Grilled Flank Steak with a Delicious Chimichurri Sauce
Flank steak with chimichurri sauce brings bold, fresh flavor to your table with minimal fuss. This dish is fast, flavorful, and perfect for weeknights or weekend grilling.
The flank steak cooks quickly and stays juicy when sliced against the grain. Its deep, beefy taste holds up beautifully to the bright, herby chimichurri.
Chimichurri, an Argentine classic, is more than just a sauce. It’s a zesty mix of fresh parsley, garlic, olive oil, vinegar, and chili flakes. You don’t cook it—just chop, stir, and spoon it over the meat. The sauce wakes up the steak with a burst of acidity and herbal freshness.
What makes this combo special? It’s all about balance. The rich, tender steak plays off the tangy, punchy sauce. Each bite feels bold but not heavy. You can serve it with potatoes, grilled veggies, or a simple salad.
This recipe doesn’t require fancy gear or hard-to-find ingredients. You just need a hot pan or grill, a good piece of flank steak, and a few pantry staples. In under 30 minutes, you’ll have a dish that feels like it came from a restaurant. Let’s get into it—and don’t skip the sauce. It’s the star of the plate.
Flank Steak with Chimichurri Sauce Recipe
Equipment
- 1 Grill gas or charcoal
Ingredients
Adapted Chimichurri Sauce
- ¼ cup olive oil
- ⅔ cup white wine vinegar
- 3 tablespoons sherry
- ¾ cup fresh cilantro chopped
- 3 tablespoons fresh oregano chopped
- 3 tablespoon fresh lemon juice
- 6 cloves garlic chopped
- 1 flank steak 1½ - 1¾ pounds
- salt & freshly ground pepper to taste
Traditional Chimichurri Sauce
- ¼ cup olive oil
- ⅔ cup sherry vinegar
- ¾ cup fresh parsley chopped
- 3 tablespoons fresh oregano chopped
- 3 tablespoon fresh lemon juice
- 6 cloves garlic chopped
- 1 flank steak 1½ - 1¾ pounds
- salt & freshly ground pepper to taste
Instructions
- Chop the parsley, oregano, and garlic. Get everything ready for the marinade and put it all together.
- You can make this in a bowl and add the meat to it but I made it in a bowl and marinated the meat in a large freezer zip lock bag. Either way, add the olive oil, vinegar, sherry, cilantro, oregano, lemon juice, garlic, and some salt in pepper into a bowl and stir it together.
- Remove about ⅓ of the mixture and reserve for adding at the end.
- Add the flank steak and the remaining mixture to a zip lock bag and refrigerate for several hours. About 3 hours would be great but 2 will do. Be sure to remove the steak from the refrigerator 20 -30 minutes before you start grilling. It's always better to grill meat at room temperature.
- Grill the meat directly over the heat. Depending on your grill and how you like your meat, cook for about 5 minutes per side turning the meat over only once. If the meat looks like it is cooking too fast and is starting to burn, just move it over to a cooler spot on the grill. I brushed a little of the marinade on the steak before turning over.
- Remove the steak from the grill, slice it across the grain into 2 inch wide pieces, plate it, and top it with the reserved Chimichurri sauce.
Tips for Prepping, Grilling & Slicing Flank Steak
| Stage | Tip | Why It Matters |
|---|---|---|
| Prepping | Trim excess silver skin and fat | Removes tough, chewy parts and helps even cooking |
| Prepping | Marinate for at least 1 hour | Tenderizes the meat and infuses flavor |
| Prepping | Let steak come to room temperature | Ensures more even cooking on the grill |
| Grilling | Preheat grill to high heat | Creates a good sear and helps lock in juices |
| Grilling | Grill 4–5 minutes per side | Prevents overcooking and keeps the center medium-rare |
| Grilling | Rest steak for 5–10 minutes | Allows juices to redistribute for a juicier bite |
| Slicing | Slice against the grain | Shortens muscle fibers, making each bite more tender |
| Slicing | Cut into thin slices | Enhances tenderness and easier to eat |
| Slicing | Use a sharp carving or chef’s knife | Makes clean cuts without tearing the meat |
Wines That Pair Well
| Wine | Why It Works |
|---|---|
| Malbec | A classic Argentine pairing. Bold fruit and soft tannins complement the steak, while its earthiness matches chimichurri’s herbs. |
| Cabernet Sauvignon | Full-bodied with firm tannins. It stands up to the meat’s richness, and the green pepper notes echo the chimichurri. |
| Carmenère | Medium-bodied with smoky, herbal notes that pair naturally with grilled meat and chimichurri. |
| Tempranillo (e.g., Rioja) | Offers savory depth, gentle tannins, and just enough acidity to handle both steak and sauce. |
| Zinfandel | Juicy and spicy, it brings a fruit-forward counterpoint to the herbaceous chimichurri. Great for grilled flavors. |
| Tannat | A bold, structured red often found in Uruguay or southern France. It’s ideal if you want something intense and rustic. |
| Dry Rosé | A good choice for warm weather. Its acidity and light red fruit tones refresh the palate and balance the dish. |
