Flavorful Chimichurri Grilled Flank Steak Recipe with Easy Garlic Herb Butter

The sizzle of the grill was the soundtrack to a surprisingly satisfying evening. I had barely planned this meal—just a few ingredients tossed together, really. Honestly, I was just trying to whip up something quick after a long day, and that’s how this flavorful chimichurri grilled flank steak with garlic herb butter came to be. At first, I was skeptical. Flank steak can sometimes be tricky—lean, a bit tough if rushed, and often overlooked for flashier cuts. But the tangy, fresh chimichurri sauce paired with the rich, melt-in-your-mouth garlic herb butter? That combo turned everything around.

What really grabbed me was the way the chimichurri’s bright punch cut through the charred, smoky crust on the steak, while the butter brought a silky, indulgent finish without feeling too heavy. I ended up making this dish multiple times that week—once with friends, once as a solo dinner, and once as a last-minute addition to a backyard cookout. It stuck with me because it’s flexible, vibrant, and deeply satisfying. If you ever find yourself staring at a flank steak wondering how to make it sing, this recipe might just become your go-to. It’s the kind of meal that makes you sit back for a moment and think, “Yeah, this is exactly what dinner should be.”

Why You’ll Love This Recipe

I’ve tested this flavorful chimichurri grilled flank steak recipe more times than I can count. It’s that rare recipe that’s both effortless and impressive, and honestly, it’s earned a permanent spot in my grilling rotation. Here’s why it stands out:

• Quick & Easy: Ready in under 40 minutes, perfect for weeknights when you want something fresh but fuss-free.
• Simple Ingredients: No need for exotic spices or hard-to-find items—most are pantry staples or fresh herbs you can easily grab.
• Perfect for Gatherings: Whether it’s a casual weekend cookout or a family dinner, this steak brings the flavor and the wow factor.
• Crowd-Pleaser: The zingy chimichurri and buttery finish always earn compliments from both steak lovers and skeptics.
• Unbelievably Delicious: The balance of bold herbs, garlic, and the perfect char on the steak makes every bite memorable.

What sets this recipe apart is the way the garlic herb butter is slathered on right after grilling, adding a silky richness that contrasts the bright, herbaceous chimichurri. I’ve tried versions where the chimichurri was just a side sauce, but blending it directly on the steak while it’s hot unlocks layers of flavor you won’t forget. Plus, the flank steak’s lean texture pairs beautifully with this combo without feeling heavy.

Whether you’re aiming to impress guests without stress or just want to treat yourself after a busy day, this recipe delivers on flavor and ease. Honestly, it’s the kind of meal that makes you pause, savor, and maybe even plan your next grill session sooner than later.

What Ingredients You Will Need

This recipe uses straightforward, fresh ingredients to bring bold flavor without complicated prep. Most of these you’ll likely find in your kitchen or local market without much hassle.

• For the Flank Steak:
• 1½ to 2 pounds (680-900g) flank steak, trimmed of excess fat
• 2 tablespoons olive oil (for brushing)
• Salt and freshly ground black pepper, to taste
• For the Chimichurri Sauce:
• 1 cup fresh flat-leaf parsley, finely chopped (freshness is key!)
• ½ cup fresh cilantro, chopped (optional but adds brightness)
• 4 cloves garlic, minced (adds that punch)
• 2 tablespoons red wine vinegar (for tang)
• ½ cup extra virgin olive oil (I trust California Olive Ranch for quality)
• 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
• ¼ teaspoon red pepper flakes (adjust based on your heat tolerance)
• Salt and black pepper to taste
• For the Garlic Herb Butter:
• 4 tablespoons unsalted butter, softened (room temperature for easy mixing)
• 2 cloves garlic, finely minced
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves (optional but adds depth)
• Pinch of salt

You can swap the parsley in the chimichurri for more cilantro if you prefer a different herb profile. Also, if you want a dairy-free butter alternative, coconut oil works well here but changes the flavor slightly. For the steak, choosing a good-quality flank steak—preferably grass-fed or from a trusted local butcher—makes a noticeable difference in taste and tenderness.

Equipment Needed

• A grill or grill pan: I prefer a charcoal grill for that authentic smoky flavor, but a gas grill or a heavy-duty grill pan works just fine.
• Sharp knife and cutting board: For trimming and slicing the flank steak against the grain.
• Mixing bowls: One medium bowl for chimichurri and a small bowl for the garlic herb butter.
• Measuring spoons and cups: To keep seasoning balanced.
• Spoon or small whisk: For blending chimichurri ingredients thoroughly.
• Instant-read meat thermometer (optional): Helps with perfect doneness, especially if you’re less confident on the grill.

If you don’t have a grill, a cast iron skillet or broiler can substitute, though the char flavor won’t be quite the same. For butter mixing, a fork or small spatula works well. Bonus tip: a silicone basting brush makes applying olive oil super easy without making a mess.

Preparation Method

1. Prepare the Chimichurri Sauce (10 minutes): In a medium bowl, combine the finely chopped parsley, cilantro, and minced garlic. Add red wine vinegar, olive oil, oregano, red pepper flakes, salt, and pepper. Stir well until the mixture is vibrant and slightly emulsified. Adjust seasoning to your taste and set aside to let flavors meld.
2. Make the Garlic Herb Butter (5 minutes): In a small bowl, mix the softened butter with minced garlic, fresh parsley, thyme leaves, and a pinch of salt. Use a fork to mash everything together until smooth and fragrant. Cover and keep at room temperature so it’s easy to spread later.
3. Prep the Flank Steak (5 minutes): Pat the steak dry with paper towels. Brush both sides lightly with olive oil, then season generously with salt and freshly ground black pepper. Let it sit for about 5 minutes while you preheat your grill.
4. Preheat the Grill to Medium-High Heat (about 10 minutes): The grill should be hot enough to create a good sear but not so hot that it burns the steak immediately. If you’re using a grill pan, heat it over medium-high heat until it’s smoking slightly.
5. Grill the Steak (8-10 minutes total): Place the flank steak on the grill and cook for 4-5 minutes on one side without moving it. Flip and grill for another 4-5 minutes for medium-rare (135°F / 57°C internal temp). Use an instant-read thermometer if you want to be precise, or trust your instincts by touch.
6. Rest the Steak (5-10 minutes): Transfer the steak to a cutting board and tent loosely with foil. Resting lets the juices redistribute, keeping the meat juicy and tender.
7. Slice and Serve: Slice the steak thinly against the grain into bite-sized strips. Immediately top with a generous dollop of garlic herb butter so it melts over the warm meat. Spoon chimichurri sauce on top or serve alongside for dipping.

Quick tip: If you want to avoid a dry steak, don’t skip the resting step—it makes all the difference! Also, slicing against the grain is crucial here; it breaks up the muscle fibers and ensures tenderness.

Cooking Tips & Techniques

Grilling flank steak can feel intimidating, but a few tricks make it foolproof. First, don’t rush the sear. Let the steak develop a nice crust before flipping—that’s where the flavor lives. Moving it too soon means lost caramelization.

Another tip is to keep the marinade or chimichurri fresh and vibrant. I avoid blending it into a paste because I want that chunky texture with visible herbs and garlic. That burst of texture keeps every bite interesting.

When making the garlic herb butter, soften your butter completely before mixing to avoid clumps. Sometimes, I prepare extra butter and freeze it in small portions—perfect for a quick flavor boost on any steak or roasted veggies.

One mistake I made early on was slicing the steak too soon after grilling. The juices ran everywhere, and the meat felt dry. Resting the steak for at least 5 minutes—ideally 10—is a game changer.

Lastly, multitasking helps. While the steak grills, you can prep a quick side like grilled asparagus or a fresh salad. This recipe pairs well with the lemon garlic butter cod from this recipe, which keeps the meal balanced and fresh.

Variations & Adaptations

• Spicy Chimichurri: Add more red pepper flakes or a diced fresh chili to the sauce for extra heat.
• Herb Swap: Use fresh basil or mint in the chimichurri for a different herbal twist. I once tried adding tarragon, which gave it a subtle anise flavor—unexpected but delightful.
• Butter Variations: Mix in a bit of lemon zest or smoked paprika into the garlic herb butter for an extra layer of flavor.
• Cooking Method: If you don’t have a grill, sear the steak in a cast iron skillet over high heat, then finish in a 400°F (204°C) oven for 5-7 minutes.
• Dietary Adjustments: For a dairy-free version, swap the garlic herb butter with an avocado and herb mash or a drizzle of good olive oil infused with garlic.

Serving & Storage Suggestions

This chimichurri grilled flank steak is best served warm, right off the grill, so the garlic herb butter is still melting and the chimichurri is fresh and vibrant. It pairs beautifully with simple sides like roasted potatoes, grilled vegetables, or a crisp green salad.

For a casual meal, I like serving it with warm tortillas and some fresh lime wedges for a DIY steak taco vibe. It’s also fantastic atop a bed of cilantro lime rice, similar to the flavors in the chicken fajita bowl I shared recently.

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm in a skillet over low heat or in the microwave, adding a bit of extra chimichurri or butter to keep it moist.

Flank steak can sometimes dry out if reheated too aggressively, so reheating slowly and adding moisture helps maintain texture. The flavors often deepen after sitting overnight, so next-day leftovers can be even better.

Nutritional Information & Benefits

A typical serving of chimichurri grilled flank steak with garlic herb butter offers a hearty dose of protein and healthy fats, essential for muscle repair and sustained energy. The fresh herbs in the chimichurri provide antioxidants and vitamins like vitamin C and K, while the olive oil contributes heart-healthy monounsaturated fats.

This dish is naturally gluten-free and can be made dairy-free by swapping the butter. It’s relatively low in carbs, making it a good fit for low-carb or paleo diets. Just watch the portion size of the butter if you’re monitoring fat intake.

From a wellness perspective, I appreciate how this recipe balances indulgence with freshness—there’s richness without heaviness, and herbs that brighten every bite, keeping it far from boring.

Conclusion

Flavorful chimichurri grilled flank steak with garlic herb butter isn’t just another steak recipe; it’s a meal that brings together bold, fresh flavors with comforting richness. It’s easy enough for a busy weeknight but impressive enough for guests or a special occasion. I love how it invites you to play with herbs, spice levels, and sides to make it truly your own.

Next time you have a flank steak staring back at you, give this recipe a shot—you might find yourself making it over and over, just like I did. If you try it, I’d love to hear how you customize the chimichurri or what sides you pair it with. Sharing those moments makes cooking even more fun.

Here’s to many flavorful meals ahead, filled with garlic, herbs, and plenty of buttery goodness.

FAQs

What is the best way to slice flank steak?

Always slice flank steak thinly against the grain. This breaks up tough muscle fibers and makes the meat more tender and easier to chew.

Can I make the chimichurri sauce ahead of time?

Yes! Chimichurri actually tastes better after resting for a few hours or overnight in the fridge. Just bring it to room temperature before serving.

How do I know when the steak is done on the grill?

Use an instant-read thermometer for accuracy. Medium-rare is about 135°F (57°C). If you don’t have one, press the steak gently—medium-rare feels like pressing the fleshy part of your hand below your thumb when relaxed.

Can I use other cuts of beef for this recipe?

Yes, skirt steak or hanger steak work well with chimichurri, but cooking times may vary. These cuts are also flavorful and benefit from quick, high-heat cooking.

What can I serve with chimichurri grilled flank steak?

Great options include grilled vegetables, roasted potatoes, fresh salads, or even simple tortillas for steak tacos. Check out the savory sausage and peppers skillet for a veggie-packed side inspiration.

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