Grilled Flank Steak with Chimichurri Sauce #SundaySupper

Tender and flavorful flank steak that's grilled to perfection, then topped with an easy and flavorful chimichurri sauce made from fresh herbs. It's a melt-in-your-mouth steak you wont soon forget.

BBQ season is almost upon us here in southern Indiana, or it already is if you live in the southern states! That warm weather means the #SundaySupper tastemakers are pulling out their grills to "Throw Something on the Barbie" this week. We're bringing our best BBQ dishes to the table, that are perfect to serve family and friends at a summer party. A big thank you goes out to our amazing host, Sue Lau from A Palatable Pastime, who made this event happen!

Originally I was going to prepare a skirt steak. But after searching high and low for two weeks, and not being able to find one, I chose a flank steak instead. Is there a skirt steak shortage going on that I don't know about? Seriously, I drove over 30 miles one way to a larger city, and looked in numerous stores, and still nothing. Skirt and flank steak are similar cuts of meat though, and can be used interchangeably in a recipe.

So flank steak it was! Grilling is the perfect cooking method for this cut of beef. It doesn't do well when cooked to long, so a quick sear on the grill is all it needs. To infuse it with flavor, I marinated it in a mixture of olive oil, lemon juice, garlic, herbs and spices for 4 hours in the fridge, then moved it to the table to warm up for 30 minutes before I cooked it. You want the steak to come to room temperature before placing it on the grill. If you put a cold steak on a hot grill, the meat will seize up and become tough and chewy. Something you definitely don't want in a steak.

It's then topped with chimichurri sauce, an easy and yummy South American recipe that adds a delightful freshness and zing to grilled meats. There is nothing better than a nice juicy steak hot off the grill, and covered in this sauce. Add some fresh roasted corn-on-the-cob, salad, and an icy beverage, and we are talking the perfect meal for a summer BBQ.

The three most important things I can tell you about flank steak is this. One, don't overcook it. Cook no more than 8 minutes per side, and that's pushing it. If you cook it longer than that, you are in for a tough and dry piece of meat. Six to eight minutes per side gives you a medium-rare steak, which is the way you want to eat this cut of beef. Of course your cooking time will depend on the thickness of the steak as well.

Two, cut the steak across the grain. This makes the steak nice and tender, and it will melt in your mouth. And last but not least, let the steak rest for 10 minutes after cooking it. This allows the steak’s juices to redistribute throughout the meat, which equals a juicy steak.

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Grilled Flank Steak with Chimichurri Sauce


4 cloves garlic, minced
1 tablespoon oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup olive oil
1/4 cup fresh lemon juice (about 2 large lemons)
1 teaspoon sugar
1 pound piece of flank steak


In a large gallon-size Ziploc baggie, add the garlic, oregano, salt, pepper, olive oil, lemon juice, and sugar.
Add the steak, then seal the bag, moving the steak around until it is completely covered in the mixture.
Place in the refrigerator for at least 4 hours, then remove from the fridge and allow to sit on the counter for 30 minutes.
Remove steak from marinade and place it on a hot grill, over medium heat.
Cook 6 - 8 minutes per side to desired degree of doneness. This cooking time will result in a medium rare steak. *Don't overcook it! You will wind up with a very tough piece of steak if you do.
Place steak on a cutting board, and cover with aluminum foil. Allow to rest for 10 minutes.
Using a sharp knife, cut the steak into very thin slices, against the grain, and at a slight diagonal.
Serve with chimichurri sauce.

Chimichurri Sauce


3/4 cup packed flat-leaf parsley
1/4 cup packed cilantro
1/2 teaspoon red pepper flakes
3 cloves garlic, minced
3 green onions, chopped
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon black pepper


Place all of the ingredients into a food processor, and pulse until it breaks down into a sauce.
Cover and allow to chill in the refrigerator for at least one hour, to allow the flavors to marry.
Leftover sauce can be stored in an air-tight container in the refrigerator for up to 3 days.
Chimichurri sauce goes well with beef, chicken, or fish.

Chimichurri sauce recipe slightly adapted from Little Spice Jar.

Patio Libations
Let’s Get This BBQ Started!
The Main Event
On a Side Note
Saucy Sentiments and Rebellious Rubs
Finishing Touches

Plus Piri Piri Sauce and Recipes for Summer Grilling from Sunday Supper Movement

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  1. So colorful! Perfectly cooked, April!

  2. That looks great! Skirt steak has suddenly become a hot and expensive commodity where I live. I now buy it more reasonably priced at a local Mexican supermarket (don't know if there is one in a the larger city you mentioned in your post).



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