Grilled Mustard-Marinated Flank Steak with Chimichurri Sauce

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A tender flank steak marinated in tangy Dijon mustard and herbs, grilled to perfection and served with a vibrant chimichurri sauce. This Latin American-inspired grilling recipe, ready in about 25 minutes, pairs flank steak, Dijon mustard, olive oil 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: 10 min Serves 4 Latin American cuisine 350 cal/serving

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Ingredients

1.5 pounds flank steak
3 tablespoons Dijon mustard
2 tablespoons olive oil
3 garlic cloves, minced
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1/4 teaspoon red chili flakes
1 tablespoon lemon juice
1/4 cup extra virgin olive oil

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Instructions

Step 1: In a medium bowl, whisk together 3 tablespoons Dijon mustard, 2 tablespoons olive oil, 3 minced garlic cloves, 1 tablespoon red wine vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the marinade. Place the 1.5 pounds flank steak in a sealable bag and pour the marinade over it, massaging to coat evenly. Refrigerate for at least 2 hours or overnight for best flavor.
Step 2: Preheat your grill to medium-high heat (about 400°F). Remove the steak from the marinade and let excess drip off. Grill the flank steak for 4-5 minutes per side for medium-rare, or longer for desired doneness, until nicely charred and the internal temperature reaches 130°F.
Step 3: While the steak rests for 10 minutes, prepare the chimichurri sauce by combining 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 1/4 teaspoon red chili flakes, 1 tablespoon lemon juice, and 1/4 cup extra virgin olive oil in a bowl. Stir well and season with a pinch of salt to taste.
Step 4: Slice the rested steak thinly against the grain and serve topped with generous spoonfuls of the chimichurri sauce.