy and tender inside. And don’t forget to slice it against the grain (cutting in the opposite direction or across the muscle fibers) when serving for easier chewing!

Why flank steak works well with chimichurri

The bold flavors of the chimichurri sauce complement the intense beef flavors of the flank steak perfectly. Made with fresh herbs, garlic, oil, and vinegar, the Argentinian sauce adds a bright flavor to the steak without overpowering it. It’s my favorite way to finish my steak dishes because it makes a huge difference in the final flavor and texture.

This chimichurri flank steak recipe is my absolute favorite recipe to make when I’m not sure what to do with my steak. It’s quick and easy, but the result is always restaurant-quality!

Ingredients you will need

• Flank steak 
• Salt
• Pepper
• Garlic powder 
• Chimichurri

How to make grilled flank steak with chimichurri sauce

This simple flank steak with chimichurri recipe calls for only a few ingredients, and it’s extremely quick to prepare.

Starting with a simple dry rub, mix salt, pepper, and garlic powder in a small bowl. Feel free to add other seasonings like chili powder or paprika. You can also use my homemade beef rub!

Rub the mixture generously all over the steak and let it sit before grilling to let the flavors develop. The longer it sits, the more flavorful your steak will be. Make to season both sides as well as the edges to give it an even, delicious flavor.

While waiting for the steak to come to room temperature, preheat your grill to medium high heat and prepare the flavorful chimichurri sauce. Make it ahead of time if you like. I usually blend parsley and cilantro (but you can add oregano) together with extra virgin olive oil, red wine vinegar, lime juice, and red pepper flakes in a food processor until it’s smooth.

Here’s a complete step-by-step guide to making my homemade chimichurri sauce recipe!

When you’re ready, place the steak on the hot grill and cook for 10-15 minutes on either side for a medium rare. You’re looking for an internal temperature of 135 degrees F (always use a meat thermometer!). Flip the steak a couple of times to get a beautiful crust and ensure even cooking.

Once cooked to your preferred level of doneness, remove from the heat and let the steak rest for 10 minutes.

Slice against the grain into thin strips with a sharp knife and top with a generous amount of chimichurri sauce—trust me, you won’t be disappointed!

Sides

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

FAQs

Is flank steak good for grilling?

Absolutely! Flank steak is a lean cut of beef that has great flavor and texture. It’s well-suited to grilling because it doesn’t take long to cook to achieve the perfect doneness. The key to getting a nice flank steak is not to overcook it—aim for medium rare or medium at most and slice against the grain into thin slices or strips.

Should I tenderize flank steak?

Flank steak is a fairly tough cut of meat, so you can tenderize it or you can leave it as is. If you decide to tenderize it, the best way is to use a meat mallet or even a rolling pin to help break down some of the tougher fibers in the steak, making it more tender and less chewy.

Is it better to marinate or dry rub flank steak?

Flank steak is an incredibly flavorful cut, so it doesn’t require a lot of preparation to get a great result. It’s usually best to go with a dry rub because it has tight, dense grain structures, which make it hard for a marinade to penetrate. For this recipe, we’ll go with a simple seasonings including salt, pepper, and garlic powder.

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