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.
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
Tongs For flipping and removing steak from the grill Knife Essential for slicing the steak thinly against the grain Grill Gas grill, charcoal, or stovetop grill pan all work well
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
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.
- 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.
