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.
grill Timer
Set for 8 mins @ 500°F (260°C) direct heat (Flip at 4m)
Ingredients
Base recipe calibrated for 6 adults.
Get to the Point
Chop 1 cup parsley + 2 tbsp oregano; whisk with 4 garlic, 1/2 cup oil, 1/4 cup vinegar.
Salt 2 lb flank steak 45 min ahead; oil grates, heat grill to 500°F.
Grill 4 min per side to 130°F internal for medium-rare; do not press or move.
Rest 10 min tented, slice 1/4-inch against grain, top with chimichurri.
Step-by-Step Guided Instructions
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.
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.
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.
Never blend chimichurri in a food processor — it turns into a green pesto. The chopped-not-pureed texture is what makes chimichurri chimichurri.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
- Grilled corn on the cob
- Chimichurri roasted potatoes
- Simple green salad with lemon vinaigrette
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.