This Grilled Flank Steak with Chimichurri is crazy delicious thanks to a super simple, tenderizing marinade and an herby, vinegary sauce. Bursting with bold flavors, quick and easy to throw together, this dish is perfect for a weeknight meal or a special occasion. Aside from a few hours of marinating time, this recipe comes together in about 30 minutes!
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How to make juicy and tender flank steak
The key to making the best flank steak is a good marinade. Marinating is an absolute must! It injects the meat with tons of flavor and makes it super tender. Flank steak is generally one of the least expensive cuts of steak – it’s very thin so many people tend to over look it, but it’s so versatile and flavorful. These steaks do best when marinated for 2-8 hours and cooked over high heat for a short period of time to give them the perfect texture and taste.
When cooking, make sure your grill or grill pan is screaming hot. Look for for a blackened outside and a juicy barely-pink (but not red) center. As soon as the pink starts to disappear, your steak is ready. Let it rest for five minutes or so on a cutting board so the juices don’t run out everywhere and then cut across the grain in very thin strips. Look for the little grooves in the meat and slice thinly, cutting perpendicular to the grain. The result will be tender, juicy and incredibly delicious.
What is Chimichurri?
At first glance, chimichurri looks a lot like pesto. Instead of basil and olive oil based, parsley and vinegar based, making it tangy and bold. It’s a common condiment found in South and Central American countries like Argentina and Mexico. It’s healthy, refreshing, super flavorful and a major upgrade to grilled meats. Like restaurant quality.
You can definitely make chimichurri by very finely chopping all of the ingredients. I highly recommend busting out your food processor to save time and get it done in just a few quick pulses. If using your food processor, don’t completely pulverize it as you want it to still have some body and texture.
Pro tip for making the best Chimichurri – Use the freshest ingredients possible. This is not the recipe for using up the last of the limp, wilting fresh herbs. And as always, use good olive oil.
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Flank Steak with Chimichurri Sauce
Ingredients
- 1 ½ lbs flank steak
- 3-4 cloves garlic sliced
- 3 tbsp soy sauce
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- 2 tsp Worcestershire sauce
Chimichurri
- 3 cloves garlic minced
- 1 cup cilantro finely chopped
- 1 cup flat leaf parsley finely chopped
- 1 tsp dried oregano
- 1 jalapeño pepper seeded and diced
- 3 tbsp red wine vinegar
- ⅓ cup olive oil
- salt & pepper to taste
Instructions
- Whisk together marinade ingredients and put in a shallow dish or zip top plastic bag. Marinate steak for a minimum of 1 hour but I highly recommend 3-4 hours.
- While steak is marinating, make chimichurri by chopping up all ingredients or adding to a food processor and pulsing a few times. If you use a food processor, leave it roughly pulsed, you want some texture to the sauce.
- Remove steak from marinade and pat dry with paper towels.
- Heat grill or grill pan to high and grill on each side for 5-7 minutes for medium rare.
- Let steak rest for 5-10 minutes then slice thinly against the grain and top generously with chimichurri sauce.
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