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.
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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
- 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
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
Kelly Anthony says
I'm right there with you! I love summer and all the things summer has to offer especially grilled food. Flank steak is also one of my family's favorite cuts of meat.
Danielle says
Summer is just the best 🙂
Paula Montenegro says
As a native from Argentina that first photo made my day! It's winter here so grilling is not happening as often as I would want. I will try this marinade soon! I'm always in the lookout of new ways to eat juicy meat. Have a great week!
Danielle says
Thanks Paula! I hope you get the chance to make it. You have a great week as well 🙂
Aleta says
Flank steak is also one of my favourite cuts! I love to make steak rolls and kebabs with it and can't wait to try it this way. Your chimichurri sauce looks so good, can't wait to give it a try!
Danielle says
Flank steak is really a great cut of meat!
Cheese Curd In Paradise says
I love chimichurri sauce with grilled steak. The fresh herbs are such a delicious compliment to the grilled meat. I can't wait to try your sauce recipe!
Danielle says
I totally agree! Hope you get a chance tor try it Ashley!
Rebecca Blackwell says
Flank steak with chimichurri sauce is one of my family's all time favorite meals! But, you have a couple of ingredients in your chimichurri that I've never tried - basil, shallots, and coconut sugar. The next time I make this, I'm going to try your recipe! It sounds delicious!
Danielle says
It's a little non-traditional, but I think the flavor go so well together!
Elaine Benoit says
I actually drooled when I saw your photos! Yum. Your flank steak looks so scrumptious that I'm going to bring this to my sister's so she can grill it for me! And that sauce looks so delicious.
Danielle says
LOL thanks Elaine!!
Jo says
Oh my God, that steak and chimichurri sauce is one killer combination. The pink on the steak is perfect, such an amazing light summer meal
Danielle says
Thanks Jo!
Tammy says
Steak and chimichurri is a match made in heaven! This looks absolutely delicious...my mouth is watering!
Danielle says
Thanks Tammy!
Jas @ All that's Jas says
Grilled flank steak with chimichurri is our favorite quick meal from the grill! My husband loves it pink, just like yours, but I usually overcook it. It may or may not be on purpose, lol.
Danielle says
LOL! It's one of our favs too - the boyfriend used to not like it as pink, but he's become accustomed now!
Heidy L. McCallum says
Fabulous! I made this last night and the hubby ate like no tomorrow and asked me to make this next week again.
Danielle says
That's great to hear!
Toni says
It was so perfect! Thank you so much for sharing the recipe!
Danielle says
You're welcome Toni!
Tanya Schroeder says
That sauce looks so good, I love grilled flank steak!
Danielle says
Thanks!
Annemarie says
This looks so delicious for summer grilling! Adding it to my meal plan.
Danielle says
Thanks Annemarie!
Demeter says
Perfect for grilling season! This sounds like such a flavorful dish!
Danielle says
Definitely! Thanks Demeter 🙂
Ellen says
Flank steak is my absolute favorite. Yours is cooked to perfection! And the sauce...YUM!
Danielle says
Thanks Ellen!
kim says
Such a fabulous recipe! So much flavor and so perfect for summer!
Danielle says
Thanks Kim!