Smoky Charcoal-Grilled Beef Flank Steak with Chimichurri

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 bbq & smoked 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 12 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Smoky Charcoal-Grilled Beef Flank Steak with Chimichurri take to make?

Total time is about 22 minutes (10 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 Smoky Charcoal-Grilled Beef Flank Steak with 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 Smoky Charcoal-Grilled Beef Flank Steak with 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 Smoky Charcoal-Grilled Beef Flank Steak with 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 Smoky Charcoal-Grilled Beef Flank Steak with Chimichurri?

Latin American bbq & smoked 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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