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Grilled Flank Steak with Chimichurri

A hot-and-fast 8-minute sear over direct heat with a fresh Argentine chimichurri whisked from parsley, oregano, garlic, and red wine vinegar — pull at 130°F and slice thin against the grain.

High proteinWeekend15-minuteEasyServes 6
Cook temp
500°F
260°C · preheat
Total time
25 min
15 prep · 8 cook · 10 rest
Flip at
4 min
of 8 min cook
Pull at
145°F
USDA safe minimum
Grilled Flank Steak with Chimichurri
Meal Instructions Kitchen · 30 Aug 2026 · Reviewed for USDA food safetyPrint card
Watch the technique8:12

Grilled Flank Steak with Chimichurri Recipe - Laura Vitale - Laura in the Kitchen Episode 625 · Laura in the Kitchen
Laura Vitale shows grilling marinated flank steak over high heat until charred, resting, slicing across the grain, and topping with chimichurri.

At A Glance // The Quick Brief
Fluff-Free Execution
  • Target //Cook at 500°F (260°C) direct heat for 8 min grill + 10 min rest (flip at 4 mins).
  • Doneness //Pull when internal temperature reaches 145°F (USDA safe minimum). Rest 10 mins before slicing.
  • Golden Rule //Chimichurri gets better as it sits — make it the morning of and it'll be at peak flavor by dinner. It also keeps 5 days in the fridge and works as a marinade for chicken or a spread for grilled bread.
  • Family Tweak //Serve kids' slices without chimichurri on the side — the vinegar and pepper flakes are aggressive for young palates. Offer a small dish of Worcestershire or ketchup instead.

Ingredients

Servings
  • 2 lbsFlank Steak
  • 2 tspKosher Salt (for steak)
  • 1 cupFresh Flat-Leaf Parsley, packed
  • 2 tbspFresh Oregano, leaves only
  • 4 clovesFresh Garlic, minced
  • 1/4 cupRed Wine Vinegar
  • 1/2 cupExtra-Virgin Olive Oil
  • 1 tspRed Pepper Flakes
  • 1 tspKosher Salt (for chimichurri)

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Not included: Kosher Salt (for steak), Fresh Flat-Leaf Parsley, Fresh Oregano, Red Wine Vinegar, Extra-Virgin Olive Oil, Kosher Salt (for chimichurri) — no confident product match, so you'll need to add them yourself.

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08:00

Get to the point

  1. 1

    Chop 1 cup parsley + 2 tbsp oregano; whisk with 4 garlic, 1/2 cup oil, 1/4 cup vinegar.

  2. 2

    Salt 2 lb flank steak 45 min ahead; oil grates, heat grill to 500°F.

  3. 3

    Grill 4 min per side to 130°F internal for medium-rare; do not press or move.

  4. 4

    Rest 10 min tented, slice 1/4-inch against grain, top with chimichurri.

Critical flip markFlip at exactly 4 minutes.

Step by step

Tap a step to cross it off

  1. Salt the Steak 45 Minutes Ahead

    45 min

    Pat a 2 lb flank steak dry. Season generously on both sides with 2 tsp kosher salt. Let sit at room temperature 45 minutes — the salt draws moisture out, then reabsorbs, tenderizing and seasoning to the core.

    Why

    45 minutes is the tipping point. Under 40 minutes you're just surface-salting; over 60 you're wet-brining. This window is precise for the effect.

  2. Make the Chimichurri

    10 min

    Finely chop 1 cup packed fresh parsley and 2 tbsp fresh oregano leaves. In a bowl, whisk chopped herbs with 4 minced garlic cloves, 1/4 cup red wine vinegar, 1/2 cup extra-virgin olive oil, 1 tsp red pepper flakes, and 1 tsp kosher salt. Let sit at least 15 minutes so flavors marry.

    Why

    Never blend chimichurri in a food processor — it turns into a green pesto. The chopped-not-pureed texture is what makes chimichurri chimichurri.

  3. Preheat and Oil the Grill

    10 min

    Preheat the grill on high for 10 minutes with the lid closed, targeting 500°F+. Clean the grates with a wire brush, then fold a paper towel dipped in neutral oil and use tongs to swipe the grates.

    Why

    A wet-sounding sizzle when the steak hits the grate is the sound of the sear. If you don't hear it, the grill isn't hot enough — wait another 3 minutes.

  4. Grill 4 Minutes Per Side

    8 min · flip at 4

    Place the steak on the grill and close the lid. Grill exactly 4 minutes without moving. Flip and grill 4 more minutes with the lid closed. Check internal temp — pull at 130°F for medium-rare.

    Why

    Flank steak is thin — 1 inch max — so it goes from perfect to overcooked in 90 seconds. Use the probe from minute 6 onward and trust the number.

  5. Rest 10 Minutes Tented

    10 min

    Transfer the steak to a cutting board and tent loosely with foil. Rest 10 minutes. Internal temp will carry to 135°F for medium-rare finish.

    Why

    Flank steak is high-effort about the grain — cut it too early and every fiber releases its juice. 10 minutes is the minimum rest for a cut this size.

  6. Slice Thin Against the Grain

    Look at the direction of the muscle fibers running lengthwise. Cut the steak in half across the fibers, then slice each half at a 45° angle into 1/4-inch strips. Fan onto a platter and spoon chimichurri generously over the top.

    Why

    Against the grain is the entire eating experience of flank steak. With the grain, it eats like shoelaces; against the grain, it's the best cut for the money.

Dad pro tip
Chimichurri gets better as it sits — make it the morning of and it'll be at peak flavor by dinner. It also keeps 5 days in the fridge and works as a marinade for chicken or a spread for grilled bread.
Kid & toddler adjustment
Serve kids' slices without chimichurri on the side — the vinegar and pepper flakes are aggressive for young palates. Offer a small dish of Worcestershire or ketchup instead.
Serve with
Grilled corn on the cob · Chimichurri roasted potatoes · Simple green salad with lemon vinaigrette
Reheating
Reheating slices in a hot pan turns pink medium-rare to gray medium in 90 seconds. Serve leftovers cold sliced in a grain bowl or on a sandwich instead. If you must warm, 30 seconds on a plate under foil in a low oven.
Calories
385
Protein
34 g
Carbs
2 g
Fat
27 g

Nutrition source: USDA FoodData Central #172177 (beef flank steak) and #170399 (olive oil). Cook-time basis: Tested on 2 lb flank steak, salted 45 min ahead, grilled direct heat at 500°F for 4 min per side to 130°F internal, sliced 1/4-inch thin against the grain and dressed with fresh chimichurri.

Frequently Asked Questions

Can I use skirt steak instead?

Yes — skirt is a great swap and cooks 30 seconds per side faster. Same rest, same slicing rule against the grain.

How long does chimichurri keep?

5 days refrigerated in a jar with a lid. Herbs darken but flavor holds. Bring to room temp before serving so the oil isn't cold.

How do you reheat leftover grilled flank steak with chimichurri without ruining the texture?

Reheating slices in a hot pan turns pink medium-rare to gray medium in 90 seconds. Serve leftovers cold sliced in a grain bowl or on a sandwich instead. If you must warm, 30 seconds on a plate under foil in a low oven.

What is the target internal temperature for this recipe?

Confirm internal core temperature reaches 145°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 10 minutes before slicing to let carryover heat equalize and lock in juices.

How do I adapt this meal for picky kids or toddlers?

Serve kids' slices without chimichurri on the side — the vinegar and pepper flakes are aggressive for young palates. Offer a small dish of Worcestershire or ketchup instead.

What are the best side dishes to serve with this?

Recommended sides include Grilled corn on the cob, Chimichurri roasted potatoes, Simple green salad with lemon vinaigrette.

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