Grilled Chimichurri Flank Steak

Q: What internal temperature should I aim for and how do I avoid overcooking?

Aim for 130–135°F (54–57°C) for medium-rare, which is ideal for flank steak; rare is 120–125°F and medium 140–145°F. Use an instant-read thermometer and remove the steak a few degrees below your target because carryover cooking during the 8–10 minute rest will raise the temperature. Tip for success: high, fast searing gives great crust but move the steak to a cooler zone if it needs extra time to reach the right temp without charring.

Q: Can I make the chimichurri ahead of time and how should I store it?

Yes — chimichurri often tastes better after sitting 15–30 minutes so the flavours mingle, and it will keep well in the fridge for up to 3 days in an airtight container. For longer storage, freeze portions (ice-cube tray works well) for up to 3 months and defrost in the fridge; bring back to room temperature before serving for the best oil texture and flavour. Practical storage tip: if it looks flat after chilling, stir in a little extra vinegar or lemon juice to brighten it up.

Q: What’s the best way to get really tender slices from flank steak?

Let the steak rest 8–10 minutes after grilling, then slice thinly across the grain at a 45° angle — that shortens the long muscle fibres and makes every bite tender. Also trim excess fat, pat the meat dry before searing, and don’t overcook; a quick high-heat sear locks in juices. For an extra tender result, a light marinade with an acid (vinegar or lemon) for under 24 hours helps without turning the texture mushy.

Q: What are good substitutions or flavour variations if I don’t have flank steak or want a twist?

Good steak swaps are skirt, bavette (flap), or sirloin — skirt cooks faster but has a similar flavour. For chimichurri twists try smoky chimichurri with smoked paprika or charred red pepper, a lemon‑mint version for brightness, or reduce the oil for a lighter sauce. Cooking times will vary slightly with different cuts, so rely on the thermometer rather than minutes alone.

Q: How many calories is Grilled Chimichurri Flank Steak and can I make it healthier?

Estimate roughly 350–450 kcal per serving (based on 6 servings from a 1.75 lb steak with the chimichurri recipe), with about 30–34 g protein and 26–30 g fat — most fat comes from olive oil and the steak. To reduce calories, trim visible fat, cut back on the chimichurri oil (or use more vinegar/lemon and herbs), and serve with plenty of veggies or a salad instead of starchy sides. Nutritionally it’s a high-protein dish with healthy monounsaturated fats from olive oil, but watch added salt if you’re monitoring sodium.

My GoTo Grilled Chimichurri Flank Steak Juicy HerbForward Easy

By Rafael MorenoSeptember 23, 2025

5.00 (3 Ratings)

Table of Contents

Quick Hook

Grilled Chimichurri Flank Steak ever tried this at home? It bursts with bright parsley, garlic, and tangy vinegar.
Oh my gosh, that charred crust against herbal sauce? Addictive.

Brief Overview

This Chimichurri Recipe draws from Argentine asado tradition.
Asado is more than grilling; it’s weekend ritual and gathering.

Difficulty is medium, but doable for most cooks.
Prep takes about 20 minutes active. Marinate 30 minutes to overnight .

Grill time is 10 15 minutes , plus a 10-minute rest .
Yields 4 6 servings from a 1.

5 2 lb flank steak. Serve with potatoes or salad.

Main Benefits

Top health benefit is lean protein and fresh herbs. Parsley and olive oil add vitamins and healthy fats.
This makes it one of my favorite beef dishes.

Perfect for casual dinners or backyard parties. It plays well with grilled meat sides and a cold beer.
Also pairs beautifully with Malbec for a classic touch.

What makes this recipe special is balance. The chimichurri sauce for steak cuts rich meat beautifully.
A good flank steak marinade locks in flavor without overpowering.

Small Confessions and Tips

Honestly, I once overcooked this steak.
Now I aim for 130– 135° F for medium rare grilled steak.
Use an instant read thermometer. Trust it.

If you can’t find flank, try skirt steak. Skirt cooks faster and stays super flavorful.
Remember how to slice flank steak against the grain.

Cut thin at a 45° angle for best tenderness.

“Chimichurri fixes everything,” my friend used to joke. It really does bring the plate to life.
Now, onto the ingredients so you can get grilling.

Ingredients & Equipment

Main Ingredients

Flank Steak: 1.5 2 lb (680 900 g) , trimmed of excess fat. Choose bright red meat.
Olive oil: 2 tbsp (30 ml) extra virgin for flavor.
Kosher salt: 2 tsp (10 12 g) (or 1½ tsp fine salt).
Black pepper: 1 tsp (2 g) freshly ground.
Garlic: 2 cloves minced for the marinade.
Red wine vinegar or lime juice: 1 tbsp (15 ml) optional tenderizer.

Chimichurri Sauce

Parsley: 1 cup packed (about 30 g) flat leaf, stems removed. Fresh is non-negotiable.
Cilantro: ¼ cup (about 8 g) optional, brightens the sauce.
Garlic: 3 4 cloves (12 16 g) roughly chopped.
Oregano: 2 tbsp fresh (8 g) or 1 tsp dried .
Red wine vinegar: 2 tbsp (30 ml) .
Olive oil: ½ cup (120 ml) extra virgin for balance.
Salt & pepper: ½ tsp salt (3 g) and ¼ tsp pepper (1 g) .
Lemon zest and juice: zest of 1 lemon and 1 tbsp lemon juice (15 ml) optional.

Fun fact: Argentine asado is as much social as culinary. This dish taps that vibe.

Seasoning Notes

Essential combos: parsley, garlic, red wine vinegar. Add oregano and chili.
Aromatics and enhancers: lemon zest, extra virgin olive oil, smoked paprika.

Quick swaps: use skirt steak if needed. Swap red wine vinegar for lemon juice. Use grapeseed oil for a milder taste.

Want heat? Add ¼ ½ tsp red pepper flakes. Balance acid, salt, oil by tasting.

Equipment Needed

Grill or heavy cast iron skillet. A grill delivers authentic Grilled Meat flavor.
Instant read thermometer. Aim for 130– 135° F (54– 57° C) for medium rare grilled steak.
Food processor or a sharp knife for chimichurri. Hand chopping gives a rustic bite.
Chef knife and cutting board. Tongs and mixing bowls.

Common household alternatives: oven broiler instead of grill. A blender works in place of a processor. Use a clean kitchen towel if you lack tongs.

Honestly, I once overcooked a flank while chatting. Lesson learned: watch the temp and slice thin. Learn How to slice flank steak against the grain.

This keeps every bite tender. Grilled Chimichurri Flank Steak will repay the care.

Cooking Method quick chat about flavor

I love how a simple Chimichurri Recipe can make dinner sing. This is about my favorite weeknight show off: Grilled Chimichurri Flank Steak.

Think bold herbs, garlic, and a hot sear. It nods to Argentine asado and feels festive, even on a Tuesday.

Prep Steps

Get your mise en place. Trim the flank steak and measure herbs. Chop parsley, garlic, and oregano. Put bowls, tongs, and thermometer nearby.

Save time by doing the chimichurri while the steak marinates. Make the sauce first. Bottle it in the fridge. Marinate steak for 30– 60 minutes or overnight for deeper flavor.

Safety first. Wash hands after handling raw beef. Use separate boards. Cook to a safe temp for your comfort, but aim for the steak to be a tender medium rare.

step-by-step Process

Pat the steak dry. Rub with olive oil, garlic, salt, and pepper. Marinate for 30– 60 minutes or overnight .
Pulse parsley, garlic, oregano, chili, and vinegar. Slowly whisk in olive oil. Taste and adjust.
Preheat grill to high. Aim for 450– 550° F (230– 290° C) and oil the grates.
Sear the steak 3– 5 minutes per side over direct heat. Look for deep grill marks.
Move to cooler zone if needed. Cook until 130– 135° F (54– 57° C) for medium rare grilled steak . Use an instant read thermometer.
Rest for 10 minutes . Slice thinly across the grain. Follow How to slice flank steak against the grain for the most tender bites.

Visual cues: a browned crust, juices pooling but not running, and a warm pink center indicate done.

Pro Tips

Use a hot cast iron if you lack a grill. It gives a killer crust fast. Score the surface lightly to help the flank steak marinade soak in.

Let chimichurri sit 15 30 minutes before serving; flavors marry better.

Avoid overcooking. Don’t slice too thick. Common mistake: skipping rest. That wastes juices. Make chimichurri ahead. It keeps up to three days. Rewarm to room temp before serving.

Honestly, this dish is my go-to for casual dinners. It’s bright, cheap, and feels fancy. Try it with skirt steak once. You’ll get the same punch.

Recipe Notes quick chat before you grill

Grilled Chimichurri Flank Steak is bold and simple. Fun fact: Argentina ranks among the highest per-capita beef consumers. My first Argentine asado hooked me.

The bright Chimichurri Recipe cut through rich meat perfectly.

Serving Suggestions

Serve slices fanned on a warm platter. Spoon chimichurri sauce for steak over the top. For rustic vibes, pile on crusty bread to soak juices.

Pair with grilled vegetables and herb roasted potatoes. Skirt Steak works as a swap if you like quicker cook times. For drinks choose a Malbec or a crisp lager.

Medium rare grilled steak pairs best with a bright wine.

Storage Tips

Refrigerate leftover steak within two hours. Store in an airtight container. Eat within three days for best flavor.

Chimichurri keeps well separately in the fridge. It lasts up to three days. Oil may solidify slightly when cold. Bring to room temperature before serving.

Freezing is possible but not ideal. Freeze steak only if needed. Wrap tightly and use within two months. Thaw in the fridge overnight.

Reheat gently to avoid overcooking. Warm in a low oven or skillet. Use foil and keep heat low. Rest briefly after reheating.

Variations

For a lighter dish swap olive oil for avocado oil. Use less oil for a lower calorie chimichurri. Try a vegan version with grilled portobello mushrooms.

They soak up the sauce like a dream.

Seasonal swaps brightened this recipe for me. Summer tomatoes and charred corn work nicely. In winter add roasted peppers and extra oregano.

Nutrition Basics

Estimated calories are around 400 per serving. Protein sits near 30 grams. Fat comes mainly from olive oil and meat.

This dish offers iron and B vitamins. Fresh herbs add antioxidants and vitamin C. Balanced fats from olive oil support heart health.

A quick reminder on technique. Use a good flank steak marinade and let it rest. Slice thinly across the grain. How to slice flank steak against the grain matters most.

Enjoy the process. Grilled Meat and Beef Dishes like this reward patience. Try this at your next cookout. You’ll nail flavor and tenderness.

Frequently Asked Questions

How long should I marinate the steak for Grilled Chimichurri Flank Steak?

For good flavour and some tenderising, marinate 30 minutes to 1 hour; for deeper flavour you can marinate up to overnight but avoid much longer if your marinade is very acidic. If short on time, a 20 30 minute room temperature sit before grilling still helps the seasoning and lets the steak sear properly.

Practical tip: always pat the steak dry before searing to get better browning.

What internal temperature should I aim for and how do I avoid overcooking?

Aim for 130 135°F (54 57°C) for medium rare, which is ideal for flank steak; rare is 120 125°F and medium 140 145°F. Use an instant read thermometer and remove the steak a few degrees below your target because carryover cooking during the 8 10 minute rest will raise the temperature.

Tip for success: high, fast searing gives great crust but move the steak to a cooler zone if it needs extra time to reach the right temp without charring.

Can I make the chimichurri ahead of time and how should I store it?

Yes chimichurri often tastes better after sitting 15 30 minutes so the flavours mingle, and it will keep well in the fridge for up to 3 days in an airtight container.

For longer storage, freeze portions (ice-cube tray works well) for up to 3 months and defrost in the fridge; bring back to room temperature before serving for the best oil texture and flavour. Practical storage tip: if it looks flat after chilling, stir in a little extra vinegar or lemon juice to brighten it up.

What’s the best way to get really tender slices from flank steak?

Let the steak rest 8 10 minutes after grilling, then slice thinly across the grain at a 45° angle that shortens the long muscle fibres and makes every bite tender. Also trim excess fat, pat the meat dry before searing, and don’t overcook; a quick high heat sear locks in juices.

For an extra tender result, a light marinade with an acid (vinegar or lemon) for under 24 hours helps without turning the texture mushy.

What are good substitutions or flavour variations if I don’t have flank steak or want a twist?

Good steak swaps are skirt, bavette (flap), or sirloin skirt cooks faster but has a similar flavour. For chimichurri twists try smoky chimichurri with smoked paprika or charred red pepper, a lemon-mint version for brightness, or reduce the oil for a lighter sauce.

Cooking times will vary slightly with different cuts, so rely on the thermometer rather than minutes alone.

How many calories is Grilled Chimichurri Flank Steak and can I make it healthier?

Estimate roughly 350 450 kcal per serving (based on 6 servings from a 1.75 lb steak with the chimichurri recipe), with about 30 34 g protein and 26 30 g fat most fat comes from olive oil and the steak.

To reduce calories, trim visible fat, cut back on the chimichurri oil (or use more vinegar/lemon and herbs), and serve with plenty of veggies or a salad instead of starchy sides. Nutritionally it’s a high protein dish with healthy monounsaturated fats from olive oil, but watch added salt if you’re monitoring sodium.