Grilled Herb-Marinated Flank Steak with Chimichurri

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A flavorful grilled flank steak marinated in fresh herbs and garlic, served with a vibrant chimichurri sauce that brings bright, tangy notes. This Latin American-inspired grilling recipe, ready in about 27 minutes, pairs flank steak, olive oil, fresh parsley for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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

• 1.5 pounds flank steak
• 1/4 cup olive oil
• 1/4 cup, chopped fresh parsley
• 1/4 cup, chopped fresh cilantro
• 2 tbsp, chopped fresh oregano
• 4, minced garlic cloves
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1 tsp, freshly ground black pepper
• 1 tbsp lemon juice

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Instructions

1. Step 1: In a medium bowl, whisk together 1/4 cup olive oil, 1/4 cup chopped parsley, 1/4 cup chopped cilantro, 2 tbsp chopped oregano, 4 minced garlic cloves, 2 tbsp red wine vinegar, 1/2 tsp red pepper flakes, 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tbsp lemon juice until well combined to create the marinade and chimichurri sauce.
2. Step 2: Place the 1.5 pounds flank steak in a large resealable plastic bag and pour half of the marinade over it, sealing the bag and massaging the marinade into the meat. Refrigerate for at least 2 hours or up to overnight.
3. Step 3: Preheat the grill to medium-high heat (about 400°F). Remove the steak from the marinade and discard the used marinade. Grill the steak for 4-5 minutes per side for medium-rare, or longer to desired doneness, until the internal temperature reaches 130-135°F.
4. Step 4: Remove the steak from the grill and let it rest for 10 minutes on a cutting board to retain juices.
5. Step 5: Slice the steak thinly against the grain and drizzle with the reserved half of the chimichurri sauce before serving, adding a fresh and tangy finish.