March 3, 2026 Ellen 0 Comments

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Chimichurri Flank Steak with loads of fresh garlic, lime, parsley and scallions

Chimichurri Flank Steak with is loaded with so many bold and vibrant flavors. Perfectly seared, juicy Flank steak is the perfect steak that can handle all zesty flavors from the garlic, limes and herbs. My chimichurri sauce features fresh parsley, garlic, scallions and lime. It’s so easy to prepare- just cut the steak, along the grain, into large strips for easy handling on the grill. After grilling, slice each strip against the grain and top spoonfuls of this chimuchurri sauce over your sliced steak.

Sliced Grilled Flank Steak with Chimichurri Sauce

Why You Will Love This Recipe for Flank Steak with Lime Chimichurri

Fresh & Bright: A citrus-forward chimichurri made with fresh lime and olive oil.
Quick Prep: Takes less than 10 minutes of active prep time.
Versatile: Perfect for a high-protein weeknight dinner or as the centerpiece for a summer BBQ.
Clean Ingredients: Naturally dairy-free, low-carb, and packed with fresh herbs.

What’s in this chimchurri steak

flank steak
parsley
scallions
lime
garlic
olive oil
soy sauce

Chimichurri Flank Steak

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We love steak in our house. We usually use flank steak for stir-fry but every once in a while, we crave a good chimichurri steak and I love to use flank steak for this. I’ve been through many chimichurri recipes that use red wine vinegar, oregano or chili. I have come to settle on my chimichurri sauce that uses fresh parsley, scallions, fresh garlic, lime, salt and olive oil. It’s my favorite combination for chimichurri sauce and I’ve stuck with this over the years. My family loves it so much that I have zero inclination to change a thing about it. Hope you try it!

Author: Ellen

Ingredients

Units Scale

Steak and Marinade for Steak

3 to 3 1/2 pounds of flank steak
2 tablespoons low-sodium soy sauce
3 teaspoons salt
3 teaspoons garlic powder
2 teaspoons onion powder

Chimichurri Sauce

6 to 8 cloves (~48 grams)of garlic
20 stalks of parsley (~20 grams, leaves only)
6 stalks scallions (~86 grams)
2 teaspoons kosher salt
1 cup extra virgin olive oil
2 limes, squeezed (~92 grams)

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Instructions

Trim your flank steak of any excess fat. Slice the flank steak WITH the grain, making approximately 3 inch strips. My steaks were on the smaller side so I sliced them down the middle, parallel to the lines on the steak. This makes the steak easier to handle, to marinate and to grill.
Drizzle soy sauce evenly over the steaks. You just need a thin coating across the entire surface and both sides. After drizzling the soy sauce on the steaks, flip them around a few times to get an even coat. I always drizzle the soy sauce on first, before using the dry seasonings so as not to wash off any of the seasonings. The soy sauce also acts like a makeshift glue to help the dry seasoning adhere to the meat.
Evenly season both sides of the steaks with salt, garlic powder and onion powder. Cover and refrigerate for at least 1 hour, overnight is great, but don’t exceed 24 hours.
Prepare the chimichurri sauce: Peel the garlic cloves and pulse in the food processor until chopped fine. You can also chop my hand. Next, add the scallions and pulse again until the scallions are just chopped fine. Then add the parsley leaves, pulse 2 or 3 times until the parsley looks chopped up well. Then add the olive oil and salt. Pulse another 3 or 4 times until the mixture looks well combined. Add the fresh squeezed juice of limes and pulse 2 or 3 times. Transfer the mixture to a container and let that sit on the counter so the flavors meld together.
Take the steaks out of the fridge 30 minutes before grilling. Grill for about 4 to 5 minutes on each side for medium rare. Let the steak rest for 10 minutes before slicing.
Slice the steaks, however thick you prefer, against the grain, perpendicular from the lines on the steak. Spoon chimichurri sauce over the sliced steaks.