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flank steak with chimmichuri

Grilled Flank Steak with Chimichurri Sauce

This is a yummy dinner easy and quick enough for a weeknight but elegant enough for a weekend party.
Prep Time 15 mins
Cook Time 10 mins
Servings 4


  • food processor
  • grill or fry pan


Flank Steak

  • 2 lb flank steak
  • 1 tbsp olive oil
  • Kosher salt
  • Black pepper

Chimichurri Sauce

  • 1 cup chopped flat leaf Italian parsley
  • 1/2 cup loosely packed mint leaves
  • 1 tbsp lemon zest
  • 1 tbsp minced garlic
  • 1 tsp brown sugar
  • 1 1/2 tbsp lemon juice
  • 1/2 cup olive oil
  • Kosher salt to taste
  • Red Pepper to taste


Grilled Flank Steak

  • Heat oven to 350 degrees if you are not using an outside grill or grill pan.
  • Cover flank steak with salt and pepper on both sides. Rub all over the meat and then let it sit until it comes to room temperature.
  • Heat grill, grill pan, or fry pan. Brush on oil.
  • Once fully heated, sear the flank steak for 2-3 minutes on each side. If your flank steak is extra thick, you may need to add an extra minute to each side.
  • Pull steak off the grill and set in a glass pan. Pop it in the oven for 3 minutes or until the internal temperature reaches 130-135 degrees for medium rare. You can skip this step and just grill the steak for extra time on the grill but it may be more well done or tough.
  • Remove from oven and let sit 5 minutes. Slice the flank steak against the grain and drizzle chimichurri sauce on top.

Chimichurri sauce

  • Place all ingredients in a food processor and puree until smooth.
  • Taste and adjust seasonings as needed.
  • Drizzle on top of flank steak or store in an airtight container for up to 3 days.