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Flank Steak with Chimichurri is one of my favorite summer dinners, and it’s mostly hands-off. The dark beer marinade seasons the steak while it sits in the fridge, and the chimichurri takes about two minutes in a food processor. I make the sauce first, so the garlic and herbs have time to mellow, then slice the steak thin against the grain so every piece stays tender. Have your sides ready before you heat the grill, since the steak itself cooks in under ten minutes.
This is one of those steak dinners you can pull together mostly from the pantry and the fridge. The marinade uses dark beer, melted butter, a little maple syrup, Worcestershire, Dijon, roasted garlic, and paprika, seasoning the flank steak and giving it a slightly sweet, savory edge as it cooks. I stick with a dark beer here, a Guinness or a porter, because the richer, faintly toasted flavor carries through the meat better than a light lager does.
This is a non-traditional chimichurri sauce, as I used both cilantro and parsley instead of parsley alone. I love how the cilantro adds a brighter, greener note, and, together with the garlic, oregano, red wine vinegar, and a little lime, it turns into a fresh, sharp, super-flavorful chimichurri that cuts through the richer steak.
Testing results for flank steak with chimichurri
- I’ve cooked this steak on the grill and on the stovetop, and it is delicious either way. We do prefer it grilled, but if it’s the middle of winter and freezing outside, I’m going with the stovetop version!
- I tested this recipe with brown sugar in the marinade instead of maple syrup. The brown sugar residue is more likely to cause the steak to burn a little, so I use maple syrup.
I hope you make this recipe. I think you’ll love it!
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Dark beer. A dark beer such as Guinness, a porter, or Yuengling gives the marinade a richer, slightly caramelized flavor. Skip the light, hoppy beers here. For a non-alcoholic version, beef broth works as a substitute.
Maple syrup. Use pure maple syrup, not pancake syrup, and make sure it dissolves into the marinade. It balances the beer and Worcestershire with a little sweetness. Brown sugar works too, as long as it dissolves fully.
Roasted garlic. I like to use roasted garlic in the marinade since it’s less likely to burn on the grill or skillet like fresh raw garlic. And, I never miss an opportunity to have roasted garlic in the house. You can use a teaspoon of garlic powder in a pinch, or fresh minced garlic.
Flank steak. Look for an even, roughly two-pound flank steak. Skirt steak is a good stand-in and cooks about the same way, though it can be a little thinner.
Cilantro and parsley. Absolutely must use fresh herbs. If you’ve got the cilantro soap gene, you can use all parsley for a more traditional chimichurri.
Red wine vinegar and lime. These give the sauce its tang. Don’t skip them!
Pin this now to save it for laterHow to make chimichurri steak
Here’s how to make flank steak with chimichurri from start to finish.
- Whisk the marinade together, then pour it over the flank steak and chill for 1 to 4 hours.
- While the steak marinates, blend the chimichurri and set it aside.
- Grill the steak over medium-high heat, a few minutes per side, until it reaches the doneness you like.
- Let it rest, then slice thin against the grain and spoon the chimichurri over the top.
Slice it against the grain
Flank steak is a long, lean cut with muscle fibers that run in one clear direction. If you slice with those fibers, you get long, stringy, chewy pieces. Slice across them, against the grain, and you cut the fibers short, which is what keeps each bite tender. Look for the lines running along the steak and cut perpendicular to them, on a slight angle.
Flank steak is best cooked no more than medium, since it turns tough and dry past that point. A quick sear over medium-high heat, about four to five minutes per side, brings it to medium-rare on most grills. The surest way to know is an instant-read thermometer: pull the steak around 130 to 135 degrees F for medium-rare, and remember it climbs a few degrees while it rests.
Related 📖 ➡️ Using a meat thermometer
Variations
- Skirt steak. Swap in skirt steak for flank. It cooks in about the same time and is just as delicious.
- Non-alcoholic. Replace the beer with an equal amount of beef broth. You lose a little of the malty depth but keep the savory base.
- More heat. Add extra crushed red pepper flakes to the chimichurri, or stir in a little hot sauce to taste.
- All parsley. Leave out the cilantro and use all parsley for a more classic chimichurri.
- Extra savory. Stir a tablespoon of soy sauce into the marinade for a deeper, saltier background.
What goes with chimichurri steak
Flank steak with chimichurri is a light main course, so it pairs well with almost any summer side. We usually keep it simple with just Garlic Roasted Potatoes and my Green Salad with Herbs. If I’ve got a bigger crowd, then I’ll add some Jalapeno Creamed Corn or Garlic Roasted Green Beans, along with some crusty bread for sopping up the sauce.
And of course, you’ve got to add some dessert to this meal. Some of our favorites are Easy Strawberry Shortcakes, Strawberry Pretzel Pie, or for something really easy, make the Cherry Pineapple Dump Cake.
If you make this recipe, please leave a comment and ⭐️⭐️⭐️⭐️⭐️ below!
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Flank Steak with Chimichurri Recipe
Equipment
Ingredients
For the marinade
- 1 cup dark beer (Guinness, porter, or Yuengling)
- 3 tablespoons butter, melted
- 2 tablespoons pure maple syrup (not pancake syrup)
- 2 tablespoons Worcestershire sauce
- 1½ teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon roasted minced garlic
- 1 teaspoon paprika
- 1 teaspoon Dijon mustard
- 2 pounds flank steak
For the chimichurri
- 1 cup fresh cilantro
- 1 cup fresh parsley
- ⅔ cup olive oil
- 3 tablespoons fresh oregano
- 2 tablespoons minced garlic
- 3 tablespoons red wine vinegar
- ½ tablespoon lime juice
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon salt
Instructions
Marinade
- In a large bowl, whisk together 1 cup dark beer (Guinness, porter, or Yuengling), 3 tablespoons butter, melted, 2 tablespoons pure maple syrup (not pancake syrup), 2 tablespoons Worcestershire sauce, 1½ teaspoons salt, 1 teaspoon black pepper, 1 teaspoon roasted minced garlic, 1 teaspoon paprika, and 1 teaspoon Dijon mustard until the maple syrup dissolves.
- Place 2 pounds flank steak in a gallon zip-top bag or a large shallow dish and pour the marinade over the top. Seal the bag or cover the dish and refrigerate for at least 1 hour and up to 4 hours.
Cilantro-Parsley Chimichurri
- In the bowl of a food processor, combine 1 cup fresh cilantro, 1 cup fresh parsley, ⅔ cup olive oil, 3 tablespoons fresh oregano, 2 tablespoons minced garlic, 3 tablespoons red wine vinegar, ½ tablespoon lime juice, 1 teaspoon crushed red pepper flakes, and 1 teaspoon salt. Pulse until blended but still a little chunky. Cover and refrigerate until ready to serve.
Steak
- Take the steak out of the refrigerator and let it sit at room temperature while the grill or a 12-inch skillet heats over medium-high heat.
- Add the steak to the grill or skillet and sear for 4 to 5 minutes per side for medium-rare, or until an instant-read thermometer reads 130 to 135 degrees F. Cook longer for more doneness.
- Move the steak to a cutting board and let it rest for 10 minutes. Slice thin against the grain and spoon the chimichurri over the top.
Notes
- Salt: measurements are for table salt. For kosher salt, reduce the salt by half.
- Make ahead: the chimichurri keeps up to 5 days, covered, in the refrigerator.
- Storage: refrigerate leftover steak up to 3 days, or freeze up to 3 months.
- For a non-alcoholic marinade, substitute an equal amount of beef broth for the beer.
Nutrition
Questions and tips
Storage
Store leftover steak in an airtight container in the refrigerator for up to three days. For longer storage, freeze the cooked, cooled steak in a labeled freezer bag for up to 3 months, then thaw it in the fridge before reheating. The chimichurri keeps, covered, in the refrigerator for up to five days.
Add it after cooking. Spoon the fresh sauce over the steak once it’s sliced, so the herbs and garlic stay bright and raw. If you want to build in more flavor, brush a little chimichurri on the steak during the last minute or two on the grill, but always keep a separate batch of raw sauce for serving.
Yes. Heat a heavy 12-inch skillet over medium-high heat and sear the steak about four to five minutes per side, the same as on the grill. A cast-iron skillet gives you the best crust indoors.
It works well on other quick-cooking cuts like skirt steak, hanger steak, or sirloin. Thicker cuts can marinate a little longer, up to the four-hour mark, so the flavor reaches the center.
You can. Pulse it in short bursts and scrape down the sides so it stays a little chunky. Running a blender too long turns the sauce into a smooth puree, which changes the texture.
