Smoky Charcoal-Grilled Beef Flank Steak with Chimichurri

By AislePrompt Editorial · ·

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 infused with smoky charcoal flavor, paired with a vibrant herbaceous chimichurri sauce for a bold grilled beef experience. This Latin American-inspired grilling recipe, ready in about 22 minutes, pairs flank steak, kosher salt, black pepper 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: 10 min Cook: 12 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 1.5 lbs flank steak and season both sides generously with 1 tbsp kosher salt and 1 tsp black pepper. Drizzle 2 tbsp olive oil over the steak and rub it in.
  2. Step 2: Prepare the grill for direct high heat over hot charcoal, aiming for 450-500°F. Let the coals turn white-hot before grilling.
  3. Step 3: Grill the steak for about 4-5 minutes per side, flipping once, until a medium-rare internal temperature of 130-135°F is reached. Remove from grill and let rest for 10 minutes.
  4. Step 4: While the steak rests, combine 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 3 tbsp red wine vinegar, 3 minced garlic cloves, 1/2 tsp red pepper flakes, 1/2 cup olive oil, and 1/2 tsp salt in a bowl. Stir until well mixed to make chimichurri.
  5. Step 5: Slice the rested steak thinly against the grain and spoon the chimichurri generously over each serving.

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