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Grilled Flank Steak with Chimichurri

A fierce grill, a brief rest, and one deliberate cut turn lean flank steak into a tender centerpiece with vivid herb sauce.

Sliced medium-rare flank steak with green chimichurri, charred scallions, and grilled bread on a serving board.

Flank steak rewards decisive cooking: season it briefly, sear it over serious heat, and pull it while the center remains rosy. Chimichurri brings enough acid, garlic, and fresh herbs to sharpen each rich bite without masking the beef.

Keep the marinade brief

Lemon, garlic, and olive oil season the steak's broad surface quickly. Fifteen minutes is useful at room temperature, while a longer rest should happen in the refrigerator and stop at four hours so the citrus does not soften the exterior excessively.

Build a lively chimichurri

Parsley supplies the grassy backbone and cilantro adds a brighter aromatic edge. Red wine vinegar and chile keep the olive oil from feeling heavy, and a short rest softens the raw garlic while preserving the herbs' fresh character.

A whole flank steak sears over hot grill grates while scallions char alongside it. — Flank steak develops a dark sear over high heat as scallions char beside it.

Use temperature, not guesswork

Because flank steak varies in thickness, time alone cannot define doneness. Check the thickest section and pull it at 130 F; the resting period lets heat redistribute while protecting the medium-rare center.

Read the grain before slicing

The grain appears as long parallel fibers running across the steak's surface. Turn the knife so each cut crosses those lines, then use a slight diagonal angle to make broad, thin slices with short fibers rather than chewy ribbons.

Thin flank steak slices show a rosy center, browned crust, short fibers, and chunky green chimichurri. — Thin slices reveal a rosy center and short fibers beneath a spoonful of herb-bright chimichurri.

Serve from one generous board

Fan the sliced steak beside the smoky scallions and grilled bread, then spoon over only part of the chimichurri. Passing the rest at the table keeps the bread crisp and lets each diner choose the balance of beef, herbs, and vinegar.

Grilled Flank Steak with Chimichurri

6 servings

45 minutes total

Ingredients

• 1 1/2 lb flank steak
• 5 garlic cloves, divided
• 1 medium lemon
• 1/2 cup extra-virgin olive oil, divided
• 1 1/2 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1 packed cup fresh flat-leaf parsley leaves, finely chopped
• 1/2 packed cup fresh cilantro leaves and tender stems, finely chopped
• 1 tsp dried oregano
• 3 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 2 bunches scallions, trimmed
• 1 crusty baguette, sliced

Method

Marinate the steak
Finely grate 2 garlic cloves and zest and juice the lemon into a shallow dish; whisk in 2 tbsp olive oil, 1 tsp salt, and the black pepper, then turn the flank steak in the marinade. Let stand 15 minutes at room temperature, or refrigerate up to 4 hours and return to room temperature before grilling.
Look for: The steak is evenly slicked with the garlicky citrus marinade.
Make the chimichurri
Mince the remaining 3 garlic cloves, then stir them with the parsley, cilantro, oregano, red wine vinegar, red pepper flakes, 6 tbsp olive oil, and 1/4 tsp salt. Let the chimichurri stand while the grill heats so the herbs soften slightly.
Look for: The sauce is loose, spoonable, and flecked evenly with herbs.
Heat the grill
Heat a gas or charcoal grill to high and clean the grates thoroughly; leave the lid closed until the grates are intensely hot.
Look for: A hand held 5 inches above the grate can remain there only 1 to 2 seconds.
Prepare the scallions
Toss the trimmed scallions with 1 tbsp olive oil and the remaining 1/4 tsp salt, coating both the white and green portions lightly.
Look for: The scallions have an even sheen without excess oil pooling beneath them.
Grill the steak
Lift the steak from the marinade, let excess drip away, and grill over high heat for 4 to 6 minutes per side, closing the lid between turns, until the thickest part reaches 130 F for medium-rare.
Look for: Dark grill marks form and the center registers 130 F.
Grill the accompaniments
During the steak's final minutes, grill the scallions until charred and tender, 2 to 3 minutes, and grill the baguette slices just until toasted, about 1 minute per side.
Look for: The scallions are wilted with charred spots and the bread has crisp grill marks.
Rest and find the grain
Transfer the steak to a board and rest for 8 minutes. Look for the long, parallel muscle fibers running along the steak, then position the knife perpendicular to those visible lines.
Look for: The juices have settled and the direction of the long muscle fibers is clear.
Slice and serve
Slice the steak thinly across the grain on a slight diagonal, spoon some chimichurri over the slices, and serve the rest alongside with the grilled scallions and toasted baguette.
Look for: Each slice shows short muscle fibers and a rosy medium-rare center.