Grilled Flank Steak With Chimichurri


Herby chimichurri plays double duty as a marinade and sauce.

Southern Living Grilled Flank Steak with Chimichurri served on two plates with tomato salad beside

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Active Time:
40 mins
Refrigerate Time:
4 hrs
Total Time:
5 hrs 25 mins

Medium-rare, beefy flank steak and super bright, herby and saucy chimichurri is a match made in heaven. The chimichurri marinade yields a slightly salty and punchy crust on this grilled steak.

For the unfamiliar, chimichurri is a popular Argentinian condiment designed to cut through the richness of grilled meat, and is just as good on other proteins from chicken to fish. If desired, you can omit the fresno chile in the sauce or use another hot pepper.

Because flank steak is an uneven cut, with a thick side and a thin side, our Test Kitchen suggests cooking the steak with the thicker side facing the back of the grill (the hottest part) and the thinner side facing the front. Hot spots may differ on grills, but you can always hold your hand at a safe distance from the grates to feel out where they’re located on yours.

Pictured With: Heirloom-Tomato Salad


  • 1 1/2 cups packed fresh cilantro leaves and stems

  • 1 cup packed fresh flat-leaf parsley leaves and stems

  • 3 Tbsp. red wine vinegar

  • 2 Tbsp. chopped fresh oregano

  • 6 medium garlic cloves, chopped (2 Tbsp.)

  • 5 drained anchovy fillets, chopped (about 2 tsp., optional)

  • 1 medium-size red Fresno chile, stemmed, seeded, and chopped (11/2 Tbsp.)

  • 1 3/4 tsp. kosher salt, divided

  • 1/2 cup extra-virgin olive oil, divided

  • 1 (1 1/2-lb.) flank steak (3/4 to 1 inch thick)


  1. Make chimichurri sauce:

    Place cilantro, parsley, vinegar, oregano, garlic, anchovies (if using), chile, and 1 teaspoon of the salt in a food processor; pulse until very finely chopped, 10 to 15 pulses, stopping to scrape down sides. With processor running, gradually pour 6 tablespoons of the oil through food chute; process until smooth, about 10 seconds. Spoon 1/4 cup of the chimichurri into a large ziplock plastic bag. Refrigerate remaining chimichurri in an airtight container for up to 1 day.

  2. Marinate steak:

    Add steak and remaining 2 tablespoons oil to bag with chimichurri. Seal bag, and massage to distribute marinade. Refrigerate 4 to 12 hours.

  3. Let steak stand at room temperature 30 minutes. Preheat grill to high (450°F to 500°F). Remove steak from bag, and discard marinade. Sprinkle evenly with remaining 3/4 teaspoon salt.

  4. Grill steak:

    Place steak on oiled grates, and grill, uncovered, turning occasionally, until an instant-read thermometer inserted into thickest portion of steak registers 125°F, 10 to 12 minutes. Transfer to a cutting board; let rest 15 minutes. Slice steak against the grain, and serve with reserved chimichurri. Suggestion: serve with Heirloom-Tomato Salad.

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