This marinated flank steak is so juicy and so tender, your taste buds will thank you later. Paired with an easy basil cilantro chimichurri, this marinated flank steak recipe is the perfect grilled dinner.
I don’t ever marinate other cuts of red meat such as filets, new york strips, etc. Flank steak and skirt steak in my opinion seem to benefit from being marinated. It allows the meat to get extra tender, remain so juicy inside, and they absorb flavor so well.
The base of the marinade is going to be low sodium soy sauce, soy sauce gives such a great depth of flavor just make sure you’re using the low sodium variety. Also in the marinade is: olive oil, roughly chopped garlic, honey (which adds a nice little glaze), lemon (acid is key in marinades), fresh oregano, red pepper flakes, and Worcestershire sauce a.k.a. ‘sauce of the shire’.
For the flank steak since it’s pretty thick, I take a fork to it and stab it a few times to allow the marinade to penetrate deeply into the meat. This marinade recipe can also be used with skirt steak as well.
I put it in the marinade and spoon some marinade over the top and into the fridge it goes! The minimum amount of time is 1 hour for this marinade, but I had it in there for 6. I also flipped it halfway through at the 3 hour mark since the marinade wasn’t covering the meat entirely.
Now onto the Chimichurri. Chimichurri is an uncooked sauce, typically served over meat. Traditionally it is parsley based, but I thought I would switch it up (mostly because I didn’t have parsley in the fridge lol). I used a combo of basil, cilantro, garlic, fresno chilie, olive oil, red wine vinegar, and a splash of lemon.
The acid balanced with the fresh herbs and garlic make this sauce addicting! It pairs well with the marinade and really elevates the steak dish in flavor.
Everyone has their own preference of temperature when it comes to steak. Flank steak is thicker in the middle and tapers to the ends, so for those who like it more cooked they can enjoy the ends and others can enjoy the middle. We prefer medium on our steak so we had it on the grill for about 6-6 1/2 minutes each side. A lot of elements play into cook time so save yourself the guessing and just use a meat thermometer. Our temp was 145 degrees Fahrenheit (medium rare would be 130-135).
The meat will rest for 10 minutes before you start cutting it. Make sure when you cut the meat to go against the grain. “The Grain” is the muscle fibers in the meat, if you cut with it then the meat will be very tough. By cutting through it, the meat will be tender. As you can see in the picture above, the grain are those lines you see in the meat.
Top with the Chimichurri sauce and enjoy! The combination of the two merry perfectly to create a flavorful dish.
Looking for other beef recipes?
Made this recipe and loved it? Leave a star rating below!
- 1 flank steak (about 1 1/2-2 pounds)
- 1 cup low sodium soy sauce
- 1/2 cup olive oil
- 8 cloves garlic, smashed and roughly chopped
- 3 tbsp low sodium Worcestershire sauce
- 2 tbsp honey
- 1 lemon, zested and juiced
- handful of fresh oregano, roughly chopped
- 2 tsp red pepper flakes
Basil Cilantro Chimichurri
- 1 cup chopped fresh basil (or can use traditional parsley)
- 1/4 cup chopped fresh cilantro
- 3 garlic cloves, minced
- 1/3 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp of lemon juice
- 1 fresno chile, seeded and chopped
- pinch of kosher salt
- In a medium bowl, combine all the marinade ingredients and whisk together to combine. Take the flank steak and using a fork, stab it a few times on both sides to ensure marinade penetrates deeply. In a large Tupperware that fits the steak, place the flank steak and then pour the marinade in. Spoon marinade over the top of the steak. Place in fridge and marinate for minimum 1 hour to 6 hours, flipping the steak halfway through.
- Once the stead is done marinating, over a high heat grill, cook the flank steak on each side for 5-7 minutes depending on the temperature you desire. Once cooked, remove from grill and allow to rest for 10 minutes before cutting. I cooked it to medium temperature and it took about 6-6 1/2 minutes each side to get an internal temperature of 145 degrees. When you cut the steak, cut against "the grain" (the lines going through the steak) so it is tender when eating. See notes.
- For the chimichurri, mix all the ingredients in a small bowl. Once the steak is done cooking and sliced, serve over the steak.
- For medium rare internal temperature should be 130-135. For medium temperature should be 145.
- Cut against "the grain" when slicing the meat to ensure it is tender when eating. "The grain" is the lines (muscle fibers) in the meat that will make it tough if you cut parallel to them.