Try this simple marinade on a flank steak, especially if you plan to make a chimichurri accompaniment! Grilled flank steak with cilantro parsley chimichurri sauce is our family’s favorite summer main course this year. Try this recipe for Sunday night dinner or for hosting guests.
Grilled Flank Steak Ingredients
You will need 1.5 – 2 pounds of flank steak, balsamic vinegar, brown sugar, olive oil, kosher salt, onion powder, 3 garlic cloves, and Worcestershire sauce. Although I find flank steak to be more tender, a good piece of skirt steak is an alternative. If you trust the skirt steak from your favorite butcher, you can be confident this recipe will turn out great.
Cilantro Parsley Chimichurri Ingredients
For the cilantro parsley chimichurri sauce, you will need fresh cilantro, Italian parsley, olive oil, 2 cloves of garlic, fresh lime juice, kosher salt, and optional red pepper flakes.
Preparing the Flank Steak
This steak is best if you can marinate it one day ahead for the most flavor. That is not always possible, but you’ll want to marinate the meat for at least 2 hours and up to 24 hours. What is great about this recipe is that the chimichurri sauce is the star of the show, offering great flavor even if you don’t have as much time to marinate your steak.
First, whisk together the marinade ingredients in a mixing bowl. Rinse your steak and pat it dry. You can marinate it in a large ziplock bag or in a glass Pyrex dish that allows the steak to lay flat. Pour the marinade over the meat and refrigerate. About halfway through the marination phase, you will want to turn the meat over to be sure the marinade is coating both sides of the steak and allowing time to soak.
Take the steak out of the refrigerator about one hour before you plan to grill it. This allows the meat to come to room temperature before grilling. Heat the grill between medium to medium-high heat. Grill the steak 5-7 minutes per side until your desired doneness. Check the meat shortly after placing it on the grill to be sure the flames are not too high and lighting the meat on fire. As with most marinated meats the marinade can attract more fire so it’s important to keep an eye on it after putting it on the grill.
If you are newer to grilling, you can reference this Grilling Tips for Beginners post for more detailed guidelines.
Making the Cilantro Parsley Chimichurri Sauce
The chimichurri can be made ahead of time. Check out the full recipe for the Cilantro Parsley Chimichurri Sauce here.
Serving Suggestions for This Steak
- Any steak pairs well with mushrooms, so try these Bacon & Cream Cheese Stuffed Mushrooms as an appetizer before this main dish.
- Two other great summer-style sides to accompany this steak with chimichurri sauce are this Grilled Corn, Tomato, and Basil salad or this Grilled Corn and Avocado salad. A potato side like these Roasted Mini Potatoes is also a nice addition.
- If you are looking for a Latin-style cocktail to serve with your meal, you cannot go wrong with this Classic Mojito or this Best Margarita.
- Our biggest suggestion is to enjoy this yummy dish. We love it and hope you do too.
Grilled Flank Steak with Cilantro Parsley Chimichurri
- Total Time: 25 minutes
- Yield: 5-6 1x
Ingredients
For the Steak:
- 1.5 – 2.0 lb flank steak
- 1/3 C balsamic vinegar
- 1/4 C olive oil
- 2 T brown sugar
- 1/2 tsp kosher salt
- 3 cloves of garlic
- 1/2 tsp onion powder
- 2 T Worcestershire sauce
See this post for Chimichurri Ingredients and Recipe: Cilantro Parsley Chimichurri Sauce
Instructions
- This steak is best if you can marinate it one day ahead for the most flavor. That is not always possible, but you’ll want to marinate the meat for at least 2 hours and up to 24 hours. What is great about this recipe is that the chimichurri sauce is the star of the show, offering great flavor even if you don’t have as much time to marinate your steak.
- First, whisk together the marinade ingredients in a mixing bowl. Rinse your steak and pat it dry. You can marinate it in a large ziplock bag or in a glass Pyrex dish that allows the steak to lay flat. Pour the marinade over the meat and refrigerate.
- About halfway through the marination phase, you will want to turn the meat over to be sure the marinade is coating both sides of the steak and allowing time to soak.
- Take the steak out of the refrigerator about one hour before you plan to grill it. This allows the meat to come to room temperature before grilling.
- Heat the grill between medium to medium-high heat.
- Grill the steak 5-7 minutes per side until your desired doneness. Check the meat shortly after placing it on the grill to be sure the flames are not too high and lighting the meat on fire. As with most marinated meats the marinade can attract more fire so it’s important to keep an eye on it after putting it on the grill. If you are newer to grilling, you can reference this Grilling Tips for Beginners post for more detailed guidelines.
Notes
- Any steak pairs well with mushrooms, so try these Bacon & Cream Cheese Stuffed Mushrooms as an appetizer before this main dish.
- Two other great summer-style sides to accompany this steak with chimichurri sauce are this Grilled Corn, Tomato, and Basil salad or this Grilled Corn and Avocado salad. A potato side like these Roasted Mini Potatoes is also a nice addition.
- If you are looking for a Latin-style cocktail to serve with your meal, you cannot go wrong with this Classic Mojito or this Best Margarita.
- Prep Time: 15 min
- Cook Time: 10 min
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