Go Back
–+ servings
Grilled flank steak with chimichurri sauce on top plated on a white platter
Print Recipe
No ratings yet

Chimichurri Steak Recipe

Tender, juicy flank steak marinated in a citrusy garlic blend, grilled to perfection, and topped with fresh chimichurri sauce. Perfect for BBQs, summer dinners, or tailgating.
Prep Time15 minutes
Cook Time20 hours
Marinade Time4 hours
Total Time1 day 15 minutes
Course: Dinner, lunch
Cuisine: American
Servings: 4
Author: Kellie
Cost: $15

Equipment

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

Calories: 475kcal | Carbohydrates: 15g | Protein: 14g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 29g | Cholesterol: 34mg | Sodium: 735mg | Potassium: 455mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1491IU | Vitamin C: 44mg | Calcium: 127mg | Iron: 4mg