Marinated Flank Steak with Chimichurri

Marinated Flank Steak with Chimichurri – A Bold, Grilled Favorite

There’s something about summer that calls for a sizzling steak on the grill.  This Marinated Flank Steak with Chimichurri delivers everything you crave. With a citrusy, garlicky marinade and a bold chimichurri sauce drizzled over perfectly grilled meat, it’s a dish that feels impressive but couldn’t be easier to pull together.

Flank steak is a lean, flavorful cut that absorbs marinades beautifully. When paired with chimichurri – a tangy, herb-forward sauce made with parsley, vinegar, and olive oil – it becomes the ultimate warm-weather meal. Whether you’re hosting friends or just want something more exciting for a weeknight dinner, this recipe brings restaurant-level flavor with very little fuss.

Why You’ll Love This Steak Recipe

This dish is all about big flavors and simple prep. The citrus marinade tenderizes the meat and infuses it with flavor while the chimichurri adds an herby, zesty finish. It’s easy enough for a casual dinner but bold enough to impress guests.

• Perfect for Grilling Season – Flank steak cooks quickly and tastes amazing on a hot grill.

• Flavor-Packed Marinade – Garlic, lime, orange juice, and spices work together to tenderize and season the steak.

• Fresh Chimichurri Sauce – Elevates the dish with bright, herbal notes.

• Great for Meal Prep – Leftovers are delicious sliced cold on salads or wraps.

• Crowd-Pleaser – A great main dish for backyard barbecues or casual entertaining.

Ingredient Highlights

Each element of this dish plays an important role in building layers of flavor:

• Flank Steak – Lean and flavorful, this cut benefits from marinating and high-heat grilling.

• Garlic & Spices – Provide bold flavor that complements the natural richness of the meat.

• Citrus Juices – Lime and orange help tenderize the steak and brighten the marinade.

• Fresh Herbs – Parsley and optional cilantro make the chimichurri feel fresh and vibrant.

• Red Wine Vinegar – Adds a punchy tang to balance the olive oil in the sauce.

• Olive Oil – Used in both the marinade and chimichurri to add richness and help with searing.

This isn’t a spicy dish unless you want it to be. The red pepper flakes are optional.  So it’s easy to adjust based on who’s eating. Cooking is quick – just a few minutes per side— but don’t skip the resting time. That’s where the steak finishes and the juices redistribute for maximum tenderness.

How to Make Marinated Flank Steak with Chimichurri

This recipe is surprisingly low effort considering how much flavor it delivers.

Start by whisking together olive oil, lime juice, orange juice, garlic, cumin, paprika, salt, pepper, and optional red pepper flakes. Pour it over the flank steak and let it marinate in the fridge for at least 2 hours.  Six to 8 hours is even better.

While the steak marinates, make the chimichurri. Chop fresh parsley (and cilantro if you’re using it), and minced garlic.  Mix everything with red wine vinegar, olive oil, salt, and pepper. Let the sauce sit at room temp to allow the flavors to meld.

When you’re ready to cook, preheat your grill to medium-high. Pat the steak dry and grill for about 4–6 minutes per side for medium-rare. Rest it for 5–10 minutes before slicing against the grain. Spoon chimichurri over the top and serve.

Tips for Grilling Flank Steak Perfectly

• Don’t Overcook – Flank steak is best at medium-rare or medium. Overcooking can make it tough.

• Slice Against the Grain – Look for the lines in the meat and slice perpendicular to them for tenderness.

• Make Ahead – The chimichurri can be made up to 3 days in advance and stored in the fridge.

• Resting is Key – Letting the steak sit after grilling ensures juicy, tender slices.

• Marinade Time – At least 2 hours is essential, but more time = more flavor.

What to Serve with Marinated Flank Steak

This dish goes well with both hearty and refreshing sides. Try pairing it with:

• Grilled vegetables

• Roasted potatoes or cauliflower mash

• Mexican rice or seasoned quinoa

• A crisp summer salad or grilled corn

Leftovers and Storage

This flank steak stores well and makes delicious leftovers:

• Refrigerator – Keep in an airtight container for up to 3–4 days.

• Reheat – Best reheated gently (covered) in the oven or sliced cold in wraps and salads.

• Freezer Friendly – Freeze cooked steak slices in a zip-top bag for up to 2 months.

Equipment You’ll Need

• Tongs – For flipping and removing steak from the grill

• Mixing Bowls – For both the marinade and the chimichurri

• Sharp Knife – Essential for slicing the steak thinly against the grain

• Grill or Grill Pan – Gas grill, charcoal, or stovetop grill pan all work well

Other Recipes to Try

Looking to explore more flavorful dinners or use up extra chimichurri? Check these out:

• Slow Cooker Pepper Steak – Tender, savory, and easy to prep ahead.

• Grilled Vegetable Skewers with Chimichurri – A perfect vegetarian pairing with the same fresh sauce.

• Grilled Lemon Herb Chicken Thighs – Great when feeding a crowd or mixing proteins.

• Keto Pan-Fried Steak with Garlic Butter – Another satisfying low-carb option packed with bold flavor.

This Marinated Flank Steak with Chimichurri is everything you want in a summer dinner: bold, fresh, fast, and satisfying. The citrus marinade tenderizes and infuses the meat with flavor, while the chimichurri sauce brightens every bite. Whether you’re grilling for guests or making a weeknight special, this recipe brings the perfect balance of ease and flavor to your table.

Marinated Flank Steak with Chimichurri

A juicy, grilled flank steak marinated in garlic, herbs, and citrus, then topped with a bold and zesty chimichurri sauce. This dish is full of flavor, simple to prep, and perfect for summer grilling.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Resting Time 10 minutes mins

Total Time 30 minutes mins

Course Main Dish

Cuisine Argentine-Inspired, Latin American

Servings 4 Servings

Equipment

• Tongs For flipping and removing steak from the grill
• Mixing Bowls For both the marinade and the chimichurri
• Knife Essential for slicing the steak thinly against the grain
• Grill Gas grill, charcoal, or stovetop grill pan all work well

Ingredients

  

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For the Steak & Marinade:

• 1½ pounds flank steak
• ¼ cup olive oil
• 3 tablespoons lime juice
• 3 tablespoons orange juice
• 4 cloves garlic minced
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes optional

For the Chimichurri Sauce:

• 1 cup fresh parsley finely chopped
• ¼ cup fresh cilantro finely chopped (optional)
• 3 cloves garlic minced
• ½ teaspoon crushed red pepper flakes
• ¼ cup red wine vinegar
• ½ cup olive oil
• Salt and pepper to taste

Instructions

 

• Place the flank steak in a large resealable bag or shallow dish. In a small bowl, whisk together olive oil, lime juice, orange juice, garlic, cumin, salt, pepper, paprika, and red pepper flakes. Pour marinade over the steak, seal, and refrigerate for at least 2 hours (preferably 6–8 hours).
• While the steak marinates, prepare the chimichurri. Combine parsley, cilantro (if using), garlic, and red pepper flakes in a bowl. Stir in red wine vinegar and olive oil. Season with salt and pepper to taste. Let sit at room temperature for flavors to meld.
• Preheat grill (or grill pan) to medium-high heat. Remove steak from marinade and pat dry. Grill for 4–6 minutes per side for medium-rare or longer for desired doneness. Let rest for 5–10 minutes before slicing thinly against the grain.
• Top with chimichurri sauce and serve.

Notes

• For a milder chimichurri, reduce or omit the red pepper flakes.
• If you don’t have fresh citrus, bottled lime and orange juice can work in a pinch.
• This is great served over cauliflower rice, roasted veggies, or with a side of grilled potatoes.

Keyword steak

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