Recipe: Grilled Flank Steak with Chimichurri Sauce

This grilled flank steak with chimichurri sauce is the perfect way to feed a crowd – not only is this cut lean and flavorful, but it’s also inexpensive. Marinated in an oil, vinegar and mustard mixture, the flank steak is grilled to melt-in-your-mouth tenderness and then topped with a Latin chimichurri sauce, the blend of fresh herbs, lemon juice, garlic and olive oil.


2 lbs flank steak, trimmed
1/4 cup olive oil
2 tbsp balsamic vinegar
2 tbsp fresh lemon juice
1 large garlic clove, minced
2 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp kosher salt
1/2 tsp freshly ground black pepper

Chimichurri Sauce

1 cup fresh flat-leaf Italian parsley
3 tbsp fresh oregano
2 tbsp fresh lemon juice
1 large garlic clove, minced
1/2 tsp ground cumin
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 cup olive oil


1) Score 1 side of the flank steak in a diamond pattern. In a large bowl, whisk olive oil, balsamic vinegar, lemon juice, garlic, Worcestershire and Dijon. Place flank steak in a large resealable plastic bag, add marinade and refrigerate 6-24 hours.

2) Preheat barbecue to medium-high heat and lightly oil grill grate. Remove steak from marinade and pat dry with paper towel. Discard marinade and let flank steak come to room temperature before grilling. Season both sides with salt and pepper. Grill 6 minutes, flip the flank and grill to desired doneness, 4-5 minutes more for medium-rare. Transfer to a cutting board and let rest 10 minutes before slicing meat thinly against the grain.

3) For the chimichurri sauce, in a blender, combine parsley, oregano, lemon juice, garlic, cumin, salt and pepper. Pulse on and off, just to chop herbs. Don’t over blend the herbs. With the machine running, pour in olive oil, blending just to combine. Serve drizzled over sliced flank steak.

Note: Leftover sauce can be store in refrigerator. Shake well before serving.

Serves 6-8

Bite Me Bit: Marcus Vindicus: Don’t you know your right flank from your left flank?
Captain Mucus: I’m sorry sir, I flunked flank. 

-History of the World: Part I

This refreshing Seven Bean Salad is the perfect, crowd-pleasing mate to this tasty Grilled Flank Steak.





Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at



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