Easy Grilled Flank Steak with Chimichurri Sauce is the perfect way to celebrate Cinco de Mayo or the warmer weather arriving. Juicy, tender flank steak is marinated and grilled to perfection and topped with a flavorful chimichurri sauce. 

Easy Grilled Flank Steak with Chimichurri Sauce Side View
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There is nothing like juicy, grilled flank steak fajitas, especially to help celebrate Cinco de Mayo.

This Easy Grilled Flank Steak with Chimichurri Sauce is the perfect way to celebrate and can be used in so many different ways from fajitas, to rice bowls, to salads.

Mexican food is one of my favorites to eat and we make a lot of it in my household.

Between enchiladas, tacos, quesadillas, fajitas and a big batch of Chicken Tortilla Soup we enjoy our fair share. When it comes to grilling beef my top suggestion is to marinade the meat for at least 2 hours. This really helps infuse the flavors into the beef and also helps create a more tender and juicy piece of meat.

Easy Grilled Flank Steak with Chimichurri Sauce Cutting Board

What is flank steak?

Flank steak comes from the cow’s abdominal muscle or lower chest. It is often cut into a foot long piece of beef and grilled whole. 

You might also know this cut as a London broil, jiffy steak, bavette (in French).

Flank steak has very little fat which is one thing I love about it. You don’t have to trim it! 

To help tenderize flank steak you might want to use a meat tenderizing mallet before applying the spice rub. I find this helps create a more tender piece of beef. 

Flank steak pairs really nicely with sauces and salsas.

I love this Easy Homemade Salsa Verde, Tahini Sauce or this Pico de Gallo paired with it. 

Recipe Ingredients

Easy Grilled Flank Steak with Chimichurri Sauce Small Bowl

Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions. 

  • Steak: The cut of steak I used is a flank steak. I love the way it grills and creates nice strips for taco.s You also can use a flat iron steak or your favorite cut of beef.
  • Marinade: The marinade mixes olive oil, lime juice, garlic, jalapeños, worcestershire sauce, cumin, oregano, cayenne red pepper and apple cider vinegar.
  • Chimichurri Sauce: My favorite sausage to out on the steak is fresh cilantro, Italian parsley, garlic, olive oil, rice vinegar, crushed red pepper, oregano and lime juice.
Easy Grilled Flank Steak with Chimichurri Sauce up close on the sauce

How to Make Easy Grilled Flank Steak

Step 1: Marinade Steak: In a large zilch bag combine the marinade ingredients and mix well. Add the flank steak and close the ziplock. Use your hands to massage the marinade into the meat. Refrigerate for 2 hours or overnight. When you are ready to grill remove the flank steak out of the refrigerator and let it rest on the counter. Add your bell peppers into a medium bowl and mix with 2 Tablespoons olive oil and a sprinkle of salt and pepper.  Set aside.

Step 2: Create Chimichurri: In another medium mixing bowl combine the cilantro, parsley, garlic, olive oil, rice vinegar, crushed red pepper, oregano, lime juice and mix well. Taste and add salt and pepper to taste. Set aside.

Step 3: Grill Steak: Heat the grill to medium-high heat. Remove meat from marinade and discard the marinade. Place the bell peppers and the flank steak on the grill. Grill the steak to desired doneness, about 4 minutes per side for medium-rare or a temperature of 140 degrees F. Grill the bell peppers until they are just soft and slightly charred which shouldn’t take much longer than your meat.

Step 4: Slice Steak: Remove the steak from the grill and place on a large cutting board. Let the steak stand for 4 to 5 minutes. Slice across the grain into thin strips and serve with the grilled peppers, the

Storage Tips

Store the leftovers in an airtight container for up to 4 days. To reheat you can heat in a skillet over low heat or air fryer it.

More Steak Recipes

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5 from 1 vote

Easy Grilled Flank Steak with Chimichurri Sauce

By Julia
Prep: 2 hours
Cook: 20 minutes
Total: 2 hours 20 minutes
Servings: 4
Easy Grilled Flank Steak with Chimichurri Sauce is the perfect way to celebrate Cinco de Mayo or the warmer weather arriving. Juicy, tender flank steak is marinated and grilled to perfection and topped with a flavorful chimichurri sauce. 
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Ingredients 

For the marinade: 

  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 3 garlic cloves, minced
  • 1 small jalapeño, thinly sliced {optional}
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons apple cider vinegar
  • 3/4 teaspoon ground cumin
  • 1 teaspoon oregano {or Mexican oregano}
  • 1/4 teaspoon cayenne pepper {optional}
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper

For the Chimichurri Sauce:

  • 1/2 cup fresh cilantro, loosely packed, finely chopped
  • 1/2 cup fresh Italian parsley, loosely packed, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons rice vinegar
  • 1/4 teaspoon crushed red pepper {more or less for spice}
  • 1 teaspoon oregano {or try Mexican oregano}
  • 1/2 of a lime juiced
  • Salt and pepper to taste

Instructions 

  • In a large zilch bag combine the marinade ingredients and mix well. Add the flank steak and close the ziplock. Use your hands to massage the marinade into the meat. Refrigerate for 2 hours or overnight.
  • When you are ready to grill remove the flank steak out of the refrigerator and let it rest on the counter. Add your bell peppers into a medium bowl and mix with 2 Tablespoons olive oil and a sprinkle of salt and pepper.  Set aside.
  • In another medium mixing bowl combine the cilantro, parsley, garlic, olive oil, rice vinegar, crushed red pepper, oregano, lime juice and mix well. Taste and add salt and pepper to taste. Set aside.
  • Heat the grill to medium-high heat. Remove meat from marinade and discard the marinade. Place the bell peppers and the flank steak on the grill. Grill the steak to desired doneness, about 4 minutes per side for medium-rare or a temperature of 140 degrees F. Grill the bell peppers until they are just soft and slightly charred which shouldn’t take much longer than your meat.
  • Remove the steak from the grill and place on a large cutting board. Let the steak stand for 4 to 5 minutes. Slice across the grain into thin strips and serve with the grilled peppers, the chimichurri sauce and your favorite fajita fixings.

Notes

  • Feel free to remove all the spice from the recipe {jalapeños, crushed red pepper and cayenne pepper} if you don’t like heat.

Nutrition

Calories: 268kcal, Carbohydrates: 6g, Protein: 1g, Fat: 27g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 20g, Sodium: 765mg, Potassium: 195mg, Fiber: 1g, Sugar: 1g, Vitamin A: 958IU, Vitamin C: 19mg, Calcium: 53mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @acedarspoon or tag #acedarspoon!

Today’s post is sponsored by the Ohio Beef Council.  As always my thoughts and opinions are 100% my own.  Thank you for supporting the brands and products that make A Cedar Spoon possible. 

About Julia

I'm Julia. Wife, mom to three growing boys, lover of food. Here you will find quick & easy weeknight meal ideas, kid-friendly recipes and a few sweet treats. My roots are from the Mediterranean and many of my recipes incorporate those flavors!

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9 Comments

  1. tanyaschroeder@fuse.net says:

    Your steak looks amazing! I love all the bright colors in this dish!

  2. Jen says:

    I’m so happy it’s finally warm enough to break out the grill! This looks incredible!

  3. Erin says:

    This sounds absolutely amazing!

  4. Michelle Palin says:

    This looks so good! I’m one of the worst at grilling steak, so I appreciate the tips you gave. I might not get this made in time for Cinco de Mayo, but I’m printing off for summer grilling for sure!

    1. Julia says:

      Grilling steak is actually so easy! I hope the tips help and your next grilling session is a success. 🙂