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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.

sliced flank steak is arranged on a pink plate with chimichurri sauce drizzled on top
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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.

sliced flank steak strips are arranged on a pink plate with chimichurri sauce on top. the plate has a metal fork on it

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!
chimichurri flank steak slices are on a plate next to a striped linen towel and a metal fork

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.

5 from 1 vote

Grilled Chimichurri Flank Steak

A 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!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6

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).
    a large piece of flank steak with seasoning sprinkled on top
  • Place steak onto hot grill or cast iron skillet and allow to cook to the doneness that you desire (rare, medium-rare, medium, etc.)
    flank steak is browned and seared in a cast iron skillet
  • Allow steak rest for 10-15 minutes before slicing into strips.
    medium temperature flank steak is sliced on a wooden cutting board
  • Drizzle chimichurri sauce all over the top before serving.
    a black spoon spoons chimichurri sauce on top of sliced flank steak pieces
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Nutrition

Serving: 1serving (100 grams), Calories: 209kcal, Carbohydrates: 0.3g, Protein: 32g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 3g, Cholesterol: 91mg, Sodium: 80mg, Potassium: 519mg, Fiber: 0.1g, Sugar: 0.01g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

Photographs by Meg McKeehan Photography

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Recipe Rating




15 Comments

  1. marla says:

    One of my favorite sauces ever!!! Bring on the steak!

  2. Maria says:

    Josh will love to sink his teeth into this steak!

  3. naomi says:

    That steak – I want to sink my teeth in to it!

  4. Stephanie @ Girl Versus Dough says:

    We are going to Florida in a couple of weeks and I’m already dreading the trip home (such a Debbie Downer, lol). So I know what you mean! But it looked like you had a blast in Chi-town! This steak needs to go on my holiday weekend menu, for sure.

  5. Heather Christo says:

    This is mouth watering!!!

  6. Megan {Country Cleaver} says:

    That weekend looked magnificent! And this steak looks equally amazing!! :)

  7. Kevin @ Closet Cooking says:

    Now that is some tasty looking steak!

  8. Jenny Flake says:

    Now this looks fantastic!!!

  9. Lauren @ Climbing Grier Mountain says:

    Looks like you gals had a blast in Chicago! Loved all the pics. Now, pass me some steak!

  10. Rachel @ Baked by Rachel says:

    I love how juicy the steak is… and that sauce! I need it for dinner asap. I still can’t believe the weekend is over and we’re back to reality.