Grilled Herb-Marinated Flank Steak with Garlic Chimichurri

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Tender flank steak marinated in fresh herbs and grilled to perfection, served with a vibrant garlic chimichurri sauce. This Latin American grilling recipe, ready in about 27 minutes, pairs flank steak, olive oil, and 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 "Build a week of meals around this recipe" 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 fresh parsley, chopped
• 2 tbsp fresh oregano, chopped
• 4 garlic cloves, minced
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1 tsp salt
• 1 tsp black pepper

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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.