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Flank Steak with Chimichurri Recipe

Grilled flank steak with a dark beer marinade and a fresh cilantro and parsley chimichurri, sliced thin against the grain.
Prep Time15 minutes
Cook Time8 minutes
Marinate Time1 hour
Total Time1 hour 33 minutes
Servings: 4 servings
Calories: 794kcal
Author: Lucy Brewer

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.
    Raw flank steak on parchment next to a cutting board with fresh herbs and a bowl of beaten eggs with spices, with a whisk and kitchen towel nearby on a white surface.
  • 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.
    Raw steak marinating in a sealed plastic bag with herbs and cutting boards nearby on a white surface.

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.
    A hand holds a glass bowl containing chopped cilantro, parsley, red pepper flakes, oil, and seasonings above a black grill pan.

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.
    Grilled flank steak with char marks sits on a black grill pan, next to a pair of metal tongs, a cutting board with herbs, and a bowl of green sauce.
  • 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.
    Sliced grilled flank steak served on a wooden cutting board with lime halves, fresh herbs, and metal tongs nearby.

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.
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