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Flavorful Marinated Flank Steak Recipe with Easy Fresh Chimichurri Sauce

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This marinated flank steak is tender and juicy with a fresh, tangy chimichurri sauce that adds a bright, zesty flavor. Perfect for weeknight dinners or special occasions, it’s quick to prep and packed with bold flavors.

Ingredients

Scale
  • 1 ½ pounds flank steak (well-marbled for tenderness)
  • ¼ cup soy sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil (extra virgin)
  • 4 garlic cloves, minced
  • 1 teaspoon ground black pepper
  • 1 teaspoon smoked paprika (optional)
  • 1 cup fresh parsley, finely chopped
  • 3 tablespoons red wine vinegar
  • 4 garlic cloves, minced
  • ½ cup olive oil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon dried oregano
  • Salt to taste

Instructions

  1. Prepare the marinade by whisking together soy sauce, red wine vinegar, olive oil, minced garlic, black pepper, and smoked paprika in a medium bowl.
  2. Place the flank steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, ensuring it is well-coated. Seal or cover and refrigerate for at least 4 hours, preferably overnight. Flip the steak halfway through marinating for even flavor.
  3. Make the chimichurri sauce by mixing chopped parsley, minced garlic, red wine vinegar, olive oil, crushed red pepper flakes, oregano, and salt in a bowl. Stir well and let it sit at room temperature for at least 30 minutes to meld flavors.
  4. Preheat grill to medium-high heat (about 400°F). Lightly oil the grill grates or grill pan.
  5. Remove steak from marinade and shake off excess. Grill steak for 4-5 minutes per side for medium-rare (internal temperature 130°F). Adjust cooking time for preferred doneness.
  6. Transfer steak to a cutting board and let rest for 10 minutes to allow juices to redistribute.
  7. Slice steak thinly against the grain and serve with chimichurri sauce drizzled on top or on the side.

Notes

Marinate steak at least 4 hours, preferably overnight but no longer than 24 hours to avoid mushy texture. Use a meat thermometer to achieve perfect medium-rare at 130°F. Let steak rest 10 minutes before slicing. Chimichurri tastes best after resting at least 30 minutes. For gluten-free, substitute soy sauce with tamari. Skirt steak or sirloin can be used as alternatives. If no grill, use grill pan, cast-iron skillet, or broil in oven.

Nutrition

Keywords: flank steak, chimichurri sauce, marinated steak, grilled steak, easy steak recipe, fresh herbs, weeknight dinner, crowd-pleaser

Find it online: https://flurpchef.com/flavorful-marinated-flank-steak-recipe-with-easy-fresh-chimichurri-sauce/