Grilled Flank Steak with Chimichurri: 15-Min Summer Dinner

It was 5:15 PM on a Tuesday, and I was staring at the grill like it owed me money. The sun was still blazing, my kids were begging for ice cream, and I had exactly zero appetite for anything that required more than ten minutes of standing over a hot stove. I needed dinner. Fast. And I needed it to taste like I’d actually tried.

That’s when I decided to make this grilled flank steak with chimichurri. I know, I know—steak usually means hours of marinating, a complex rub, and a thermometer check that feels like surgery. But this? This is the exception. This is the recipe that saved my sanity last July and has been my go-to every summer since. It’s the answer to “what’s for dinner” when you’re tired, hungry, and just want something that tastes like a restaurant meal without the restaurant price tag or the three-hour prep time.

The magic here isn’t in the cooking. It’s in the chimichurri. That bright, herby, garlicky sauce cuts through the rich beef like nothing else. And the best part? You can make the sauce while the steak is resting. You can have everything ready in under 15 minutes of active time. Seriously. If you can chop parsley and blend it with oil, you can make this. I’ve made it while holding a toddler. I’ve made it when I was running late for a dinner party. It just works.

I’ve tested this recipe about a dozen times now, tweaking the acid balance and the cut of the meat, and I’ve landed on the perfect combo. It’s juicy, it’s flavorful, and it’s incredibly easy. Plus, it pairs perfectly with my cucumber lime sparkling cooler for a complete summer meal. Let’s get grilling.

Why You’ll Love This Recipe

Look, I’m not going to lie to you. Some weeknights, I just want to throw something in the oven and forget about it. But sometimes, you need something fresh, vibrant, and seriously delicious. This grilled flank steak with chimichurri hits all those notes. Here’s why it’s become a staple in my summer rotation:

• Lightning Fast Prep — The steak needs almost no marinating time. A quick rub of salt, pepper, and olive oil is enough. The real flavor comes from the chimichurri, which takes 5 minutes to blend. We’re talking 15 minutes from start to plate.
• One Bowl, Zero Hassle — You make the sauce in one blender or food processor. No chopping onions, no sautéing, no simmering. Just toss everything in and blitz. Cleanup is literally rinsing the blender jar.
• Flavor Bomb — Flank steak is naturally lean, which means it can dry out if you overcook it. But this recipe solves that. The chimichurri keeps it moist and adds a punch of acidity that makes every bite exciting. It’s not just “good steak.” It’s *flavorful* steak.
• Perfect for Crowds — This scales up easily. I’ve fed 10 people with one flank steak (sliced thin) and a big batch of sauce. Everyone loves it, even the picky eaters. The sauce makes everyone feel like they’re at a fancy Argentine steakhouse.
• Meal Prep Friendly — Make the chimichurri on Sunday. It keeps in the fridge for up to a week. Slice the steak ahead of time and reheat gently. It’s my secret weapon for busy weeknights when I don’t want to think.

This is my go-to when I need dinner to just work. No complicated techniques, no weird ingredients, just reliable, delicious food that makes everyone happy. And honestly? It’s cheaper than takeout and way healthier.

Ingredients You’ll Need

Here’s the best part: you probably have most of this already in your kitchen. The chimichurri uses fresh herbs and pantry staples, and flank steak is usually affordable if you buy it at the right time. I’m particular about a few things here, and I’ll tell you exactly why.

For the Steak

Flank steak (1.5 to 2 pounds / 700-900g) — This is the star. Look for a flat, rectangular cut. It’s lean and flavorful. If you can’t find flank, skirt steak works too, but flank holds up better to quick grilling. Ask your butcher to trim excess fat.

Extra virgin olive oil (2 tablespoons / 30ml) — Just enough to coat the steak and help the spices stick. Don’t go crazy here; you want the steak to grill, not fry.

Coarse sea salt (1 tablespoon / 15g) — Use kosher or sea salt. Table salt is too fine and can make the steak too salty. I sprinkle it generously.

Black pepper (1 teaspoon / 5g) — Freshly cracked is best. If you’re feeling fancy, add a pinch of smoked paprika for depth, but plain is classic.

For the Chimichurri

Flat-leaf parsley (1 cup / 30g, packed) — This is the base. Don’t use curly parsley; it’s too tough and doesn’t blend as smoothly. Buy a big bunch; you’ll use the rest in salads.

Fresh cilantro (½ cup / 15g, packed) — I add cilantro for brightness. Some traditional recipes skip it, but I think it balances the richness of the beef perfectly. If you hate cilantro, use more parsley.

Garlic (4 cloves / 20g) — Fresh only. No jarred garlic in this recipe. It tastes metallic and ruins the fresh herb flavor. Peel them yourself—it takes 30 seconds.

Red wine vinegar (3 tablespoons / 45ml) — This provides the acid. Apple cider vinegar works too, but red wine vinegar has a sharper bite that cuts through the meat better.

Olive oil (½ cup / 120ml) — Use a good quality extra virgin here. It’s the main liquid in the sauce, so it should taste good on its own. I keep a bottle of “cooking grade” EVOO for this.

Red pepper flakes (½ teaspoon / 2g) — Optional but recommended. Adds a gentle heat. Start with less if you’re sensitive to spice, but I like the kick.

Dried oregano (1 teaspoon / 2g) — A little dried herb adds earthiness that fresh parsley doesn’t have. It’s a subtle background note.

For Serving

Lemon wedges — A squeeze of fresh lemon right before eating brightens everything up.

Flaky sea salt — For finishing. Sprinkle on the sliced steak for a nice texture contrast.

Pro Tip: I always buy pre-minced garlic when I’m being lazy, but fresh tastes way better in this recipe. Trust me, mincing 4 cloves is worth it. Also, if you’re making this for a party, double the chimichurri. You will run out of sauce faster than you think.

Equipment Needed

You don’t need fancy equipment for this. Here’s what I actually use:

Blender or Food Processor — I use a small personal blender for the chimichurri. It’s quick and easy to clean. A food processor works too, but a blender gives a smoother, more emulsified sauce. If you don’t have either, you can chop the herbs by hand and whisk the oil and vinegar, but it won’t be as cohesive.

Large Skillet or Grill — I use a cast iron skillet indoors when it’s raining, but the grill is best for that smoky flavor. A 12-inch stainless steel skillet works fine too. Just make sure it’s hot before you add the steak.

Sharp Knife — For slicing the steak. Dull knives make you cry more—and make the steak look messy. Learn to sharpen your knife. It’s a game-changer.

Cutting Board — Any size works. I use plastic for easier cleanup.

Measuring Spoons — Pretty standard stuff. Dollar store versions work fine.

Whisk — If you’re mixing the chimichurri by hand, you’ll need this. Or just use a fork.

Optional but nice:
– Meat thermometer — I don’t always use one, but it helps ensure you don’t overcook the steak. Target 130-135°F for medium-rare.

– Tongs — For flipping the steak. Don’t use a fork; it pierces the meat and lets the juices escape.

Tool Tips:
– Don’t have a grill? A cast iron skillet on the stovetop works great. Get it smoking hot.
– I’m obsessed with my tongs from OXO — they’re long and sturdy, so you don’t burn your hands.

How to Make It: Step-by-Step

Alright, let’s make this! I’m walking you through exactly how I do it, including the little tricks I’ve picked up.

Step 1: Make the Chimichurri (5 minutes)

Start here because the flavors need time to meld. Add the parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, dried oregano, and a pinch of salt to your blender. Pulse until the herbs are finely chopped and the mixture is well combined. It should be a vibrant green, loose sauce. Taste it. Does it need more acid? Add a splash more vinegar. Too spicy? Add a bit more oil. Set it aside.

Step 2: Prep the Steak (2 minutes)

Pat the flank steak dry with paper towels. This is crucial. Wet steak steams instead of sears. Rub the steak all over with olive oil, then season generously with salt and pepper. Don’t be shy with the salt. It needs to be seasoned well on the outside. If you have time, let it sit at room temperature for 20 minutes. If you don’t, just go for it.

Step 3: Heat the Grill or Skillet (5 minutes)

If you’re grilling, get the grill hot. High heat is your friend here. You want a good sear. If you’re using a skillet, heat it over high heat until it’s almost smoking. Add a tiny bit of oil to the pan if needed.

Step 4: Grill the Steak (4-6 minutes per side)

Place the steak on the hot grill or in the skillet. Cook undisturbed for 4-5 minutes. You want a nice crust to form. Flip it and cook for another 4-5 minutes. For medium-rare, the internal temperature should reach 130-135°F. For medium, 140-145°F. Don’t overcook it! Flank steak gets tough if you cook it past medium. If you don’t have a thermometer, press the steak; it should feel like the base of your thumb when your hand is relaxed for medium-rare.

Step 5: Rest the Steak (10 minutes)

This is the hardest part. Remove the steak from the heat and let it rest on a cutting board. Tent it loosely with foil. Do not skip this step. Resting allows the juices to redistribute. If you cut it immediately, all the juice runs out, and you’re left with dry meat. 10 minutes is ideal. If you’re rushing, 5 minutes is the bare minimum.

Step 6: Slice and Serve

After resting, slice the steak against the grain. This is critical. Look for the direction the muscle fibers run, and cut perpendicular to them. Thin slices are best. Arrange the steak on a platter and drizzle generously with the chimichurri. Serve with lemon wedges and your favorite sides.

Total Time: About 25 minutes (5 minutes active prep, 10 minutes cooking, 10 minutes resting)

Built-in Troubleshooting:
– Steak sticking to the grill? Your grill wasn’t hot enough. Let it heat up longer. Or don’t flip it too soon. It will release naturally when it’s ready.
– Sauce too thick? Add a splash more olive oil or vinegar.
– Sauce too thin? Add more chopped herbs or let it sit for 10 minutes to thicken.

Expert Tips & Tricks

Here’s everything I’ve learned from making this dozens of times. These tips will save you from my mistakes.

Slice Against the Grain
This is the #1 tip for flank steak. The fibers are long and tough. Cutting against them shortens the fibers, making the steak tender. If you slice with the grain, it’ll be chewy and hard to eat. I learned this the hard way with a tough, disappointing steak. Now I always check the grain first.

Don’t Skip the Rest
I know it’s tempting to cut in immediately. Resist. The rest allows the juices to settle. If you cut right away, you lose all that flavor and moisture. It’s worth the wait.

Let the Chimichurri Sit
The sauce tastes good immediately, but it tastes *better* after 30 minutes. The flavors meld and the herbs soften slightly. I often make it the night before. It keeps in the fridge for up to a week.

High Heat is Key
You want a sear, not a boil. Get your grill or pan screaming hot. This creates that delicious crust while keeping the inside juicy.

Common Mistakes (and how to avoid them):
Mistake: Steak is overcooked
Fix: Use a thermometer. Flank steak cooks fast. Check it at 125°F and pull it. It’ll carry over to 130-135°F while resting.

Mistake: Sauce is bitter
Fix: Your garlic was probably browned. Don’t cook the garlic in the oil for the sauce. Just blend it raw. If you’re sautéing aromatics for a different recipe, be careful not to burn them.

Mistake: Steak is dry
Fix: You didn’t rest it, or you sliced it with the grain. Rest for 10 minutes. Slice against the grain.

Pro Tricks I’ve Learned:
For Extra Flavor
Add a pinch of cumin to the chimichurri. It adds a warm, earthy note that pairs beautifully with the beef.

For Better Texture
Use a food processor for the chimichurri instead of chopping by hand. It creates a smoother, more emulsified sauce that coats the steak better.

Make-Ahead Strategy
Make the chimichurri on Sunday. Slice the steak ahead of time and store it in the fridge. Reheat the steak gently in a pan with a little oil. It’s almost as good as fresh.

Variations & Substitutions

Once you’ve nailed the basic version, here’s how you can mix it up. I’ve tried all of these.

Chicken Version
Use chicken thighs instead of flank steak. Grill them with the same seasoning and top with chimichurri. It’s lighter and still delicious. My kids prefer this version.

Fish Version
Grill firm white fish like swordfish or mahi-mahi. The chimichurri is perfect for fish too. Grill for 3-4 minutes per side. It’s a fresh, light option.

Veggie Version
Grill portobello mushrooms or thick slices of eggplant. Brush with olive oil and grill until tender. Top with chimichurri. It’s a hearty, meatless option.

Spicy Version
Add a jalapeño or two to the chimichurri. Or add more red pepper flakes. If you like heat, this is the way to go.

Dietary Modifications:
Gluten-Free
This recipe is naturally gluten-free. Just make sure your red wine vinegar is gluten-free (most are, but check labels).

Dairy-Free
This recipe is naturally dairy-free. Perfect for those avoiding dairy.

Lower-Fat
Reduce the olive oil in the chimichurri to ¼ cup. It’ll be less rich but still flavorful. Or use a lighter oil like avocado oil.

Different Proteins:
– Shrimp (grill 2-3 minutes per side)
– Lamb chops (grill 3-4 minutes per side)
– Tofu (press and grill 4-5 minutes per side)

Serving & Storage

How to Serve:
I usually serve this straight from the cutting board at the dinner table—it looks rustic and stays warm. But here are other ways I’ve enjoyed it:

Side Dishes:
– Grilled asparagus or zucchini
– Corn on the cob (check out my grilled bacon wrapped corn recipe for a fun twist!)
– Simple green salad with vinaigrette
– Roasted potatoes or sweet potatoes
– Rice or quinoa

Toppings Bar:
When I have guests, I put out: extra chimichurri, red pepper flakes, fresh cilantro, lemon wedges, and flaky sea salt. Everyone customizes their bowl.

Wine Pairing:
Not a wine expert, but my wine-snob friend says Malbec or Cabernet Sauvignon works great with this. Or a crisp Pinot Grigio if you want something lighter.

Storage Instructions:
Refrigerator:
Store the chimichurri in an airtight container for up to 1 week. The steak keeps for 3-4 days. The sauce will thicken in the fridge—totally normal.

Reheating:
Best method: Add the steak to a skillet with a splash of broth or water over low heat. Warm gently. Don’t microwave it if you can help it—it can get rubbery. If you do microwave, do it in short bursts and add a splash of liquid.

Freezing:
Honestly, this doesn’t freeze well. The steak gets dry, and the chimichurri separates. Make it fresh or store in the fridge for up to a week.

Meal Prep:
Make the chimichurri on Sunday. Grill the steak on Wednesday. It’s fast and easy.

Pro tip: If leftovers are drying out, stir in a tablespoon of olive oil when reheating. Brings back that juicy texture.

Nutrition Information

I’m not a nutritionist, but here’s the breakdown if you’re tracking.

Per Serving (based on 4 servings):
– Calories: 350
– Protein: 28g
– Carbs: 4g
– Fiber: 1g
– Sugar: 1g
– Fat: 24g
– Saturated Fat: 5g
– Cholesterol: 75mg
– Sodium: 400mg
– Calcium: 20mg

What’s Good:
– High protein from the steak
– Healthy fats from olive oil
– Low carb (keto-friendly)
– Rich in vitamins from the herbs

What to Know:
– Higher in calories from the oil and steak
– Contains no dairy or gluten
– Moderate sodium (use low-sodium broth if making sides)

My Take:
Look, this is steak with oil and herbs. It’s not a diet recipe. But it’s way better than takeout, costs less, and I know exactly what’s in it. When I want to make it lighter, I reduce the oil in the chimichurri and load up on vegetables. But usually? I just eat a reasonable portion and enjoy it.

Dietary Notes:
– Contains: none (naturally gluten-free and dairy-free)
– Can be made: keto, paleo, whole30
– Not suitable for: vegan (contains beef)

Final Thoughts

So that’s my go-to grilled flank steak with chimichurri! I’ve probably talked your ear off at this point, but when you make a recipe this often, you have a lot to say about it.

This has saved weeknight dinners more times than I can count. It’s my answer to “what’s for dinner” when I’m tired, don’t want takeout, and still want something that tastes really good. My kids are happy, my husband’s happy, and I’m happy because I’m not stressed about cooking.

Make it yours! Try different add-ins, swap in your favorite vegetables, adjust the garlic (though more is always better in my opinion). The best recipes are the ones you adapt to your family’s tastes.

If you make this, drop a comment and let me know what you think! I love hearing how recipes turn out in your kitchen. And if something doesn’t work, tell me that too—I’m here to help troubleshoot.

Happy cooking! And I hope your kitchen smells half as good as mine does right now.

Frequently Asked Questions

Q: Can I use skirt steak instead of flank steak?
A: Yes! Skirt steak is thinner and cooks faster. Grill it for 3-4 minutes per side. It’s also great for this recipe. Just be careful not to overcook it.

Q: Can I make the chimichurri ahead of time?
A: Absolutely. It actually tastes better after sitting for a few hours. Make it up to a week in advance and store in the fridge. It keeps well.

Q: Why did my steak turn out tough?
A: You probably sliced it with the grain. Always slice against the grain. Also, don’t overcook it. Flank steak is best medium-rare to medium.

Q: Can I use a different vinegar?
A: Yes. Apple cider vinegar or white wine vinegar work well. Red wine vinegar is traditional, but any acid will do. Just taste and adjust.

Q: How spicy is the chimichurri?
A: It’s mild. The red pepper flakes add a gentle heat. If you want it spicier, add more flakes or a chopped jalapeño. If you want it milder, use less.

Q: Can I grill this indoors?
A: Yes. Use a cast iron skillet on the stovetop. Get it hot and cook as directed. It won’t have the smoky flavor, but it’s still delicious.

Q: What sides go best with this?
A: Grilled vegetables, corn on the cob, or a simple salad. I also love it with roasted potatoes or rice. It’s versatile.

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