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.
Pat flank steak dry.
Rub lightly with olive oil.
Season evenly with salt and pepper.
Let rest at room temperature 20–30 minutes.
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).
Heat grill to high heat (450–500°F / 230–260°C).
Clean and oil grates thoroughly.
Place steak directly over high heat.
Grill 4–6 minutes per side, depending on thickness.
Doneness Guide
Medium-rare: 130–135°F
Medium: 140–145°F
Remove steak from grill.
Rest 5–10 minutes.
Slice thinly against the grain for tenderness.
Drizzle sliced steak generously with chimichurri BBQ sauce.
Serve extra sauce on the side.
Grilled corn with BBQ butter
Roasted or grilled potatoes
Simple tomato or cucumber salad
Grilled vegetables (peppers, onions, zucchini)
Crusty bread or flatbread
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
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.
6 servings