Spicy Grilled Flank Steak with Chimichurri

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

Flank steak marinated in a spicy blend and grilled, then served with a fresh and zesty chimichurri sauce. This Latin American-inspired grilling recipe, 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.

Ingredients

• 1.5 lbs flank steak
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 3 tbsp olive oil
• 1 tbsp salt
• 1 tsp black pepper
• 1 cup, chopped fresh parsley
• 1/2 cup, chopped fresh cilantro
• 2 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 2 cloves, minced garlic cloves
• 1/2 cup olive oil

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

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.