Grilled Herb-Marinated Flank Steak with Chimichurri

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 27 minutes pairs pounds flank steak, olive oil, chopped 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.

Prep: 15 min Cook: 12 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Grilled Herb-Marinated Flank Steak with Chimichurri take to make?

Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Herb-Marinated Flank Steak with Chimichurri?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pounds flank steak from drying out.

Can I substitute ingredients in Grilled Herb-Marinated Flank Steak with Chimichurri?

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 Herb-Marinated Flank Steak with Chimichurri 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 Herb-Marinated Flank Steak with Chimichurri?

Latin American grilling 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.

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