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Grilled flank steak

Grilled Flank Steak with Chimichurri Sauce

  • Author: RebeccaBlackwell


This simple flank steak recipe will only take a few minutes of preparation and is flexible enough to feed 1-2 people or a large crowd. Mix the chimichurri sauce before grilling the meat and let it sit in the refrigerator until ready to serve.



  1. Rub each side of the flank steak with a bit of olive oil.
  2. Rub both sides with a generous amount of Flank Steak Dry Rub, coating the steak completely. Sprinkle with salt and pepper.
  3. Grill the steak to your preferred level of doneness on an indoor or outdoor grill. Medium-rare (140-145 degrees) will take approximately 6 minutes. Medium (155-160 degrees) will take just a couple of minutes longer. 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.
  4. 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.
  5. Let the steak rest for 5 minutes on a cutting board to let the juices settle. Carve and serve with Chimichurri Sauce.