Quick and Bold Grilled Flank Steak with Chimichurri Sauce

Grilled Flank Steak with Chimichurri Sauce is bold, flavorful, and ready in no time 🥩. This recipe is perfect for busy nights when you still want something satisfying. The herby sauce comes together fast and adds just the right kick. Serve it with roasted veggies or tuck it into a sandwich for a weeknight meal everyone will love.

Grilled flank steak with chimichurri sauce served in thin slices, arranged in a row with bright green herb sauce on top and on the side.

Grilled flank steak with chimichurri sauce is one of my go-to meals when life gets busy. My kids have their backpacks packed, their lunches made, and their alarm clocks set… they are so excited for school to start! I have to admit, I am ready for a sense of normalcy and routine after a super long, hard summer. But with the kids back in school and sports, that means it’s time for me to lean on my easy and quick weeknight recipes.

So, I thought I would share this fast but really tasty recipe for grilled flank steak with chimichurri sauce. This cooks up in a jiffy and can be used in a variety of ways. Think salads, quesadillas, sandwiches…

Grilled flank steak with chimichurri sauce is not only affordable but also incredibly versatile, making it an ideal choice for quick and delicious meals. Its ability to pair with various dishes makes it a family favorite.

How to Grilled Flank Steak With Chimichurri Sauce

Grilled flank steak with chimichurri sauce is packed with bold flavors and comes together quickly, making it perfect for those busy weeknights. Let’s get started!

Step 1: Season the Flank Steak

Flank steak is a lean, flavorful cut of beef that is best cooked medium rare and sliced against the grain. It is typically a less expensive cut of meat and tastes great marinated or with a simple rub.

For this grilled flank steak with chimichurri sauce recipe, use a 2-pound flank steak and cover both sides with Kosher salt and black pepper. Use your fingers to press the salt and pepper into the meat and make sure every part is covered.

Raw flank steak covered in kosher salt and black pepper resting in a glass dish before cooking grilled flank steak with chimichurri sauce.

Set it on the counter and let it come to room temperature before cooking. Heat your oven to 350 degrees.

Step 2: Sear the Steak

Using a cast iron skillet, pour in 1-2 tablespoons of vegetable oil to coat the pan. If you don’t have a cast iron skillet, a large, oven-safe frying pan or an outside grill can work too.

Once the pan is hot, sear the steak for 2-3 minutes on each side. If you have an extra thick cut of meat, you may need to grill the flank steak longer on each side. Once seared with grill marks on each side, place the entire cast iron skillet into the oven for 5 minutes.

The searing holds the juices in, and baking it in the oven for a few minutes ensures the inside is cooked. Flank steak should be cooked to 130-140 degrees for medium rare. I highly recommend using a digital thermometer at this stage.

Grilled flank steak shown whole on a wooden board beside a bowl of chimichurri sauce, charred and ready to slice for serving.

Step 3: Let It Rest and Slice

Once the flank steak is finished, remove it from the hot pan and let it set out for a few minutes. Cut the flank steak against the grain (that means the opposite direction of the natural muscle fibers) in very thin strips.

Thin slices of grilled flank steak with chimichurri sauce spooned across the top, showcasing texture, juiciness, and grill marks.

How to Make Chimichurri Sauce

The vibrant flavors of chimichurri sauce take grilled flank steak with chimichurri sauce to the next level. This simple, herby sauce adds a fresh and zesty touch that pairs beautifully with the juicy steak.

Step 1: Gather Ingredients

Start by chopping up a cup of fresh, flat-leaf Italian parsley.

Freshly chopped parsley on a green cutting board with a knife and measuring cup, used to prepare chimichurri sauce for grilled flank steak.

Then, using a zester, zest a lemon. You need about one tablespoon.

Microplane grater and fresh lemon zest on a cutting board, one of the bright ingredients used in chimichurri for grilled flank steak.

Step 2: Blend Ingredients

Place the parsley and lemon zest into a food processor along with these ingredients:

1/2 cup loose mint leaves.
1 tablespoon minced fresh garlic.
1 teaspoon brown sugar.
1 1/2 tablespoons lemon juice.
1/2 cup olive oil.
Pinch of Kosher salt.

Top view of a food processor filled with parsley, garlic, mint, olive oil, and lemon juice for chimichurri to top grilled flank steak.

Puree everything in the food processor until the chimichurri sauce is smooth. Go ahead and taste the sauce, adjusting the acidity or sweetness as needed.

Glass bowl filled with chimichurri sauce made for grilled flank steak, speckled with herbs, lemon, and red pepper flakes.

Step 3: Add Finishing Touches

Pour it out into a small bowl and add a pinch of red pepper flakes.

Drizzle the chimichurri sauce over the flank steak, and watch your family drool! This is a beautiful entree to place in the middle of the table, or you can divide the steak and serve it with chimichurri sauce on the side.

Fresh chimichurri sauce being spooned across sliced grilled flank steak, creating a bold and colorful finish to the dish.

The chimichurri sauce will stay good in an air-tight container in the refrigerator for three days.

An Easy Weeknight Meal

When I make this easy grilled flank steak with chimichurri sauce, I usually add a few sides to make it a complete meal. I often use my easy roasted potatoes recipe and steam some asparagus. Or sometimes I make the 10-minute roasted asparagus recipe too. Both are really easy, have hardly any clean-up, and can cook while you are working on the steak.

Plated grilled flank steak with chimichurri sauce served with roasted potatoes and asparagus for a quick, hearty, weeknight dinner.

Save or share this image so you can reference it later. I promise you will love it and find all sorts of fun ways to eat it. Happy cooking, y’all!

Sliced grilled flank steak with chimichurri sauce spread across each piece, served on a wooden board with a small bowl of green sauce.