Grilled Herb-Marinated Flank Steak with Chimichurri Sauce

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

Juicy flank steak marinated in fresh herbs and garlic, grilled to perfection and served with a vibrant chimichurri sauce. This Latin American-inspired grilling recipe, ready in about 27 minutes, pairs flank steak, olive oil, garlic cloves 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
• 3 tablespoons olive oil
• 4 garlic cloves
• 1/4 cup, chopped fresh parsley
• 2 tablespoons, chopped fresh oregano
• 2 tablespoons red wine vinegar
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons, chopped fresh cilantro
• 1 tablespoon lemon juice

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 blender or food processor, combine 3 tablespoons olive oil, 4 minced garlic cloves, 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh oregano, 2 tablespoons red wine vinegar, 1/2 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper. Blend until a coarse marinade forms.
2. Step 2: Place 1.5 pounds flank steak in a large resealable bag and pour the herb marinade over it, making sure the steak is fully coated. Seal and refrigerate for at least 2 hours, preferably overnight.
3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove steak from marinade and grill for 4-5 minutes per side for medium-rare, or longer to desired doneness, until the edges develop a slight char and the internal temperature reaches 130°F.
4. Step 4: While the steak rests for 10 minutes, prepare chimichurri by mixing 2 tablespoons chopped fresh cilantro, 1 tablespoon lemon juice, 1 tablespoon olive oil, and a pinch of salt until well combined.
5. Step 5: Slice the steak thinly against the grain and drizzle with chimichurri sauce before serving.