Grilled Flank Steak with Chimichurri

slices of flank steak with chimichurri on top.

5 from 2 votes

Grilled Flank Steak with Chimichurri

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!

Prep Time5

Cook Time12

Marinating Time12

Total Time12 17

Course: Main Course

Cuisine: American, South American

Diet: Gluten Free, Low Lactose

Servings:

Calories: 300kcal

Author: Olivia Parsons

Ingredients

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

Instructions

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!

Notes

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.

Nutrition facts are an estimate.

Nutrition