Flank steak is marinated and grilled just until medium rare, then topped with a vibrant chimichurri sauce. The sauce comes together in 5 minutes and brightens up the steak perfectly with the fresh flavours of garlic, chili, and parsley. This recipe is gluten-free, nut-free, and dairy-free. Perfect for a summer BBQ night!
This Grilled Flank Steak with Chimichurri is the perfect addition to your summer BBQ! An inexpensive flank steak is marinated in fresh flavours then quickly grilled and topped with an herby chimichurri sauce with parsley, garlic, and chilis.
Flank steak can be marinated overnight and cooks in just 10-15 minutes! It's sure to be a crowd pleaser. This recipe is not an authentic Argentinian chimichurri, but rather an inspired take on similar flavours with fresh herbs.
Celebrate the start of grill season with this steak and homemade chimichurri sauce!
Why You'll Love This Recipe
- Healthy yet flavourful. Steak is a good source of protein, and this simple chimichurri inspired sauce packs a punch!
- Quick and easy protein. Flank steak cooks in 10-15 minutes, so this is the perfect protein when you're in a pinch. Do the marinade ahead of time!
- Perfect for a BBQ party. If the grill is already hot, a marinated flank steak is perfect to throw on.
- No grill? No problem. If you're not firing up the outdoor grill, you can cook this steak on a grill pan or a cast iron pan.
- Allergy-friendly. This recipe is gluten-free, nut-free, grain-free, and dairy-free.
- Pairs well with salads, potatoes, you name it. Use the steak as the star and add your favourite sides!
What is Chimichurri?
Chimichurri is an Argentinian & Uruguayan sauce primarily consisting of finely chopped parsley, garlic, vinegar, olive oil, and spices. It is most commonly eaten raw as a condiment on grilled meat—you might think of steak as a popular option.
This recipe is not an authentic chimichurri, but rather takes inspiration from the flavours of chimichurri by using all of the classic ingredients. Flank or skirt steaks are popular with chimichurri, as in this recipe.
Here is everything you'll need to make this chimichurri flank steak:
- 1-1½ lb flank steak: marinated for at least 2 hours or overnight. See below.
- Flat leaf parsley aka Italian parsley
- Shallot or any onion
- Fresh garlic: fresh makes all the difference!
- Red wine vinegar: this is the most classic acid choice in a chimichurri.
- Spices: red pepper flakes, dried oregano, salt, black pepper
- Olive oil
For my flank steak marinade
You can use any steak marinade that you like, but here's what I marinated mine in for great flavour and a tender steak:
- Olive oil
- Soy sauce or tamari or coconut aminos
- Orange juice
- Lime juice
- Minced garlic
- Salt & black pepper
Here are some substitution suggestions:
- Protein: Instead of flank steak, you could use skirt steak or even New York Strip. Cooking times will vary so please ensure your protein is cooked through with a meat thermometer to the proper temperature (130-135ºF for medium rare).
- Parsley: In some chimichurri variations, half parsley and half cilantro is used for even more flavour!
- Easy prep: You could prepare the chimichurri sauce by hand, chopping and stirring the fresh parsley and ingredients, or you could blend it up in the food processor or small blender. For the most authentic consistency, blend all ingredients except the olive oil, then pour that over top and mix.
- Acid: If you don't have red wine vinegar, you could use any other vinegar, or lemon juice would be great.
- Heat: If you want less heat, reduce or omit the chili flakes. If you want more spice, add more or even add a fresh red chili or jalapeño.
Be sure to read the recipe card below for the full ingredient list and instructions.
(Prep) Place the flank steak in a large glass or plastic bowl or container, or freezer bag. Add all of the marinade ingredients and mix to coat the steak. Cover and place in the fridge to marinate for at least 2 hours or overnight.
When ready to cook, turn your gas grill or grill pan to medium-high heat. Allow to pre-heat for 15 minutes.
(1) During this time, make the chimichurri. Finely chop the parsley, shallot, and garlic. In a medium size bowl, stir together all of the ingredients.
(2) Alternatively, place everything except the olive oil in a food processor and pulse until fine.
(3) Stir in the olive oil last. Set aside for the flavours to mingle while the steak cooks.
(4) & (5) Brush the hot grill with avocado or vegetable oil. Place the flank steak on the grill and cook for 4-6 minutes per side until the internal temperature reads your desired doneness. I remove at 130ºF for medium-rare. Do not cook more than medium as flank steak will get tough and chewy.
(6) Remove from the heat and let the steak rest for 10 minutes for best results.
(7) Slice the flank steak perpendicular the muscle fibers with a sharp knife. Thin slices are key.
(8) Lay on a plate and top with the chimichurri sauce. A squeeze of fresh lime juice over top would be delicious. Enjoy!
What to Serve with Chimichurri Steak
There are so many ways to enjoy this grilled steak. Here are some suggestions for how to serve it:
- Steak salad. Enjoy on top of a salad or pasta salad as the main dish.
- Steak bowl. Serve with rice or quinoa, veggies, and some salad for a complete meal.
- Steak sandwich. Add lettuce, tomatoes, and extra chimichurri to a baguette for a delicious sandwich!
- Steak tacos. Add to mini corn tortillas with pico de gallo & mexican street corn.
- With a BBQ feast. While the grill is on, serve steak with some shrimp skewers, gluten-free burgers or air fryer halibut.
- With potatoes, vegetables, or rice. Enjoy with sides like these air fried potato wedges or roasted broccoli and potatoes.
Store any leftover flank steak in the fridge in an airtight container for up to 2 days. Enjoy cold or gently reheat in a pan until warm. Store leftover chimichurri sauce in a separate container in the fridge.
I recommend marinating the steak the night before you plan to cook it. This will tenderize the flank steak and penetrate it with delicious flavour. The chimichurri is best when fresh.
Here are some of my top tips and tricks for successful grilled steak & chimichurri:
- Marinate overnight. This will allow the flank steak to come as tender as possible and soak in all of the flavour.
- Watch the grill and don't overcook. Flank steak needs only 3-6 minutes on each side. Use a probe meat thermometer to check that the center internal temperature has reached 130ºF for medium rare. Do not cook flank steak over medium rare, or else it will become too tough to chew.
- Allow the steak to rest. This allows the juices to distribute throughout the meat for a delicious and tender bite.
- Slice flank steak perpendicular to the grain. You will see lines running down the steak. Slice across those so that you have tender bites. Cut the pieces small to avoid a large chewy piece of steak.
- Serve with dipping sauce. Top the cooked steal with the chimichurri, and/or dip them in your favourite sauce like a spicy mayo or garlic aioli.
- Change up the flavours. Add your favourite herbs and spices to the chimichurri. Some people like to use half parsley and half cilantro.
Frequently Asked Questions
Chimichurri is best made on the day of serving, with at least 20 minutes for the flavours to sit and mingle. If made ahead of time, store in the fridge and allow to come to room temperature before serving.
Yes! In fact this is what I typically use. Let it preheat for 10-15 minutes on medium-high and be sure to oil it. It will get quite smokey so open some windows to avoid setting off your smoke alarm.
The centre will feel as firm as the skin on your palm at the base of your thumb. For the most precise cooking, check the center with a probe thermometer to ensure it has come to 130ºF for medium rare. Do not cook flank steak over medium rare as it will become too tough to eat.
Flank steak is a tough cut of meat. Overcooking it past medium rare may cause it to become tough and chewy. Remove from the grill once the center reaches 130-135 degrees farenheit for medium rare.
This grilled flank steak with chimichurri sauce is the ultimate summer BBQ dinner! Prep ahead by marinating the steak the night before and whip up a quick chimichurri for a fresh pairing. Enjoy the beauty of fresh summer meals!
More Easy Dinner Recipes
- Greek chicken meatballs
- Turkey meatballs
- Green veggie pasta sauce
- Gluten-free chicken nuggets
- Air fryer halibut
- Sausage & eggplant pasta
- Gluten-free pasta salad
- Tuscan chicken & orzo skillet
Have you made this grilled flank steak with chimichurri? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Grilled Flank Steak with Chimichurri
For the steak marinade
- ½ cup olive oil
- ¼ cup soy sauce or tamari or coconut aminos
- ¼ cup orange juice
- Juice of 1 lime
- 4 cloves minced garlic
- ½ teaspoon each: salt, black pepper
- 1-1½ lb flank steak
For the chimichurri
- ½ cup flat leaf parsley aka Italian parsley
- 1 shallot, diced or ¼ any onion
- 4 garlic cloves, minced
- 2 tablespoon red wine vinegar
- ½ teaspoon each: red chili flakes, dried oregano
- ¼ teaspoon each: salt, black pepper
- ¼ cup olive oil
- Place the flank steak in a large glass or plastic bowl or container, or freezer bag. Add all of the marinade ingredients and mix to coat the steak. Cover and place in the fridge to marinate for at least 2 hours or overnight.
- When ready to cook, turn your grill or grill pan to medium-high. Allow to pre-heat for 15 minutes.
- During this time, make the chimichurri. Finely chop the parsley, shallot, and garlic. In a medium size bowl, stir together all of the ingredients. Alternatively, place everything except the olive oil in a food processor and pulse until fine. Stir in the olive oil last. Set aside for the flavours to mingle while the steak cooks.
- Brush the hot grill with avocado or vegetable oil. Place the flank steak on the grill and cook for 4-6 minutes per side until the internal temperature reads your desired doneness. I remove at 130ºF for medium-rare. Do not cook more than medium as flank steak will get tough and chewy. Remove from the heat and allow the steak to rest for 10 minutes.
- Slice the flank steak perpendicular the grain. Lay on a plate and top with the chimichurri sauce. Enjoy!
- Marinate the steak for at least 2 hours, or ideally overnight. To soak in more of the flavour, poke the flank steak all over with a fork before marinating.
- If you have a favourite steak marinade, use that instead.
- You could use the chimichurri recipe on any cut of steak or even shrimp or chicken.