Grilled marinated flank steak with a zesty fresh chimichurri sauce. Perfect for summer grilling!
This grilled flank steak is very quick and easy to make and I consider it a low-maintenance meal.
It can be served as tacos, in a wrap, with a side of rice, potatoes, or just eaten by itself!
Ingredients for Grilled Marinated Flank Steak
- Flank Steak
- Olive Oil
- Red Wine Vinegar
- Dijon Mustard
- Minced Garlic
- Smoked Paprika
Ingredients for Chimichurri
- Olive Oil
- Red Wine Vinegar
- Garlic Cloves
- Freshly Chopped Parsley Leaves
- Freshly Chopped Oregano
- Roasted Red Pepper Flakes
Allow the flank steak to marinate for at least 30 minutes to soak up all the yummy flavors. Let it marinate overnight for maximum flavor.
The flank steak can be left as a large chunk of beef like the photos below, or you can cut down into 4 pieces.
I’ve used grill sheets, but you do not need them to grill flank steak.
You can cook them directly on the grill and get those nice sear lines on your steak, but it does take a few more minutes.
I personally love grilling them on the sheets because then the marinade cooks with them and continues to add flavor.
You can tell I’ve gotten a lot of use out of mine!
I also use them to cook chicken wings and they give a nice crispy skin without having to fry them. But, I digress.
Never add the grill sheets while the grill is preheating. Add them right before placing the meat on the grill.
If you are interested in picking up some grill sheets for yourself or as a gift they’re fairly priced. I use the Aoocan Copper Grill Mats.
Let the steak rest for 10 minutes in foil. It does raise the temperature a few degrees as it rests.
The above picture shows the smaller flank steak cut down after I sliced a big 2-pound steak into 4 pieces.
Slice it in 1/2″ thick slices. Be sure to slice against the grain. This ensures a tender bite.
Now it’s time for the sauce! Chimichurri sauce originates from Argentina and is uncooked. It gives a really fresh flavor.
What I’ve made is traditional with the ingredients, but there are a couple of different ways you can mix them together.
As a home cook, I know not everyone has time to do everything by hand like this sauce is meant to be done.
I used — don, don, don… a food processor. It’s quick, it’s easy. You get the idea.
It’s more of a sauce that way. (Taco John’s version looks that way on their street tacos.)
All the ingredients can be added to the food processor except the olive oil and vinegar. It starts to get foamy if they’re added.
Stir in the olive oil and red wine vinegar after all the other ingredients are blended.
The other option is more traditional using a mortar and pestle. Make sure to chop all of the ingredients very fine.
Add all of the ingredients into the mortar and mash with the pestle.
Try these other great recipes!
- Bruschetta with Tomato and Basil
- Cheesy Potatoes
- Corn and Black Bean Salsa
- Instant Pot Korean BBQ Short Ribs
- Cast-Iron Skillet Flank Steak
- Mexican Street Corn in a Cup
- Air Fryer French Fries
- Bacon-Wrapped Asparagus
- Garlic Parmesan Roasted Carrots