Grilled Marinated Flank Steak with Chimichurri

Win dinner tonight with this crowd-pleasing, charred flank steak topped with zippy chimichurri—a smoky, stress-free meal so delicious even picky eaters will dive in. It’s an unfussy Meat & Melt favorite that disappears instantly and makes for incredible next-day sandwiches or salads, assuming you have any leftovers.

Sliced grilled flank steak topped with vibrant green chimichurri sauce, arranged on a wooden board and a white plate. The steak is juicy and medium-rare, showing bold grill marks and lots of fresh herbs. Perfect for a summer dinner, BBQ, or family meal.

What makes this recipe a Meat & Melt favorite?

Big flavor, low effort: You can marinate in the morning, grill in the evening, and enjoy a steakhouse-level meal in under 30 minutes.
Cozy and crowd-pleasing: Perfect for weeknights, cookouts, or “I’m-trying-to-impress-you” dinners.
So versatile: Steak bowls, tacos, salads, straight off the cutting board—this steak does it all.

Ingredient Spotlight & Swaps

What You’ll Need

Flank steak: About 1 pound. Don’t sub with skirt steak unless you know what you’re doing (skirt cooks even faster!).
Extra virgin olive oil
Soy sauce (swap with coconut aminos or tamari for gluten-free)
Lime juice (lemon works in a pinch)
Worcestershire sauce
Sesame oil
Garlic, minced
Dried oregano, garlic powder, dried rosemary
Kosher salt & black pepper
Chimichurri sauce: Make your own or grab your fave store-bought (but homemade is 10x better—just saying!).

For precise amounts, check the recipe card at the end of the post.

Overhead view of steak, chimichurri, and marinade ingredients arranged on a marble countertop.

Ingredient Swaps

Out of fresh garlic? Use ½ teaspoon garlic powder instead.
No lime? Lemon juice brings similar brightness.
No grill? Try a screaming-hot cast iron skillet.

How to Grill the Juiciest Marinated Flank Steak

You’re three steps away from steak bliss. Here’s a quick description before we dive in: This recipe is all about letting the marinade do the heavy lifting, a hot grill doing the rest, and a bright, fresh chimichurri for that final flavor punch. Follow these easy steps for dinner perfection!

Instructions

Make the Marinade: In a bowl, whisk together olive oil, soy sauce, lime juice, garlic, Worcestershire sauce, sesame oil, oregano, garlic powder, rosemary, salt, and pepper.

Small bowl filled with a rich, homemade steak marinade with visible seasonings.

Marinate the Steak: Place the flank steak in a large zip-top bag or baking dish. Pour the marinade over and make sure it’s coated all over. Seal and refrigerate for 30–60 minutes.

Raw flank steak soaking in a flavorful marinade inside a white baking dish.

Prep the Grill: Heat grill to medium-high (about 450–500°F). Oil the grates for a no-stick situation.
Grill the Steak: Remove steak from marinade, let excess drip off. Grill over direct heat, 3–5 minutes per side for medium-rare (130°F in the center).

Marinated flank steak sizzling on a grill with perfect sear marks and garlic.

Rest the Meat: Take the steak off the grill and let it chill out for 10 minutes before slicing.

Perfectly grilled flank steak resting on a wooden cutting board, ready to be sliced.

Slice & Serve: Cut against the grain into thin strips. Drizzle generously with chimichurri and enjoy!

Juicy grilled flank steak sliced and topped with fresh chimichurri sauce on a white plate.

Ways to Serve Grilled Marinated Flank Steak with Chimichurri

You’re not limited to “slap it on a plate.” Try these:

Steak Tacos: Warm tortillas, some quick-pickled onions, and a dollop of sour cream.
Steak Bowls: Pile over rice or roasted potatoes with grilled veggies.
Epic Salad: Toss with greens, cherry tomatoes, blue cheese, corn, and your favorite vinaigrette.
Leftover Magic: Sandwiches, wraps, or even scrambled eggs with steak for breakfast (I see you, weekend warriors).

Storage Tips & Meal Prep

Fridge: Store sliced steak in an airtight container for up to 3 days. Chimichurri stays good for a week.
Freezer: Flank steak freezes beautifully! Slice first, wrap tight, and freeze up to 2 months.
Reheat: Gently, please. A quick zap in the microwave with a damp paper towel or a warm skillet—just until heated through.

Chloe’s Cozy Grilling Tips

Don’t overcook! Flank steak goes from hero to zero fast—medium-rare is your BFF here.
Rest is not optional: That 10-minute break after grilling makes all the difference.
Feeling spicy? Add a pinch of red pepper flakes to your marinade for a subtle kick.
Double the recipe: Trust me, leftovers vanish faster than you think.

The Story Behind My Steak Obsession

If you’ve hung around Meat & Melt for more than a hot minute, you know I’m all about comfort food that brings people together. This grilled marinated flank steak with chimichurri was inspired by a family road trip through Texas, where every roadside diner had its own “secret” marinade. I started testing at home, and—after many, many taste-tests—landed on this flavor-packed combo that my whole crew asks for on repeat. It’s easy enough for a weeknight, yet fancy enough for company. That’s what Meat & Melt is all about!

Sliced grilled flank steak topped with fresh chimichurri sauce on a cutting board, served with extra sauce.

FAQ

How long should I marinate flank steak?

30–60 minutes is plenty! Too long and it can get mushy (thanks, lime juice). If you’re short on time, even 20 minutes will add flavor.

What if I don’t have a grill?

No worries! Use a cast iron skillet or grill pan on the stove. You’ll still get that seared, caramelized crust.

Can I make this ahead for meal prep?

Absolutely! Marinate the steak in the morning, grill in the evening. Leftovers are awesome in salads, tacos, or wraps for lunches.

What’s the best way to store leftovers?

Slice the steak, cool completely, and keep in an airtight container in the fridge for up to 3 days. Freeze for longer storage—just wrap it tight!