This homemade chimichurri flank steak is flavorful and grilled to perfection! If you’re looking for the perfect summer grilling recipe this marinated flank steak is just what you need!
Are you ready for the PERFECT summer grilling recipe?
This chimichurri flank steak is packed full of flavor and super easy to make.
The chimichurri sauce adds a vibrant and herbaceous flavor to the tender and juicy flank steak, making it a crowd-pleasing dish for any meat lover.
And, to keep things budget friendly we’re using flank steak!
If you’re new to flank steak I love it because it has a rich beefy flavor that works perfectly with a flavorful marinade like chimichurri sauce.
Plus, it cooks up quickly, juicy, and tender.
What more could you ask for?
What is chimichurri sauce?
Chimichurri sauce is an uncooked herbaceous sauce from Argentina that is traditionally served with grilled meats.
It is traditionally made with parsley but it can sometimes be made with both parsley and cilantro.
For this recipe I opted to add some cilantro because I love the big burst of flavor it brings to the sauce.
How do I make chimichurri sauce?
All you need to do is add the ingredients to a food processor and blend!
If you don’t own a food processor you can also use a high powered blender.
How to cook chimichurri flank steak?
My favorite way to prepare this recipe (and most steak recipes!) is by grilling them!
It turns out perfectly and makes for a very little cleanup. Which, if you live in my house you know that is the ultimate dinner objective.
For this recipe I like to lightly marinate the meat, preheat the grill to medium-high heat, grill on both sides until browned, let rest, slice, and then serve with the remaining chimichurri sauce.
I typically cook my meat until medium rare which is about 4 minutes per side.
However, your cook time will depend on the thickness and size of your flank steak.
How do I store leftover grilled flank steak?
If you have any leftover flank steak I like to keep it in an airtight container in the refrigerator for up to 3 days.
You will also want to store any leftover chimichurri sauce in the fridge as well. However, the oil might harden a bit from the cooler temperatures so let it rest at room temperature until the oil is melted.
Love this grilled chimichurri flank steak?
Why not try a few of my other delicious grilled recipes?
- Craving sweet and salty? Try my Sweet Soy Marinated Grilled Chicken Thighs
- Need a tasty salad? Try my Grilled Sourdough Panzanella Salad
- Want a fast and easy meal? Try my Grilled Sweet and Sour Turkey Kebabs
- Love all things pizza? Try my Grilled Chicken Sausage Pizza
- 1 pound flank steak
- 1/2 cup packed flat-leaf parsley
- 1/2 cup packed cilantro
- 2 garlic cloves, minced
- 1/2 lemon, juiced
- 2 teaspoons dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1/2 cup extra virgin olive oil
- Kosher salt, to taste
- Black pepper, to taste
Pat the steak dry with a paper towel and place it in a large, shallow dish.
Add the parsley, cilantro, garlic, lemon juice, oregano, and red pepper flakes to the bowl of a food processor.
Pulse until finely chopped, about 10-15 seconds.
With the processor on low, slowly add in the olive oil and pulse until it is well combined.
Season with salt and pepper to taste.
Add 1/4 of the chimichurri over the raw steak, reserving the rest to top the steak after it has been cooked.
Allow the steak to marinate for 15 minutes at room temperature.
Preheat your grill to medium high heat.
Remove the steak from the marinade and add to the preheated grill.
Grill for about 3-4 minutes per side based on the thickness of the flank steak.
Let the steak rest for 5 minutes after grilling.
Slice and serve with remaining chimichurri sauce.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 464Total Fat: 36gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 90mgSodium: 145mgCarbohydrates: 2gFiber: 1gSugar: 0gProtein: 32g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.