Grilled Flank Steak with Chimichurri Sauce

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This Grilled Flank Steak is marinated in a blend of Latin spices, citrus and olive oil, grilled to perfection, then topped with homemade chimichurri sauce.

This grilled flank steak is beef at it's finest. Flank steak is so delicious and tender when marinated and grilled. It's actually one of my favorite cuts (next to these Braised Oxtails of course).

And it's perfect for grilling season! How many of you are so excited that we are about to be in summer? I love summer. It's my all time favorite time of year.

The grilling, the heat, the tans, the ice cold homemade lemonade. All the stuff. Summer is the best.

But I digress. Grilled to a perfect rare or medium rare (depends on what you like), this flank steak is drizzled in the most amazing, flavor packed Homemade Chimichurri Sauce.

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

1. Adding soy and fish sauce to the marinade gives the beef a touch of umami that is unforgettable, like the marinade for this Vietnamese Chicken or Beef Satay.
2. Letting the grill get nice and hot makes for perfect grill marks on your steak. Plus the sear seals in the juices.
3. The light, fresh flavors of the chimichurri sauce are the perfect complement to the rich beef.
4. Using a good quality flank steak can really make the recipe.

To get even more tender, succulent beef, you can try a recipe like this sous vide flank steak and finish the steak on the grill!

Step By Step 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.

The longer you marinade, the better the flavor of the beef. I typically do 10 hours for this recipe. 

Let the beef sit at room temperature for 30-60 minutes before grilling. This will help the beef to sear better and form a perfect crust. 

Heat the grill to 500+ degrees. It should be as hot as you can get it for the perfect char.

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.

Medium rare should register 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. 

How to Make Chimichurri Sauce

Combine ingredients in a food processor or blender and puree. Seriously. It's that simple. 

Expert Tips

1. Let the beef come to room temperature before placing it on the grill. This helps to get a better sear.
2. Make sure the grill is very hot (500+) before placing your steak on it. We want a nice crust on the outside.
3. Marinade for at least 4 hours for the best results. I recommend 6-12 hours for maximum flavor. 
4. 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. 

Frequently Asked Questions:

How long can you marinade flank steak?  Flank steak is best if marinated for longer period of time so it has time to tenderize. Typically marinade it for up to 24 hours. 

How do you tenderize flank steak quickly?  If you don't have a much time to marinade, you can tenderize the steak quickly by adding 1 teaspoon of baking soda and half a cup of water to the steak and letting it sit for 30 minutes.

Rinse it, season it with the marinade and grill according to the recipe instructions. Note that the beef will not be as flavorful because it was not marinaded. 

What temperature should flank steak be grilled to?  For medium rare, the flank steak should be cooked to an internal temperature of 130-135 degrees.

Do you heat up chimichurri sauce? Chimichurri sauce is best served at room temperature. 

How long will chimichurri sauce last? It will last about 2-3 weeks in an airtight container in the fridge.

Rate the recipe and leave a comment to let me know how it turned out!

Grilled Flank Steak with Chimichurri Sauce

This Grilled Flank Steak is marinated in a blend of South American Spices (Churrasco seasoning), citrus and olive oil, grilled to perfection, then topped with a fresh homemade chimichurri sauce.

4.94 from 32 votes

Print Rate

Course: Main Course

Cuisine: South American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Marinade: 4 hours hours

Total Time: 15 minutes minutes

Servings: 4 servings

Calories: 257kcal

Author: Danielle Wolter

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
• ▢ 1  Thai chili or 1 tsp. chili flakes
• ▢ 3  garlic cloves
• ▢ 2  shallots
• ▢ 1  tablespoon lemon juice
• ▢ ½  teaspoon salt
• ▢ ¼  teaspoon coconut sugar
• ▢ 1  tablespoon red wine vinegar

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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:

1. 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.
2. Make sure the grill is very hot (500+) before placing your steak on it. We want a nice crust on the outside.
3. Marinade for at least 4 hours for the best results. Recommend 6-12 hours for the marinade.
4. 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

Serving: 4oz. | Calories: 257kcal | Carbohydrates: 6g | Protein: 27g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 628mg | Potassium: 760mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4800IU | Vitamin C: 38mg | Calcium: 125mg | Iron: 4.4mg

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