Grilled flank steak is a tender, juicy, and flavorful dish that’s perfect for any occasion. This garlic-citrus marinade adds depth and richness, while grilling brings out the best smoky flavors. Topped with fresh chimichurri, this steak is bright, herby, and irresistible.
Contents
Ingredients
For the Steak & Marinade:
- 2 lbs flank steak
- 1/4 cup olive oil
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
- 2 tbsp chopped fresh cilantro
- 1 tbsp Worcestershire sauce
For the Chimichurri Sauce:
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
Instructions
1. Prepare the Marinade
In a medium mixing bowl, whisk together olive oil, lime juice, orange juice, minced garlic, smoked paprika, cumin, salt, black pepper, red pepper flakes, cilantro, and Worcestershire sauce. The combination of citrus and Worcestershire sauce helps break down the steak’s fibers, making it extra tender and flavorful.
2. Marinate the Steak
Place the flank steak in a shallow dish or resealable bag and pour the marinade over it, ensuring it’s fully coated. Massage the marinade into the meat and refrigerate for at least 2 hours (for best results, let it marinate overnight). The longer it sits, the deeper the flavors penetrate.
3. Preheat the Grill
Remove the steak from the refrigerator 30 minutes before grilling to bring it to room temperature. Meanwhile, preheat your grill to medium-high heat (about 450°F/230°C). If using a charcoal grill, ensure the coals are evenly spread for a consistent heat source.
4. Grill the Steak
Remove the steak from the marinade and pat it dry with paper towels—this helps it sear better. Place it on the grill and cook for:
- 4-5 minutes per side for medium-rare (130°F/55°C internal temp)
- 5-6 minutes per side for medium (140°F/60°C internal temp)
Use a meat thermometer for accuracy, as flank steak can become tough if overcooked.
5. Rest & Slice the Steak
Once grilled, transfer the steak to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring a more tender and juicy bite. After resting, slice the steak thinly against the grain to maximize tenderness.
6. Make the Chimichurri Sauce
While the steak rests, mix chopped parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper in a small bowl. Stir well and let it sit for 5 minutes to allow the flavors to meld. Drizzle the sauce over the sliced steak or serve on the side.
Cooking Tips & Notes
- Flank steak is best cooked medium-rare or medium—anything beyond that can make it too chewy.
- Always slice against the grain (perpendicular to the muscle fibers) for maximum tenderness.
- Let the steak marinate overnight if you have time—it significantly enhances the flavor.
- If using a cast-iron skillet instead of a grill, heat it over high heat with a little oil and sear the steak for 4-5 minutes per side.
- Resting the steak is crucial—cutting it too soon will cause the juices to run out, making the steak dry.
Serving Suggestions
This grilled flank steak is incredibly versatile! Here are a few delicious ways to serve it:
- Classic Steak Dinner – Serve with roasted potatoes, grilled veggies, or a crisp salad for a well-balanced meal.
- Steak Tacos – Slice it into thin strips and serve in warm tortillas with guacamole, pico de gallo, and crumbled queso fresco.
- Steak Salad – Toss with arugula, cherry tomatoes, avocado, and a balsamic dressing for a fresh, light meal.
- Steak Bowls – Serve over cooked rice, black beans, and grilled corn, topped with chimichurri for a flavorful bowl.
- Leftover Steak Sandwich – Use the sliced steak in a sandwich with toasted ciabatta, caramelized onions, and melted provolone cheese.
This grilled flank steak recipe is packed with bold flavors, a tender texture, and a vibrant chimichurri sauce that makes it stand out. Let me know if you’d like any modifications!
I have been smoking and grilling meat from an early age and enjoy sharing my knowledge and expertise through the hundreds of articles I have written about BBQ. I hope to make everyone’s BBQ journey that little bit easier.