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Prep Time10 minutes
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Cook Time15 minutes
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Serv SizeYield 4 servings
Delicious, easy-to-follow grilled flank steak with Chimichurri.
Ingredients
For Steak
For Chimichurri
Directions
This delicious grilled flank steak pairs perfectly with the herb‑packed flavor of chimichurri. Fresh cilantro, parsley, shallot, and jalapeño come together to create a bright, zesty sauce that cuts through the richness of the meat, while the smoky char from the grill ties every flavor together. Chimichurri (uncooked sauce) originated in Argentina, where it’s been a staple for grilled meats for generations. Season the steak with your favorite blend or use ours, fire up the grill, and you’ve got a dish that feels effortless but tastes unforgettable. It’s ideal for summer picnics, backyard BBQs, and holiday gatherings — the kind of meal that disappears fast and always has people asking for the recipe.
Rub your seasoning onto both sides of the flank steak, then cover and refrigerate it for 1 to 4 hours to deepen the flavor. In the photos, we used our Santa Maria Seasoning Rub. Before grilling, let the steak rest at room temperature for 20–30 minutes so it cooks evenly.
To make the chimichurri, stir together all of the ingredients and refrigerate until ready to serve.
Heat your grill to high (about 450˚F to 500˚F). Once hot, lightly oil the grates by dipping a folded paper towel into high‑heat oil like vegetable, canola, or avocado, then using long tongs to rub it over the grates—this helps prevent sticking and keeps your hands safely away from the heat. Place the steaks on the grill and cook for 4–5 minutes, or until they’re golden brown with a slight char. Flip the steaks and continue grilling for 3–5 minutes for medium‑rare (135°F), 5–7 minutes for medium (140°F), or 8–10 minutes for medium‑well (150°F). Transfer the steaks to a cutting board or platter, tent loosely with foil, and let them rest for 5 minutes before slicing against the grain so the juices can redistribute.
Enjoy!
Looking for some delicious side dishes? Here are some of our favorite barbecue and picnic sides:
Conclusion
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