Grilled Herb-Marinated Flank Steak with Garlic Chimichurri

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

Tender flank steak marinated in fresh herbs and grilled to perfection, served with a vibrant garlic chimichurri sauce. 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 bowl, combine 1/4 cup olive oil, 1/4 cup chopped fresh parsley, 2 tbsp chopped fresh oregano, 2 minced garlic cloves, 2 tbsp red wine vinegar, 1/2 tsp red pepper flakes, 1 tsp salt, and 1 tsp black pepper to create the marinade.
  2. Step 2: Place 1.5 pounds flank steak in a large resealable bag and pour the marinade over it, ensuring the steak is evenly coated. Seal and refrigerate for at least 2 hours or overnight for best flavor.
  3. Step 3: Preheat grill to medium-high heat (around 400°F). Remove the steak from the marinade and let excess drip off.
  4. Step 4: Grill the flank steak for 4-5 minutes per side, turning once, until a medium-rare internal temperature of 130°F is reached. Remove from grill and let rest for 10 minutes.
  5. Step 5: While steak rests, prepare chimichurri by mixing the remaining 2 minced garlic cloves with 2 tbsp olive oil, 1/4 cup chopped fresh parsley, 1 tbsp red wine vinegar, and a pinch of salt and pepper.
  6. Step 6: Slice steak thinly against the grain, drizzle with the prepared garlic chimichurri, and serve immediately.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Herb-Marinated Flank Steak with Garlic 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 Garlic 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 Garlic 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 Garlic 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 Garlic 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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