Grilled flank steak with chimichurri is the perfect combination of bold flavors, juicy textures, and wholesome nutrition. This recipe features lean, protein-packed flank steak paired with a vibrant chimichurri sauce that’s bursting with fresh herbs and a zesty kick of lemon. Naturally gluten-free, low-carb, and high in protein, it’s a meal that satisfies your taste buds and nourishes your body.

We’ve carefully crafted this recipe to focus on enhancing flavor without compromising health. By marinating the steak in an easy grilled steak marinade and pairing it with a bright and balanced chimichurri sauce recipe, we’ve created a dish that’s both delicious and supportive of your wellness journey. Whether you’re looking for a quick flank steak grill option for weeknights or a crowd-pleaser for weekend BBQs, this recipe is your go-to for mealtime success.

Why This Grilled Flank Steak with Chimichurri Is Good for You

Packed with Protein: Flank steak is a lean cut of beef that delivers about 20 grams of protein per serving, helping to keep you full and support muscle health.
Rich in Vitamins: The chimichurri sauce features fresh parsley, which is loaded with vitamin K for bone health, and lemon juice adds a boost of vitamin C to support immune function.
Gluten-Free & Low-Carb: This recipe uses whole, natural ingredients and is free from gluten and refined carbs, making it perfect for keto and low-carb lifestyles.
A Heart-Healthy Option: Avocado oil and extra-virgin olive oil provide healthy fats, which promote cardiovascular health and keep your heart happy.

Wholesome Ingredients for This Grilled Flank Steak with Chimichurri

Let’s take a closer look at a few standout ingredients in this recipe:

Flank Steak: This lean and flavorful cut is ideal for grilling. Look for grass-fed beef whenever possible for the best nutritional value and flavor.
Fresh Parsley: The star of the chimichurri sauce, parsley is rich in antioxidants and adds a refreshing, earthy flavor. If parsley isn’t your favorite, you can swap it with cilantro or a mix of parsley and basil.
Balsamic Vinegar: The base of our marinade, balsamic vinegar adds a slight sweetness and acidity that tenderizes the meat while enhancing the flavor. For a twist, try apple cider vinegar.
Avocado Oil: With its mild flavor and high smoke point, avocado oil is perfect for grilling. Extra-virgin olive oil is another excellent option if preferred.

Grilled Flank Steak with Chimichurri Recipe Details

Servings: 4 – 5 servings
Prep Time: 15 mins
Cook Time: 12-17 mins
Total Time: 27-32 mins

Complete Ingredients List

1 – 1 ¼ lbs. beef flank steak
¼ cup balsamic vinegar
2 tablespoons avocado oil
1½ teaspoons dried Italian seasoning
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon fine salt
⅛ teaspoon black pepper
2 cups fresh flat-leaf parsley leaves (about 1 bunch)
2 tablespoons lemon juice (about ½ medium lemon)
1 garlic clove, peeled
3 tablespoons extra-virgin olive oil
¼ teaspoon fine salt
⅛ teaspoon black pepper
Pinch of red pepper flakes (optional)

Step-by-Step Grilled Flank Steak with Chimichurri Instructions

Whisk together balsamic vinegar, avocado oil, garlic powder, onion powder, Italian seasoning, salt, and pepper to create the marinade.
Pour the marinade over the steak in a zip-top bag or shallow dish, ensuring all sides are coated. Marinate for 3-4 hours in the fridge.
Preheat the grill to medium-high heat (425-450°F) and allow the steak to rest at room temperature for 20 minutes.
In a food processor, combine parsley, lemon juice, garlic, olive oil, salt, and pepper. Blend until the sauce is almost smooth, scraping down the sides as needed. Set aside.
Remove the steak from the marinade, season with a pinch of salt and pepper, and place it on the grill over direct heat.
Grill for 5-6 minutes per side or until the internal temperature reaches 145°F for medium-rare or 160°F for medium.
Remove the steak from the grill and let it rest for 5 minutes. Slice thinly against the grain and serve with chimichurri sauce.

How to Customize This Grilled Flank Steak with Chimichurri for Your Diet

Lower Calorie: Use a smaller portion of steak and increase the chimichurri sauce, which is lower in calories and full of flavor.
Keto-Friendly: This recipe is already naturally keto. Pair with grilled vegetables for a complete keto meal.
Dairy-Free: No modifications are necessary! This recipe is naturally dairy-free.
Vegan Alternative: Swap out the flank steak for grilled portobello mushrooms, zucchini slices, or eggplant for a plant-based meal.

Our Team’s Tips for the Best Grilled Flank Steak with Chimichurri

Marinate in Advance: Give the steak enough time to absorb all the flavors by marinating it for at least 3-4 hours, or up to 12 for maximum tenderness.
Use a Meat Thermometer: Trust us, this simple tool ensures perfectly cooked steak every time.
Grill Hot and Fast: High heat locks in juices while achieving a beautiful sear.
Rest the Steak: Letting it sit for 5 minutes after grilling ensures all those delicious juices stay put when slicing.

Grilled Flank Steak with Chimichurri FAQs

What is the best way to grill flank steak?

We recommend grilling hot and fast, about 5-6 minutes per side over direct heat, until it reaches your preferred doneness.

Can I make the herb sauce for the steak in advance?

Absolutely! Make the chimichurri sauce up to two days in advance and store it in an airtight container in the fridge.

What makes chimichurri so nutritious?

Chimichurri is packed with fresh parsley and garlic, both known for their antioxidant properties, plus heart-healthy olive oil.

We’re confident you’ll love this healthy and flavorful grilled flank steak with chimichurri. What dietary goals are you focusing on this year? Let us know in the comments!