If you love meals bursting with vibrant flavors and a touch of smoky charm, the Grilled Flank Steak with Fresh Chimichurri Sauce Recipe is going to win your heart and your dinner table. This dish pairs tender, perfectly grilled flank steak with a zesty, herb-packed chimichurri that dances on your taste buds. It’s straightforward enough to prepare on a weeknight yet impressive enough for weekend gatherings. The bright chimichurri cuts through the richness of the steak, offering a lively contrast that makes every bite unforgettable.

Ingredients You’ll Need

The image shows a wooden cutting board with a sliced piece of cooked meat. The meat has a green herb sauce spread evenly on top, covering the entire surface. The inside of the meat is pink and juicy, visible in each slice. The meat rests on the board, with the green sauce layer on top and the pink cooked meat below, with some juices pooling slightly around the bottom. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple but essential to crafting the perfect balance of charred meat and fresh, tangy sauce. Each element plays a unique role, whether it’s the juicy tenderness from the flank steak or the herbaceous zing from the chimichurri.

1 lb flank steak: Choose a good-quality piece for the best texture and flavor.
2 tbsp olive oil: Helps keep the steak moist and adds richness during grilling.
Salt & pepper: Essential for seasoning and bringing out the natural flavors of the steak.
¼ cup parsley: The fresh herb heart of the chimichurri, adding vibrant green color and freshness.
1 clove garlic: Brings sharp, aromatic depth to the chimichurri sauce.
2 tbsp olive oil (for chimichurri): Gives the sauce a smooth, luscious texture.
1 tbsp red wine vinegar: Adds bright acidity that balances the richness of the steak.
Pinch of chili flakes: Offers just the right kick of heat to enliven the sauce.

How to Make Grilled Flank Steak with Fresh Chimichurri Sauce Recipe

Step 1: Prepare the Chimichurri Sauce

Start by blending together the parsley, garlic, olive oil, red wine vinegar, and chili flakes until everything is finely combined but still has some texture. Setting this sauce aside allows the flavors to meld beautifully, creating that signature chimichurri vibrancy that perfectly complements grilled meats.

Step 2: Season the Flank Steak

Generously season your flank steak on both sides with salt and pepper to bring out its natural juiciness. Drizzle with the olive oil and rub the seasoning gently into the meat to prepare it for that perfect sear on the grill.

Step 3: Grill to Perfection

Place the steak on a preheated grill, cooking for 4 to 5 minutes on each side. This timing gives you a nice char while keeping the inside tender and juicy. Remember, the key to a great flank steak is cooking it just right — not overdone, so it stays flavorful and easy to slice.

Step 4: Rest and Slice

Once off the grill, let the steak rest for about 5 minutes to allow the juices to redistribute. Then slice it thinly against the grain to break up the muscle fibers and ensure each bite is tender. Serve immediately with a generous spoonful of that fresh chimichurri sauce drizzled on top for a mouthwatering finish.

How to Serve Grilled Flank Steak with Fresh Chimichurri Sauce Recipe

A white plate shows a colorful meal with four parts. On the left side, there is a bunch of grilled green asparagus with dark grill marks and a shiny, juicy look. Next to the asparagus is a round serving of black beans, dark and thick, topped with a touch of green herb sauce in the center. Above the beans is a mound of orange rice, fluffy with separated grains. On the right side of the plate are slices of grilled steak, medium cooked with a dark crust and pink inside, each topped with a chunky green herb sauce drizzled down the middle. The plate sits on a wooden surface with green grass visible in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly chopped parsley or a few chili flakes sprinkled on top amplify the fresh flavors and add a lovely pop of color. A wedge of lime on the side can also brighten the dish further, inviting a zesty squeeze just before eating.

Side Dishes

This dish shines when paired with simple, complementary sides like grilled vegetables, roasted potatoes, or a crisp green salad. The chimichurri’s tangy freshness balances heavier sides beautifully and keeps the meal feeling light yet satisfying.

Creative Ways to Present

For a fun twist, try serving the sliced flank steak on a bed of fluffy couscous or alongside crusty bread to soak up every last bit of chimichurri. You can even create steak tacos with warm tortillas, fresh avocado, and a drizzle of sauce to delight family and friends.

Make Ahead and Storage

Storing Leftovers

Leftover grilled flank steak with chimichurri holds up well in the refrigerator for up to 3 days. Store steak and sauce separately in airtight containers to keep the flavors fresh and prevent the meat from becoming soggy.

Freezing

If you want to freeze the steak, wrap it tightly in plastic wrap and then foil before placing in a freezer bag. Chimichurri sauce freezes well too in small portions. Thaw them overnight in the fridge for the best texture.

Reheating

Reheat the steak gently in a skillet over medium heat or in the oven to keep it tender. Avoid microwaving if possible, as it can dry out the meat. Always add fresh chimichurri sauce after reheating to revive the dish’s fresh punch.

FAQs

Can I marinate the flank steak in the chimichurri sauce?

Absolutely! Marinating the steak in half of the chimichurri sauce for at least 30 minutes, or even a few hours, infuses it with extra flavor and helps tenderize the meat.

What if I don’t have a grill?

No worries! You can cook the flank steak on a hot cast-iron skillet or under a broiler—just watch it closely to get a nice sear without overcooking.

How do I know when the flank steak is done?

For medium rare, aim for an internal temperature around 130°F to 135°F. Using a meat thermometer is a reliable way to get perfect doneness every time.

Can I customize the chimichurri sauce?

Definitely! Feel free to add cilantro, oregano, or even a splash of lemon juice in place of vinegar to tailor the sauce to your taste.

Is flank steak the best cut for this recipe?

Flank steak works wonderfully due to its lean texture and ability to absorb marinades, but skirt steak or hanger steak can also make excellent substitutes if you want to experiment.

Final Thoughts

This Grilled Flank Steak with Fresh Chimichurri Sauce Recipe is one of those dishes that effortlessly combines simplicity and vibrant flavor. Whether you’re cooking for family dinner or hosting friends, it’s sure to be a crowd-pleaser that keeps everyone coming back for more. Give it a try soon—you’ll wonder why you didn’t discover this gem sooner!