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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.
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.
Flank steak has a reputation, and it absolutely deserves it. It’s one of the most underrated cuts on the menu — leaner than a ribeye, more flavorful than a sirloin, and built for the kind of bold, punchy flavors that make you go back for a second plate. That’s exactly why pairing it with chimichurri is nothing short of a match made in grilling heaven.
Why Flank Steak is Perfect for Chimichurri
Flank steak’s open-grained texture isn’t just great for soaking up marinades — it’s practically designed for herb sauces. The boldness of chimichurri doesn’t overpower this cut; it complements it. Where a more delicate cut might get lost under all that garlic and citrus, flank steak stands tall and drinks it all in. It handles high heat beautifully, develops a gorgeous crust on the grill, and slices like a dream when you cut it against the grain.
What Goes Into This Chimichurri Sauce
This chimichurri sauce keeps it fresh and simple — and it’s the kind of simple that never gets old. Fresh flat-leaf parsley brings the brightness, scallions add a gentle bite that’s softer than raw onion, and garlic delivers that unmistakable depth. A squeeze of fresh lime juice ties it all together with a citrusy zing that makes the entire dish pop. A good drizzle of olive oil brings it all into a luscious, spoonable sauce you’ll want on absolutely everything.
What’s in this chimchurri steak
- flank steak
- parsley
- scallions
- lime
- garlic
- olive oil
- soy sauce
Chimichurri Flank Steak
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!
This Chimichurri Flank Steak is a grilled masterpiece built for bold flavors. A bright, zesty chimichurri sauce made with fresh parsley, scallions, garlic, lime, and olive oil coats every juicy slice. Flank steak’s hearty texture handles the heat of the grill and soaks up every drop of that vibrant herb sauce perfectly.
Ingredients
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)
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.
❓ FAQ’s for Chimichurri Flank Steak
Chimichurri is traditionally used as a finishing sauce, as it contains lime. Marinating steaks in lime will affect the texture of the beef, causing it to take on a rubbery texture. I would stick with the soy sauce, salt and garlic powder for the marinade part and save the chimichurri for last.
Yes! Skirt steak is the closest substitute and works brilliantly with chimichurri. Hanger steak is another excellent choice. If you use a thicker cut like a New York strip, adjust your grilling time accordingly.
Definitely. A cast-iron skillet over high heat on the stovetop works wonderfully. Get the pan screaming hot, add a touch of oil, and sear for 3–4 minutes per side. Finish in the oven at 400°F if needed for thicker pieces.
This version is bright and herby rather than spicy. If you’d like a kick, you can add a pinch of red pepper flakes or a small slice of fresh chili to the sauce. It’s easy to customize to your heat preference.
For chimichurri, fresh parsley is strongly recommended — it’s the backbone of the sauce, and dried parsley simply doesn’t deliver the same vibrant, herbaceous flavor. Fresh is non-negotiable here (trust us on this one)!
Use an instant-read thermometer. For medium-rare, pull it off the grill at 125°F; for medium, aim for 135°F. The steak will continue cooking a few degrees while it rests. Don’t skip the rest — 5 minutes minimum!
Flank steak has long, visible muscle fibers. Slicing against (perpendicular to) the grain shortens those fibers, making every bite far more tender and easier to chew.
Even 30 minutes adds flavor, but for best results marinate for 2 to 8 hours. Avoid going much longer if your marinade contains lime or other acids, as they can break down the meat and affect texture.
Yes! Chimichurri can be made a few hours ahead and stored in the fridge. The flavors actually deepen as it sits, though it’s best enjoyed within a day or two for peak freshness.
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