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This is steakhouse energy without the reservation. Juicy, marinated flank steak gets draped in bright, herby chimichurri and comes together fast enough for a weeknight. Serve it over rice, tuck it into tacos—honestly, it’s hard to go wrong.
There’s no need to dress up or spend steakhouse money when you can make something just as impressive at home. This marinated flank steak with chimichurri works for date night or a very normal Thursday. It’s flavorful, versatile, and refreshingly easy. Make a fresh batch of parsley-cilantro chimichurri if you’re feeling it, or use my shortcut chimichurri from the recipe card.
Want more tasty beef recipes for weeknights? Try my easy beef stroganoff or this beef stir-fry with Ramen noodles. And if you love a big salad, this strawberry spinach salad with steak is a dream.
Table of Contents
Why You’ll Love This Recipe
- Steakhouse-level flavors with minimal ingredients
- Weeknight-friendly and ready in about 30 minutes
- Versatile: serve it with rice, in tacos, over salads, or straight off the cutting board
- Easy to scale up for guests or meal prep
- Bright, herby chimichurri cuts through the richness perfectly
Ingredient Overview
A quick look at the essentials before we dive into the recipe card:
- Steak: Flank steak is lean, beefy, and very much about that grain. It likes high heat and a quick cook (grilled or seared), then sliced medium-rare for maximum tenderness.
- Lime: It brings the acid, and acid is non-negotiable in a steak marinade. It gently breaks down tough exterior fibers, resulting in meat that’s more tender, more flavorful, and way juicier.
- Spices: Chili and cumin work well together, and with chimichurri.
- Chimichurri: If you want to keep things simple, I have a quick version below that gets the job done. For the full breakdown, tips, and variations, head to my parsley-and-cilantro chimichurri recipe.
Step-by-Step: How to Make Marinated Flank Steak
Step 1: (30 minutes-12 Hours Before Cooking Time) Make the Marinade
In a mixing bowl, whisk the ingredients together and set aside.
Step 2: Quick Chimichurri
Stir the ingredients in a bowl. Add a pinch of red pepper flakes for a little kick. Set it aside or refrigerate.
Step 3: Tenderize the Flank Steak
Place the flank steak between two pieces of wax paper and, using a meat mallet, pound it from the center outward to get even thickness.
Step 4: Marinate
Lay the steak down flat into a large baking dish. Pour the marinade over the steak and rub it all over, ensuring it’s saturated front to back. Cover the baking dish with foil or plastic wrap and refrigerate it—ideally for 2-12 hours, but 30 minutes works if you’re short on time.
Step 5: Cook the Steak
Always bring the steak to room temperature prior to cooking. This ensures an even cook throughout the fillet.
Outdoor Grill
- Heat the grill—get it really hot so the steak sears quickly.
- Searing time—4–5 minutes per side for medium-rare. Flip once, get those charred marks.
- Rest—5 minutes off the heat so the juices stay in.
- Slice thin—always against the grain.
Stovetop Method
- Heat the pan—a cast-iron grill/griddle is ideal for a flank steak. Get it smoking hot so the steak sears instantly.
- Sear fast—4–5 minutes per side for medium-rare. Don’t crowd the pan; you want a golden crust.
- Rest—5 minutes before slicing so all those juices stay in.
- Slice thin—always against the grain for tender bites.
Step 6: Slice & Serve
After letting the steak rest for 5-10 minutes, slice it against the grain and serve with chimichurri.
Recipe Tip
Ideally, marinating has the best result when done for 2-12 hours. But if you haven’t got the time, 30 minutes is totally fine. You’ll get tons of surface flavor.
Substitutions & Variations
- Steak Options: If you can’t get your hands on a flank steak, skirt steak, flat iron, or hanger steak, all are great for high-heat grilling, quick searing, and marinating.
- Marinade Swaps: Use lemon juice (1:1 ratio) instead of lime, or start with a splash of vinegar—white wine or apple cider—if you want tang without overpowering. For a touch of sweetness, orange or pineapple juice works beautifully too.
Meal Prep Tips
- Store the steak and the chimichurri separately.
- Flank steak keeps in the fridge for 3–4 days in an airtight container.
- Reheat the steak along with any cooked veggies and grains you pair with it, then add the chimichurri.
Storage & Reheating
- Fridge: Store the steak and chimichurri separately in airtight containers. The steak will keep for up to 4 days, and the chimichurri, about a week.
- Reheat: Heat the steak in the microwave for 25-second increments until warmed through.
What to Serve With It
- Parsley and Cilantro Chimichurri
- Coconut Ginger Instant Pot Rice
- Honey Lime Air Fryer Sweet Potatoes
- Oven-Roasted Mini Potatoes
- Stuffed into flour tortillas with quick-pickled vegetables
Frequently Asked Questions
It’s strongly encouraged. It’s a lean, flavorful cut, and a good marinade—thanks to a little acid and enzymatic action—goes a long way toward keeping it tender and juicy rather than tough.
The secret to great flank steak is a simple combo: a little tenderizing (hello, acidic marinade), a fast, high-heat cook to medium-rare, a short rest, and thin slices cut against the grain. The marinade softens things up, the sear locks in juiciness, and slicing the right way keeps it tender—not chewy.
Yes—chimichurri and steak are a natural match. Bright, garlicky, and tangy, it cuts right through the richness of the beef, which is why it’s such a classic pairing for cuts like flank, skirt, or flat iron. It actually works as both a marinade and a finishing sauce!
Juicy Marinated Flank Steak With Chimichurri
Ingredients
- 1.5 lb flank steak
- 1/4 cup extra-virgin olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 2 garlic cloves, grated to a paste (or finely minced)
- 1 tsp sea salt and cracked pepper
- 1 lime, zested and juiced
- 1 cup chimichurri
Quick Chimichurri
- 1/2 cup finely chopped parsley
- 1/2 cup finely chopped cilantro
- 2 garlic cloves, minced
- 2 TBSP red wine vinegar
- 1/3 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
Quick Chimichurri
- Stir everything together in a bowl until well combined. Taste and adjust seasoning as needed—it should be bright, herby, and a little punchy.1/2 cup finely chopped parsley, 1/2 cup finely chopped cilantro, 2 garlic cloves, minced, 2 TBSP red wine vinegar, 1/3 cup extra virgin olive oil
Marinade
- Whisk the ingredients together in a mixing bowl until well blended.1/4 cup extra-virgin olive oil, 1 tsp chili powder, 1/2 tsp cumin, 2 garlic cloves, grated to a paste (or finely minced), 1 tsp sea salt and cracked pepper, 1 lime, zested and juiced
Flank Steak
- Place the flank steak between two pieces of wax paper and, using a meat mallet, pound it from the center outward to get even thickness.
- Lay the steak down flat into a large baking dish. Pour the marinade over the steak and rub it all over, ensuring it’s saturated front to back. Cover the baking dish with foil or plastic wrap and refrigerate it—ideally for 2-12 hours.
- For the Outdoor Grill: Get it really hot so the steak sears quickly. Sear it for 4–5 minutes per side for medium-rare. Flipping once in between, then let it rest for 5 minutes.
- For the Stovetop: Heat the pan over high heat—a cast-iron grill/griddle is ideal for a flank steak. You want it smoking hot so the steak sears instantly. Sear it for 4–5 minutes per side for medium-rare and a golden crust, flipping it halfway through. Let it rest for 5 minutes before slicing so all those juices stay in.
- After letting the steak rest for 5-10 minutes, slice it against the grain and serve with the chimichurri over rice or stuffed into flour tortillas.
