Grilled Chimichurri Flank Steak for Father’s Day

A perfectly charred, herb-packed grilled chimichurri flank steak is the kind of main course that makes Father’s Day dinner feel like an event without requiring all-day attention. The steak gets a quick 15-minute soak in a garlic-citrus marinade, hits a ripping-hot grill for about 10 minutes total, and gets finished with a generous spoonful of bright, parsley-forward chimichurri. The whole thing — start to plated — takes under 40 minutes.

Why You’ll Love This Grilled Chimichurri Flank Steak

• Ready in 40 minutes — 15 minutes of marinating, 10 minutes on the grill, 10 minutes of resting.
• Flank steak is one of the most affordable cuts that still delivers real beefy flavor and a great sear.
• The chimichurri doubles as marinade and finishing sauce — one batch, two jobs.
• Naturally gluten-free, dairy-free, and high in protein.
• Feeds 6 generously, making it perfect for a Father’s Day cookout.

Ingredients

• 2 lb 2 lb flank steak (Look for an even thickness so it cooks uniformly.)
• 1 cup 1 cup fresh flat-leaf parsley, finely chopped (Stems removed. Pack it down when measuring.)
• ½ cup ½ cup fresh oregano leaves (Or 2 tbsp dried oregano in a pinch.)
• 4 cloves 4 cloves garlic, minced (About 1½ tbsp once minced.)
• ½ cup ½ cup extra-virgin olive oil (Use a good one — it's a primary flavor.)
• 3 tbsp 3 tbsp red wine vinegar (The acid keeps the chimichurri bright against the rich beef.)
• 1 tsp 1 tsp red pepper flakes (Adjust to taste. Use ½ tsp for mild heat.)
• 1 tsp 1 tsp kosher salt, plus more for the steak (Diamond Crystal; use half if using Morton's.)
• ½ tsp ½ tsp freshly ground black pepper
• 2 tbsp 2 tbsp fresh lemon juice (About half a lemon. Adds a citrus note that lifts the whole dish.)

Equipment

• 12-inch cast iron grill pan or outdoor grill
• Sharp knife and cutting board
• Medium mixing bowl for chimichurri
• Tongs — do not pierce the steak with a fork
• Meat thermometer — the difference between medium-rare and medium is 10°F
• Sheet pan with a wire rack for resting

How to Make Grilled Chimichurri Flank Steak

Step 1 — Make the chimichurri (10 minutes)

Combine the parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and lemon juice in a medium bowl. Stir well and let it sit at room temperature while you prep the steak. The flavors need at least 10 minutes to meld. Set aside half for serving — the other half goes on the steak as a marinade.

Step 2 — Marinate the steak (15 minutes)

Pat the flank steak dry with paper towels. Score the surface lightly with a sharp knife — shallow crosshatch cuts about 1 inch apart. This gives the marinade more surface area to work with. Place the steak in a shallow dish and pour half the chimichurri over both sides, spreading it evenly. Let it sit at room temperature for 15 minutes. Do not marinate longer than 30 minutes — the acid in the vinegar will start to change the texture of the surface meat.

Step 3 — Heat the grill (5 minutes)

If using an outdoor grill, preheat to high heat — you want 500°F+ at the grate. For a grill pan on the stove, set it over medium-high heat for 3 minutes until it just starts to smoke. Lightly oil the grates or pan with a paper towel dipped in vegetable oil, held with tongs.

Step 4 — Grill the steak (8-10 minutes)

Remove the steak from the marinade and let excess drip off. Season both sides with a light pinch of salt. Lay the steak on the grill at a 45-degree angle to the grates — this gives you better sear marks. Grill without moving for 4 minutes. Flip and grill another 4 minutes for medium-rare (130°F internal). For medium, go to 140°F — about 5 minutes per side. If the steak is browning too fast, move it to a cooler part of the grill or reduce the heat slightly.

Step 5 — Rest and slice (10 minutes)

Transfer the steak to a cutting board or sheet pan with a wire rack. Tent loosely with foil and rest for a full 10 minutes. This is not optional — cutting into it early releases all the juices onto the board instead of staying in the meat. Slice against the grain at a 45-degree angle into ¼-inch slices. Arrange on a platter and spoon the reserved chimichurri over the top.

Pro Tips

Room-temperature steak: Pull the steak out of the fridge 20-30 minutes before grilling. A cold steak hitting a hot grill steams instead of searing on the first side.

Don’t skip the rest: Ten minutes is the minimum for a cut this size. The internal temperature will rise about 5°F during resting (carryover cooking), so pull it at 130°F for a perfect medium-rare.

Slice against the grain: Flank steak has long, visible muscle fibers. Cutting across them — not with them — is what makes each bite tender instead of chewy.

Chimichurri keeps for 5 days: Store it in a jar in the fridge. Use it on grilled chicken, roasted vegetables, or eggs the next morning.

Variations & Substitutions

Spicy version: Add 1 minced serrano pepper to the chimichurri and increase red pepper flakes to 2 teaspoons.

Swap the protein: This chimichurri works equally well on grilled chicken thighs (cook to 165°F) or shrimp (2-3 minutes per side).

Herb swap: No oregano? Double the parsley and add 2 tablespoons of fresh cilantro. The flavor profile shifts slightly but still works.

Indoor method: A broiler set on high with the rack 4 inches from the element mimics a grill. Broil 5 minutes per side, watching carefully.

Storage & Reheating

Refrigerator: Leftover sliced steak keeps 3-4 days in an airtight container with a spoonful of chimichurri over the top to keep it moist. Eat cold in sandwiches or reheat gently.

Freezer: Freeze sliced steak flat on a sheet pan, then transfer to a zip-top bag. Use within 2 months. Thaw overnight in the fridge.

Reheating: Do not microwave — it turns the meat rubbery. Instead, bring the steak to room temperature for 20 minutes, then sear in a hot dry skillet for 60 seconds per side just to warm through.

What to Serve With Grilled Chimichurri Flank Steak

Grilled corn on the cob with herb butter — the char from the grill ties the whole plate together.

A simple arugula salad with lemon vinaigrette to cut through the richness of the beef.

Crusty bread or garlic bread for soaking up the chimichurri pooling on the platter.

Roasted sweet potatoes or a batch of crispy smashed potatoes on the side.

Nutrition Information

Per serving (⅙ of recipe, including chimichurri): approximately 380 calories, 35g protein, 3g carbohydrates, 25g fat, 1g fiber. Values are estimates.

Frequently Asked Questions

Can I use a different cut of steak?

Skirt steak is the closest substitute — same grain structure, similar cook time. You can also use tri-tip or flat iron, but both are thicker and will need an extra 2-3 minutes per side. Avoid tenderloin for this preparation; it doesn’t have enough flavor to stand up to the chimichurri.

How do I know when the steak is done without a thermometer?

Use the press test: press the center of the steak with your fingertip. If it feels like the fleshy part of your palm below your thumb when your hand is relaxed, that’s medium-rare. If it feels firmer — like when you touch your thumb to your ring finger — that’s medium. A thermometer is more reliable, though.

Can I make the chimichurri ahead of time?

Yes. It actually improves after a few hours as the garlic and herbs infuse into the oil. Make it the morning of your cookout and keep it at room temperature. The olive oil may solidify slightly if refrigerated — just let it come back to room temp before serving.

What if I don't have a grill?

A cast iron skillet on the stove over high heat gives an excellent sear. Heat the skillet for 3 full minutes before adding the steak. Work in two batches if your pan isn’t large enough — crowding drops the pan temperature and you’ll steam instead of sear.

If you make this grilled chimichurri flank steak for Father’s Day, let us know in the comments what you served alongside it. Next time we’re going to try it with a smear of whipped blue cheese on top — the sharpness against the herb sauce sounds right. Save this post so you can find it when Father’s Day rolls around.