Grilled marinated flank steak seasoned with red wine vinegar, dijon mustard, garlic, smoked paprika with a zesty chimichurri sauce.
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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
- Salt
- Pepper
Ingredients for Chimichurri
- Shallot
- Olive Oil
- Red Wine Vinegar
- Garlic Cloves
- Freshly Chopped Parsley Leaves
- Freshly Chopped Oregano
- Roasted Red Pepper Flakes
- Salt
- Pepper
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 ½″ thick slices. Be sure to slice against the grain. This ensures a tender bite.
Chimichurri Sauce
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.
Option 1:
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.
Option 2:
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!
- BBQ Smoked Pork Belly Kabobs
- Cast-Iron Skillet Flank Steak
- Easy Instant Pot Mashed Potatoes
- Garlic Parmesan Roasted Carrots
- Grilled Chicken & Asparagus Foil Packs
- How to Cook a Filet Mignon
- Instant Pot Korean BBQ Short Ribs
- Steak, Potato, and Mushroom Foil Packs
Enjoy!
Grilled Marinated Flank Steak with Chimichurri
Ingredients
Flank Steak
- 1.75 lb Flank Steak
- ⅓ cup Olive Oil
- ⅓ cup Red Wine Vinegar
- 2 tbsp Dijon Mustard
- 2 tbsp Minced Garlic
- 2 tbsp Smoked Paprika
- 1 tsp Salt
- 1 tsp Pepper
Chimichurri
- 1 Shallot, finely chopped
- ½ cup Olive Oil
- 2 tbsp Red Wine Vinegar
- 3 Garlic Cloves, chopped
- ¼ cup Freshly Chopped Parsley Leaves
- 2 tbsp Freshly Chopped Oregano
- 2 tsp Roasted Red Pepper Flakes
- 1 tsp Salt
- 1 tsp Pepper
Instructions
- Flank Steak
- Cut large flank steak down into 2-4 (depending on the width) equal individual steaks about 4” wide.
- Make the marinade by mixing all wet and dry ingredients in a Ziploc bag or large bowl. Place flank steak in bag or bowl and coat with marinade. Allow it to marinate for at least 30 minutes.
- While steak is marinating, make the chimichurri sauce by blending all dry spices, onion, and minced garlic in a food processor or mortar and pestle. If using a food processor, transfer to a bowl. Stir in olive oil and red wine vinegar. Let stand for 20 minutes.
- Bring grill to high heat. Once preheated, you can place grill mats on the grill as I have done or place directly on the grill.
For grill mats: Cook for 2 minutes on each side to get an internal temperature of 130-135°F for medium-rare.
Directly on the grill: Cook for 5 minutes and then flip and cook for 3-4 more minutes. - Allow to rest for 10 minutes in foil. Slice thin against the grain.
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