Grilled Flank Steak with Chimichurri –
Fresh Herbs
Grilled Flank Steak with Chimichurri

I am a big fan of food prepping and flank steak is one of those easy things to make a marinade, throw it together in a plastic bag, add the meat and put in the freezer to be pulled out and cooked when “there is nothing to eat”. The combination of this flank steak marinade and the tangy chimichurri is amazing –  perfect to celebrate a special occasion but easy enough for a weeknight dinner.

We are currently in the middle of Whole30, which has been a fun challenge to find new recipes, tweak old ones, and still eat amazing meals. This marinade is easy to make whole30 – omit the brown sugar and replace the soy sauce with coconut aminos.


Grilled Flank steak


flank steak
2 pound flank steak (about 1-inch thick)
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
3 tablespoons soy sauce
1/4 cup brown sugar
4 garlic cloves, minced

1 cup fresh cilantro
2/3 cup fresh parsley
1/4 cup fresh oregano
2 garlic cloves, minced
1/4 cup red wine vinegar
2/3 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes


1. In a large Ziploc bag, combine all the flank steak ingredients for a marinade. Add the steak, ensuring it is well covered by the marinade. Place in the refrigerator for 2 hours or up to overnight.
2. For the chimichurri, in a food processor combine the spices, garlic, and a little olive oil, until roughly chopped. Add the vinegar, remaining olive oil, salt, pepper, and red pepper flakes, pulsing until combined. Taste and season as needed. Store in refrigerator until ready to use.
3. When ready to cook, remove the meat and chimichurri sauce from the fridge, bringing to room temperature. Grill the steak over high direct heat for 7 minutes on one side, 4 on the other. Let rest for 10 minutes before slicing against the grain. Serve with chimichurri.

Fresh Herbs

Flank Steak and Chimmichurri

adapted from howsweeteats

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