Grilled Citrus-Marinated Flank Steak with Chimichurri

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

Juicy flank steak marinated in a bright citrus blend, grilled to medium-rare, and served with a fresh, herbaceous chimichurri sauce. This Latin American-inspired beef recipe, ready in about 27 minutes, pairs flank steak, orange juice, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 pounds flank steak
• 1/4 cup orange juice
• 1/4 cup lime juice
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1/4 tsp red pepper flakes
• 1 1/2 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp red wine vinegar

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: In a glass or ceramic dish, whisk together 1/4 cup orange juice, 1/4 cup lime juice, 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp ground cumin, 1/4 tsp red pepper flakes, 1 tsp salt, and 1/4 tsp black pepper. Add 1 1/2 pounds flank steak and turn to coat. Cover and marinate in the refrigerator for 1-2 hours.
2. Step 2: Meanwhile, prepare chimichurri by combining 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Set aside to let flavors meld.
3. Step 3: Preheat grill to medium-high heat. Remove steak from marinade and discard marinade. Grill steak for 4-5 minutes per side for medium-rare, until internal temperature reaches 130-135°F.
4. Step 4: Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly against the grain and serve topped with the prepared chimichurri sauce.