Description
This grilled marinated flank steak with chimichurri is the juicy, flavor-loaded dinner you’ll want to make all summer long. Marinated in a bold mix of soy, lime, garlic, and herbs, then grilled to perfection and topped with fresh chimichurri—it’s easy, cozy, and totally crowd-pleasing.
Ingredients
Scale
- For the Flank Steak & Marinade:
- 1 pound flank steak
- 2 tablespoons extra virgin olive oil
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon lime juice
- 2 teaspoons garlic, minced
- 1 teaspoon Worcestershire sauce
- ½ teaspoon sesame oil
- ¼ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ¼ teaspoon dried rosemary, crushed
- Pinch kosher salt
- Pinch ground black pepper
- To Serve:
- 1 batch chimichurri sauce (homemade or store-bought)
Instructions
- Mix marinade: Whisk olive oil, soy sauce, lime juice, garlic, Worcestershire, sesame oil, oregano, garlic powder, rosemary, salt, and pepper in a bowl.
- Marinate steak: Pour over flank steak in a bag or dish. Marinate in fridge 30–60 minutes.
- Preheat grill: Medium-high heat (450–500°F). Oil the grates.
- Grill steak: Sear 3–5 minutes per side, until center reaches 130°F (medium-rare).
- Rest & slice: Rest steak 10 minutes, then slice against the grain.
- Serve: Drizzle with chimichurri and dig in!
Notes
Let steak rest before slicing for best juiciness. Swap soy sauce with tamari for gluten-free. No grill? Use a hot cast iron skillet instead. Leftovers are perfect in tacos, bowls, or steak salads!
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 1g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 90mg