I’ll be honest—I thought flank steak was too tough for grilling until I discovered this grilled flank steak with spring chimichurri at my friend’s backyard barbecue. Now I make this vibrant grilled steak dinner every weekend during grilling season, and my family thinks I’ve become some kind of grill master. My husband said it’s better than any steakhouse we’ve ever been to, and my neighbors keep asking when I’m firing up the grill again.
Here’s the Thing About This Recipe
The secret to perfect grilled flank steak with spring chimichurri isn’t expensive cuts of meat—it’s all about proper grilling technique and creating that incredible fresh herb sauce that makes every bite burst with bright, vibrant flavors. What makes this spring chimichurri steak work is how the fresh herbs, garlic, and lime juice create this amazing sauce that complements the smoky, charred steak perfectly. I learned the hard way that slicing against the grain and letting the steak rest are crucial because they transform what could be tough meat into tender, juicy perfection. Around here, we’ve discovered that fresh herbs and high heat are your best friends for the most flavorful, restaurant-quality results.
The Lineup – Let’s Talk Ingredients
Good flank steak is worth seeking out—look for pieces that are bright red with minimal fat marbling, about 1-1.5 inches thick for even cooking. I always ask my butcher to trim any excess fat because flank steak is naturally lean. The fresh herbs are absolutely crucial here—don’t even think about using dried parsley and cilantro.
Don’t cheap out on the olive oil here—I learned this after making disappointing chimichurri three times with flavorless oil (shocking, I know). Extra virgin olive oil makes such a difference in the final flavor. Fresh garlic is non-negotiable because pre-minced garlic from a jar just doesn’t give you that sharp, aromatic punch.
Here’s my shopping reality check: make sure your jalapeño is fresh and firm, and remove the seeds if you want less heat. I always grab extra herbs because chimichurri is so good you’ll want to put it on everything. Flank steak is a lean, flavorful cut that’s perfect for grilling when cooked properly and sliced correctly.
Here’s How We Do This (Step by Step)
Start by letting your flank steak come to room temperature for about 30 minutes—this ensures even cooking throughout the meat. Preheat your grill to medium-high heat and make sure those grates are clean and well-oiled.
Season the steak generously with salt and pepper on both sides, pressing the seasoning into the meat. Here’s where I used to mess up—don’t be shy with the seasoning because flank steak can handle bold flavors.
Grill the steak for about 5-6 minutes per side for perfect medium-rare—you want a beautiful char on the outside while keeping the inside pink and juicy. Every grill has its own personality, so use a meat thermometer if you’re unsure (130°F for medium-rare).
While the steak grills, make your gorgeous spring chimichurri by combining chopped parsley, cilantro, minced garlic, finely chopped shallot, minced jalapeño, fresh lime juice, and olive oil in a bowl. Season with salt and pepper to taste.
Here’s the crucial step: let the steak rest for 10 minutes after grilling—this allows the juices to redistribute and makes the meat incredibly tender. Don’t skip this step even though you’re hungry!
Slice the steak against the grain in thin slices—this is absolutely essential for tender flank steak. The grain runs lengthwise, so cut perpendicular to those muscle fibers.
Serve the sliced steak topped with that vibrant spring chimichurri. Here’s my secret: make extra chimichurri because it’s amazing on grilled vegetables, chicken, or even just crusty bread. I learned this trick from my Argentine friend’s family: chimichurri should be bright, fresh, and so good you want to eat it with a spoon.
If you’re loving this fresh herb approach, this herb-crusted grilled salmon uses similar bright flavors and makes a perfect companion for complete outdoor dinners.
If This Happens, Don’t Panic
Steak turned out tough and chewy? You probably didn’t slice against the grain or overcooked it—that’s technique issues, and it happens to everyone. If this happens (and it will), slice it thinner next time and serve with extra chimichurri to add moisture and flavor.
Chimichurri tastes too sharp or acidic? That’s usually from too much lime juice or garlic, and it’s totally adjustable. Don’t panic—just add more olive oil and herbs until it tastes balanced and delicious.
Steak got too charred on the outside before cooking through? I’ve learned to control my grill temperature better and move the steak to indirect heat if needed. If your grill is like mine and runs hot, just keep a cooler zone available.
When I’m Feeling Creative
When I’m feeling fancy, I’ll add fresh mint to the chimichurri—this makes it more complex than simple herb sauce probably needs, but it’s absolutely incredible for special occasions. My spicy twist includes an extra jalapeño or even a serrano pepper for more heat.
Sometimes I marinate the steak for a few hours in some of the chimichurri ingredients for even more flavor penetration. For loaded chimichurri steak, I’ll serve it with grilled vegetables that have been tossed in the same herb sauce.
What Makes This Recipe Special
This grilled flank steak with spring chimichurri works so well because it combines simple grilling technique with one of the world’s most perfect herb sauces that makes everything taste better. Unlike heavy steak sauces that mask the meat’s flavor, chimichurri enhances and brightens it while adding fresh, vibrant notes that make every bite exciting. What sets this apart from other grilled steak recipes is the way the fresh herbs and lime juice create that perfect acidic balance while the jalapeño adds just enough heat to keep things interesting. The technique builds on traditional Argentine cooking methods that know how to make simple ingredients taste absolutely extraordinary.
Things People Ask Me About This Recipe
Can I make this grilled steak dish ahead of time?
The chimichurri actually improves after sitting for a few hours as the flavors meld. The steak is best grilled fresh, but you can prep everything else ahead for easy entertaining.
What if I can’t find flank steak for this herb-crusted recipe?
Skirt steak works similarly and uses the same technique. Even sirloin or strip steaks work well with chimichurri, just adjust cooking times for thickness.
How do I know when my steak is cooked to the right temperature?
Use a meat thermometer for accuracy—130°F for medium-rare. The steak should feel firm but still give slightly when pressed with tongs.
Can I make this fresh herb sauce without jalapeño?
Absolutely! The chimichurri is still delicious without heat. You could substitute with a pinch of red pepper flakes if you want just a tiny kick.
Is this Argentine-style steak good for entertaining?
Perfect for outdoor parties and barbecues! You can easily double or triple the recipe, and the colorful presentation always impresses guests.
What’s the best way to store leftover chimichurri?
Store covered in the refrigerator for up to a week. The flavors actually improve over time, and it’s amazing on grilled vegetables, fish, or chicken throughout the week.
Before You Head to the Kitchen
I couldn’t resist sharing this grilled flank steak with spring chimichurri recipe because it proves that the most impressive dishes often come from simple ingredients treated with respect and proper technique. The best chimichurri steak nights are when you slice into that perfectly grilled meat and watch the bright green herb sauce make everything look and taste like it came from the best Argentine steakhouse.
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Grilled Flank Steak with Spring Chimichurri
Description
This vibrant grilled steak features perfectly cooked flank steak topped with fresh, bright chimichurri sauce made with parsley, cilantro, and lime. A restaurant-quality dinner that celebrates the best of outdoor grilling.
Prep Time: 15 minutes | Rest Time: 30 minutes | Cook Time: 12 minutes | Total Time: 57 minutes | Servings: 4
Ingredients
- 1½ lbs flank steak, trimmed of excess fat
- Salt and freshly ground black pepper for seasoning
For the Spring Chimichurri:
- 1 cup fresh flat-leaf parsley, chopped fine
- ½ cup fresh cilantro, chopped fine
- 4 cloves fresh garlic, minced
- 1 large shallot, finely chopped (about 2 tbsp)
- 1 fresh jalapeño, seeded and minced (leave seeds for more heat)
- ¼ cup fresh lime juice (about 2 large limes)
- ½ cup extra virgin olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Remove flank steak from refrigerator 30 minutes before cooking to bring to room temperature for even cooking.
- Preheat your grill to medium-high heat (about 400-450°F) and clean the grates well. Oil the grates to prevent sticking.
- Season the flank steak generously with salt and freshly ground black pepper on both sides, pressing the seasoning into the meat.
- While the grill heats, make the chimichurri: In a medium bowl, combine chopped parsley, cilantro, minced garlic, chopped shallot, minced jalapeño, fresh lime juice, and olive oil.
- Mix the chimichurri well and season with salt and pepper to taste. Set aside to let flavors meld while you grill the steak.
- Grill the flank steak for 5-6 minutes per side for medium-rare (130°F internal temperature), creating nice grill marks and a good char on the outside.
- Remove steak from grill and let rest on a cutting board for 10 minutes. This step is crucial for juicy, tender meat.
- Using a sharp knife, slice the steak against the grain into thin slices (about ¼-inch thick). The grain runs lengthwise, so cut perpendicular to those muscle fibers.
- Arrange sliced steak on a serving platter and generously top with the fresh spring chimichurri. Serve immediately while the steak is still warm.
Nutrition Information (Per Serving):
- Calories: 385
- Carbohydrates: 4g
- Protein: 35g
- Fat: 25g
- Fiber: 1g
- Sodium: 380mg
- Iron: 20% DV (flank steak is an excellent source of iron)
Notes:
Seriously, don’t skip the resting step—it’s what keeps the steak juicy and tender. Every grill runs differently, so use a meat thermometer rather than just timing for perfect results. If your steak is like mine and varies in thickness, the thinner areas will cook faster, so slice those pieces first.
Storage Tips:
Leftover steak keeps in the refrigerator for 2-3 days and is delicious cold in salads or sandwiches. The chimichurri actually improves over time and keeps for up to a week refrigerated.
Serving Suggestions:
Perfect with grilled vegetables, roasted potatoes, or a simple green salad. The bright chimichurri pairs beautifully with the smoky grilled flavors. Great for outdoor entertaining and casual dinner parties.
Mix It Up (Recipe Variations):
Mint Chimichurri: Add ¼ cup fresh mint leaves for extra brightness and complexity Spicy Version: Include an extra jalapeño or substitute with serrano pepper for more heat
Oregano Addition: Add 1 tbsp fresh oregano for more traditional Argentine flavor Different Cuts: Use this chimichurri on grilled chicken, fish, or any grilled vegetables
What Makes This Recipe Special:
This recipe transforms an affordable cut of beef into something that rivals expensive steakhouse meals by using proper grilling technique and one of the world’s most perfect herb sauces. The bright, fresh chimichurri proves that sometimes the best accompaniments are the simplest ones that let quality ingredients shine.
