Name: Flank Steak with Chimichurri Sauce: Juicy Summer Delight
Prep time: 15 min
Cook time: 12 min
Total time: 37 min
Ingredients: 1 pound Flank Steak (A lean cut perfect for marinating.); 1/4 cup Low Sodium Soy Sauce (Provides savory umami flavor.); 1/4 cup Olive Oil (Adds moisture and richness.); 8 cloves Garlic (Fresh garlic enhances the marinade's flavor.); 2 tablespoons Low Sodium Worcestershire Sauce (Infuses the marinade with depth.); 2 tablespoons Honey (Adds sweetness that caramelizes beautifully.); 1 each Lemon (Zested and juiced for acidity.); 1 tablespoon Fresh Oregano (A classic herb pairing with beef.); 2 teaspoons Red Pepper Flakes (Adds a lovely heat.); 1 cup Basil (Chopped, adds a fresh note.); 1/4 cup Cilantro (Chopped, introduces brightness.); 3 cloves Garlic for Chimichurri (Minced for extra flavor.); 1/3 cup Olive Oil for Chimichurri (Acts as the base of the sauce.); 1/4 cup Red Wine Vinegar (Balances flavors.); 1 tablespoon Lemon Juice (Enhances freshness.); 1 each Fresno Chile (Chopped, adds spice.); pinch Kosher Salt (To taste.)

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As the sun sets on a warm summer evening, the aroma of grilling meat wafts through the air, reminding me of backyard gatherings filled with laughter and good food. I can’t emphasize enough how my Juicy Marinated Flank Steak with Basil Cilantro Chimichurri is the star of any summer cookout. This dish is not only quick to prepare—perfect for those spontaneous get-togethers—but it also showcases a tantalizing balance of savory and zesty flavors that make every bite memorable. The marinade, brimming with soy sauce, honey, and fresh herbs, tenderizes the beef while keeping it juicy, and the vibrant chimichurri adds a refreshing twist. Are you ready to elevate your grilling game and impress your friends with this delightful dish? Let’s fire up the grill!

Why is Chimichurri the Perfect Match?

Bold, Fresh Flavor: Chimichurri brings together zesty freshness with herbs that elevate every bite of steak.
Easy Prep: This marinade uses simple ingredients you likely have at home, making it a breeze to prepare.
Quick Cooking Time: Grill your flank steak to perfection in just 12 minutes, perfect for those busy summer nights.
Versatile Sauce: Not only delicious on flank steak, but chimichurri also enhances grilled vegetables and salads—try it with Garlic Butter Steak!
Crowd-Pleaser: Impress your guests at BBQs; this dish is sure to become the highlight of any gathering.
Healthier Option: Lean flank steak paired with a homemade sauce allows you to enjoy a nutritious meal without sacrificing flavor.

Flank Steak with Chimichurri Ingredients

For the Marinade

Flank Steak – A lean cut perfect for marinating, creating deliciously tender results.
Low Sodium Soy Sauce – Provides savory umami flavor while keeping sodium levels in check.
Olive Oil – Adds moisture and richness; feel free to swap it with avocado oil if desired.
Garlic (8 cloves) – Fresh garlic enhances the marinade’s flavor; older garlic can lose its potency.
Low Sodium Worcestershire Sauce – Infuses the marinade with depth; opt for tamari for a gluten-free version.
Honey (2 tablespoons) – Adds sweetness that caramelizes beautifully on the grill; maple syrup is an excellent substitute.
Lemon (zested and juiced) – Offers acidity that helps tenderize the steak; lime works as a great alternative.
Fresh Oregano – A classic herb pairing with beef; you can swap it for thyme or Italian seasoning if you wish.
Red Pepper Flakes (2 teaspoons) – Adds a lovely heat; omit if you’re aiming for a milder flavor.

For the Chimichurri

Basil (1 cup, chopped) – Adds a fresh note to the chimichurri; parsley can be substituted for an alternative taste.
Cilantro (1/4 cup, chopped) – Introduces brightness; feel free to omit if cilantro isn’t your favorite.
Garlic for Chimichurri (3 cloves, minced) – Gives an extra kick of flavor; adjust based on your garlic preference.
Olive Oil for Chimichurri (1/3 cup) – Acts as the base of this vibrant sauce; use another mild oil if desired.
Red Wine Vinegar (1/4 cup) – Balances the rich flavors of the steak; white wine vinegar can also be used as a substitute.
Lemon Juice (1 tablespoon) – Enhances the freshness of the chimichurri.
Fresno Chile (1, seeded and chopped) – Adds spice and color; substitute with red bell pepper for a milder kick.
Kosher Salt (pinch) – Brings all the flavors together and enhances the overall taste.

With these Flank Steak with Chimichurri ingredients, you’re one step closer to a delightful summer grilling experience!

Step‑by‑Step Instructions for Flank Steak with Chimichurri Sauce

Step 1: Marinate the Steak
Begin by using a fork to puncture the flank steak, allowing the marinade to penetrate deeply for optimal flavor. In a bowl, whisk together the soy sauce, olive oil, Worcestershire sauce, honey, minced garlic, lemon juice, lemon zest, oregano, and red pepper flakes. Place the steak in the marinade, ensuring it’s completely covered. Refrigerate for a minimum of 2 hours, or up to 24 hours for maximum tenderness, flipping halfway if needed.

Step 2: Prepare Chimichurri
While the steak marinates, prepare the basil cilantro chimichurri. In a mixing bowl, combine the chopped basil, cilantro, minced garlic, olive oil, red wine vinegar, lemon juice, chopped Fresno chile, and a pinch of salt. Stir well until all ingredients are evenly mixed. Let the chimichurri sit for at least 15 minutes to allow the flavors to meld, creating a vibrant and zesty topping for your flank steak.

Step 3: Grill the Steak
Preheat your grill to medium-high heat, ensuring it’s hot enough to achieve a beautiful sear. Once preheated, place the marinated flank steak on the grill and cook for approximately 12 minutes. Rotate the steak halfway through cooking for even grill marks. Aim for an internal temperature of 130°F for medium-rare using a meat thermometer, which will guarantee a juicy, tender result.

Step 4: Rest and Slice the Steak
After grilling, remove the flank steak from the grill and allow it to rest for 10 minutes on a cutting board. This resting period is crucial as it helps the juices redistribute, ensuring each bite is flavorful and moist. Once rested, slice the steak against the grain into thin strips; this technique maximizes tenderness and creates perfectly bite-sized pieces for serving.

Step 5: Serve
To serve, arrange the sliced flank steak on a platter and generously drizzle the chimichurri sauce over the top. This flavorful marinated flank steak with chimichurri sauce not only looks stunning but also promises a delicious blend of savory and zesty flavors. Pair it with your favorite sides, and enjoy a delightful summer meal!

Flank Steak with Chimichurri Variations

Get creative with your dish by trying these delightful twists and adaptations!

Skirt Steak: Substitute flank steak with skirt steak for a different texture that’s equally delicious when grilled.
Enjoy the same bold flavors and juiciness—a variation that still impresses!
Chicken: Swap the beef for marinated chicken breasts or thighs. The marinade tenderizes while adding a savory flavor twist.
This is a great option for non-red meat lovers and cooks just as quickly!
Herb Swap: Experiment with fresh herbs like parsley or mint in the chimichurri for a new flavor profile.
Adding mint gives a refreshing twist, perfect for those summer gatherings!
Spicy Kick: Increase the heat level by adding more Fresno chile or trying jalapeños in the chimichurri.
For those who love spice, this will elevate your dish to a whole new level!
Fruit Infusion: Incorporate pineapple or peach into the marinade for a hint of sweetness that pairs beautifully with the savory beef.
The caramelization of the fruit on the grill brings a delightful complexity!
Vegan Alternative: For a plant-based option, use marinated tofu steaks and pair with the chimichurri for a vibrant dish.
It’s a wholesome and satisfying alternative that even meat-lovers will enjoy!
Grill Veggies: Don’t forget about veggies—grill bell peppers, zucchini, or asparagus brushed with marinade and serve alongside your steak.
They soak up those delicious flavors and add color to your plate!
Chimichurri Twist: Change up the chimichurri by adding nuts like walnuts or almonds—this gives it a rich, earthy flavor.
It’s a nutty bonus that elevates the sauce, perfect for impressing your guests!

By experimenting with these flavorful variations, you can create a delightful dish every time, just like my favorites, the Garlic Butter Steak and Cajun Steak Alfredo. Each twist opens up a new world of delicious possibilities!

What to Serve with Juicy Marinated Flank Steak with Basil Cilantro Chimichurri

As the flavors of grilled meat and zesty chimichurri mingle in your kitchen, it’s time to picture a delightful meal that complements this standout dish.

Creamy Mashed Potatoes: The buttery richness offers a comforting contrast to the boldness of the steak, making each bite heavenly.
Grilled Corn on the Cob: Sweet, smoky goodness adds that quintessential summer vibe and pairs charmingly with the tangy chimichurri.
Fresh Garden Salad: A mix of greens, tomatoes, and cucumber provides a refreshing crunch that balances the steak’s richness, elevating the entire meal.
Roasted Sweet Potatoes: Their natural sweetness and caramelized edges introduce a lovely flavor layer, harmonizing beautifully with the savory steak.
Garlic Bread: Crispy on the outside and soft on the inside, this chewy delight is perfect for soaking up any leftover chimichurri sauce.
Red Wine Sangria: A fruity, refreshing drink that adds an enjoyable twist to your meal, enhancing the summer vibe and complementing the dish’s flavors.
Grilled Vegetables: A medley of colorful veggies caramelized on the grill brings depth and visually enticing elements to your plate, connecting perfectly with the steak.
Chocolate Mousse: Finish the meal on a sweet note! Its rich, smooth texture offers a delightful contrast to the savory steak, ending the culinary journey on a high.

Make Ahead Options

These Juicy Marinated Flank Steak with Basil Cilantro Chimichurri are perfect for busy home cooks looking to save time during the week! You can marinate the flank steak up to 24 hours in advance, which allows the flavors to meld beautifully and ensures a tender result. Simply follow the marinade instructions, place the steak in the marinade, and refrigerate. The chimichurri can also be prepared ahead and stored in the refrigerator for up to 3 days—just give it a good stir before serving to refresh the flavors. When you’re ready to grill, just take the steak out, let it rest at room temperature for about 30 minutes, and cook as instructed for restaurant-quality results with minimal effort!

How to Store and Freeze Flank Steak with Chimichurri

Fridge: Store cooked flank steak in an airtight container for up to 3 days. Keep the chimichurri sauce in a separate container to maintain its freshness.

Freezer: To freeze, wrap the cooked steak tightly in plastic wrap, then place it in a freezer-safe bag or container. It can be frozen for up to 3 months.

Reheating: Thaw overnight in the fridge before reheating. Gently warm the steak in a skillet over low heat, adding a splash of beef broth or water to retain moisture, and serve with chimichurri.

Chimichurri Storage: The chimichurri can also be frozen in ice cube trays—perfect for easy, flavorful additions to future meals.

Expert Tips for Flank Steak with Chimichurri

Perfect Marinade Time: Aim for at least 2 hours in the marinade; longer (up to 24 hours) helps the flavors penetrate deeply and improve tenderness.
Use a Meat Thermometer: To avoid overcooking, monitor the internal temperature closely; remove the steak when it reaches 130°F for perfect medium-rare.
Resting is Key: Always let the steak rest for 10 minutes after grilling; this helps juices redistribute for a juicy, flavorful bite.
Slice Correctly: Always cut against the grain to ensure each piece is tender; this small step makes a big difference in texture.
Extra Chimichurri Bonus: Prepare additional chimichurri to use as a condiment for grilled veggies or salads; it wonderfully enhances other summer dishes.

Flank Steak with Chimichurri Recipe FAQs

How do I select the best flank steak for this recipe?
When choosing flank steak, look for a cut that has a bright red color and minimal dark spots or discoloration. Ideally, the meat should be well-marbled, which contributes to tenderness and flavor. If you can, choose grass-fed beef, as it typically has a more robust taste.

How should I store leftover cooked flank steak and chimichurri?
Cooked flank steak can be stored in an airtight container in the refrigerator for up to 3 days. It’s best to store the chimichurri sauce separately to preserve its vibrant flavor. If you need longer storage, wrap the steak tightly in plastic wrap and freeze it for up to 3 months.

Can I freeze the flank steak with chimichurri?
Absolutely! For freezing, first allow the cooked steak to cool. Then, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. For chimichurri, consider freezing it in ice cube trays for easy portioning. Just remember to label and date both for future reference, and enjoy within 3 months for the best flavor.

What should I do if my steak is tough after cooking?
If you find your steak is tough, it might be due to slicing against the grain. Always cut across the grain of the meat for the most tender slices. Additionally, make sure to marinate the steak long enough; at least 2 hours, but ideally up to 24 hours, will help tenderize it. A meat thermometer is crucial, too; aim for 130°F for a perfectly tender steak.

Are there any dietary considerations I should keep in mind?
When preparing this flank steak with chimichurri, consider any allergies, especially related to garlic or soy sauce. For a gluten-free option, substitute the low sodium soy sauce with tamari. If serving to pets, avoid giving them steak since cooked meat can sometimes be hard on their digestive systems, especially if it’s seasoned.