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Grilled Flank Steak with Greek Chimichurri Sauce Recipe

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4.1 from 34 reviews

This Grilled Flank Steak recipe features a flavorful marinade and a vibrant Greek chimichurri sauce, perfect for enhancing the rich taste of flank steak. The steak is marinated for hours to absorb savory and tangy flavors, then grilled to your preferred doneness and served with a fresh herb sauce that adds brightness and zest. Ideal for summer barbecues or a special dinner, this dish combines simple grilling techniques with bold Mediterranean-inspired flavors.

  • Total Time: 4 hours 25 minutes (includes minimum marination time)
  • Yield: 4 servings

Ingredients

For the Flank Steak Marinade

  • 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

For the Greek Chimichurri Sauce

  • 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)

Instructions

  1. Marinate the steak: Combine the olive oil, minced garlic, red wine vinegar, soy sauce, honey, and freshly ground black pepper in a large bowl. Place the flank steak into the marinade and turn to fully coat it. Cover the bowl or place the steak and marinade in a freezer bag. Chill the steak in the refrigerator for 4 to 12 hours to allow the flavors to infuse.
  2. Make the chimichurri sauce: In a bowl, mix together the minced garlic and red wine vinegar. Stir in the chopped parsley, oregano, mint, lemon juice, lemon zest, and chili flakes if using. Whisk in the olive oil until well combined. Season with salt and pepper to taste. Set the sauce aside at room temperature for the flavors to meld. Alternatively, place all sauce ingredients into a food processor and pulse a few seconds for a quicker method. Store leftovers in a sealed container in the refrigerator for up to two weeks.
  3. Preheat the grill: Heat a grill or stovetop grill pan over medium-high to high heat and lightly grease the grate with oil to prevent sticking.
  4. Grill the steak: Remove the steak from the marinade and gently shake off excess. Season the steak with salt and pepper if desired. Place the steak on the hot grill and cook undisturbed for 3 to 6 minutes. Flip the steak once and continue grilling until it reaches your preferred doneness; for medium-rare, cook until the internal temperature reaches 130°F (54°C).
  5. Rest and slice: Remove the steak from the grill and transfer it to a cutting board. Tent loosely with foil and allow it to rest for 10 minutes to allow juices to redistribute.
  6. Serve: Slice the flank steak thinly against the grain and serve with the prepared Greek chimichurri sauce and lemon wedges on the side for added brightness.

Notes

  • Marinating the steak for at least 4 hours enhances flavor and tenderness; overnight marination is ideal.
  • Resting the steak after grilling helps keep it juicy and flavorful.
  • Slicing against the grain is crucial to ensure tenderness.
  • The chimichurri sauce can be made ahead and stored refrigerated for up to two weeks.
  • Adjust chili flakes in chimichurri to control heat level.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Grilling
  • Cuisine: Mediterranean

Find it online: https://allyumcooks.com/grilled-flank-steak-with-greek-chimichurri-sauce-recipe/