Grilled Herb-Marinated Flank Steak with Chimichurri Sauce

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

Juicy flank steak marinated in fresh herbs and garlic, grilled to perfection and served with a vibrant chimichurri sauce. This latin american-inspired grilling ready in about 27 minutes blends pounds flank steak, tablespoons olive oil, garlic cloves 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 350 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.

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 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.

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Frequently asked questions

How long does Grilled Herb-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 Herb-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 Herb-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 Herb-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 Herb-Marinated Flank Steak with Chimichurri Sauce?

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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