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A grilled chimichurri flank steak is the perfect base for slathering a herbaceous homemade chimichurri sauce on top! Tender, juicy flank steak is grilled to perfection with minimal seasonings so the fresh chimichurri sauce shines on top! The perfect steak meal for when you’re craving something hearty and beefy.
Grilling flank steak is easy and quick for those days you are craving something savory and meaty. Flank steak is a relatively inexpensive, leaner and thinner piece of steak than compared to a ribeye or strip that makes throwing it on the grill a great option. It cooks really fast (especially if you’re a medium to medium rare kind of person) and the flavor from the grill makes the flank steak so tasty! And no worries if you don’t have an outdoor grill handy, this works just as well in a cast iron skillet on the stovetop!
For chimichurri flank steak, all you need to do is grill up the flank steak to your desired temperature and then slather on the homemade chimichurri sauce. This entire meal takes less than 30 minutes to make and the grilled flank steak comes out so juicy and tender. I love putting chimichurri flank steak on top of a salad for extra protein and freshness. Hasselback potatoes is a great addition to serve alongside this grilled steak. And while you’re on the grill, throw some zucchinis on there.
Recipe Tips and Variations
- Allow the steak to rest at least 10-15 minutes after grilling or cooking before slicing. This allows the juices to redistribute throughout the steak and not immediately run out when you slice.
- Cut the steak against the grain. This makes a big difference in the tenderness of your steak! Hint: look at the grooves of the piece of steak and see where they’re running. Cut/slice perpendicular to how the grooves are running.
- You may swap out flank steak for another cut of beef (like skirt steak or a ribeye) and grill it to your desired temperature. The chimichurri sauce is just added on top after grilling!
Storage and Reheating Instructions
Allow steak to cool then place into an airtight container and store in the refrigerator for up 3 days. To reheat, gently reheat in a skillet on the stovetop until just warmed through. It won’t have the same rare temperature since you’re cooking it again, but this is the best time to make steak and eggs with it! Or my favorite, cut up the steak into cubes and put it in an omelette.
Grilled Chimichurri Flank Steak
Equipment
Ingredients
- 2 pounds (907 g) flank steak, roughly. If you can't find 2 pounds, something close to it is just fine.
- 1 ½ teaspoons Montreal steak seasoning
- 1 recipe for homemade chimichurri sauce
Instructions
- Preheat your outdoor grill on high or heat your cast iron skillet on the stovetop on high.
- Season both sides of your steak with steak seasoning (or you can do salt and pepper if your prefer not to use steak seasoning).2 pounds (907 g) flank steak, 1 ½ teaspoons Montreal steak seasoning
- Place steak onto hot grill or cast iron skillet and allow to cook to the doneness that you desire (rare, medium-rare, medium, etc.)
- Allow steak rest for 10-15 minutes before slicing into strips.
- Drizzle chimichurri sauce all over the top before serving.1 recipe for homemade chimichurri sauce
Nutrition
Photographs by Meg McKeehan Photography
Mmmm that looks delicious. And simple too.
It was SO fun hanging with all of you in Chicago!!! COME BACK :) Or, move? Either option works for me.
Also, this steak looks majorly tasty.
I’m going on the Whole30 later this month, and this steak would be a PERFECT dish to add to my rotation. Love that sauce!
Well now I’m craving this!!
So glad you enjoyed you vacation and seeing girlfriends. Meanwhile, I’m really enjoying seeing this flank steak. Chimichurri is a personal weakness.