Some sauces are polite accompaniments, content to play a supporting role on the plate. Chimichurri is not one of them. It arrives with a vibrant, electric-green announcement, a zesty and herbaceous explosion that doesn’t just complement the meat—it challenges it, dances with it, and elevates it into something truly unforgettable. This isn’t just steak with a sauce; it’s a partnership between the deep, smoky char of the grill and the bright, sharp, garlicky punch of fresh herbs.
What we’re creating here is the kind of meal that silences a dinner table, where the only sounds are the clinking of forks and murmurs of pure satisfaction. You’ll get a perfectly juicy, tender flank steak with a gorgeous crust, sliced thin to reveal a blushing pink center. Draped over each slice is that stunning chimichurri, a sauce so fresh and lively it feels like summer in a bowl. It’s a showstopper that is deceptively simple to pull off, and I’m going to walk you through every step.
The Grilled Flank Steak with Chimichurri Difference
- Flavor Contrast Mastery: This recipe is a masterclass in balancing flavors. The rich, beefy, and slightly smoky taste of the grilled flank steak is perfectly cut by the acidic, herbaceous, and pungent chimichurri, creating a complete and dynamic bite every single time.
- Technique Focused: We focus on the two most critical techniques for flank steak success: a high-heat sear for a perfect crust without overcooking the inside, and the non-negotiable step of slicing against the grain for ultimate tenderness.
- The Make-Ahead Hero: The chimichurri sauce is actually *better* when made ahead of time, allowing the flavors to meld and deepen. This makes day-of preparation incredibly fast and stress-free, perfect for entertaining.
The Building Blocks
The magic of this dish lies in its simplicity, which means the quality of your ingredients truly shines. Don’t skimp on the fresh herbs—they are the heart and soul of the chimichurri and make all the difference between a good sauce and a spectacular one.
- Flank Steak: About 1.5 to 2 pounds. Look for a piece with a consistent thickness for even cooking. (Why this cut? Flank steak is lean, full of beefy flavor, and its long muscle fibers become incredibly tender when sliced correctly.)
- Olive Oil: A few tablespoons for the steak, plus more for the chimichurri. (Use a good quality extra virgin olive oil for the sauce, as its flavor is prominent.)
- Kosher Salt: For seasoning the steak generously. (Its coarse texture creates a better crust than fine table salt.)
- Black Pepper: Freshly cracked for the best flavor.
- Fresh Flat-Leaf Parsley: One large bunch, packed. (This is the backbone of the sauce, providing a fresh, green, slightly peppery flavor. Do not substitute with dried.)
- Fresh Cilantro: Half a bunch, optional but highly recommended. (It adds a bright, citrusy note that complements the parsley beautifully.)
- Fresh Oregano: 2 tablespoons of fresh leaves. (Provides a pungent, earthy depth that dried oregano can’t replicate.)
- Garlic: 4-5 large cloves, minced. (The pungent, spicy heart of the chimichurri. Adjust to your personal love of garlic!)
- Red Wine Vinegar: 1/4 cup. (This is the crucial acidic element that cuts through the richness of the steak and the oil, brightening the entire sauce.)
- Red Pepper Flakes: 1/2 teaspoon, or more to taste. (Adds a gentle, warming heat to the background. It shouldn’t be overtly spicy, just a little kick.)
Swaps & Alternatives
Sometimes you have to work with what you’ve got in the pantry, and that’s perfectly okay! Here are a few simple swaps that work well in a pinch.
- Steak: If you can’t find flank steak, skirt steak is an excellent alternative. It’s a bit thinner and has a more pronounced grain, but it’s equally delicious. Hanger steak or flat iron steak also work beautifully.
- Vinegar: No red wine vinegar? You can substitute with white wine vinegar or even fresh lemon juice for a brighter, more citrus-forward sauce.
- Herbs: While parsley is key, if you’re out of fresh oregano, you can use 1 teaspoon of dried oregano. Just be sure to let the sauce sit a little longer to allow the dried herb to rehydrate and release its flavor.
- Shallot: For a milder, more delicate onion flavor in your chimichurri, you can add one finely minced shallot along with the garlic.
Gourmet Variations
Ready to take this classic combination to the next level? These simple additions can add a layer of complexity and make the dish uniquely yours.
- Smoked Paprika Rub: Before grilling, rub the flank steak with a mixture of kosher salt, black pepper, garlic powder, and a teaspoon of smoked paprika. This adds a beautiful color and a subtle smoky depth that complements the char from the grill.
- Sun-Dried Tomato Chimichurri: Finely chop 3-4 oil-packed sun-dried tomatoes and add them to your chimichurri sauce. This introduces a sweet, tangy, and umami-rich element that is absolutely divine.
- Charred Lemon: Cut a lemon in half and place it cut-side down on the grill alongside the steak. Squeeze the warm, charred lemon juice over the sliced steak just before serving for a smoky, acidic finish.
- Toasted Cumin Seeds: Toast a teaspoon of whole cumin seeds in a dry pan until fragrant, then lightly crush them and add them to the chimichurri. This brings a warm, earthy aroma that pairs wonderfully with beef.
How to Make Grilled Flank Steak with Chimichurri
The process is wonderfully straightforward. We’ll make the sauce first to let the flavors marry, then focus on grilling the perfect steak. The whole process is a joy, especially when you have a sizzling grill going.
1. Prepare the Chimichurri
First things first, let’s get our vibrant sauce ready. The best part is that it gets better as it sits. Finely chop the fresh parsley, cilantro (if using), and oregano. You can do this by hand for a more rustic texture or use a food processor for a quicker, more uniform sauce. If using a food processor, just be careful not to over-process it into a paste; a few pulses are all you need.
In a medium bowl, combine the chopped herbs, minced garlic, red wine vinegar, and red pepper flakes. Whisk everything together, then slowly drizzle in the olive oil while continuing to whisk. This helps to emulsify the sauce slightly. Season with a good pinch of kosher salt and freshly cracked black pepper. Give it a final stir, taste, and adjust any seasonings if needed. Set it aside at room temperature for at least 30 minutes (or up to a few hours) to let the flavors meld.
2. Prepare the Steak
About 30 minutes before you plan to grill, take the flank steak out of the refrigerator. Pat it completely dry with paper towels; a dry surface is essential for getting a fantastic crust. Rub the steak all over with a tablespoon of olive oil, then season it very generously on both sides with kosher salt and black pepper. Don’t be shy! A thick cut of beef needs plenty of seasoning. Let it sit at room temperature while your grill preheats. This helps it cook more evenly.
3. Grill to Perfection
Preheat your grill to high heat, around 450-500°F (230-260°C). Clean the grates well to prevent sticking. Place the seasoned flank steak directly over the high heat. For a perfect medium-rare, you’ll want to grill for about 4-6 minutes per side. The exact time will depend on the thickness of your steak. You’re looking for a deep, brown crust and beautiful grill marks. For other levels of doneness, you can add or subtract a minute or two per side. Using an instant-read thermometer is the best way to guarantee perfection: 130-135°F for medium-rare, 140-145°F for medium.
4. The Crucial Rest
This is the most important step, and I beg you not to skip it! Once the steak is cooked to your liking, transfer it from the grill to a cutting board. Tent it loosely with foil and let it rest for a full 10 minutes. This allows the juices that have been pushed to the center during cooking to redistribute throughout the meat, ensuring every single bite is juicy and flavorful. If you cut into it too soon, all those delicious juices will run out onto your board.
5. Slice Against the Grain
Now for the final magic trick. Look closely at the steak. You’ll see long lines running down the length of the meat—these are the muscle fibers, or the “grain.” To ensure maximum tenderness, you must slice the steak *against* (perpendicular to) these lines. Use a sharp knife to cut the steak into thin strips, about 1/4-inch thick. This technique shortens the muscle fibers, making the meat incredibly tender and easy to chew. It’s the same principle we use for Carne Asada Street Tacos to get that perfect bite.
6. Serve and Enjoy
Arrange the beautifully sliced steak on a platter and spoon that glorious chimichurri sauce generously over the top. Serve immediately and watch it disappear. The combination of warm, juicy steak and the cool, zesty sauce is truly a showstopper.
Avoid These Pitfalls
- Not Resting the Meat: The number one mistake. Slicing into a steak right off the grill will result in a dry, disappointing piece of meat and a puddle of wasted juices on your cutting board. A 10-minute rest is non-negotiable.
- Slicing With the Grain: Slicing flank steak the wrong way will turn a tender cut into a chewy, tough mess, no matter how perfectly you cooked it. Always identify the grain and slice perpendicular to it.
- Grilling on a Low-Heat Grill: Flank steak is a lean cut that benefits from a fast, high-heat sear. Grilling on a medium or low-heat grill will take too long, resulting in a gray, overcooked steak with no crust. Get that grill screaming hot!
Perfect Pairings
This dish is a fantastic centerpiece that pairs well with so many different sides. You can go simple or create a full-on feast. For a classic summer BBQ vibe, a vibrant Spicy Southwest Pasta Salad offers a creamy, zesty contrast.
Grilled vegetables are a natural fit. Think asparagus, bell peppers, zucchini, or corn on the cob, all cooked on the grill alongside the steak. Simple roasted potatoes or a fluffy bed of cilantro-lime rice are also perfect for soaking up any extra chimichurri.
If you have leftovers (which is a big “if”!), they are incredible. This steak is the star of my favorite Grilled Steak Bowl, and it also makes a killer
Why is it so important to slice flank steak against the grain?
Slicing flank steak against the grain is crucial for tenderness. The article explains that this technique shortens the long muscle fibers, making the meat incredibly tender and easy to chew. If you slice it with the grain, the steak will be tough and chewy, no matter how perfectly it was cooked.
Can I make the chimichurri sauce in advance?
Yes, the article highly recommends making the chimichurri sauce ahead of time. It states the sauce is actually better when prepared in advance as this allows the flavors of the fresh herbs, garlic, and vinegar to meld and deepen. You should let it rest for at least 30 minutes before serving.
What are the most common mistakes to avoid when cooking flank steak?
The article highlights three key mistakes: not resting the meat for at least 10 minutes after grilling, which results in a dry steak; slicing with the grain instead of against it, which makes the meat tough; and using a low-heat grill, which prevents a proper crust and can lead to overcooking.
What other cuts of meat can I use if I can’t find flank steak?
If you can’t find flank steak, the article suggests several excellent alternatives. Skirt steak is a great substitute, though it is a bit thinner. Hanger steak or flat iron steak also work beautifully for this recipe.
Flawless Grilled Flank Steak with Chimichurri
Ingredients
Equipment
Method
- Prepare the Chimichurri: Finely chop the fresh parsley, cilantro (if using), and oregano by hand for a rustic texture or pulse a few times in a food processor, being careful not to create a paste. In a medium bowl, combine the chopped herbs, minced garlic, red wine vinegar, and red pepper flakes. Whisk together, then slowly drizzle in the 1/2 cup of extra virgin olive oil while whisking to emulsify. Season with kosher salt and black pepper. Set aside at room temperature for at least 30 minutes for the flavors to meld.
- Prepare the Steak: About 30 minutes before grilling, remove the flank steak from the refrigerator. Pat it completely dry with paper towels. Rub the steak all over with 1 tablespoon of olive oil, then season very generously on both sides with kosher salt and black pepper. Let it sit at room temperature while the grill preheats.
- Grill to Perfection: Preheat your grill to high heat (450-500°F / 230-260°C). Clean the grates well. Place the steak directly over the high heat and grill for 4-6 minutes per side for medium-rare, depending on thickness. Use an instant-read thermometer for accuracy: 130-135°F for medium-rare, 140-145°F for medium.
- Rest the Steak: Transfer the cooked steak to a cutting board and tent it loosely with foil. Let it rest for a full 10 minutes. This step is crucial for allowing the juices to redistribute, ensuring a tender and juicy result.
- Slice Against the Grain: Identify the direction of the muscle fibers (the grain) on the steak. Using a sharp knife, slice the steak thinly (about 1/4-inch thick) perpendicular to the grain to ensure maximum tenderness.
- Serve and Enjoy: Arrange the sliced steak on a platter and spoon the chimichurri sauce generously over the top. Serve immediately.
Notes
Variations: For a smoky flavor, rub the steak with smoked paprika and garlic powder before grilling. Add finely chopped sun-dried tomatoes to the chimichurri for a sweet, tangy element. Squeeze charred lemon juice over the finished steak for extra brightness.
Substitutions: Skirt steak, hanger steak, or flat iron steak can be used instead of flank. White wine vinegar or fresh lemon juice can replace red wine vinegar. If using dried oregano, use 1 teaspoon and let the sauce sit longer.
