This Grilled Flank Steak with Chimichurri Sauce is beef at its absolute finest. We’re talking tender, juicy steak marinated in a bold blend of Latin-inspired spices, citrus, and olive oil, then grilled over high heat and finished with a generous drizzle of homemade chimichurri sauce.
Flank steak is one of those cuts that doesn’t always get the love it deserves—but when it’s marinated properly and grilled hot and fast, it becomes unbelievably flavorful and tender. This chimichurri flank steak is honestly one of my favorite things to throw on the grill (right up there with these Braised Oxtails, of course).
And let’s talk about grilling season. Is there anything better? The heat, the grill marks, the sun, the ice-cold homemade lemonade—summer just hits different. This easy grilled flank steak is perfect for backyard cookouts, casual dinners, or anytime you’re craving steakhouse-quality beef at home.
Grilled to rare or medium-rare perfection (your call), this steak is finished with a bright, herbaceous chimichurri that cuts through the richness of the beef beautifully. It’s bold, fresh, and downright addictive.
This Gochujang Marinated Korean Steak is another amazing grilled beef recipe that you definitely want to try! Or this Sous Vide Tri Tip with Asian chimichurri.
Why This Recipe Works
- Adding soy sauce and fish sauce to the marinade gives the beef a deep umami flavor that’s unforgettable—similar to the marinade used in Vietnamese Chicken or Beef Satay. This flank steak marinade recipe packs serious flavor.
- Letting the grill get screaming hot ensures perfect grill marks and a beautiful sear that locks in the juices.
- The fresh herbs, garlic, and acid in the chimichurri are the perfect contrast to the rich, beefy steak—classic grilled steak with chimichurri perfection.
- Using a good-quality flank steak makes all the difference in texture and flavor.
Want even more tender results? You can try something like a sous vide flank steak and finish it on the grill for next-level juiciness.
Jump to:
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Went Here 8 This.
What Is My Take on Grilled Flank Steak with Chimichurri Sauce?
This recipe is everything I love about grilling—simple ingredients, bold flavors, and impressive results without a ton of effort. It’s inspired by classic South American flavors, making it feel like a casual Argentinian flank steak recipe, but with a few twists to really punch up the flavor.
The marinade tenderizes the meat while infusing it with citrusy, savory goodness, and the chimichurri brings brightness that keeps every bite exciting. Slice it thin against the grain and you’ve got steak that melts in your mouth.
Make It a Meal
Turn this steak into a full summer feast by serving it with a few simple sides and maybe a cold drink in hand. It’s great for entertaining because you can grill the steak quickly and let everyone serve themselves.
Easy Side Dishes
This grilled flank steak pairs perfectly with:
- Grilled or roasted vegetables
- Crispy roasted potatoes
- A fresh tomato or cucumber salad
- Rice or quinoa for soaking up extra chimichurri
Step By Step Instructions
Step1: Combine all the marinade ingredients in a bowl and mix together. Add the flank steak and stir to coat. Let marinade for at least 4 hours, but up to overnight.
The longer you marinade, the better the flavor of the beef. I typically do 10 hours for this recipe.
Step2: Let flank steak sit at room temperature for 30-60 minutes before grilling.
Step3: Heat the grill to 500+ degrees. It should be as hot as you can get it for the perfect char on the outside.
Step4: Place the steak on the grill and cook for 3-5 minutes per side for rare to medium rare. I cook for 3 minutes per side because I like my steak very rare. For medium rare, it should have a 130-135 degree internal temperature.
Step5: Remove from the grill and let rest for 10 minutes. Yes, 10 minutes, You must be patient. The juices need time to redistribute through the meat.
Step6: Slice the beef against the grain and serve drizzled in chimichurri sauce.
How to Make Chimichurri Sauce
Combine ingredients in a food processor or blender and puree. Seriously. It's that simple.
Expert Tips
- Always let the steak come to room temperature before grilling for a better sear.
- Make sure your grill is very hot—don’t be shy with the heat.
- Marinate for at least 4 hours, but 6–12 hours gives the best flavor and tenderness.
- Let the steak rest for at least 10 minutes before slicing to keep all those juices inside the meat.
Common Questions:
Flank steak benefits from longer marinating times. You can marinate it for up to 24 hours for maximum tenderness.
If you’re short on time, add 1 teaspoon baking soda and ½ cup water to the steak and let it sit for 30 minutes. Rinse, then season with the marinade and grill. The beef won’t be as flavorful, but it will be tender.
For medium-rare, aim for an internal temperature of 130–135°F.
No—chimichurri is best served at room temperature to keep the herbs fresh and vibrant.
Storing Instructions
How long will chimichurri sauce last?
Stored in an airtight container in the refrigerator, chimichurri sauce will last 2–3 weeks.
Did you make Grilled Flank Steak with Chimichurri Sauce? Rate the recipe and leave a comment to let me know how they turned out!
Recipe
Grilled Flank Steak with Chimichurri Sauce
Ingredients
- 1 pound flank steak
Marinade:
- 1 tablespoon Churrasco seasoning
- 1 tablespoon soy sauce
- 1 tsp. fish sauce
- 2 tablespoon olive oil
- 1 lime juiced
Chimichurri Sauce:
- ½ cup cilantro
- ¼ cup parsley
- ½ cup basil
- ¼ to ½ cup olive oil
- 1Â Thai chili or 1 tsp. chili flakes
- 3Â garlic cloves
- 2Â shallots
- 1Â tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon coconut sugar
- 1Â tablespoon red wine vinegar
Instructions
- Combine all the marinade ingredients in a bowl and mix together. Add the flank steak and stir to coat. Let marinade for at least 4 hours, but up to overnight.
- Let flank steak sit at room temperature for 30-60 minutes before grilling.
- Heat the grill to 500+ degrees. It should be as hot as you can get it for the perfect char on the outside.
- Place the steak on the grill and cook for 3-5 minutes per side for rare to medium rare. I cook for 3 minutes per side because I like my steak very rare. For medium rare, it should have a 130-135 degree internal temperature.
- Remove from the grill and let rest for 10 minutes. Yes, 10 minutes, You must be patient. The juices need time to redistribute through the meat.
- Slice the beef against the grain and serve drizzled in chimichurri sauce.
Chimichurri Sauce
- Combine ingredients in a food processor or blender and puree.
Expert Tips:
- Let the steak come to room temperature for at least 30 minutes before grilling. This helps get the nice sear on the outside to seal in the juices.
- Make sure the grill is very hot (500+) before placing your steak on it. We want a nice crust on the outside.
- Marinade for at least 4 hours for the best results. Recommend 6-12 hours for the marinade.
- Let the steak rest for at least 10 minutes before slicing. If you cut into it before then you will lose a lot of your juices.
Nutrition
Jo says
Grilled meat and chimichurri sauce is the best summer meal ever. I love how beautifully grilled that flank steak is.
Danielle says
Thanks Jo! It is an awesome summer meal!
Cheese Curd In Paradise says
Chimichurri Sauce is one of my favorite things to slather all over grilled steak! The love all the herbs, and the flavors make the steak even better! I can't wait to try your version!
Danielle says
Chimichurri is just SO GOOD!!
Gunjan says
This recipe sounds and looks very interesting. I don’t eat steak but my brother does. I have already shared this recipe with him and he will give me a feedback on this over the weekend.
Danielle says
That's great - I hope he loves it!
Leslie says
I'm drooling over here! This recipe looks divine and I can't wait to give it a try!
Danielle says
Thanks Leslie!
Saima says
Ooh, it's because of recipes like these that I absolutely love summer! I like your tip about marinating the steak in baking powder; it's definitely an option if one is short of time. The chumchurri sauce sounds amazing too!
Danielle says
Thanks Saima! It really does get you ready for summer 🙂
Analida Braeger says
Beautiful pictures! The chimmichurri always adds a whole new world of flavor 🙂 And I also like my steak very rare !
Danielle says
Thanks Analida! Rare is definitely the way to go 😉
Karyl Henry says
I can never get my flank steak to look nearly as juicy and tender as yours does! I usually marinate it for a few hours, so I'm definitely going to need to try your overnight method, plus serve it with that chimichurri sauce
Danielle says
I'm all about the overnight marinade! It always comes out super tender and juicy. Hope you get to try this Karyl!
Amanda Mason says
I love Chimichurri sauce and this looks amazing! Loving all the tips and expert advice in this food post. It's so helpful to me know why and how to do something when cooking! Can't wait to try this!
Danielle says
Thanks Amanda! I hope you get a chance to try it 🙂
Eva says
I love the idea of adding fish sauce to the marinade! Dafinitely going to try this, I wouldn't have dared to come up with such a pairing but I trust you on this.
Danielle says
The fish sauce really adds a great flavor!
Nicoletta De Angelis Nardelli says
This flank steak has a beautiful marinade! That would make it so tender. Plus, the chimichurri sauce is such a great flavor enhancer to the grilled steak.
Danielle says
Totally! Thanks Nicoletta!
Elena says
I've never heard of Churrasco seasoning but now I will definitely give it a try! My husband would love this steak. Chimichurri sauce goes so well with it. Perfect combination of flavors, especially for summer time!
Danielle says
The chimichurri goes so well with the grilled beef!
Tammy says
Ahhh this looks absolutely fantastic!!! 😀 I love chimichurri!
Danielle says
Thanks so much Tammy!!