If you’re craving a dish that’s bursting with bold flavors and perfectly tender meat, the Grilled Flank Steak with Chimichurri Sauce Recipe is exactly what you need to try next. This recipe seamlessly combines a juicy, charred flank steak with the zesty, fresh, herb-packed chimichurri sauce that elevates every bite. It’s a fabulous dish to impress family and friends or simply enjoy a gourmet meal at home without any fuss. Once you get the hang of this recipe, the vibrant colors and irresistible taste will have it becoming a fast favorite in your cooking rotation.
Ingredients You’ll Need
This recipe relies on a handful of simple, fresh ingredients that truly make all the difference. Each component is essential to build the classic flavor profile and deliver a beautiful balance of texture, color, and brightness on the plate.
- 2 pounds flank steak: Choose a uniform cut for even grilling and perfect tenderness.
- Salt and pepper: Fundamental seasonings that bring out the natural beefy flavor.
- 1/4 cup homemade chimichurri sauce: A vibrant herb sauce packed with parsley, garlic, and vinegar that adds brightness and zing.
- Oil (for greasing grill): Prevents sticking and helps achieve those beautiful grill marks.
- Extra chimichurri sauce to serve: For an extra punch of flavor once the steak is cooked.
How to Make Grilled Flank Steak with Chimichurri Sauce Recipe
Step 1: Select and Prepare the Steak
Start by picking out a great flank steak from the market. Look for a cut that is relatively uniform in thickness, as this will help it cook evenly without drying out thinner spots. Costco often has high-quality flank steaks in convenient two-packs, so you can grill one now and save the other for another fabulous meal later!
Step 2: Season and Marinate
Unroll your flank steak and sprinkle salt and pepper generously on both sides—don’t be shy with the seasoning! Place the meat into a large ziplock bag or a covered glass dish, then slather about 1/4 cup of homemade chimichurri sauce on all sides. This marinade infuses the beef with layers of fresh herbs, garlic, and tangy vinegar for at least two hours, or up to 24 if you want deeper flavor. Marinate in the fridge, turning the steak once or twice for even flavor coverage.
Step 3: Bring to Room Temperature
Before you fire up the grill, take the steak out of the refrigerator and let it rest on the counter for 30 to 40 minutes. This step ensures it cooks more evenly and retains juiciness, as a cold steak straight from the fridge will cook unevenly and be less tender.
Step 4: Prepare the Grill and Cook
Heat your grill to medium-high and oil the grates lightly to prevent sticking. Place the steak on the grill and cook for about 4 to 5 minutes per side for medium-rare, adjusting the time based on your preferred doneness. Watch those gorgeous grill marks develop! Once cooked, transfer the steak to a cutting board and let it rest for about 5 minutes to lock in juices.
Step 5: Slice and Serve
For perfect tenderness, slice the steak thinly against the grain. This breaks up the muscle fibers and makes every bite wonderfully tender. Serve the slices with a generous drizzle of fresh chimichurri sauce to enhance the bright, herbaceous flavor that pairs beautifully with the smoky, grilled meat.
How to Serve Grilled Flank Steak with Chimichurri Sauce Recipe
Garnishes
A sprinkle of chopped fresh parsley or cilantro can add color and freshness, while a wedge of lime or lemon on the side gives an optional burst of citrus that complements the chimichurri’s tangy notes perfectly.
Side Dishes
This steak pairs wonderfully with grilled vegetables like zucchini or bell peppers, a crisp green salad, or even creamy mashed potatoes to balance the bright sauce. For a Latin-inspired touch, serve alongside fluffy rice and beans or warm tortillas.
Creative Ways to Present
Try serving your grilled flank steak with chimichurri sauce on a platter surrounded by colorful roasted veggies for an impressive, rustic presentation. Or slice the steak and layer it inside crusty bread for a gourmet sandwich with plenty of the vibrant chimichurri drizzled inside.
Make Ahead and Storage
Storing Leftovers
Store any leftover grilled flank steak in an airtight container in the refrigerator for up to 3 days. Keep the chimichurri sauce separate to maintain its fresh flavor and vivid green color.
Freezing
If you want to save some steak for later, wrap it tightly in plastic wrap and then foil before freezing. It’s best enjoyed within 2 months. Simply thaw overnight in the refrigerator before reheating.
Reheating
Reheat steak gently in a warm skillet over low heat to avoid overcooking and drying it out. Add a splash of water or broth and cover the skillet to keep the meat moist. Drizzle with chimichurri again before serving for that fresh, vibrant hit of flavor.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While flank steak is traditional and flavorful, skirt steak or hanger steak both work well and have similar textures that soak up the marinade beautifully.
Is it necessary to marinate the steak overnight?
Nope! Marinating for at least 2 hours is enough to impart great flavor, though marinating longer can add extra depth. Just be careful not to go beyond 24 hours or the acid in the chimichurri might start to break down the meat’s texture too much.
How spicy is chimichurri sauce?
Chimichurri can be as mild or spicy as you like. The classic recipe usually includes red pepper flakes for a gentle kick, but feel free to adjust or leave them out if you prefer a milder taste.
Can I make chimichurri sauce ahead of time?
Definitely! Chimichurri actually tastes better after flavors meld for a few hours. Store it chilled in an airtight jar for up to a week.
What if I don’t have a grill? Can I cook the steak another way?
Yes! You can use a grill pan, broiler, or even a hot cast-iron skillet to achieve a great sear. Just be sure not to overcrowd the pan to get that lovely char on the outside.
Final Thoughts
There’s something truly special about the smoky, tender grilled flank steak combined with that vibrant, herbaceous chimichurri sauce. This Grilled Flank Steak with Chimichurri Sauce Recipe is straightforward enough for a weeknight but impressive enough for company. I can’t wait for you to try it and make it your go-to steak dinner that brings everyone to the table with big smiles and happy appetites!
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Grilled Flank Steak with Chimichurri Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 15 minutes (includes minimum marinating time)
- Yield: 4 to 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
Description
This flavorful flank steak recipe is marinated in a zesty homemade chimichurri sauce and grilled to perfection. The marinade infuses the meat with vibrant herbs and garlic, making it tender and juicy. Perfect for a quick weeknight dinner or an impressive weekend cookout, this dish delivers bold Argentinian-inspired flavors with minimal prep time.
Ingredients
Steak and Marinade
- 2 pounds flank steak
- Salt and pepper, to taste
- 1/4 cup homemade chimichurri sauce (see notes for recipe)
- Oil, for greasing the grill
- Additional chimichurri sauce, for serving
Instructions
- Choose Your Flank Steak: Select a flank steak that is uniform in thickness for even cooking. Quality flank steaks, such as those from Costco sold in two-packs, are ideal—you can cook one and freeze the other for later use.
- Season the Steak: Remove the steak from packaging and pat it dry. Generously season both sides with salt and pepper to enhance the meat’s natural flavor.
- Prepare for Marinating: Place the seasoned flank steak flat in a large ziplock bag or a glass casserole dish with a lid to hold the marinade.
- Apply Chimichurri Sauce: Rub about 1/4 cup of homemade chimichurri sauce evenly over both sides of the steak. Alternatively, feel free to use your preferred marinade.
- Marinate: Seal the bag or cover the dish and refrigerate for a minimum of 2 hours, up to 24 hours for maximum flavor. Occasionally turn the steak to ensure the marinade coats it evenly.
- Bring to Room Temperature: When ready to cook, remove the steak from the fridge and let it rest on the counter for 30 to 40 minutes. This helps the steak cook more evenly.
- Preheat and Prepare the Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
- Grill the Steak: Place the flank steak on the hot grill and cook for about 4-5 minutes per side for medium-rare, adjusting the time to your preferred doneness. Use tongs to flip carefully. Once cooked, transfer the steak to a cutting board and let rest for 5-10 minutes to retain juices.
- Slice and Serve: Slice the steak thinly against the grain for maximum tenderness. Serve with additional chimichurri sauce on the side for dipping or drizzling.
Notes
- Chimichurri Sauce: A classic Argentine sauce made with parsley, garlic, vinegar, olive oil, and red pepper flakes. It adds bright, herbaceous flavor to the steak.
- Alternative Marinade: Try a simple mixture of soy sauce, minced garlic, lime juice, and honey for a different marinade twist.
- Resting the meat after cooking allows juices to redistribute, ensuring a juicy and tender steak.
- Flank steak is best served medium-rare to medium to avoid toughness.
- To freeze extra flank steak, wrap tightly in plastic wrap and aluminum foil to prevent freezer burn.
