Grilled Flank Steak with Chimichurri

Looking for the kind of grilled flank steak with chimichurri that melts in your mouth and makes you feel like you just won at dinner? This is the one. We’re talking marinated, flame-kissed steak that’s juicy, tender, and loaded with bold, herby flavor. And that chimichurri sauce? It’s not just good—it’s legendary. Zippy, garlicky, and perfect for drizzling, dunking, or sneaking straight off the spoon.

A vertical social media graphic featuring two close-up shots of sliced grilled steak topped with vibrant green chimichurri, separated by a white banner with the bold text "Grilled Flank Steak with Chimichurri".

Why You’ll Love This Recipe

Ultra-juicy steak thanks to a quick, bold marinade
Chimichurri with fresh herbs and a pop of vinegar—no boring steak nights here
Grill or skillet friendly (yep, it’s rainy-day-proof!)
Just-right level of heat—add more red pepper if you like things spicy

Ingredients: What You’ll Need

For the Flank Steak & Marinade:

Flank steak
High-smoke-point oil (avocado or canola)
Chili powder
Onion powder
Salt
Lime juice

For the Chimichurri Sauce:

Fresh cilantro
Fresh parsley
Onion (red onion preferred for flavor & color)
Garlic
Salt (or to taste)
Black pepper (or to taste)
Italian seasoning
Crushed red pepper flakes
Extra-virgin olive oil
Red wine vinegar (or apple cider vinegar)

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

A flat lay of a raw steak, fresh parsley and cilantro, a red onion, garlic cloves, olive oil, vinegar, and small bowls of dried spices including paprika and red pepper flakes.

How to Make Grilled Flank Steak with Chimichurri

You’re only a few steps away from steak-night greatness. Here’s how to get that juicy, flavor-packed result every time.

1. Marinate the Steak

In a bowl or jar, whisk together oil, chili powder, onion powder, salt, and lime juice. Place flank steak in a zip-top bag or shallow dish. Pour marinade over steak, seal, and toss to coat. Chill for at least 30 minutes (overnight is best for extra tenderness).

2. Make the Chimichurri Sauce

Combine all chimichurri ingredients in a food processor or blender. Pulse until everything’s finely chopped but not completely smooth—you want some texture. Taste and add more salt, pepper, or vinegar if needed. Let the flavors mingle while you grill the steak.

A food processor bowl containing fresh cilantro, parsley, diced red onion, garlic, and various dried spices ready to be blended into a sauce for Grilled Flank Steak.

A food processor filled with a freshly pulsed green sauce, showing a coarse texture of chopped herbs, garlic, and oil.

3. Grill the Flank Steak

Preheat your grill (or skillet) to medium-high. Lightly oil the grates. Remove steak from marinade, letting excess drip off. Grill steak 6–8 minutes per side, until blackened outside and barely pink inside (medium-rare is king). For best results, use a meat thermometer—pull at 130–135°F for juicy perfection.

4. Rest, Slice & Serve

Let steak rest 5 minutes before slicing. This keeps all those flavorful juices locked in. Slice across the grain (perpendicular to the muscle fibers) into thin strips. Top with chimichurri sauce, and serve with extra on the side.

A close-up of a well-seared flank steak sliced against the grain and arranged neatly in a black cast-iron pan, glistening with natural juices.

A silver spoon drizzling a bright, oil-based herb chimichurri over a perfectly charred and sliced flank steak.

Pro Tips for Steak Success

Don’t overcook: Flank steak gets tough if it goes past medium. Pull it early—carryover heat finishes the job!
Rest before slicing: Five minutes is the difference between juicy steak and a juice puddle on your cutting board.
Slice thin & against the grain: Makes every bite tender, not chewy.
Double the sauce: Chimichurri keeps in the fridge for a week and is awesome on grilled veggies, chicken, or even sandwiches.

Thinly sliced grilled flank steak resting in a dark skillet, topped with a thick layer of fresh chimichurri sauce showing bits of red chili and garlic.

Ingredient Swaps & Fun Ideas

No red wine vinegar? Apple cider vinegar works great.
No red onion? Use shallot for a milder bite or start with less yellow onion.
Add extra heat: Toss in more red pepper flakes or a chopped jalapeño.
Meal prep: Marinate steak and make sauce up to a day ahead.

Serving Suggestions

Pile steak and sauce on warm tortillas for quick tacos.
Serve with roasted potatoes, grilled veggies, or a fresh salad.
Leftovers? Make steak and chimichurri wraps for the best lunch ever.

featuring a close-up of a silver spoon resting in a dark skillet alongside expertly charred, medium-rare steak slices that are being layered with a vibrant, herb-heavy green sauce.

Storage Tips

Store leftover steak and chimichurri separately in airtight containers.
Steak is best eaten within 2–3 days; sauce keeps for a week.
Reheat steak gently to avoid drying it out.

FAQ

How long should I marinate flank steak?

At least 30 minutes, but overnight gives you the most flavor and tenderness.

Can I make the chimichurri ahead of time?

Yes! It’s actually better after a few hours in the fridge.

Do I have to grill it, or can I use a skillet?

Either works—just get your pan super hot and don’t overcrowd.

Why slice against the grain?

It shortens the muscle fibers and makes every bite melt in your mouth (instead of chewing for days).