Easy Grilled Flank Steak with Chimichurri Sauce is an ideal dish for Cinco de Mayo or any warm-weather gathering. Tender, juicy flank steak is marinated, grilled, and finished with a bright, herb-forward chimichurri sauce that complements the beef perfectly.
There’s nothing quite like grilled flank steak fajitas. This Easy Grilled Flank Steak with Chimichurri Sauce works great for tacos, rice bowls, salads, or served family-style with tortillas and your favorite sides. Mexican-inspired meals are a favorite in many households because they are flavorful, flexible, and easy to scale.
For the best results, marinate the steak for at least 2 hours or overnight. A good marinade helps infuse flavor and tenderize the meat. Flank steak grills quickly and slices beautifully across the grain, making it perfect for fajitas and similar preparations. If you prefer other beef cuts, flat iron steak or skirt steak are suitable substitutes for grilling.
What is flank steak?
Flank steak is a lean cut from the cow’s abdominal muscle. It’s usually sold as a long, flat piece of beef that grills well and slices into long strips. You may hear it called by other names in different regions, but it’s prized for its bold flavor and low fat content.
Because flank steak is lean, a light tenderizing step such as gently pounding with a meat mallet can help produce a more tender result. Flank steak pairs exceptionally well with sauces and salsas—the acidity and herbs in chimichurri or salsa verde balance the richness of the meat.
Recipe Ingredients
Below is a summary of the main components used in this recipe. Exact measurements and the full ingredient list appear in the recipe section.
- Steak: Flank steak is used here for its grilling performance and ability to slice into fajita-style strips. Flat iron or skirt steak can be substituted if desired.
- Marinade: The marinade combines olive oil, lime juice, garlic, optional jalapeño, Worcestershire sauce, cumin, oregano, cayenne (optional), and apple cider vinegar to add savory, tangy, and mildly spicy notes.
- Chimichurri Sauce: A vibrant sauce made from fresh cilantro and Italian parsley, garlic, olive oil, rice vinegar, crushed red pepper, oregano, and lime juice. It brightens the dish and is excellent spooned over the sliced steak.
How to Make Easy Grilled Flank Steak
Step 1: Marinate the steak: In a large zip-top bag, combine the marinade ingredients and mix well. Add the flank steak, seal the bag, and massage the marinade into the meat. Refrigerate for at least 2 hours or up to overnight for best flavor and tenderness. When ready to grill, remove the steak from the refrigerator and let it rest at room temperature while you prepare the peppers.
Step 2: Prepare chimichurri: In a medium bowl, stir together the chopped cilantro, parsley, minced garlic, olive oil, rice vinegar, crushed red pepper, oregano, and lime juice. Season with salt and pepper to taste. Set the sauce aside so the flavors can meld.
Step 3: Grill: Preheat the grill to medium-high. Remove the steak from the marinade and discard the excess liquid. Toss sliced bell peppers with a couple of tablespoons of olive oil and a pinch of salt and pepper. Place the steak and peppers on the grill. Grill the steak about 4 minutes per side for medium-rare (internal temperature around 140°F) or until it reaches your preferred doneness. Grill the peppers until slightly charred and tender.
Step 4: Rest and slice: Transfer the steak to a cutting board and let it rest for 4–5 minutes. Slice thinly across the grain into strips. Serve the steak with grilled peppers, chimichurri sauce, and any additional fajita toppings you enjoy.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the sliced steak gently in a skillet over low heat or use an air fryer at a low temperature to avoid drying it out. The chimichurri can be refrigerated for several days and will keep its bright flavor.
More Steak Recipes
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Grilled Ribeye Steak
Beef
Balsamic Marinated Skirt Steak
Beef
Asian Marinated Flank Steak
Beef
Grilled Flank Steak with Dry Rub
Easy Grilled Flank Steak with Chimichurri Sauce
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 (adjust to taste)
- 1 teaspoon oregano
- Juice of 1/2 lime
- Salt and pepper to taste
Instructions
- Combine all marinade ingredients in a large zip-top bag and mix. Add the flank steak, seal the bag, and massage the marinade into the meat. Refrigerate for at least 2 hours or overnight for deeper flavor.
- When ready to grill, remove the steak from the refrigerator and let it sit at room temperature briefly. Toss sliced bell peppers with 2 tablespoons olive oil and a pinch of salt and pepper; set aside.
- In a separate bowl, stir together the chimichurri ingredients: cilantro, parsley, garlic, olive oil, rice vinegar, crushed red pepper, oregano, and lime juice. Season with salt and pepper and adjust to taste.
- Heat the grill to medium-high. Remove the steak from the marinade and discard the excess liquid. Grill the steak about 4 minutes per side for medium-rare (about 140°F internal), or to your preferred doneness. Grill the peppers until slightly charred and tender.
- Let the steak rest on a cutting board for 4–5 minutes, then slice thinly across the grain. Serve with grilled peppers and chimichurri, plus tortillas or sides of your choice.
Notes
- If you prefer no heat, omit the jalapeño, crushed red pepper, and cayenne.
- Leftover steak stores well in an airtight container in the refrigerator for up to 4 days. Reheat gently to preserve juiciness.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.