This Grilled Flank Steak Recipe is tender, flavorful, and topped with fresh chimichurri for the perfect summer dinner.
Author’s Notes
The Steak Cut I Always Choose at Home
I LOVE steak. It’s easily my favorite protein and almost always what I order at a nice restaurant. Ribeye, New York strip, filet mignon, I love them all.
But I rarely buy those cuts at home. They’re expensive, my grocery store doesn’t always have great options, and honestly, my kids do not appreciate a pricey steak 😂
So my secret for an incredible steak at home is to use the more “slept-on” cuts. My two favorites are flat iron and flank steak. They’re more affordable, take beautifully to a marinade or simple salt-and-pepper seasoning, and cook so quickly on the grill.
When they’re cooked right and sliced against the grain, I genuinely love them just as much as a fancy restaurant steak. Sometimes even more! And this recipe proves exactly why I love flank steak so much: it’s tender, packed with flavor, and absolutely UNREAL topped with fresh chimichurri.
Ingredients
| Ingredient | Helpful Tip or Swap |
|---|---|
| Flank Steak | If it’s not available, you can use flat iron, hanger, or skirt steak instead. |
| Honey | Adds sweetness while helping the steak caramelize on the grill. |
| Soy Sauce | Low-sodium soy sauce keeps the steak well-seasoned without becoming overly salty. Tamari works for gluten-free diets. |
| Red Wine Vinegar | Don’t skip this—it helps tenderize the steak. |
| Fresh Herbs | Fresh parsley and cilantro make all the difference in chimichurri. |
How To Make This Grilled Flank Steak Recipe
- Make the marinade: Whisk together the marinade ingredients and coat the steak well.
- Marinate the steak: Refrigerate for at least 1 hour while making the chimichurri.
- Prep the grill: Preheat the grill to high heat and oil the grates.
- Season & grill: Pat steak lightly, add the spice rub, and grill for 4–5 minutes per side.
- Rest & slice: Let the steak rest for 10 minutes, then slice thinly against the grain. Spoon chimichurri over top. Try serving it up in a yummy steak bowl.
Quick Tip
How do you keep flank steak tender? Grill over high heat, avoid overcooking, and slice thinly against the grain at a 45-degree angle.
chelsea’s recipe tip
How Long To Grill Flank Steak
Grill flank steak quickly at a high temperature (450 degrees F) for tender results. Cooking times vary by desired doneness:
- Rare: 120-125°F
- Medium-Rare: 135°F (about 8-10 minutes total)
- Medium: 140°F (about 8-12 minutes total)
- Medium-Well: 150°F (about 11-15 minutes total)
- Well-Done: 160-175°F
Note: Remove the grilled flank steak from the grill about 5 degrees before the target temperature and let it rest under foil for carryover cooking.
Storage
- Refrigerator: Store leftover steak in an airtight container for up to 4 days.
- Freezer: Freeze sliced steak for up to 3 months.
- Reheating: Warm this grilled flank steak recipe gently in a skillet over low heat until just heated through. Avoid overheating or the steak can become tough.
More Recipes To Grill:
Grilled Flank Steak
Equipment
Ingredients
- 1-1/2 to 2 pounds flank steak
- 1/4 cup olive oil
- 2 cloves garlic coarsely chopped
- 2 tablespoons red wine vinegar
- 1/4 cup honey
- 1/4 cup soy sauce
- 1/4 teaspoon pepper
- 1 tablespoon finely chopped flat-leaf parsley
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon pepper
Instructions
- Remove flank steak from packaging and pat dry with paper towels. Place in a large resealable bag.
- Combine the olive oil, minced garlic, red wine vinegar, honey, soy sauce, pepper, and 1 tbsp coarsely chopped Italian parsley in a bowl. Whisk together and pour over the flank steak. Seal and place in the fridge for at least 1 hour and preferably 4–6 hours. Flip steak in the bag halfway through marinating.
- I like to make the sauce at the same time I’m marinating the meat—it gets more flavorful as it sits. In a large jar, add the finely chopped garlic cloves (2–3 cloves if sensitive to garlic or 4 cloves for garlic lover!), red wine vinegar, and 2 tbsp freshly squeezed lime juice. Stir and set aside. Finely chop a bunch of parsley and pack gently (you should use most, if not all of a good-sized bunch; some stems are fine—I just remove the bulk of large stems and chop the rest). Chop the cilantro and lightly pack. Add parsley and cilantro to the jar along with the olive oil, dried oregano, red pepper flakes, and honey. Season to taste with salt and pepper (I use 1/2 tsp salt and 1/4 tsp pepper). Stir thoroughly. Cover and refrigerate while the meat marinates.
- Preheat grill to 450°F. Once heated, clean the grill grates with a wire brush. Liberally oil the grill (I do this by drenching a paper towel in canola or vegetable oil and, holding tongs, rub the paper towel over the grill). This will ensure the meat doesn’t stick to the grates and gets a great char (char = flavor!).
- From “Meat Rub,” stir together the salt, ground cumin, ground coriander seed, and pepper.
- Remove meat from marinade and discard remaining marinade. Sprinkle half the rub on top of the steak. Place on fully heated grill (rub side down) and quickly sprinkle the rub on top. Close grill lid. Cook for 4–5 minutes per side, or until internal temperature is 130–135°F for medium rare or 145°F for medium. (I use a meat thermometer. My grill takes exactly 4 minutes per side at 450°F.) Remove the steak to a cutting board. Tent with foil and allow to rest for 10 minutes. Once steak has rested, slice it very thinly against the grain (see note 1). Serve with chimichurri herb sauce.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is absolutely delicious!
I’m soo glad you enjoyed this!! Thanks so much! 🙂
This was amazing! I’m so happy I found your pin! I changed it a bit to accommodate my diet restrictions and wanted to share. I had 3 chicken breasts so I divided accordingly. Instead of beans and corn I put fresh spinach under the chicken and I seared the chicken a bit on the stove before placing on the rice and spinach. Sealed them with 2 pieces of foil to ensure seal that you talk about and put on indirect heat on the BBQ. AMAZING! Happy husband here 🙂
To die for!
Thank you so much April! 🙂
I love a good steak!! And the chimichurri puts it over the top! Beautiful pictures too!!
This steak looks so juicy, I know what I’m having for dinner!!
Thanks so much Christina! 🙂 I hope you enjoy it!