Spicy Grilled Flank Steak with Chimichurri

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

Flank steak marinated in a spicy blend and grilled, then served with a fresh and zesty chimichurri sauce. This latin american-inspired grilling ready in about 27 minutes pairs flank steak, smoked paprika, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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: 12 min Serves 4 Latin American cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 1 tbsp smoked paprika, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp garlic powder, 3 tbsp olive oil, 1 tbsp salt, and 1 tsp black pepper to create a marinade.
  2. Step 2: Rub the marinade evenly over 1.5 lbs flank steak and let rest in the refrigerator for at least 1 hour or up to 4 hours.
  3. Step 3: While the steak marinates, prepare chimichurri by mixing 1 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1/2 tsp red pepper flakes, 2 minced garlic cloves, and 1/2 cup olive oil in a bowl. Set aside to let flavors meld.
  4. Step 4: Preheat grill to medium-high heat (around 425°F). Grill the flank steak for 5-6 minutes per side for medium-rare, until the internal temperature reads 130°F.
  5. Step 5: Transfer steak to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
  6. Step 6: Serve the sliced flank steak drizzled generously with chimichurri sauce.

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Frequently asked questions

How long does Spicy Grilled Flank Steak with Chimichurri take to make?

Total time is about 27 minutes (15 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 Spicy Grilled 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 Spicy Grilled 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 Spicy Grilled 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 Spicy Grilled Flank Steak with 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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