Grilled Flank Steak with Chimichurri Sauce Recipe

If you’re craving a steak dinner that bursts with bright, herby flavor and just the right amount of char, you’re in for a treat with this Grilled Flank Steak with Chimichurri Sauce Recipe. I can’t tell you how many times this has been the star of my backyard gatherings — juicy, tender steak paired with that zesty, fresh chimichurri is honestly unforgettable. Stick around because I’m sharing every detail to help you nail this recipe like a pro.

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Ingredients & Why They Work

The magic of this Grilled Flank Steak with Chimichurri Sauce Recipe is in its simplicity — fresh herbs paired with quality steak. Choosing the right flank steak and fresh, vibrant chimichurri ingredients is key to making this dinner shine. When shopping, look for a flank steak with good marbling for flavor and tenderness, and pick fresh, aromatic parsley and cilantro to really brighten the sauce.

• Flank Steak: This cut is lean but flavorful, perfect for quick grilling and slicing against the grain for ultimate tenderness.
• Fresh Garlic: Adds pungent depth to the chimichurri; I recommend using freshly peeled cloves rather than pre-minced for a better flavor punch.
• Fresh Parsley: The backbone of the sauce, parsley offers a fresh, slightly peppery note that complements the meat.
• Fresh Cilantro: Adds a bright, citrusy layer to balance the parsley.
• Oil (Avocado or Neutral): Smooths out the sauce and helps carry the flavors—avocado oil also withstands the heat during searing really well.
• Fresh Lemon Juice: Zingy and fresh, lemon juice keeps the chimichurri lively and adds essential acidity.
• Salt and Pepper: Essential for seasoning both the sauce and steak to bring every flavor into focus.

Make It Your Way

One of the things I love about this Grilled Flank Steak with Chimichurri Sauce Recipe is how easy it is to tailor it to your taste or occasion. Sometimes, I add a pinch of red pepper flakes to the chimichurri for a little kick, or switch up the citrus with lime juice when I’m feeling adventurous. You can also swap avocado oil for olive oil if that’s what you have on hand.

• Variation: When I’ve got extra time, I like to marinate the steak overnight — it really amps up the flavor without changing the texture.
• Dietary Modification: If you prefer less oil, reduce it slightly in the sauce and add water to keep the consistency without sacrificing tang.
• Seasonal Touch: Fresh oregano or basil works beautifully in late summer if you want to switch up the herb profile.

Step-by-Step: How I Make Grilled Flank Steak with Chimichurri Sauce Recipe

Step 1: Whip Up the Fresh Chimichurri

Start by pulsing the garlic in your food processor until finely minced — this helps it blend evenly without overpowering. Then, add the parsley and cilantro, pulsing until you get a fine chop but not a puree. Pour in the avocado oil, lemon juice, salt, and pepper, then pulse again just to combine everything into a vibrant sauce. Set this aside so the flavors can mingle while you prep the steak.

Step 2: Marinate the Steak (Don’t Skip This!)

If your flank steak is on the larger side, cut it in half across the grain — this makes it easier to cook evenly. Toss the steak in about a third of your chimichurri and let it marinate for at least 30 minutes, though 1-2 hours is ideal if you have the time. Trust me, marinating not only infuses flavor but also helps break down the muscle for a tender bite.

Step 3: Sear the Steak to Perfection

Heat your cast iron skillet over medium-high for a solid 3 minutes—this is key to a good sear. Remove any excess chimichurri from the steak by scraping it off (won’t want it pooling in the pan). Pat the steak dry and sprinkle a little salt on both sides for nice caramelization. Add the avocado oil to the hot pan—it should shimmer but not smoke. Place your steak in and cook for anywhere from 3 to 4 minutes per side, depending on thickness and your preferred doneness. I usually aim for medium-rare, flipping only once.

Step 4: Rest and Slice Against the Grain

Once seared, let your steak rest on a cutting board for 5 minutes before slicing. This step keeps the juices locked in for every bite. Be sure to slice across the grain into half-inch strips — this makes the steak tender and easier to chew. Arrange on a platter and drizzle generously with the chimichurri you saved, maybe add more on the side for dipping.

How to Serve Grilled Flank Steak with Chimichurri Sauce Recipe

Garnishes

To finish off, I love sprinkling a little extra chopped parsley and a squeeze of fresh lemon juice right before serving—it just adds that extra pop of color and freshness. Sometimes I throw on some thinly sliced red onions or sprinkle with a dash of crushed red pepper flakes if we want a bit more heat.

Side Dishes

My go-to side for this meal is a simple grilled veggie medley—think zucchini, bell peppers, and corn brushed with olive oil and sprinkled with salt. Roasted potatoes work wonderfully too, soaking up those chimichurri drippings. On warm days, a lightly dressed arugula salad adds a peppery crunch that balances the richness.

Creative Ways to Present

For special occasions, I’ve served this sliced steak on a wooden board with small bowls of chimichurri and garnishes for guests to assemble their own bites. For a more casual vibe, stacking the sliced flank steak over garlic bread or even stuffing it into warm pita pockets with a dollop of chimichurri makes for an unforgettable meal anyone will request again.

Make Ahead and Storage

Storing Leftovers

After enjoying your steak, wrap any leftovers tightly in plastic wrap or place in an airtight container. In my experience, storing sliced steak and chimichurri separately in the fridge keeps everything fresh for up to 3 days.

Freezing

I don’t usually freeze this steak because the fresh chimichurri sauce tastes best when freshly made. But if you must, freeze the steak alone in a vacuum-sealed bag. When thawed, just whip up fresh chimichurri to keep your flavors vibrant.

Reheating

To reheat, pop sliced steak in a dry skillet over medium heat for a couple of minutes to warm through without drying out. Avoid microwaving if you want to keep the steak tender. Add fresh chimichurri right before serving to brighten it back up.

FAQs

Final Thoughts

This Grilled Flank Steak with Chimichurri Sauce Recipe holds a special place in my heart—it’s reliable, full of bright flavor, and always impresses anyone I serve it to. Whether you’re feeding a crowd or just looking to spice up weeknight dinner, give it a try. You’ll get tender, juicy steak with a sauce that sings in your mouth. Trust me, once you master this, it’ll become a go-to you’ll want to make again and again.

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