Grilled flank steak with Chimichurri Sauce is a ridiculously simple meal for the amount of flavor it packs.
The steak is seasoned with a dry rub of cumin, chili powder, garlic and oregano, then grilled on an indoor or outdoor grill, or a Blackstone Griddle. Or, if you prefer, the recipe includes instructions for cooking the steak with a Sous Vide Cooker or under a broiler.
Cut the steak into thin, tender slices and serve it with plenty of Chimichurri sauce for a bright, fresh pop of flavor that will make your taste buds dance.
Why this Recipe Works
- The steak is super easy to prepare. Simply coat it with a dry rub and cook it.
- Cook the steak any way you like: The recipe includes instructions for cooking the steak on an indoor or outdoor grill, on a Blackstone Griddle, or with a Sous Vide Cooker
- It's easy to scale up for a crowd or scale down for just one or two people.
- Chimichurri Sauce only takes a few minutes to make and will keep well in the refrigerator for at least a week.
The first time I ever had Steak with Chimichurri sauce was years (and years!) ago at a restaurant in Denver that focused on Cuban and Argentinian food.
Sadly, the restaurant went out of business, but I am forever in its debt for introducing me to steak with chimichurri sauce. After eating it for the first time, I started making it at home where it quickly became a staple recipe.
If I remember correctly, the dish they served at the restaurant used skirt steak and the chimichurri sauce was more "sauce-like" than what I like to make at home. The beauty of chimichurri sauce is that it's easy to control the consistency, making it as chunky or as smooth and flowing as you like.
How to Make Chimichurri Sauce
Having made chimichurri sauce many ways, this is my all-time favorite recipe.
It contains equal amounts cilantro and parsley, a high proportion of vinegar, and is more the consistency of a condiment than a sauce. The main thing to know about making chimichurri sauce is that there's no right or wrong way to make it.
Here are a few tips:
- You can control the consistency of the sauce by choosing to blend it in a food processor or blender. I prefer a chunkier consistency, so usually my food processor. If you'd like a smoother sauce, use a high powered blender, like a Vitamix.
- If you want more of a thick, chutney style sauce, use less olive oil. If you want your chimichurri sauce to be more sauce-like and pourable, just add more olive oil.
- Adjust the level of vinegar, salt, pepper, and red pepper to your personal tastes. Whatever YOU like is the right way to make it.
How to Cook Flank Steak
I've included grilling, broiling, and Sous Vide instructions in the recipe. Whichever method you choose, make sure to really rub in the seasoning so that every inch of the steak is coated.
If you want, you can even do this ahead of time, letting it rest in the refrigerator until you're ready to cook it.
To Use a Blackstone Griddle:
Using a Blackstone Griddle is my favorite way to cook this steak. Turn on the burners, setting them to high heat and allow the griddle plenty of time to heat up, about 10-15 minutes.
Lay the flank steak on the hot cook top and let it cook undisturbed for 3-4 minutes. Flip the steak over and let it cook for 3-4 minutes on the other side until it reaches your preferred level of doneness.
I love serving Flank Steak and Chimichurri sauce with sautéed bell peppers and onions on the side. If you're using a Blackstone Griddle, you can cook the veggies and the steak at the same time. Just cook the peppers and onions on one side of the griddle while you cook the steak on the other side.
To Use an Indoor or Outdoor Grill:
For years I owned an electric indoor grill and used it all the time. Now that I own a Blackstone Griddle, I usually use that to make any kind of steak. But, an indoor or outdoor grill works just as well.
If using an indoor grill, turn it up to high and preheat according to the manufactures instructions.
If using an outdoor grill, preheat the grill until it's very hot. Heat the grill to between 600 to 800 degrees F, and keep it at this temperature for 30 to 45 minutes before cooking the steak.
Cook the steak for 3-4 minutes on one side. Then flip it over and let it cook for another 4-6 minutes until it reaches your preferred level of doneness.
Try to remove the steak from the grill right before it reaches the desired temperature. The steak will keep cooking for a bit after you remove it from the heat.
To Broil The Steak:
Set a rack in the top third of the oven and turn on the broiler. Let the oven heat for about 10 minutes.
In the meantime, line a broiler pan with aluminum foil and spray the top with nonstick cooking spray. I recommend spraying the pan with nonstick spray even if your pan is covered with a nonstick coating.
It will ensure that the steak doesn't stick to the pan when you want to turn it over. And it makes clean up easier!
Place the steak on the pan and set it under the broiler. Let it cook on one side for 4-6 minutes. Flip the steak over and let it cook on the other side for another 4-6 minutes, until it reaches your preferred level of doneness.
To Use a Sious Vide Cooker:
If you want your steak to be medium-rare, pre-heat a water bath to 135°F. For medium, heat the water to 145°F. For medium well, heat it to 150°F.
Vacuum seal the flank steak into food-grade vacuum sealing bags or place it in a heavy duty zip-top bag and squeeze out as much air as possible. Place the bagged flank steak in the preheated water bath and let it cook for 2 hours.
What to Serve with Flank Steak and Chimichurri Sauce
My favorite side dishes to serve with this meal is:
- Sautéed veggies - usually bell peppers, onions and asparagus
- Rice and beans, preferably with black beans cooked in my slow cooker or instant pot
- Crispy Fried Potatoes or Simple Roasted Potatoes.
- Jicama Salad with Apples and Honey Lime Dressing
- Pomegranate Margaritas
And, if you really want to blow people's minds, make a batch of warm, homemade flour tortillas. Homemade flour tortillas are crazy good and much easier to make than you might think.
FAQs and Expert Tips:
A: Skirt steak is a good substitute for flank steak. You can also use Flap Steak, although this cut is often difficult to find. Flat Iron steak will work well too.
A: I would happily put chimichurri sauce on pretty much anything. But, it's particularly good spooned over grilled, roasted, or baked chicken or fish, or over pork chops or pork tenderloin.
I've also used it as one of the star ingredients in these 4 recipes:
1. Chili Chicken Nachos with Chimichurri Sauce
2. Vegetarian Chili with Pico de Gallo and Chimichurri Sauce
3. Steak Salad Wraps with Yogurt Sauce and Crushed Tortilla Chips
4. Served with the Ultimate Sheet Pan Dinner
- Prepare the chimichurri sauce before cooking the steak. Store in a covered container in the refrigerator until ready to serve.
- Rub each side of the flank steak with olive oil, then coat the steak with Flank Steak Dry Rub. Rub the seasoning into the meat to cover it on all sides. Sprinkle with salt and pepper.
- To cook the steak on a Blackstone Griddle: Heat the griddle to high. Lay the flank steak on the hot cook top. Let it cook for 3-4 minutes then flip it over. Let it cook for 3-4 minutes on the other side until it reaches your preferred level of doneness. (See note below.)
- To grill on an indoor or outdoor grill: Preheat the grill - you want it to be hot. Cook 3-4 minutes on one side, flip and cook another 4-6 minutes until it reaches your preferred level of doneness. (See note below.) Try to remove the steak from the grill a right before it reaches the desired temperature because the steak will keep cooking for a bit after you remove it from the heat.
- To broil: Set a rack in the top third of your oven and preheat the broiler. Line a broiler pan with aluminum foil and spray the top with nonstick cooking spray. Broil the steak 4 to 6 minutes per side.
- Sous Vide Method: Pre-heat water bath to 135°F, for medium-rare or 145°F for medium. Vacuum seal the flank steak or place it in a heavy duty Ziploc bag and squeeze out as much air as possible. Place bagged flank steak in water bath and cook for 2 hours.
- No mater which cooking method you choose, let the cooked steak rest for 5 minutes on a cutting board to let the juices settle.
- Slice the steak as thinly as possible across the natural grain of the meat, and serve with Chimichurri Sauce.
How to scale this recipe up or down:
This recipe is easy to scale up for a crowd or down for just one or two people. Plan on on ½ to ¾ pound of steak per person. The chimichurri sauce recipe will make enough for 4 -6 people, so if serving more than that, just make multiple batches.
Alternatives to flank steak
Skirt steak makes a great substitute for flank steak in this recipe. You can also use Flap Steak, although this cut is often difficult to find. Flat Iron steak will work well too.
How to know when steak is done cooking
Use using a meat thermometer to test the flank steak for doneness.
Rare = 125 °F
Medium Rare = 135 °F
Medium = 145 °F
Medium Well = 150 °F
Well Done = 160 °F
Remove the steak when the temperature reads 5°F lower than the desired finished temperature. The temperature of the meat will continue to rise while resting.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 768Total Fat: 54gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 38gCholesterol: 183mgSodium: 901mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 64g