Grilled Citrus-Marinated Flank Steak with Chimichurri Sauce
Tender flank steak marinated in a zesty citrus blend, grilled to smoky perfection, and served with a vibrant, herbaceous chimichurri sauce. This latin american-inspired beef ready in about 27 minutes blends flank steak, freshly squeezed orange juice, freshly squeezed lime juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 390 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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
- 1.5 lbs flank steak
- 1/3 cup, freshly squeezed orange juice
- 1/4 cup, freshly squeezed lime juice
- 4, minced garlic cloves
- 1/4 cup olive oil
- 1/2 tsp red pepper flakes
- 2 tsp salt
- 1 tsp black pepper
- 1 cup, finely chopped fresh parsley
- 1/2 cup, finely chopped fresh cilantro
- 2 tbsp red wine vinegar
- 1 small, minced shallot
Instructions
- Step 1: In a shallow dish, whisk together 1/3 cup freshly squeezed orange juice, 1/4 cup freshly squeezed lime juice, 4 minced garlic cloves, 1/4 cup olive oil, 1/2 tsp red pepper flakes, 1 tsp black pepper, and 1 tsp salt. Add 1.5 lbs flank steak and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or up to overnight.
- Step 2: Preheat grill to medium-high heat (about 450°F). Remove steak from marinade and season both sides with remaining 1 tsp salt.
- Step 3: Grill steak for 4-5 minutes per side for medium-rare, or longer to desired doneness. Remove from grill and let rest for 10 minutes.
- Step 4: While steak rests, combine 1 cup finely chopped fresh parsley, 1/2 cup finely chopped fresh cilantro, 1 small minced shallot, 2 tbsp red wine vinegar, 3 tbsp olive oil (from marinade or fresh), and 1/2 tsp salt in a bowl; stir well to make chimichurri sauce.
- Step 5: Slice steak thinly against the grain and serve topped with generous spoonfuls of chimichurri sauce.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Grilled Citrus-Marinated Flank Steak with Chimichurri Sauce take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Grilled Citrus-Marinated Flank Steak with Chimichurri Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Grilled Citrus-Marinated Flank Steak with Chimichurri Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Citrus-Marinated Flank Steak with Chimichurri Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Citrus-Marinated Flank Steak with Chimichurri Sauce?
Latin American beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
