Grilled flank steak with chimichurri is a dish that captures the essence of summer cooking — smoky, juicy steak paired with a bright, herbaceous sauce that bursts with flavor. The combination of tender grilled beef and zesty chimichurri creates a perfect balance of richness and freshness. It’s a dish that feels both rustic and refined, ideal for backyard barbecues, family dinners, or special occasions.
This recipe celebrates the beauty of simple ingredients prepared with care. The flank steak, known for its deep beefy flavor, is marinated and grilled to perfection, then sliced thinly against the grain. The chimichurri — a traditional Argentine sauce made with parsley, garlic, olive oil, vinegar, and chili — adds a vibrant, tangy finish that elevates the dish to new heights.
The Essence of Grilled Flank Steak with Chimichurri
The essence of this dish lies in the contrast between the smoky, charred steak and the fresh, tangy chimichurri. The steak provides richness and depth, while the sauce adds brightness and acidity. Together, they create a flavor profile that’s bold, balanced, and unforgettable.
Flank steak is an excellent choice for grilling because it’s lean yet flavorful. When cooked properly and sliced thinly, it’s tender and juicy. The chimichurri complements it perfectly, cutting through the richness with its fresh herbs and vinegar.
Why This Recipe Works
This recipe works because it focuses on balance and technique. The marinade enhances the natural flavor of the steak without overpowering it, while the chimichurri adds a burst of freshness. Grilling the steak over high heat creates a caramelized crust that locks in juices, and resting it before slicing ensures tenderness.
The result is a dish that’s simple yet sophisticated — a perfect harmony of smoky, savory, and zesty flavors.
Ingredients and Their Roles
Flank steak: The star of the dish, known for its rich flavor and lean texture.
Olive oil: Adds moisture and helps the marinade penetrate the meat.
Garlic: Infuses the steak and sauce with aromatic depth.
Red wine vinegar: Provides acidity and brightness in the chimichurri.
Parsley and cilantro: Add freshness and color to the sauce.
Chili flakes or fresh chili: Bring a subtle heat that enhances the flavor.
Salt and pepper: Essential for seasoning and balance.
Step-by-Step Recipe
Ingredients
For the Steak:
- 1½ lbs (700 g) flank steak
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- ½ cup fresh cilantro, finely chopped
- 3 garlic cloves, minced
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- ½ teaspoon red chili flakes (or 1 small fresh chili, minced)
- Salt and black pepper to taste
- Juice of ½ lemon (optional for extra brightness)
Preparation
- Prepare the marinade. In a small bowl, combine olive oil, garlic, salt, pepper, and smoked paprika. Rub the mixture all over the flank steak. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours for deeper flavor.
- Make the chimichurri. In a medium bowl, combine parsley, cilantro, garlic, oregano, chili flakes, vinegar, olive oil, and lemon juice. Stir well and season with salt and pepper. Let it sit for at least 15 minutes to allow the flavors to meld.
- Preheat the grill. Heat your grill or grill pan to high heat. Lightly oil the grates to prevent sticking.
- Grill the steak. Place the steak on the grill and cook for 4–5 minutes per side for medium-rare, or adjust based on your preferred doneness. Avoid moving the steak too much to allow a good sear to form.
- Rest the steak. Remove the steak from the grill and let it rest for 5–10 minutes. This allows the juices to redistribute, keeping the meat tender.
- Slice and serve. Slice the steak thinly against the grain. Spoon chimichurri sauce generously over the top and serve immediately.
Tips for Perfect Grilled Flank Steak
- Always slice against the grain to ensure tenderness.
- Don’t overcook — flank steak is best served medium-rare to medium.
- Let the steak rest before slicing to retain juices.
- Use fresh herbs for the chimichurri for the best flavor.
- Adjust the chili level to your taste preference.
Variations and Flavor Combinations
1. Classic Chimichurri Steak
Traditional version with parsley, garlic, and vinegar.
2. Spicy Chimichurri Steak
Add extra chili flakes or fresh jalapeño for heat.
3. Citrus Chimichurri
Add orange or lime zest for a bright, citrusy twist.
4. Creamy Chimichurri
Blend the sauce with a spoonful of Greek yogurt or avocado for a creamy texture.
5. Chimichurri with Roasted Garlic
Use roasted garlic instead of raw for a milder, sweeter flavor.
6. Steak with Chimichurri and Vegetables
Serve with grilled peppers, onions, or zucchini for a complete meal.
Serving Suggestions
Grilled flank steak with chimichurri pairs beautifully with:
- Roasted or grilled vegetables.
- Garlic mashed potatoes or roasted baby potatoes.
- Rice or quinoa for a hearty base.
- A crisp green salad with vinaigrette.
- Warm crusty bread to soak up the sauce.
Make-Ahead and Storage
Make-ahead: The chimichurri can be made up to 3 days in advance and stored in the refrigerator. The steak can be marinated overnight for maximum flavor.
Storage: Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat steak gently in a skillet over low heat or serve cold in sandwiches or salads.
Freezing: Freeze marinated raw steak for up to 2 months. Thaw before grilling.
Nutritional Information (per serving)**
- Calories: 480 kcal
- Protein: 42 g
- Fat: 32 g
- Carbohydrates: 3 g
- Sugar: 0 g
The History of Chimichurri
Chimichurri is a traditional Argentine sauce that has become a staple in South American cuisine. Its origins are debated, but it’s believed to have been created by gauchos — Argentine cowboys — who used it to flavor grilled meats cooked over open fires. The sauce’s combination of herbs, garlic, vinegar, and oil was designed to complement the smoky flavor of grilled beef.
Today, chimichurri is enjoyed worldwide, often served with steak, chicken, or seafood. Its fresh, tangy flavor makes it a versatile condiment that enhances almost any dish.
Texture and Flavor Profile
The perfect grilled flank steak with chimichurri offers a balance of textures and flavors. The steak is juicy and tender, with a smoky crust from the grill. The chimichurri adds brightness, acidity, and a hint of spice. The combination of rich meat and fresh herbs creates a dynamic contrast that keeps every bite exciting.
Each mouthful delivers a mix of savory, tangy, and herbal notes — a true celebration of flavor.
Common Mistakes and How to Avoid Them
Overcooking the steak: Makes it tough. Use a thermometer for accuracy.
Skipping the rest time: Causes juices to escape. Always rest before slicing.
Using old herbs: Fresh herbs are essential for vibrant chimichurri.
Over-blending the sauce: Chimichurri should be slightly chunky, not pureed.
Not slicing against the grain: Results in chewy meat.
Chef’s Tips
- Add a splash of red wine vinegar to the steak marinade for extra tang.
- Use a mix of parsley and cilantro for balanced flavor.
- Grill over charcoal for authentic smoky taste.
- Add a pinch of cumin to the chimichurri for warmth.
- Serve with a drizzle of extra virgin olive oil for richness.
Pairing Ideas
With Drinks:
- Red wine like Malbec or Cabernet Sauvignon.
- A cold beer or lager for a refreshing contrast.
- Sparkling water with lime for a non-alcoholic option.
With Other Dishes:
- Pair with grilled corn or roasted peppers.
- Serve alongside a tomato and cucumber salad.
- Add a side of chimichurri rice or couscous.
The Joy of Grilling
Grilling is more than just a cooking method — it’s an experience. The sound of sizzling meat, the aroma of smoke, and the anticipation of that first bite make it one of the most enjoyable ways to cook. Grilled flank steak with chimichurri embodies this joy, combining the primal satisfaction of fire-cooked meat with the freshness of herbs and citrus.
It’s a dish that brings people together, perfect for outdoor gatherings or family dinners.
The Science of Marination
The marinade plays a crucial role in tenderizing and flavoring the flank steak. The acid from the vinegar and the enzymes from garlic help break down muscle fibers, making the meat more tender. The oil carries the flavors deep into the steak, while the salt enhances its natural taste.
Marinating for at least 2 hours allows the flavors to penetrate, resulting in a steak that’s juicy, flavorful, and perfectly seasoned.
Presentation and Finishing Touches
For an elegant presentation, slice the steak thinly against the grain and arrange it on a platter. Spoon chimichurri over the top and garnish with extra herbs. Serve with lime wedges for a pop of color and freshness.
For a rustic look, serve the steak whole on a wooden board with a bowl of chimichurri on the side for dipping.
Modern Variations
- Keto Chimichurri Steak: Serve with cauliflower mash or grilled vegetables.
- Vegan Version: Replace steak with grilled portobello mushrooms or tofu.
- Low-Fat Option: Use less oil in the chimichurri.
- Chimichurri Steak Tacos: Serve in tortillas with avocado and pickled onions.
- Chimichurri Steak Salad: Serve over mixed greens with extra sauce as dressing.
The Perfect Dinner
Grilled flank steak with chimichurri is the perfect dinner for any occasion — quick to prepare, full of flavor, and visually stunning. It’s ideal for summer barbecues, family meals, or date nights. The combination of smoky steak and zesty sauce makes it a dish that’s both comforting and refreshing.
The Cultural Influence of Chimichurri
Chimichurri has become a global favorite, transcending its Argentine roots to become a staple in kitchens worldwide. Its versatility and bold flavor make it a perfect complement to grilled meats, seafood, and vegetables. It represents the spirit of Latin American cuisine — vibrant, fresh, and full of life.
The Role of Fresh Herbs
Fresh herbs are the heart of chimichurri. Parsley provides a clean, grassy flavor, while cilantro adds a hint of citrus. Combined with garlic and vinegar, they create a sauce that’s bright, aromatic, and perfectly balanced. Using fresh herbs ensures the sauce has the vivid color and lively flavor that define authentic chimichurri.
The Perfect Bite
The perfect bite of grilled flank steak with chimichurri combines smoky, tender beef with a spoonful of tangy, herb-filled sauce. The richness of the steak is balanced by the freshness of the chimichurri, creating a bite that’s bold, refreshing, and deeply satisfying.
Conclusion
Grilled flank steak with chimichurri is a celebration of flavor, simplicity, and freshness. With its juicy steak, smoky aroma, and vibrant sauce, it’s a dish that captures the essence of outdoor cooking and shared meals.
Easy to prepare yet impressive to serve, it’s perfect for any occasion. This recipe proves that with quality ingredients and a touch of care, you can create a meal that’s both rustic and refined — a true masterpiece of flavor and balance.
