Grilled Citrus-Marinated Flank Steak with Chimichurri Sauce

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 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 390 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.

Prep: 15 min Cook: 12 min Serves 4 Latin American cuisine 390 cal/serving

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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

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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.