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Grilled Flank Steak with Herby-Green Sauce (Chimichurri)

grilled-flank-steak-with-herby-green-sauce-(chimichurri)

Feel the summer grilling vibes all year long with this Grilled Flank Steak with an Herby-Green Sauce that’s our easy take on chimichurri! It’s a deliciously healthy way to fuel your active lifestyle.

This post was created in partnership with the Minnesota Beef Council.

Close up overhead view grilled flank steak with chimichurri sauce spread over stop of cut strips.

Grilled Flank Steak: it’s what’s for dinner

Flank steak is the perfect addition to your weeknight menu because it’s lean, delicious, and quick-cooking. But don’t let that stop you from making this Grilled Flank Steak recipe on the weekend. It’s simply stunning with its jewel-toned sauce made with fresh parsley and olive oil and guaranteed to impress dinner guests at your next cookout. 

We’ve partnered with our friends at the Minnesota Beef Council to bring you this Grilled Flank Steak recipe that we know you’re going to love. A simple, yet flavorful, marinade transforms a lean cut of beef into tender, juicy strips of beef that you can enjoy hot from the grill or store for use later in the week to make a steak salad, steak fajitas, or steak tacos. Just imagine the possibilities!

Overhead view silver platter with grilled flank steak, some cut into thin slices, bowl filled with herby-green sauce.

Lean Red Meat + Healthy, Active Lifestyles

Eating healthy has never been so satisfying. Lean cuts of beef like flank steak are a delicious addition to your diet especially when you’re living an active lifestyle. Beef is an excellent source of 10 essential nutrients including protein, zinc, iron and B vitamins to fuel your active endeavors and support muscle growth and maintenance and recovery.A 3-ounce serving of lean beef, like flank steak, provides 25 grams of protein in just 160 calories in addition to those other essential nutrients we already mentioned.

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No Grill? We’ve Got You Covered!

Now you can bring one of our favorite tastes of summer to your table year-round with the stovetop and oven directions we’ve included below. 

Overhead view all ingredients for grilled flank steak with herby green sauce.

Ingredients for This Grilled Flank Steak Recipe:

Gather these ingredients to get this grilled flank steak cooking today:

  • Beef flank steak – A lean and flavorful cut of beef that grills up fast. Can’t find flank steak? See below for a list of similar cuts of meat you can use in this recipe.
  • Balsamic vinegar – Vinegar adds a bit of acidity to the marinade to help tenderize the meat. Red wine vinegar may be substituted for balsamic, if desired.
  • Oil – Avocado oil or olive oil are both excellent choices.
  • Dried Italian seasoning
  • Garlic powder
  • Onion powder
  • Fine salt
  • Black pepper

Ingredients to Make The Herby-Green Sauce:

Here’s what you need to make the delicious herb sauce to serve with the steak:

  • Italian parsley – Curly parsley may also be used if that’s what you have on hand.
  • Lemon juice – Traditionally, chimichurri is made with red wine vinegar. We’ve swapped the vinegar for bright and citrusy lemon juice but feel free to use vinegar instead.
  • Garlic
  • Olive oil – Use the best quality olive oil you can source for the best flavor.
  • Fine salt
  • Black pepper
  • Pinch of red pepper flakes

Flank Steak Substitutions

If you can’t find a flank steak, you can use one of these cuts of beef instead:

  • Skirt steak, Hanger steak, Flat Iron steak, Top Round or London Broil (very budget-friendly), or Tri-Tip steak

Leaner cuts like Top Round will benefit from a longer marinating time to make them juicy and tender.

Is Grilled flank steak healthy?

Yes! Lean cuts of beef, like flank steak, are a delicious way to add protein, vitamins and minerals to your diet and support an active lifestyle. A 3-ounce cooked portion of flank steak weighs in with just 160 calories, 6 grams of fat (2.6 grams saturated fat), 65 mg cholesterol and 23 grams of satiating protein. Plus, it provides 40% of your daily needs for zinc and 8% for iron. 

Raw flank steak on brown parchment paper with herb marinade in bowl.
Overhead view food processor bowl filled with greens for chimichurri sauce
Homemade chimichurri sauce in food processor bowl.

How To Make Grilled Flank Steak:

  1. Prepare the flank steak marinade: In a small bowl, combine the balsamic vinegar, oil, garlic powder, onion powder, Italian seasoning, salt and pepper. Whisk well. 
  2. Place the flank steak in a large zip-top freezer bag or in a shallow glass container with lid or dish covered with plastic wrap. Pour the marinade over the steak and flip to coat on all sides. Place steak in the refrigerator to marinate for 3-4 hours (up to 12 hours), flipping the bag once or twice during the process.
  3. When ready to prepare the steak, remove the bag from the fridge and allow the steak to sit at room temperature for 20 minutes while the grill preheats.
  4. Make the sauce: Add the parsley, lemon juice, garlic, oil, salt and pepper to the bowl of a food processor or a small prep cup if using a blender. Process until almost smooth, stopping to scrape down the sides of the bowl with spatula as needed. Transfer the sauce to a small bowl and set aside. 
  5. Preheat the grill to medium-high heat (425-450℉).
  6. Remove the steak from the bag, discarding the marinade and place the steak on a clean plate. Sprinkle both sides with salt and pepper.
  7. When the grill is hot, place the steak directly on the grill grate over direct heat if using a gas grill or charcoal grill (or towards the back of the grill if using a Traeger grill where it’s hottest). Grill 5-6 minutes then flip the steak and grill an additional 5-6 minutes or until the desired degree of doneness. We recommend using a meat thermometer or your grill’s temp probe to determine when the steak reaches your desired level of doneness. We recommend an internal temperature of 145℉ (medium-rare) or 160℉ (medium) for best results. 
  8. Remove the steak to a clean plate and allow it to rest for 5 minutes before slicing diagonally across the grain on a cutting board. Serve with sauce and enjoy!
Close up side view thin slices of grilled flank steak with herby-green sauce spread over top.

Tip!

How to Choose Great Steak

Use these tips to choose the freshest cuts when buying steaks:

  1. Look for meat that has a good color and appears moist (but not wet or soggy). Avoid grey, brown or green colored steaks.
  2. Cut edges should be straight, not ragged.
  3. If buying prepackaged meat, avoid packages that have liquid pooled in the tray or tears in the packaging.
  4. Press your finger into the meat. It should be firm and cold to the touch.

More Steak Recipes to Make!

All Beef Recipes

Q&A for Grilled Flank Steak

Here are some questions we get asked often about this flank steak recipe:

  • Can I prep this grilled flank steak recipe ahead of time? Of course! If you want to be ready to grill at a moment’s notice, we recommend combining the marinade ingredients at night before bed then placing the steak in the marinade in the morning so that it’s ready to grill at dinner time. The chimichurri green sauce can be made up to 2 days in advance. The lemon juice will keep it from browning in the refrigerator. Of course, if you want to use the grilled flank steak to top a salad or toss into a wrap or pasta, go ahead and grill it, cool it, slice it and store it in an airtight container in the refrigerator for up to 4 days.
  • How do I store leftover flank steak? Store any leftovers in an airtight container in the refrigerator for up to 4 days. 
  • Does the flank steak grill time differ depending on the type of grill used? Ultimately, it will depend on how hot your grill is but these helpful Grilling Guidelines can help you hone your grilling craft no matter what cut of beef you have on the menu. 
  • Help! I don’t know how long to grill steak. Any tips? Check out this Grilling Basics guide to learn more about how to grill flank steak or your other favorite cuts. The thicker the flank steak, the longer it will take to grill. Generally, a steak that’s ¾ – 1 inch thick will take 8-12 minutes total to cook. 
  • What if I don’t have an outdoor grill? Can this be made on the stove or in the oven? If you don’t have a grill, a large cast iron skillet or grill pan over medium-high heat on the stove is a good option. Sear the steak on both sides for 4-5 minutes then transfer the pan to a preheated 450℉ oven and cook until desired degree of doneness. For the oven, position the upper rack 3-4 inches from the broiler and broil for 14-18 minutes, flipping halfway through. Always use a meat thermometer or instant-read thermometer to check for desired degree of doneness.
Overhead view black plate filled with serving of grilled flank steak with herby-green sauce over top and peach quinoa arugula salad on side.

How to Serve Grilled Flank Steak

Though delicious by itself, here are few suggestions for serving this grilled flank steak:

Close up side view thin slices of grilled flank steak with herby-green sauce spread over top.

Recipe

Grilled Flank Steak with Herby-Green Sauce

Tender, juicy flank steak topped with a bright and herby sauce is an ideal addition to any plate. 

Prep: 15 minsCook: 12-17 minsTotal: 27-32 mins

Servings: 45 servings 1x

Ingredients

For the Steak and Marinade:

  • 11 ¼ lbs. beef flank steak
  • ¼ cup balsamic vinegar
  • 2 tablespoons avocado oil
  • 1½ teaspoons dried Italian seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon fine salt
  • ⅛ teaspoon black pepper

For the Herb Sauce:

  • 2 cups fresh flat-leaf (Italian) parsley leaves (about 1 bunch)
  • 2 tablespoons lemon juice (about ½ medium lemon)
  • 1 garlic clove, peeled
  • 3 tablespoons extra-virgin olive oil
  • ¼ teaspoon fine salt
  • ⅛ teaspoon black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  • Prepare the flank steak marinade: In a small bowl, combine the balsamic vinegar, oil, garlic powder, onion powder, Italian seasoning, salt and pepper. Whisk well. 
  • Place the flank steak in a large zip-top freezer bag or in a shallow glass container with lid or dish covered with plastic wrap. Pour the marinade over the steak and flip to coat on all sides. Place steak in the refrigerator to marinate for 3-4 hours (up to 12 hours), flipping the bag once or twice during the process.
  • When ready to prepare the steak, remove the bag from the fridge and allow the steak to sit at room temperature for 20 minutes while the grill preheats.
  • Make the sauce: Add the parsley, lemon juice, garlic, oil, salt and pepper to the bowl of a food processor or a small prep cup if using a blender. Process until almost smooth, stopping to scrape down the sides of the bowl with spatula as needed. Transfer the sauce to a small bowl and set aside. 
  • Preheat the grill to medium-high heat (425-450℉).
  • Remove the steak from the bag, discarding the marinade and place the steak on a clean plate. Sprinkle both sides with salt and pepper.
  • When the grill is hot, place the steak directly on the grill grate over direct heat if using a gas grill or charcoal grill (or towards the back of the grill if using a Traeger grill where it’s hottest). Grill 5-6 minutes then flip the steak and grill an additional 5-6 minutes or until the desired degree of doneness. We recommend using a meat thermometer or your grill’s temp probe to determine when the steak reaches your desired level of doneness. We recommend an internal temperature of 145℉ (medium-rare) or 160℉ (medium) for best results. 
  • Remove the steak to a clean plate and allow it to rest for 5 minutes before slicing diagonally across the grain on a cutting board. Serve with sauce and enjoy!
  • Prepare the flank steak marinade: In a small bowl, combine the balsamic vinegar, oil, garlic powder, onion powder, Italian seasoning, salt and pepper. Whisk well. 
  • Place the flank steak in a large zip-top freezer bag or in a shallow glass container with lid or dish covered with plastic wrap. Pour the marinade over the steak and flip to coat on all sides. Place steak in the refrigerator to marinate for 3-4 hours (up to 12 hours), flipping the bag once or twice during the process.
  • When ready to prepare the steak, remove the bag from the fridge and allow the steak to sit at room temperature for 20 minutes while the grill preheats.
  • Make the sauce: Add the parsley, lemon juice, garlic, oil, salt and pepper to the bowl of a food processor or a small prep cup if using a blender. Process until almost smooth, stopping to scrape down the sides of the bowl with spatula as needed. Transfer the sauce to a small bowl and set aside. 
  • Preheat the grill to medium-high heat (425-450℉).
  • Remove the steak from the bag, discarding the marinade and place the steak on a clean plate. Sprinkle both sides with salt and pepper.
  • When the grill is hot, place the steak directly on the grill grate over direct heat if using a gas grill or charcoal grill (or towards the back of the grill if using a Traeger grill where it’s hottest). Grill 5-6 minutes then flip the steak and grill an additional 5-6 minutes or until the desired degree of doneness. We recommend using a meat thermometer or your grill’s temp probe to determine when the steak reaches your desired level of doneness. We recommend an internal temperature of 145℉ (medium-rare) or 160℉ (medium) for best results. 
  • Remove the steak to a clean plate and allow it to rest for 5 minutes before slicing diagonally across the grain on a cutting board. Serve with sauce and enjoy!

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Notes

Stovetop and Oven Directions: If you don’t have a grill, a large cast iron skillet or grill pan over medium-high heat on the stove is a good option. Sear the steak on both sides for 4-5 minutes then transfer the pan to a preheated 450℉ oven and cook until desired degree of doneness. For the oven, position the upper rack 3-4 inches from the broiler and broil for 14-18 minutes, flipping halfway through. Always use a meat thermometer or instant-read thermometer to check for desired degree of doneness.

Nutrition Information

  • Serving Size: 3-4 oz. steak + 2 Tbsp sauce
  • Calories: 240
  • Fat: 17 g
  • (Sat Fat: 4 g)
  • Sodium: 205 mg
  • Carbohydrate: 2 g
  • (Fiber: 0 g
  • Sugar: 1 g)
  • Protein: 20 g
  • Cholesterol: 42 mg

Dietary

© The Real Food Dietitians


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Close up view thin slices grilled flank steak with chimichurri sauce spread over top.

This post was made possible by the Minnesota Beef Council. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.

Photo Credit: The photos in this blog post were taken by Rachel of Half Acre House

For ultimate success, we highly recommend reading the tips in the full blog post above. All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words. Link back to the source recipe here on The Real Food Dietitians. Thank you!

Jessica Beacom

Jessica Beacom

Jessica is a Registered Dietitian Nutritionist living in Boulder, CO with her husband and two daughters. She’s been described as a ‘real food evangelist’ and loves sharing her knowledge with others to help them break free of the diet mentality and find their own food freedom. In her spare time, she enjoys CrossFit, telemark skiing, mountain biking, and camping out under the stars.

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