Basil Chimichurri Flank Steak – tender, juicy marinated flank steak grilled to steak perfection and drizzled with fresh basil chimichurri for an easy, outrageously good Argentinian inspired meal.

overhead view of medium rare sliced steak drizzled with bright green chimichurri

This meal may seem a little complicated but trust me it’s not. Three simple steps: making the chimichurri (5 minutes), marinating the steak and grilling.

The steak alone – seared and grilled to to juicy, melt-in-your-mouth steak perfection is outrageously good on its own.

Drizzled with bright herby Basil Chimichurri and it becomes a show stopping meal you won’t soon forget. For fans of A-1 steak sauce (which I often am), keep it in the fridge today. You won’t miss it a bit.

What is chimichurri?

Chimichurri is an uncooked sauce made of fresh herbs, garlic, olive oil and red wine vinegar. The ingredients are added to a food processor or blender and whipped up in minutes.

overhead view of basil chimichurri in clear jar

Popular in Argentina, it makes a great condiment, sauce or even a marinade. It’s ideal served with grilled meat, seafood, chicken and grilled bread. 

According to Chowhound, who featured my Basil Chimichurri recipe – chimichurri makes “every everything you eat more exciting”! Agreed.

What’s in Basil Chimichurri Flank Steak?

The Chimichurri:

  • red onion
  • basil
  • flat leaf Italian parsley
  • olive oil
  • red wine vinegar
  • lemon juice
  • grated garlic cloves
  • salt
  • crushed red pepper flakes

The Steak and marinade:

  • olive oil
  • soy sauce
  • Worcestershire sauce
  • red wine vinegar
  • lemon juice
  • Dijon mustard
  • garlic cloves
  • salt and pepper
  • 1 1/2 to 2 pound flank steak

Marinating the flank steak:

A good marinade (which this is!) transforms ordinary steak into boss level steak flavor using simple ingredients. 

Place the steak in a gallon size zip top bag then whisk the marinade ingredients in a small bowl. Pour the marinade over the steak then seal and refrigerate at least two hours up to overnight.

how to make basil chimichurri:

Mince the red onion then set it aside.

Add the basil and parsley leaves (stems removed) and the rest of the chimichurri ingredients to a food processor or blender. Pulse until combined then stir in the minced red onion by hand.

How to grill flank steak:

Preheat the grill to high heat – 450 to 500°. 

Remove the flank steak from the marinade gently shaking off any excess marinade then discard the rest. Bring the meat to room temp – this let’s the steak cook more evenly.

Season the steak on both sides with salt then place the steak on the preheated grill and close the lid. Grill undisturbed 4-5 minutes on the first side then turn it over.

It should turn easily without sticking to the grates – otherwise give it a few more seconds. Continue grilling 3 minutes on the other side for medium rare meat.

NOTE: grill time will vary with the exact size of your flank steak.

Remove the steak from the grill and allow it to rest 10-15 minutes then thinly slice it against the grain of the meat.

what does slicing again the grain mean?

Slicing the meat against the grain makes it more tender because it breaks up the muscle fibers.

You’ll see below in the raw steak the long grains of the meat. Be sure to slice the steak the short length ~ width-wise at a slight angle after it’s finished grilling.

Grilled Marinated Flank Steak: marinated steak grills in under 10 minutes for tender, juicy flavor + tips re: how to slice to guarantee tenderness!

what to serve with basil chimichurri flank steak:

After you’ve rested and sliced the steak, drizzle a little of the chimichurri over the top then serve the rest on the side.

overhead sliced steak drizzled with basil chimichurri

Some good bread is a must because once you taste the chimichurri you’ll want to sop up every last drop of it!

I also like adding some sweet potatoes with the steak (precook in the microwave so they finish at the same time) along with sweet summer corn. Any seasonal vegetables would be delicious with this meal.

What to do with leftovers steak:

If you’re lucky enough to have leftover steak, I highly recommend the salad below.

I started with mixed greens then added the following:

  • leftover flank steak
  • leftover grilled corn
  • tomatoes
  • grilled halloumi cheese.

The whole salad was drizzled with the rest of the Basil Chimichurri for a leftover dish as good as the original.

Use any leftover chimichurri drizzled over chicken kabobs another day.

grilled chicken skewers with basil chimichurri drizzled over top

Looking for more tasty grilled recipes?

Grilled Chicken Kabobs – marinated in lemon, garlic, olive oil and herbs, skewered with fresh vegetables and grilled for delicious Greek style flavor.

How to Grill Pizza – Easy, step by step instructions –  how to grill the BEST tasting pizza – like your favorite restaurant!

Salmon Kabobs – skewers of salmon and vegetables grilled with a light, lemony-herb-garlic sauce.

Mediterranean Grilled Kofta Kabobs – seasoned ground lamb on skewers grilled for delicious Mediterranean flavor.

Enjoy!

pinterest pin - overhead view of sliced steak drizzled with chimichurri

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If you tried this Basil Chimichurri Flank Steak recipe or any other on the blog then I hope you’ll leave a comment and some stars!

overhead sliced steak drizzled with basil chimichurri

Basil Chimichurri Flank Steak

Basil Chimichurri Flank Steak - tender marinated flank steak grilled and drizzled with fresh basil chimichurri for an easy, outrageously good Argentinian inspired meal. #basilchimichurri #flanksteak #steak #chimichurri #grilledflanksteak #steakwithchimichurri #grillingrecipes #agoudalife
5 from 3 votes
Prep Time 15 minutes
Cook Time 8 minutes
marinate 2 hours
Course Main Course
Cuisine Argentinian
Servings 4
Calories

Ingredients
  

Steak/Marinade:

  • 1 1/2 to 2 pounds flank steak
  • 3 tablespoons olive oil
  • 1/4 cup soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon Dijon mustard
  • 2 cloves garlic peeled and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Basil Chimichurri:

  • 2 tablespoons red onion minced
  • 1 1/2 cups fresh basil leaves packed
  • 1/4 cup flat leaf parsley
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice
  • 2 cloves garlic grated
  • pinch crushed red pepper flakes
  • 1/2 teaspoon salt or to taste

Instructions
 

Marinating the Steak:

  • Place the steak in a gallon size zip top bag. Whisk the marinade ingredients in a small bowl then pour over the steak. Refrigerate at least two hours up to overnight.

Making the Chimichurri:

  • Mince the red onion then set it aside.
  • Add the basil and parsley leaves (stems removed) and the rest of the chimichurri ingredients to a food processor or blender. Pulse until combined then stir in the minced red onion by hand.

Grilling:

  • Preheat the grill to high heat – 450 to 500°. 
  • Remove the flank steak from the marinade gently shaking off any excess then discard the rest then bring the meat to room temp.
  • Season the steak on both sides with salt (coarse salt used). 
  • Place the steak on the grill then close the lid. Grill undisturbed 4-5 minutes on the first side then turn (it should turn easily!) and continue grilling 3 minutes on the other side for medium rare meat.
  • Remove the steak from the grill then allow it to rest 10-15 minutes. Thinly slice it against the grain and drizzle some of the chimichurri over the top. Serve the remaining chimichurri on the side.
Keyword grilled flank steak, chimichurri, basil chimichurri, basil chimichurri flank steak
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4 Comments

  1. I don’t usually take time to write reviews, but I’m stopping by to say that this was off the hook good! Our family of 4 practically licked the bowl for the last tastes of the chimichurri. My husband isn’t usually into anything with lemon, and I didn’t think he’d choose to use the sauce, though I knew he’d like the steak. He raved about it! I did have garden fresh basil, which I think made a difference.

    1. Hi Bec – I’m so happy you chose to write this review – wow! Thank you so much for your kind words – they’re much appreciated. Glad you all enjoyed the recipe – and yes – your fresh garden herbs made the difference.– Enjoy the day — Bernie