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Grilling season is in full swing, and this Chimichurri Steak recipe is one of my go-to’s for summer dinners, BBQs, and even tailgating. Tender, juicy flank steak gets marinated in a citrusy, garlicky blend, then grilled to perfection and topped with fresh, zesty chimichurri sauce. It’s ridiculously easy, and it always feels like something you’d order at a steakhouse but without the hefty price tag.
If you’re craving bold flavors and minimal fuss, this Flank Steak with Chimichurri is about to become your new favorite weeknight (or weekend!) dinner.
Why I Love This Flank Steak
The citrusy steak marinade tenderizes the beef and adds a subtle tang that pairs perfectly with the fresh, herby punch of chimichurri sauce. And it’s quick to make. Other than marinating time, the actual cook time is under 20 minutes.
Also, I love that it’s versatile, you can serve it as the main event with simple sides, slice it thin for tacos, or pile it onto a crusty sourdough bread for the best steak sandwich of your life.
Plus, it’s a total crowd pleaser. Whether I’m serving it at a backyard barbecue or a casual summer dinner on the patio, this steak always disappears first.
Ingredients for Chimichurri Steak
Here’s what you’ll need for the steak marinade. Don’t worry, I’ve included the full measurements in the recipe card below.
- Olive oil – A good-quality extra virgin olive oil works best, but avocado oil is a great swap.
- Fresh orange juice & zest – Sweet and citrusy! You can use bottled orange juice in a pinch, but fresh really makes a difference. If you don’t have orange juice, try pineapple juice instead.
- Fresh lime juice & zest – Lime juice brightens everything up. Lemon works too, but lime has that mild tangy, fruit tartness that just goes perfectly with the fresh herbs.
- Italian seasoning – Italian Seasoning is a quick herb seasoning blend that I make in big batches. You can substitute with dried oregano and basil if that’s what you have on hand.
- Garlic cloves – Fresh garlic cloves are best, but garlic powder can work in a pinch.
- Soy sauce – Low sodium soy sauce adds depth and a rich meaty flavor. Tamari or coconut aminos are easy substitutes if you’re gluten-free.
- Brown sugar – The sweetness of brown sugar balances the tart flavor. Honey or maple syrup would also be delicious here.
- Kosher salt & black pepper – Essentials! Use sea salt if that’s what you have.
- Flank steak – My favorite cut of steak for this recipe. Skirt steak works well too if you want something a little richer.
How to Make Chimichurri Steak
- Make the marinade. Whisk together olive oil, orange juice and zest, lime juice and zest, Italian seasoning, garlic, soy sauce, brown sugar, salt, and pepper in a small bowl.
- Marinate the steak. Place the steak in a shallow dish or zip-top bag and pour the marinade over it. Refrigerate for 1 hour or overnight (but no longer than 24 hours).
- Grill the steak. Remove the steak from the fridge about 30 minutes before cooking. Heat the grill to medium-high, then cook 8–10 minutes on each side, until your desired doneness. For medium rare, aim for 130˚F.
- Rest and serve. Let the steak rest for 10 minutes before slicing against the grain. Top with chimichurri sauce and enjoy!
What is Chimichurri?
Chimichurri is a fresh, herby sauce from Argentina that’s typically made with parsley, garlic, olive oil, vinegar, and red pepper flakes. It’s bright, tangy, and just a little spicy, making it the perfect complement to grilled meats like steak, chicken, or even fish. Think of it like the South American version of basil pesto.
How to Store Leftovers
If you have leftover Chimichurri Steak, here’s how to keep them tasting great:
- Fridge: Store sliced steak in an airtight container for up to 3 days.
- Freezer: Freeze in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating tip: Warm gently in a skillet over medium heat or enjoy cold in sandwiches, salads, or steak wraps.
Kellie’s Tips for the Best Chimichurri Flank Steak
Double the chimichurri sauce, you’ll want extra for dipping bread or drizzling over veggies.
Don’t marinate too long, no longer than 24 hours! The citrus can break down the meat too much.
Always let the steak rest before slicing. This keeps the juices where they belong.
Slice thinly against the grain for the most tender bite.
What to Serve with Chimichurri Steak
This steak pairs beautifully with fresh, summery sides.
- The Best Corn on the Cob
- Roasted Red Potatoes
- Our Best House Salad
- Garlic bread for soaking up extra chimichurri
- Easy Grilled Vegetables
More Easy Grilling Recipes
If you love this Chimichurri Steak recipe, try a few more of my grilling favorites:
- Juicy Grilled Chicken Thighs
- Easy Grilled Shrimp Skewers
- Grilled Pork Tenderloin
- Perfect Grilled Filet Mignon
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Chimichurri Steak Recipe
Equipment
- food processor
- grill
Ingredients
For the marinade:
- 3 tbsp olive oil
- 1/2 cup fresh orange juice
- 2 tablespoons fresh orange zest
- 2 tablespoons fresh lime juice
- 1/2 tablespoon fresh lime zest
- 1 tablespoon Italian seasoning
- 4-5 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 1/2 tablespoons brown sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 flank steak
For the Chimichurri Sauce
- 1 cup fresh flat-leaf parsley, packed
- 1/4 cup fresh oregano leaves, or 1 tbsp dried
- 3 –4 garlic cloves
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes, adjust to heat preference
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup extra virgin olive oil
Instructions
- In a large measuring cup, whisk together the olive oil, orange juice, orange zest, lime juice, lime zest, seasoning, garlic cloves, soy sauce, sugar, salt and pepper.
- Pat the flank steak dry with a paper towel and place in a shallow dish or zip-top bag. Pour the marinade over the steak and marinade for 1 hour or overnight. (Do not marinade more than 24 hours. If marinading overnight, transfer to the refrigerator.)
- While the steak is marinating, make the sauce by adding all the sauce ingredients to the bowl of a food processor or blender. Pulse to chop finely.
- With the food processor on low, slowly stream in the olive oil until well blended. Set aside.
- Before grilling, remove the steak from the marinade. If refrigerated, allow to sit at room temperature for 30 minutes.
- Preheat grill to medium high heat.
- Place the flank steak on the preheated grill and cook for 8-10 minutes. Using tongs, turn the steak over and continue grilling for an additional 4-5 minutes or until the internal temperature reaches 130˚F for medium rare.
- Transfer to platter and cover. Rest the steak for 10 minutes before serving.
Notes
- Don’t marinate longer than 24 hours.
- Flank steak can be swapped with skirt steak or hanger steak.
- For a spicier kick, add red pepper flakes to the marinade.
- Leftovers make excellent steak tacos or steak salads.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
