Grilled Flank Steak with Chimichurri BBQ Drizzle is a fast, flavor-packed grilling recipe featuring juicy flank steak seared over high heat and finished with a vibrant chimichurri sauce blended with smoky barbecue flavor. This easy grilled flank steak recipe is perfect for weeknight grilling, backyard BBQs, and steak lovers who crave bold, fresh taste.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 25 minsCook Time 25 minsTotal Time 50 minsFor the Flank Steak
1 flank steak (2–2½ lb)
1 tbsp olive oil
1 ½ tsp kosher salt
1 tsp freshly ground black pepper
Chimichurri BBQ Drizzle
½ tsp fresh parsley, finely chopped
2 tbsp fresh cilantro (optional)
3 cloves garlic, minced
1 tbsp fresh oregano or 1 tsp dried
¼ cup olive oil
2 tbsp red wine vinegar
2 tbsp BBQ sauce (smoky, not sweet)
½ tsp crushed red pepper flakes (optional)
½ tsp kosher salt
¼ tsp black pepper
Prep the steak
1
Pat flank steak dry.
Rub lightly with olive oil.
Season evenly with salt and pepper.
Let rest at room temperature 20–30 minutes .
Make the chimichurri BBQ drizzle
2
In a bowl, mix parsley, cilantro, garlic, oregano, olive oil, vinegar, BBQ sauce, chili flakes, salt, and pepper.
Stir well and set aside (flavor improves as it sits).
Preheat the grill
Grill the flank steak
4
Doneness Guide
Medium-rare: 130–135°F
Medium: 140–145°F
Rest & slice
Finish & serve
Side Information (Perfect Pairings)
7
Grilled corn with BBQ butter
Roasted or grilled potatoes
Simple tomato or cucumber salad
Grilled vegetables (peppers, onions, zucchini)
Crusty bread or flatbread
Pairing Suggestions
8
Beer: Pale ale, IPA, or amber ale
Wine: Malbec, Cabernet Sauvignon, or Syrah
Non-alcoholic: Sparkling water with lime, iced tea, or chimichurri-style herb lemonade
Tips & Notes
9
Flank steak must be sliced against the grain —this is non-negotiable.
High heat = best flavor and tenderness.
Don’t overcook; flank steak dries out past medium.
If you want extra smoke, toss a small wood chunk on a charcoal grill.
Leftovers are incredible in tacos, sandwiches, salads, or grain bowls.
Ingredients For the Flank Steak
1 flank steak (2–2½ lb)
1 tbsp olive oil
1 ½ tsp kosher salt
1 tsp freshly ground black pepper
Chimichurri BBQ Drizzle
½ tsp fresh parsley, finely chopped
2 tbsp fresh cilantro (optional)
3 cloves garlic, minced
1 tbsp fresh oregano or 1 tsp dried
¼ cup olive oil
2 tbsp red wine vinegar
2 tbsp BBQ sauce (smoky, not sweet)
½ tsp crushed red pepper flakes (optional)
½ tsp kosher salt
¼ tsp black pepper
Directions Prep the steak
1
Pat flank steak dry.
Rub lightly with olive oil.
Season evenly with salt and pepper.
Let rest at room temperature 20–30 minutes .
Make the chimichurri BBQ drizzle
2
In a bowl, mix parsley, cilantro, garlic, oregano, olive oil, vinegar, BBQ sauce, chili flakes, salt, and pepper.
Stir well and set aside (flavor improves as it sits).
Preheat the grill
Grill the flank steak
4
Doneness Guide
Medium-rare: 130–135°F
Medium: 140–145°F
Rest & slice
Finish & serve
Side Information (Perfect Pairings)
7
Grilled corn with BBQ butter
Roasted or grilled potatoes
Simple tomato or cucumber salad
Grilled vegetables (peppers, onions, zucchini)
Crusty bread or flatbread
Pairing Suggestions
8
Beer: Pale ale, IPA, or amber ale
Wine: Malbec, Cabernet Sauvignon, or Syrah
Non-alcoholic: Sparkling water with lime, iced tea, or chimichurri-style herb lemonade
Tips & Notes
9
Flank steak must be sliced against the grain —this is non-negotiable.
High heat = best flavor and tenderness.
Don’t overcook; flank steak dries out past medium.
If you want extra smoke, toss a small wood chunk on a charcoal grill.
Leftovers are incredible in tacos, sandwiches, salads, or grain bowls.
Grilled Flank Steak with Chimichurri BBQ Drizzle
