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overhead sliced steak drizzled with basil chimichurri
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5 from 1 vote

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
Prep Time15 mins
Cook Time8 mins
marinate2 hrs
Course: Main Course
Cuisine: Argentinian
Keyword: grilled flank steak, chimichurri, basil chimichurri, basil chimichurri flank steak
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.