Grilled Flank Steak

Grilled flank steak and super bright, herby, and saucy chimichurri is a match made in heaven. The chimichurri marinade yields a slightly salty and punchy crust on this grilled steak.

For the unfamiliar, chimichurri is a popular Argentinian condiment designed to cut through the richness of the grilled flank steak, and is just as good on other proteins from chicken and lamb to fish. If desired, you can omit the Fresno chile in the sauce, or use another hot pepper.

Because flank steak is an uneven cut, with a thick side and a thin side, our Test Kitchen suggests cooking the steak with the thicker side facing the back of the grill (the hottest part) and the thinner side facing the front. Hot spots may differ on grills, but you can always hold your hand at a safe distance from the grates to feel out where they’re located on yours.

Learn how to make grilled flank steak. It will soon be a weeknight go-to dinner.

What Is Flank Steak?

Flank steak is a cut of beef sourced from the abdominal muscles of the cow. It has a beefy flavor, but is also leaner and less tender than fattier cuts of beef.

For that reason, it's often marinated to help tenderize and infuse it with flavor before cooking. Cook to medium-rare or medium, and take care to slice against the grain for the most tender results.

Ingredients for Grilled Flank Steak

Fresh herbs, garlic, anchovy fillets, a red Fresno chile, and seasonings come together for a bright, herbaceous sauce that infuses into and tops perfectly juicy flank steak. To make grilled flank steak, you'll need:

• Fresh cilantro and flat-leaf parsley: Adds a fresh, herbaceous flavor and color to the chimichurri.
• Red wine vinegar: Adds acidity and tanginess to brighten the sauce. You can also use a white wine vinegar or apple cider vinegar. The flavors will be slightly different but equally delicious.
• Fresh oregano: Adds an earthy flavor to the chimichurri.
• Garlic cloves: For a savory depth.
• Anchovy fillets: Adds a salty, umami-rich flavor. Anchovy paste is a good substitute if you'd rather not work with the fish.
• Red Fresno chile: A touch of heat. Feel free to substitute with other types of chiles if preferred, including serrano peppers, habaneros, or red jalapeños.
• Kosher salt: Enhances the overall flavor.
• Extra-virgin olive oil: Thins and adds richness to the sauce.
• Flank steak: The star of the dish, flank steak is a lean cut that benefits from time spent in a bright marinade like chimichurri. If needed, substitute with skirt steak or hanger steak.

How To Make Grilled Flank Steak

Take a few minutes to make and marinate the steak in the morning, and you'll be ready to pop it onto the grill at dinnertime. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Make chimichurri sauce: Pulse chimichurri ingredients in a food processor until finely chopped. Process in some oil. Spoon 1/4 cup of the chimichurri into a large plastic bag. Refrigerate remaining chimichurri for up to a day.
• Step 2. Marinate steak: Add steak and remaining oil to bag with chimichirri, and massage to coat. Refrigerate for several hours, then let the steak stand at room temperature 30 minutes. Preheat your grill to high and discard marinade. You can also use a grill pan on the stove if you don't have a grill or don't want to bother lighting it.
• Step 3. Grill steak: Grill steak, turning occasionally, until the thickest portion registers 125°F. Rest on a cutting board before slicing. Serve with reserved chimichurri.

Can I Make the Chimichurri Sauce Ahead?

Chimichurri sauce can be made and stored in an airtight container up to one day ahead. The flavors will continue to meld and deepen as it rests for an even more flavorful sauce. Stir before using and season to taste if needed.

What To Serve With Grilled Flank Steak

Pairing this bright and savory grilled flank steak with a variety of side dishes can take it to the next level. Pair with an heirloom tomato salad (as pictured), crusty bread, grilled or sautéed vegetables, rice, grilled corn on the cob, mashed or roasted potatoes, or a green salad for a well-rounded meal.

How To Store and Reheat Leftover Grilled Flank Steak With Chimichurri

If you end up having any leftovers of the grilled steak and chimichurri, cool to room temperature and refrigerate, well-wrapped or in an airtight container, for up to four days. Store the steak and sauce separately, if possible.

When ready to reheat, let the steak stand at room temperature for about 15 minutes. Reheat in a skillet or grill pan until warmed through. You can also reheat in the oven or microwave. Top with chimichurri before serving.

More Flank Steak Recipes You'll Love

With its robust flavor profile and hearty texture, flank steak can be prepared in a variety of ways, including these taco, salad, and skewer recipes:

• Pan-Seared Flank Steak with Herb Sauce
• Chile-Lime Steak Skewers with Coconut-Cilantro Sauce
• Pepper-Stuffed Grilled Flank Steak
• Spice-Rubbed Flank Steak with Corn-Chile Relish

Editorial contributions by Katie Rosenhouse.