Grilled Flank Steak with Chimichurri
A beautifully seared flank steak, smoky and charred from the grill, sliced thin against the grain and drizzled with a bright, herby chimichurri sauce. The steak soaks up a simple garlic-cumin marinade before hitting high heat, while fresh parsley, oregano, and a touch of red wine vinegar create the perfect zippy finish.
For 4 servings
- prep
Make the chimichurri sauce.
1.In a medium bowl, combine chopped parsley, oregano, minced garlic (2 cloves), and red chili flakes.2.Stir in 3 tbsp olive oil, red wine vinegar, and a pinch of salt.3.Mix well and let it sit at room temperature while you prepare the steak.TIPMake chimichurri at least 15 minutes ahead. The flavors meld and deepen as it sits. - prep
Marinate the flank steak.
1.Pat the flank steak completely dry with paper towels.2.In a small bowl, mix the remaining 1 tbsp olive oil, remaining 2 cloves minced garlic, cumin powder, 1 pinch salt, and black pepper.3.Rub this mixture evenly over both sides of the steak.TIPFlank steak is lean. Don't skip the oil in the marinade — it helps prevent sticking on the grill. - rest · ~20 min
Rest the steak at room temperature.
Let the marinated steak rest at room temperature for 15 to 20 minutes. This helps it cook more evenly.
TIPNever grill a cold steak straight from the fridge. It will seize up and cook unevenly. - grill
Preheat the grill to high heat.
Heat a grill pan or outdoor grill to high heat, about 450°F to 500°F. Brush the grates lightly with 1 tsp oil.
TIPHigh heat is essential for a good crust. The grill should be smoking hot before the steak goes on. - grill · ~10 min
Grill the flank steak.
1.Place the steak on the hottest part of the grill.2.Sear for 4 to 5 minutes without moving it. Look for deep brown char marks.3.Flip and cook another 3 to 4 minutes for medium-rare (130°F internal temp).4.For medium, cook 1 to 2 minutes longer per side (135°F to 140°F).TIPDo not move the steak during the first 4 minutes. It releases naturally when a crust forms. - rest · ~5 min
Rest the grilled steak.
Transfer the steak to a cutting board and let it rest for 5 minutes. Do not slice yet — the juices need time to redistribute.
TIPSkipping the rest means the juices run out when you slice, leaving the meat dry. - prep
Slice the steak against the grain.
Look for the long muscle fibers running through the flank steak. Using a sharp knife, slice the steak thinly against those fibers.
TIPCutting against the grain shortens the tough muscle fibers, making every bite tender instead of chewy. - assemble
Plate and drizzle with chimichurri.
Fan the slices on a warm platter. Give the chimichurri a quick stir and spoon it generously over the steak. Serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Bring the flank steak to room temperature before grilling for even cooking.
- 2Pat the steak bone-dry before applying the marinade for better browning.
- 3Don't move the steak for the first 4 minutes; it will release naturally when a deep crust forms.
- 4Use a digital instant-read thermometer for pinpoint doneness — 130°F for medium-rare.
- 5Rest the steak for a full 5 minutes before slicing to lock in the juices.
- 6Slice flank steak thinly and always against the grain — look for the direction of the long fibers.
- 7Make the chimichurri at least 15 minutes ahead so the flavors meld and deepen.
Adapt it for your goals.
Spicy-herb swap
Replace parsley and oregano with an equal mix of fresh cilantro and mint, and add a minced jalapeño to the chimichurri. This gives the sauce a brighter, more pungent kick that works beautifully with the charred beef.
low oilLow-oil
Reduce the olive oil in the chimichurri to 2 tbsp and replace 1 tbsp with a splash of beef broth or water. This cuts calories while keeping the sauce fluid. Sear the steak on a non-stick grill pan brushed with just ½ tsp oil.
veganVegan
Swap the flank steak for thick portobello mushroom caps or a block of firm tofu (pressed and sliced 1-inch thick). Marinate and grill the same way. The chimichurri is already plant-based, making this a full vegan meal.
high proteinHigh-protein
Serve the sliced steak over a bed of quinoa or lentils tossed with extra parsley and a squeeze of lemon. This adds more complete protein and fibre without competing with the chimichurri's flavour.
Why this is on our healthy list.
Rich in Lean Protein
Flank steak is a lean cut of beef, providing high-quality protein that supports muscle repair and satiety without excessive saturated fat.
Packed with Iron and B Vitamins
Beef is a natural source of heme iron (easily absorbed) and B vitamins like B12, which help maintain healthy red blood cells and energy levels.
Antioxidants from Fresh Herbs
Parsley and oregano are rich in flavonoid antioxidants and vitamin C, which support immune function and may help reduce inflammation.
Heart-Healthy Fats from Olive Oil
Extra virgin olive oil supplies monounsaturated fats, which are linked to better cholesterol profiles and reduced risk of heart disease when used in place of saturated fats.
Frequently asked questions
Fresh herbs are strongly preferred for their bright, vibrant flavour. If using dried, reduce the amount by half and let the sauce sit for 30 minutes to rehydrate.
