Mesquite-Grilled Flank Steak with Garlic Chimichurri

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

Tender flank steak charred over mesquite wood smoke and topped with a vibrant garlic and parsley chimichurri sauce. This latin american-inspired grilling ready in about 32 minutes pairs flank steak, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 20 min Cook: 12 min Serves 4 Latin American cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat a charcoal grill with soaked mesquite wood chips added to the coals for smoky flavor, aiming for medium-high heat around 450°F.
  2. Step 2: Rub 1.5 lbs flank steak on both sides with 2 tbsp olive oil, 1 tsp salt, 1 tsp black pepper, and 1/2 tsp smoked paprika. Let rest at room temperature for 15 minutes.
  3. Step 3: Grill the steak directly over the mesquite coals for 4-5 minutes per side for medium-rare, flipping once, until an internal temperature of 130°F is reached.
  4. Step 4: While the steak cooks, combine 1 cup packed fresh parsley, 1/4 cup fresh cilantro, 5 cloves minced garlic, 3 tbsp red wine vinegar, 1/4 tsp red pepper flakes, and 2 tbsp water in a food processor and pulse until finely chopped but not pureed.
  5. Step 5: Remove the steak from the grill and let rest for 10 minutes before slicing thinly against the grain. Spoon generous amounts of garlic chimichurri over the slices and serve.

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Frequently asked questions

How long does Mesquite-Grilled Flank Steak with Garlic Chimichurri take to make?

Total time is about 32 minutes (20 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 Mesquite-Grilled 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 flank steak from drying out.

Can I substitute ingredients in Mesquite-Grilled 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 Mesquite-Grilled 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 Mesquite-Grilled 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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