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Sliced grilled flank steak with chimichurri sauce served on a wooden cutting board.

Flawless Grilled Flank Steak with Chimichurri

Experience the perfect partnership of smoky, charred flank steak and a vibrant, zesty chimichurri sauce. This recipe focuses on a high-heat sear for a juicy, tender result and a fresh, herbaceous sauce that elevates every bite into an unforgettable meal.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4
Course: Main Course
Cuisine: Argentinian, South American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 to 2 lbs flank steak
  • 1 tbsp olive oil, for the steak
  • 1/2 cup extra virgin olive oil, for the chimichurri
  • Kosher salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 large bunch fresh flat-leaf parsley, packed
  • 1/2 bunch fresh cilantro, packed optional
  • 2 tbsp fresh oregano leaves
  • 4-5 large cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 tsp red pepper flakes, or more to taste

Equipment

  • Grill
  • Grill tongs
  • Instant-read thermometer
  • Large cutting board
  • Sharp carving knife
  • Food processor or Chef's knife
  • Medium bowl
  • Whisk
  • Measuring cups and spoons
  • Paper towels
  • Aluminum foil

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve and Enjoy: Arrange the sliced steak on a platter and spoon the chimichurri sauce generously over the top. Serve immediately.

Notes

Critical Tips: Always rest the meat for 10 minutes before slicing to keep it juicy. Always slice against the grain for tenderness. Use a very hot grill for the best crust.
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.