There’s an undeniable allure to perfectly cooked, juicy grilled flank steak fajitas, especially when the weather warms up or you’re looking for an excuse to celebrate, like Cinco de Mayo. This recipe is your ticket to creating that mouthwatering experience right in your own backyard.

This Easy Grilled Flank Steak with Chimichurri Sauce isn’t just a single meal; it’s a culinary springboard. You can transform it into sensational fajitas piled high with your favorite toppings, create hearty rice bowls, add a protein boost to fresh salads, or even craft gourmet sandwiches. Its versatility makes it a household favorite, ensuring no leftovers go to waste.

In our home, Mexican-inspired cuisine holds a special place, and we regularly whip up dishes that bring those vibrant flavors to our table. From comforting vegetarian black bean enchiladas and savory slow cooker shredded beef tacos to cheesy quesadillas and a big batch of chicken tortilla soup, we truly enjoy our fair share of these delightful meals.

When it comes to grilling beef, the single most impactful step for achieving tender, juicy results is proper marination. We highly recommend marinating the meat for at least 2 hours, though an overnight soak will yield even more profound flavor and tenderness. This process allows the vibrant flavors to penetrate deeply into the beef, transforming a lean cut into an incredibly succulent piece of meat that melts in your mouth.

If you’re a fan of delicious beef recipes and looking for more grilling inspiration, you might also enjoy this Grilled Flank Steak with Dry Rub for a different flavor profile, these savory Mediterranean Steak Bites, the rich Balsamic Marinated Skirt Steak, or a classic Grilled Ribeye Steak.

What is Flank Steak and Why It’s Perfect for Grilling?

Flank steak is a lean and flavorful cut of beef that comes from the cow’s abdominal muscle, specifically the lower chest or belly area. This cut is typically long and flat, often about a foot in length, and is best grilled whole before being sliced. Its distinctive grain runs lengthwise, making it crucial to slice it correctly for optimal tenderness.

You might also encounter flank steak under various other names such as London broil (though London broil can also refer to top round steak), jiffy steak, or in French cuisine, “bavette.” Regardless of the name, its characteristics remain consistent: rich beefy flavor and a texture that benefits immensely from marinating and proper slicing.

One of the aspects I particularly love about flank steak is its minimal fat content. This means less trimming and a healthier option for your meal. While naturally lean, it can sometimes be a bit tougher than more expensive cuts if not prepared correctly. To enhance its tenderness, you might consider using a meat tenderizing mallet before applying the spice rub or marinade. This physical tenderization, combined with the acidic elements in our marinade, works wonders in breaking down muscle fibers and creating a remarkably tender piece of beef.

Beyond its texture, flank steak’s robust flavor makes it an excellent canvas for bold sauces and vibrant salsas. Its lean nature allows these flavors to truly shine. For instance, it pairs wonderfully with this Easy Homemade Salsa Verde, a creamy Tahini Sauce (for a Mediterranean twist), or the fresh, chunky goodness of Pico de Gallo.

How to Make Easy Grilled Flank Steak with Chimichurri Sauce: Step-by-Step Guide

Follow these simple steps to prepare a mouthwatering grilled flank steak that’s bursting with flavor and perfectly tender. The key lies in proper marination and precise grilling techniques.

Step 1: Marinade the Steak for Maximum Flavor and Tenderness
Begin by preparing your marinade. In a large, sturdy zip-top bag, combine all the marinade ingredients: olive oil, lime juice, minced garlic, thinly sliced jalapeño (if using), Worcestershire sauce, apple cider vinegar, ground cumin, oregano, cayenne pepper (if using), salt, and black pepper. Seal the bag and mix thoroughly to combine everything. Add the flank steak to the bag, then seal it, removing as much air as possible. Use your hands to gently massage the marinade into the meat, ensuring it’s fully coated. Refrigerate for a minimum of 2 hours, but for the most tender and flavorful results, we highly recommend marinating overnight (8-12 hours). While the steak marinates, you can also prepare your bell peppers. Place your sliced bell peppers into a medium bowl and toss them with 2 tablespoons of olive oil and a sprinkle of salt and pepper. Set these aside until you’re ready to grill. When you’re ready to cook, remove the flank steak from the refrigerator and let it rest on the counter for about 20-30 minutes to come closer to room temperature. This helps ensure more even cooking.

Step 2: Craft Your Vibrant Chimichurri Sauce
While the steak is coming to room temperature, prepare the fresh chimichurri sauce. In a medium mixing bowl, combine the finely chopped fresh cilantro, fresh Italian parsley, minced garlic, extra virgin olive oil, rice vinegar, crushed red pepper, oregano, and the juice from half a lime. Stir everything together until well combined. Taste the sauce and adjust seasonings as needed, adding more salt, pepper, or lime juice to suit your preference. This sauce is best when made fresh, allowing the flavors to meld beautifully. Set it aside.

Step 3: Grill the Steak and Peppers to Perfection
Preheat your grill to medium-high heat. You want a good, hot surface for a proper sear. Once heated, remove the flank steak from the marinade, allowing any excess to drip off, and discard the remaining marinade. Carefully place the flank steak and the seasoned bell peppers directly on the hot grill grates. Grill the steak to your desired doneness. For medium-rare (our recommendation for flank steak), grill for approximately 4 minutes per side, aiming for an internal temperature of 130-135°F (54-57°C) when checked with a meat thermometer. For medium, target 135-140°F (57-60°C). Grill the bell peppers simultaneously until they are tender-crisp with visible char marks, which typically takes about the same amount of time, or slightly less, than your steak.

Step 4: Rest and Slice for Ultimate Tenderness
Once the steak reaches your desired doneness, remove it from the grill and immediately transfer it to a large cutting board. This step is crucial! Allow the steak to rest for at least 5 to 10 minutes. Resting allows the juices, which have been driven to the center by the heat, to redistribute evenly throughout the meat, ensuring a much juicier and more tender result. After resting, slice the steak very thinly against the grain. Slicing against the grain shortens the muscle fibers, making each bite incredibly tender. Serve the thinly sliced steak immediately with the grilled peppers, a generous drizzle of the fresh chimichurri sauce, and any of your favorite fajita fixings like warm tortillas, avocado slices, sour cream, or extra salsa.

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