Grilled Flank Steak with Chimichurri Sauce

Grilled Flank Steak with Chimichurri Sauce is a bold, flavorful dish that combines marinated flank steak’s juicy tenderness with the fresh, herbaceous kick of a classic-style chimichurri sauce. Flank steak, a lean beef cut, benefits significantly from marinating overnight, allowing it to tenderize and absorb the deep flavors of garlic, cumin, smoked paprika, soy sauce, and honey. The marinade adds complex layers of flavor, delivering savory, smoky notes with a subtle sweetness. This slow, flavor-building process transforms a simple cut of meat into a sophisticated dish.

Once the flank steak is marinated, it is grilled at a high temperature to create a perfect sear. Heating the grill to 500°F (260°C) ensures a quick, high-heat sear that locks in the steak’s juices while forming a beautifully caramelized crust outside. This method is well suited for flank steak because the high heat cooks it evenly, keeping the inside tender and moist while allowing the exterior to develop a rich, smoky flavor. The quick cooking time – about 2-3 minutes per side – makes it an efficient yet impressive dish, ideal for outdoor grilling. The key to grilling the perfect flank steak is the combination of proper marination and a hot, fast sear, to bring out the best in this lean, flavorful cut.

The chimichurri sauce brings the dish to life. Chimichurri is a vibrant sauce of Argentinian heritage made from fresh parsley, cilantro, garlic, and olive oil. The fresh herbs provide brightness, while the vinegar and lemon juice balance the meat’s richness. The garlic and red pepper flakes offer an extra kick, cutting through the fattiness of the steak and giving each bite an exciting contrast of flavors. Chimichurri is easy to prepare and can be made well beforehand, allowing the flavors to meld and intensify. This sauce is more than just an accompaniment; it enhances the entire eating experience by adding a fresh, zesty finish.

SUGGESTED PAIRING: Plantain Chips with Honey Chipotle Sauce

The versatility of Grilled Flank Steak with Chimichurri Sauce makes it perfect for various occasions, from casual weeknight dinners to weekend barbecues. It pairs beautifully with multiple sides, including roasted vegetables, potatoes, or a plantain chips. This recipe is straightforward and rewarding, allowing you to create a meal that feels gourmet without the complexity. The flank steak’s bold flavor and tender texture, combined with the vibrant chimichurri sauce, offer a delicious, balanced meal that’s sure to impress. The dish’s Latin-inspired flavors make it a go-to option for anyone looking to spice up their grilling routine.

Grilled Flank Steak with Chimichurri Sauce

Recipe by Kyle Taylor

5.0 from 2 votes

Course: MainsCuisine: LatinDifficulty: Easy

Servings

4

servings

Prep time

24

hours 

Cooking time

20

minutes

Total time

24

hours 

20

minutes

Grilled Flank Steak with Chimichurri Sauce is a flavorful dish featuring tender, marinated flank steak grilled to perfection and topped with a vibrant, herbaceous chimichurri. The bold, smoky flavors of the steak are balanced by the zesty, fresh sauce, creating a delicious and satisfying meal.

Ingredients

• For the Grilled Flank Steak

• 2 pound flank steak

• 1/4 cup extra virgin olive oil

• 1/4 cup red wine vinegar

• 3 cloves of garlic, minced

• 2 tablespoons soy sauce

• 1 lime, juiced

• 1 tablespoon honey

• 1 tablespoon cumin

• 1 tablespoon paprika

• to taste, salt and ground black pepper

• For the Chimichurri Sauce

• 1 cup parsley, freshly chopped

• 1/2 cup cilantro, freshly chopped

• 3 cloves of garlic, minced

• 1/2 cup extra virgin olive oil

• 2 tablespoons red wine vinegar

• 1 lemon, zested and juiced

• 1/2 teaspoon red pepper flakes

• to taste, salt and ground black pepper

Directions

• Marinate the Steak:
  Whisk together extra virgin olive oil, red wine vinegar, minced garlic, soy sauce, honey, cumin, paprika, salt, and ground black pepper.
  
  Place the flank steak in a large resealable bag or shallow dish. Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate overnight.
• Make the Chimichurri Sauce:
  Combine the parsley, cilantro, garlic, extra virgin olive oil, red wine vinegar, lemon juice, lemon zest red pepper flakes, salt, and ground black pepper. Stir well to combine. Let the chimichurri sauce sit at room temperature for at least 20 minutes to allow the flavors to meld together.
• Grill the Steak:
  Heat your grill to high heat, 500°F (260°C).
  
  Remove the flank steak from the marinade and pat it dry. Grill the steak for 2-3 minutes per side, for a medium rare finish, or until it reaches your desired level of doneness.
  
  Remove the steak from the grill and let it rest for 5-10 minutes before slicing.
• Prepare and Serve:
  Slice the flank steak thinly against the grain. Spoon the chimichurri sauce generously over the sliced steak. Serve warm alongside your favorite side dish, like plantain chips.

Notes

• Dilute the Marinade: If you don’t have enough liquid to cover the flank steak, add 1 cup of beef stock to the marinade.