Grilled flank steak with chimichurri sauce delivers big flavor fast: hot sear, brief rest, and a bright parsley-garlic oil to finish.
Flank cooks quickly, eats like a dream when sliced thin, and loves bold herbs. This guide gives you a clean plan: how to season, when to flip, and what temp to pull at so the meat stays tender. You’ll also get a classic chimichurri that’s vivid, balanced, and ready in minutes.
Grilled Flank Steak With Chimichurri Sauce: Timing And Temps
Here’s the high-level play: pat the steak dry, season well, sear over strong direct heat, finish to target temp, rest, slice across the grain, spoon on chimichurri. That’s it. The details below keep the method tight and repeatable.
Thickness, Heat, And Target Doneness
Most flanks run 1–1¼ inches thick. Hot grates matter. You want a quick crust outside and a rosy center. Use a reliable instant-read thermometer and pull a few degrees shy of your goal since carryover cooking nudges temp up while it rests.
Flank Thickness And Grill Time Guide
Use this as a starting point. Wind, grate temp, and steak size all move the needle, so check temp rather than the clock.
| Thickness | Approx. Time (High Direct Heat) | Notes |
|---|---|---|
| ¾ in (1.9 cm) | 4–5 min total | Very thin; flip every 60–90 sec |
| 1.0 in (2.5 cm) | 6–8 min total | Common size; flip often for even color |
| 1.25 in (3.2 cm) | 8–10 min total | Sear both sides; finish edge-to-edge |
| 1.5 in (3.8 cm) | 10–12 min total | Sear, then 1–2 min indirect if needed |
| Target 125–130°F | Pull at 123–128°F | Rarer finish after rest |
| Target 130–135°F | Pull at 128–133°F | Medium-rare sweet spot |
| Target 135–140°F | Pull at 133–138°F | Medium, still juicy |
| Rest Time | 5–10 min | Slice across grain, ⅛–¼ in thick |
What You Need
Steak Selection
Pick a bright, deep red flank with fine, visible fibers running in one direction. A little surface moisture is normal; excess liquid in the package is not. Choice grade brings good marbling. The piece should feel firm and flexible, not mushy.
Seasoning Basics
- Kosher salt: pulls moisture to the surface and helps crust formation.
- Freshly ground black pepper: more bite and aroma than pre-ground.
- Optional rub: 1 tsp smoked paprika + ½ tsp garlic powder per lb for a friendly char line and rounder flavor.
Gear That Helps
- Instant-read thermometer.
- Long tongs and a clean brush for the grates.
- Vented chimney (charcoal) or preheated burners (gas) for steady high heat.
Step-By-Step: From Fridge To Plate
1) Dry, Trim, And Salt
Blot the steak dry. Trim any thick silverskin along the surface. Salt both sides a tad heavier than you think, then set on a rack while you light the grill. This short rest lets salt sink in and dries the surface for better browning.
2) Heat The Grill
Aim for 500–550°F grates. On charcoal, build a two-zone fire: half stacked hot, half cooler. On gas, preheat all burners, then turn one side to medium for a fall-back zone.
3) Sear And Flip Often
Oil the grates lightly. Lay the steak on the hot side. Flip every 60–90 seconds so both sides color without burning. This flip-often approach keeps heat moving to the center while the exterior builds a crust.
4) Check Temp And Move If Needed
Probe the thickest part. If the outside is done but the center lags, slide the steak to the cooler zone for a minute or two. Pull at your planned pull temp (see the table), then rest on a board.
5) Slice For Tender Bites
Find the grain (long muscle fibers). Rotate the steak so you cut across those lines. Slice thin on a slight bias. This turns chewy fibers into tender slices.
Chimichurri That Pops
Classic Ratio
Chimichurri shines when it stays loose and fresh. Keep herbs hand-chopped, not puréed, so the sauce stays bright and spoonable.
- 1 cup packed flat-leaf parsley, finely chopped
- 2–3 cloves garlic, minced
- 1–2 tbsp fresh oregano, chopped (or 1 tsp dried)
- ¼–½ tsp red pepper flakes (to taste)
- ⅓ cup extra-virgin olive oil
- 2–3 tbsp red wine vinegar (plus a squeeze of lemon if you like)
- ¾ tsp kosher salt + a few twists black pepper
Stir parsley, garlic, oregano, and flakes. Add oil and vinegar. Season, then adjust acid and heat. Let the bowl sit 10 minutes so the flavors marry.
Smart Swaps
- No oregano? Blend parsley with a spoon of chives for a softer edge.
- Want more bite? Add a small minced Fresno or a pinch of cayenne.
- Olive oil too assertive? Cut in a splash of neutral oil for a lighter finish.
Flavor Playbook For The Grill
Marinade Or Dry Salt?
Both work. A marinade with 2 parts oil to 1 part acid tenderizes the surface and adds zip. Dry salting builds a stronger crust. If you marinate, keep it short (30–90 minutes) so acid doesn’t tighten the meat.
Wood And Smoke Notes
Oak brings a clean backbone. Cherry adds color and a light sweetness. Hickory is bolder; use a small chunk with charcoal so it doesn’t dominate the herbs you’ll spoon on later.
Safety, Doneness, And Rest
For a safe baseline across steak cuts, the U.S. Department of Agriculture lists 145°F (62.8°C) with a 3-minute rest for whole beef steaks. You can review the official safe temperature chart for the full range of items. That rest window matters: juices redistribute and the temp evens out as it sits.
Leftovers And Chill Time
Cool and refrigerate sliced steak within two hours (sooner in heat). The USDA’s page on leftovers and food safety covers storage times and reheating tips. For best texture, rewarm slices gently in a skillet with a spoon of oil, then freshen with chimichurri.
Grilling Flank Steak With Chimichurri Sauce For Weeknights
This is the same flavor bomb with a tighter clock. While the grill heats, mix the sauce. By the time grates are ripping hot, the herbs have bloomed. Sear, rest, slice, and spoon. A 1-pound flank feeds two hearty plates or three lighter servings with sides.
Make-Ahead Moves
- Salt the steak in the morning. The surface dries and browns faster at dinner.
- Chop chimichurri an hour ahead. Add vinegar and oil right before serving to keep it bright.
- Pre-trim and portion flanks to even thickness so they cook at the same pace.
Serving Ideas And Pairings
Keep the plate simple so the herbs sing. Try grilled scallions, blistered cherry tomatoes, or a crisp salad with lemon. Roasted potatoes or a charred corn salad make it a full meal. Warm tortillas turn sliced steak and chimichurri into fast tacos. Leftovers stack well on toasted ciabatta with arugula.
Troubleshooting Common Snags
Steak Seems Chewy
Slice thinner across the grain. A small angle and tight slices turn things around fast. Also check pull temp; overcooking past medium pushes juices out.
Outer Char, Pale Middle
Your fire ran too hot without enough contact time. Flip more often, then finish in the cooler zone for a minute or two to bring the center up.
Watery Chimichurri
Drain herbs after washing and chop by hand. A food processor can bruise the parsley into a paste and leak water. If it’s thin, add a spoon of oil and a pinch more salt.
Chimichurri Ratios And Variations
Use these ratios to steer flavor without losing the classic balance.
| Component | Baseline Ratio | Swap Ideas |
|---|---|---|
| Parsley | 1 cup packed | ½ cup parsley + ½ cup cilantro |
| Garlic | 2–3 cloves | Roast 1 clove for a mild note |
| Oregano | 1–2 tbsp fresh | 1 tsp dried if fresh is scarce |
| Acid | 2–3 tbsp red wine vinegar | 1 tbsp sherry vinegar + lemon squeeze |
| Oil | ⅓ cup extra-virgin | ⅓ cup neutral oil for a softer finish |
| Heat | ¼–½ tsp flakes | Minced fresh chili for brighter heat |
| Salt | ¾ tsp kosher | Sea salt to taste right before serving |
Full Recipe Card
Ingredients
For The Steak
- 1½–2 lb flank steak
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika (optional)
- Oil for grates
For The Chimichurri
- 1 cup packed flat-leaf parsley, finely chopped
- 2–3 cloves garlic, minced
- 1–2 tbsp fresh oregano, chopped (or 1 tsp dried)
- ¼–½ tsp red pepper flakes
- ⅓ cup extra-virgin olive oil
- 2–3 tbsp red wine vinegar
- ¾ tsp kosher salt + black pepper to taste
Method
- Pat the steak dry. Salt and pepper both sides. Rest while you heat the grill.
- Stir the chimichurri ingredients in a small bowl. Taste and tune acid and heat.
- Preheat the grill to high. Clean and oil the grates.
- Sear the steak over direct heat, flipping every 60–90 seconds.
- Probe the center. Pull at your planned pull temp, then rest 5–10 minutes.
- Slice thin across the grain. Spoon on chimichurri and serve extra on the side.
Why This Method Works
Flip-Often Sear
Frequent flips keep the surface from scorching while heat creeps toward the center. You get an even band of doneness and a clean crust without bitter spots.
Pull Temp And Rest
Pulling a few degrees shy and resting gives you control. The steak finishes gently while juices settle back in. That’s how you keep slices glossy and tender.
Hand-Chopped Sauce
Finely chopped herbs and a loose oil-to-acid ratio coat each bite without masking the beef. It tastes fresh because it is fresh.
Make It Your Own
- Citrus twist: swap half the vinegar for lemon juice.
- Herb mix: add a spoon of mint with parsley for summer plates.
- Low-smoke pan plan: sear in a ripping-hot cast-iron skillet and finish in a warm oven; sauce as usual.
Editor’s Notes On Sourcing And Storage
Buy the steak the day you grill when you can. If not, keep it cold and use within 48 hours. Store leftover slices in a shallow container so they chill fast. Rewarm gently and sauce again to revive moisture.
Grilled Flank Steak With Chimichurri Sauce For A Crowd
Two flanks feed six to eight with sides. Stagger the sear by a minute so you can rest and slice one while the second finishes. Keep a warm platter ready and pass a big bowl of chimichurri at the table.
Quick Reference
- Heat: high direct with a cooler zone as backup.
- Flip: every 60–90 seconds.
- Pull temp plan: 128–133°F for a medium-rare finish after rest.
- Slice: thin, across the grain.
- Sauce: hand-chopped, loose, and bright.
Final Prep Checklist
- Thermometer ready and grate brush clean.
- Salted steak at room temp for 20–30 minutes while the grill heats.
- Chimichurri mixed and tasted before the steak comes off the grill.
- Board and sharp knife set for thin cross-grain slices.
When someone asks what made dinner sing, say it straight: grilled flank steak with chimichurri sauce. A hot fire, a quick rest, and a bowl of green gold are all it takes.
