Grilled Flank Steak Recipe with Chimichurri

This grilled chimichurri flank steak recipe is a must-try for all steak lovers!

It has nice grill marks, juicy center, and plenty of fresh garlic and herb flavor!

I cooked two one-pound flank steaks over high heat on my Weber gas grill. The steak cook in less than 10 minutes, and it’s very easy to whip up the homemade chimichurri.

Why You’ll Love This Chimichurri Flank Steak Recipe

Flank steak is a great choice when you want plenty of beefy flavor without cooking a large roast or an expensive stack of thick steaks.

Here’s why this recipe is one of our family’s favorites:

• Quick to grill: The steaks cook in about 6–10 minutes.
• Full of flavor: High heat creates a delicious browned crust.
• Fresh homemade sauce: Chimichurri adds garlic, herbs, acidity, and a little heat.
• Simple ingredients: You only need steak, basic seasonings, and a few fresh ingredients.
• Easy to serve: Slice everything onto one large platter and spoon the sauce over the top.

Flank steak is naturally quite lean and has long muscle fibers. It can be very tender, but you need to avoid overcooking it and slice it correctly.

Ingredients and How to Make It

This recipe makes enough for about 6 servings.

Ingredients for the Flank Steak

• 2 flank steaks, about 1 pound each
• 2 teaspoons kosher salt or coarse sea salt
• 1 teaspoon freshly ground black pepper, optional
• 1 tablespoon avocado oil or another high-heat cooking oil

Ingredients for the Chimichurri

• 1 packed cup finely chopped flat-leaf parsley
• 3 garlic cloves, finely minced
• 1½ tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup extra-virgin olive oil

Step 1: Season the Flank Steaks

Pat the steaks thoroughly dry with paper towels.

Season both sides with the salt (and black pepper if using). If you have time, place the seasoned steaks uncovered in the refrigerator for 1–4 hours.

This gives the salt time to season the meat while the outside becomes drier, which helps it brown on the grill.

If you’re in a hurry, you can season the steaks while the grill is heating.

Step 2: Make the Chimichurri

Add the chopped parsley, garlic, red wine vinegar, lemon juice, oregano, chili flakes, salt, and black pepper to a small bowl.

Mix these ingredients first, then stir in the olive oil.

Let the chimichurri rest at room temperature for at least 20 minutes. This gives the garlic and herbs time to flavor the oil and vinegar.

Taste the sauce before serving. Add a little more salt if it tastes flat or another splash of vinegar if you want it sharper.

I recommend chopping the parsley by hand instead of using a blender. Chimichurri should be loose and slightly chunky, not completely smooth like pesto.

Step 3: Preheat the Weber

Preheat the grill with the lid closed for about 10–15 minutes.

Set it up for direct high heat at approximately 450–550°F.

I also like to keep one cooler section available. If the outside of the steak starts getting too dark, you can move it away from the strongest heat.

Clean the grill grates before cooking.

Step 4: Grill the Flank Steaks

Take the steaks out of the refrigerator and pat away any moisture on the surface.

Rub them lightly with the high-heat cooking oil.

Place the steaks directly over the hottest part of the grill and close the lid.

Grill for about 3–5 minutes, then flip and cook the second side for another 3–5 minutes.

The exact cooking time depends on the thickness of the steaks, so start checking the internal temperature after about six minutes.

For my moms preferred medium-well result, I remove the steaks at approximately 145–150°F / 63–66°C. The temperature will continue rising slightly while they rest.

Step 5: Rest and Serve

Transfer the steaks to a clean cutting board and let them rest for 5–8 minutes. You can cover them loosely so they don’t cool down too fast.

Slice the meat thinly against the grain and arrange it on a platter.

Spoon some chimichurri over the sliced steak and serve the remaining sauce on the side.

Don’t pour all of the sauce over the meat immediately. This lets everyone add the amount they prefer and keeps any leftover steak easier to store.

Best Grill Temperature and Cooking Time

Flank steak is best cooked quickly over high direct heat.

Aim for a grill temperature of 450–550°F or 230–290°C.

Two one-pound flank steaks will usually need around 6–10 minutes of total cooking time.

Use the following temperatures as a doneness guide:

• Medium-rare: Remove at 125–130°F / 52–54°C
• Medium: Remove at 135–140°F / 57–60°C
• Medium-well: Remove at 145–150°F / 63–66°C

Insert your thermometer through the side of the steak and into the thickest part. This makes it easier to position the tip in the center of a relatively thin cut.

How to Slice Flank Steak So It’s Tender

Flank steak has long muscle fibers that are usually easy to see before cooking.

Take a quick look at which direction the lines run before putting the steaks on the grill.

After resting, cut in the opposite direction so your knife passes across those lines.

The best way to slice flank steak is:

• Against the grain
• About ¼ inch thick
• At a slight diagonal angle
• With a sharp chef’s knife

Cutting against the grain shortens the long muscle fibers and makes each piece much easier to chew.

If the steak is long and awkward to slice, cut it into two or three shorter sections first. Rotate each section so you can continue cutting across the grain.

7 Tips for the Best Flank Steak

Here are a few additional tips that will help you get a great result:

1. Find the grain before grilling: It is much easier to see on the raw steak than after the outside has browned.
2. Keep the surface dry: Excess moisture prevents the meat from developing a proper crust.
3. Use a thermometer: Flank steak is thin and can overcook quickly, especially around the edges.
4. Don’t press the steak: Pressing it against the grates doesn’t improve the crust and only pushes juices out.
5. Watch the thinner areas: Position the thickest part over the strongest heat and keep the thin ends slightly farther away.
6. Rest before slicing: Give the juices a few minutes to settle before cutting into the meat.
7. Add chimichurri after cooking: Fresh parsley and garlic can burn over high heat, so don’t use the sauce as a grilling marinade.

What to Serve with Chimichurri Flank Steak

The fresh and acidic chimichurri makes this steak easy to pair with potatoes, vegetables, rice, or bread.

Here are some good options:

• Grilled potatoes: Cook them before the steak and keep them warm while the meat rests.
• Grilled corn: The sweetness works well with the garlicky chimichurri.
• Bell peppers and onions: Grill them alongside the steak or over the cooler side.
• Tomato salad: A fresh tomato and cucumber salad keeps the meal light.
• Rice: Spoon some extra chimichurri over the rice before serving.
• Crusty bread: Perfect for soaking up the steak juices and leftover sauce.

You can also serve the sliced steak with tortillas, avocado, red onion, and lime wedges for an easy taco-style meal.

Any leftover steak is excellent in sandwiches, rice bowls, quesadillas, salads, or scrambled eggs.