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Flavorful Marinated Flank Steak Recipe with Chimichurri and Charred Lime for Easy Grilling

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A simple yet packed with layers of flavor marinated flank steak grilled to perfection, served with a fresh chimichurri sauce and smoky charred lime for an unforgettable meal.

Ingredients

Scale
  • 1 ½ pounds (680 g) flank steak
  • ¼ cup (60 ml) olive oil
  • 3 tablespoons red wine vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon ground cumin
  • Salt and black pepper, to taste
  • 1 cup fresh parsley, finely chopped
  • ½ cup fresh cilantro, finely chopped
  • 3 cloves garlic, minced (for chimichurri)
  • 2 tablespoons red wine vinegar (for chimichurri)
  • ½ cup olive oil (for chimichurri)
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste (for chimichurri)
  • 2 limes, halved (to be charred on the grill)
  • Optional: fresh chili slices for garnish

Instructions

  1. In a medium bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, crushed red pepper flakes, cumin, salt, and black pepper until well combined.
  2. Pat the flank steak dry with paper towels and place it in a large resealable plastic bag or shallow dish.
  3. Pour the marinade over the steak, ensuring it is fully coated. Seal and refrigerate for at least 2 hours, ideally 6-8 hours, flipping halfway through.
  4. While the steak marinates, combine chopped parsley, cilantro, minced garlic, red wine vinegar, olive oil, smoked paprika, salt, and pepper in a bowl. Stir well or pulse briefly in a food processor. Let sit at room temperature for at least 30 minutes.
  5. Preheat grill to medium-high heat (about 400°F or 200°C). Clean and oil the grates.
  6. Remove steak from marinade, letting excess drip off. Grill for 4-5 minutes per side for medium-rare (130-135°F internal temperature). Adjust time for desired doneness.
  7. Place lime halves cut side down on the grill for 2-3 minutes until lightly charred.
  8. Transfer steak to a cutting board and let rest for 5-10 minutes.
  9. Slice steak thinly against the grain. Arrange on a platter, drizzle with chimichurri, squeeze charred lime over the top, and garnish with fresh chili slices if desired.

Notes

Marinate steak at least 2 hours, preferably 6-8 hours or overnight for best tenderness. Pat steak dry before grilling to ensure a good sear. Slice against the grain for maximum tenderness. If steak cooks too fast, move to cooler part of grill and close lid. Chimichurri can be made ahead and stored in fridge up to 3 days. For indoor cooking, use a cast-iron skillet or broiler.

Nutrition

Keywords: flank steak, chimichurri, grilled steak, marinade, charred lime, easy grilling, backyard barbecue, Argentinian steak

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