Name: Grilled Flank Steak with Greek Chimichurri Sauce Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: Mediterranean
Ingredients: ⅓ cup extra virgin olive oil; 2 cloves garlic, peeled and minced; 2 tablespoons red wine vinegar; ⅓ cup soy sauce; ¼ cup honey; ½ teaspoon freshly ground black pepper; 2 pounds flank steak; ½ cup extra virgin olive oil; 3 garlic cloves, peeled and minced; ¼ cup red wine vinegar; 1 bunch fresh flat-leaf parsley, finely chopped (approx 1¼ cup); 2 tbsp fresh oregano, finely chopped; 1 tbsp fresh mint, finely chopped; 1 tablespoon lemon juice; ½ teaspoon lemon zest; Salt and pepper to taste; ½ teaspoon chili flakes (optional)

Jump to Recipe· 4.1 from 34 reviews

If you are craving a vibrant, mouthwatering dish that brings together the boldness of grilled beef and the fresh, zesty punch of Mediterranean flavors, then you must try the Grilled Flank Steak with Greek Chimichurri Sauce Recipe. This recipe perfectly balances the rich, smoky notes of perfectly grilled flank steak with a herbaceous chimichurri sauce bursting with parsley, oregano, and mint. The combination is irresistibly fresh, tangy, and savory, making it a showstopper at any dinner table or weekend barbecue. Trust me, once you make this, it will quickly become one of your favorite go-to meals to impress friends and family without any fuss.

Ingredients You’ll Need

In a clear glass bowl placed on a white marbled surface, there are two large raw meat pieces submerged in a golden brown marinade. The marinade has visible small chunks of garlic and specks of black pepper floating in the liquid. The texture of the meat is smooth and shiny due to the marinade coating, showing a rich reddish-pink color. The bowl is round with a brown rim, and the mixture looks fresh and ready for cooking. photo taken with an iphone --ar 4:5 --v 7

This recipe relies on a handful of simple, fresh ingredients that come together to create bold layers of flavor. Each component is essential—not only do they enhance the steak itself, but they also help build the vibrant, colorful Greek chimichurri sauce that brings everything alive.

Extra virgin olive oil: Used both in the marinade and sauce to add richness and to help meld the flavors.

Garlic cloves: Provides a fragrant, pungent kick that’s essential in both the marinade and the chimichurri.
Red wine vinegar: Adds acidity and brightness to balance the richness of the steak and olive oil.
Soy sauce: Contributes a savory umami depth in the marinade to enhance the steak’s flavor.

Honey: Lends a subtle, natural sweetness that counteracts the vinegar’s tang and helps caramelize the grill surface.
Fresh parsley, oregano, and mint: The star herbs here, chilizing the chimichurri with crisp, aromatic Mediterranean freshness.
Lemon juice and zest: Bring brightness and a subtle citrusy punch to the sauce.

Chili flakes (optional): Add a hint of heat if you like a little spice with your herbs.
Freshly ground black pepper and salt: Critical for seasoning to elevate every bite of steak and sauce.
Flank steak (2 pounds): A lean cut with great texture that absorbs marinades beautifully and grills quickly.

How to Make Grilled Flank Steak with Greek Chimichurri Sauce Recipe

A speckled ceramic white bowl filled with a green herb sauce that has a shiny, slightly oily surface with small bits of chopped herbs floating in it. A silver spoon holds some sauce above the bowl, showing the texture of the sauce clearly. Around the bowl on a white marbled surface are scattered fresh green herbs including mint and parsley leaves, along with some coarse salt. A woman's hand is holding the spoon from the right side of the image. photo taken with an iphone --ar 4:5 --v 7

Step 1: Marinate the Steak

Start by whisking together the marinade ingredients—olive oil, garlic, red wine vinegar, soy sauce, honey, and freshly ground black pepper—in a large bowl. Submerge your flank steak fully in this mixture, making sure it’s well coated. Cover and refrigerate for at least 4 hours, but for the best flavor, marinate it overnight. This step tenderizes the meat and infuses it with a harmonious blend of savory, sweet, and acidic notes that will shine when grilled.

Step 2: Prepare the Greek Chimichurri Sauce

While the steak marinates, you can get a head start on the sauce. Combine minced garlic and red wine vinegar in a bowl to give it a flavorful acidic base. Stir in freshly chopped flat-leaf parsley, oregano, and mint, along with lemon juice and zest for that distinct Greek flair. Whisk in the olive oil and season with salt, pepper, and a pinch of chili flakes if you want a mild kick. Letting the sauce sit at room temperature for a bit helps all those fresh herbs marry beautifully, creating a lively, herbaceous sauce that you’ll want to spoon over everything.

Step 3: Grill the Flank Steak

Heat your grill or grill pan to medium-high or high heat, then lightly grease to prevent sticking. Remove the steak from the marinade, shaking off excess to avoid flare-ups. Season with a touch of salt and pepper if desired, then place the steak on the grill. Let it cook undisturbed for 3 to 6 minutes per side, depending on thickness and your preferred doneness. For a perfect medium-rare, aim for an internal temperature around 130°F. Once off the grill, tent the steak with foil and allow it to rest for 10 minutes. This resting period locks in all the juices, ensuring every slice is succulent and tender.

Step 4: Slice and Serve

When the steak has rested, slice it thinly against the grain to maximize tenderness. Arrange the slices on a platter and generously drizzle or serve alongside the bright Greek chimichurri sauce. Don’t forget to add some lemon wedges on the side for an extra burst of citrus that really brings all the flavors together.

How to Serve Grilled Flank Steak with Greek Chimichurri Sauce Recipe

Garnishes

A sprinkle of fresh herbs such as parsley or oregano on top of the steak echoes the flavors in the chimichurri and adds a pretty visual pop. A few lemon wedges on the side allow guests to add extra zest as they please. For something simple yet elegant, a light drizzle of extra virgin olive oil just before serving enhances that lovely sheen and mouthfeel.

Side Dishes

This dish pairs spectacularly with Mediterranean-inspired sides. Think a crisp Greek salad bursting with cucumbers, tomatoes, olives, and feta, or roasted vegetables like zucchini and bell peppers grilled alongside the steak. Creamy mashed potatoes or lemon-herb quinoa also work beautifully to soak up any leftover chimichurri sauce.

Creative Ways to Present

For a casual gathering, serve the sliced flank steak and chimichurri in warm pita pockets with fresh veggies and a dollop of tzatziki. Alternatively, make an eye-catching platter by layering the steak over a bed of arugula and drizzling with extra sauce. This recipe is also fantastic as the centerpiece for a mezze spread with hummus, olives, and flatbreads for a festive, communal vibe.

Make Ahead and Storage

Storing Leftovers

If you have any leftover grilled steak and chimichurri (which may be unlikely!), store them separately in airtight containers in the refrigerator. The steak will stay juicy and tender for up to 3 days when properly covered, while the chimichurri sauce can keep fresh for up to two weeks thanks to its vinegar and olive oil base.

Freezing

While the steak is best enjoyed fresh, you can freeze cooked slices for up to 2 months. Place them in a sealed freezer-safe container or bag to prevent freezer burn. The chimichurri sauce does not freeze well because of its fresh herbs and olive oil, so it’s better to prepare it fresh when ready to serve.

Reheating

To reheat leftover steak, gently warm it in a skillet over low heat or briefly in the oven covered with foil to retain moisture. Avoid microwaving as it can toughen the meat. Serve with fresh chimichurri sauce to bring back the vibrant, fresh contrast.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While flank steak is perfect for this recipe due to its texture and how well it soaks up marinade, skirt steak or hanger steak are excellent substitutes. Just adjust grilling times accordingly based on thickness and desired doneness.

What if I don’t have fresh herbs for the chimichurri sauce?

Fresh herbs are key for that punch of freshness that defines Greek chimichurri. If you’re in a pinch, you could use a good quality dried oregano, but the flavor won’t be as vibrant. Try to keep fresh parsley and mint on hand for the best results.

Can I prepare the chimichurri sauce in advance?

Definitely! In fact, making the sauce a few hours or even a day ahead allows the flavors to meld beautifully. Keep it sealed in the refrigerator and bring to room temperature before serving to revive those bright herbal notes.

What temperature should I cook the flank steak to?

For medium-rare, aim for an internal temperature of around 130°F. Use an instant-read meat thermometer for precision. Depending on your preference, you can cook a little less or more, but flank steak benefits from being cooked to no more than medium to stay tender.

Is this recipe gluten-free?

This recipe is naturally gluten-free provided you use a soy sauce that is certified gluten-free. It’s always good to double-check labels, but otherwise, the ingredients are wholesome and gluten-free friendly.

Final Thoughts

I hope you feel inspired to try this Grilled Flank Steak with Greek Chimichurri Sauce Recipe because it’s truly one of those dishes that deliver incredible flavor with straightforward preparation. The fresh herbs, sharp lemon, and just-right grill marks make every bite a celebration. Whether it’s a weeknight dinner or your next summer barbecue, this recipe will quickly take a coveted spot in your culinary lineup. Give it a go, and savor every delicious moment!

Grilled Flank Steak with Greek Chimichurri Sauce Recipe

Ingredients You’ll Need