Grilled Flank Steak with Red Chimichurri

Forget the steakhouse—this grilled flank steak with smoky red chimichurri is a juicy, weeknight-easy showstopper that packs bold, tangy heat. Featuring roasted red peppers and chipotle, this vibrant dish delivers summer on a plate and is guaranteed to disappear the second it hits the table, converting even the toughest herb critics with every charred, flavorful bite.

What Makes Red Chimichurri So Special?

Classic green chimichurri is bright and zesty, but this red version brings a whole new vibe—roasted red peppers for sweetness, chipotle in adobo for smoky heat, and rice vinegar for that just-right tang. It’s thick enough to scoop, bold enough to double as a dip, and looks gorgeous on absolutely anything grilled.

Swaps & Add-Ins

• No flank steak? Skirt, flat iron, or even sirloin work too.
• No roasted red peppers? Grill a fresh red bell pepper until charred, peel, and use.
• Out of rice vinegar? Red wine vinegar brings more tang, and works just fine.
• Herb twist: Add fresh parsley with (or instead of) cilantro for a milder herby note.

How to Make Grilled Flank Steak with Red Chimichurri

Instructions

1. Make the Red Chimichurri

In a food processor, combine rice vinegar, olive oil, roasted red peppers, cilantro, garlic, chipotle, salt, and black pepper. Pulse in short bursts until the sauce is blended but still has some texture—don’t go for completely smooth. Scoop it into a bowl and set aside (or cover and refrigerate for up to 2 days).

2. Marinate the Steak

Lay your flank steak in a baking dish. In a small bowl, whisk together olive oil, rice vinegar, garlic, cumin, salt, and black pepper. Pour the marinade over the steak, flip to coat, cover, and let sit at room temp for 30 minutes (flipping once or twice for even flavor).

3. Grill the Steak

Preheat your grill to medium-high and oil the grates. Remove steak from marinade, letting the excess drip off. Grill steak directly over the heat for 3–5 minutes per side, depending on thickness and how done you like it. For medium-rare, aim for an internal temp of 125–130°F.

4. Rest & Slice

Move steak to a cutting board and let it rest 5–10 minutes (this keeps it juicy). Slice thinly against the grain for maximum tenderness.

5. Serve It Up

Top steak slices with a generous spoonful of red chimichurri and extra cilantro. Serve the rest of the sauce on the side and watch it vanish.

Chloe’s Tips for Next-Level Steak

• Don’t skip the rest: Slicing too early = lost juices.
• Chipotle control: Want it less spicy? Use less chipotle or swap for mild smoked paprika.
• No grill? A screaming-hot cast iron skillet totally works.
• Marinate for longer: Got time? Marinate steak up to 2 hours in the fridge for even more flavor.

Serving Ideas

• With roasted potatoes or grilled corn on the cob.
• Over rice bowls with grilled veggies and avocado.
• Stuffed in tortillas for steak tacos with extra sauce.
• Leftovers are incredible cold in salads or sandwiches.

Storage Tips

Leftover steak keeps in the fridge up to 3 days—just wrap tightly or use an airtight container. Red chimichurri can be made ahead and kept covered in the fridge for up to 2 days (flavor gets even better!). Stir before serving.

My Grilled Flank Steak Story

I first made this recipe for a backyard dinner when my family asked for “something different” and let’s just say no one talked for the first five minutes—everyone was too busy eating. Now, it’s my go-to when I want big flavor with minimal work, and the colors always make my table look like a summer fiesta. Try it, and you’ll see why red chimichurri is my favorite steak sauce upgrade!

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