Variation
Switch the lime juice for lemon juice and add rosemary for a Mediterranean profile.
Dinner · Main Course · American
Grilled Flank Steak With Chimichurri Butter
Master this grilled flank steak recipe featuring a zesty 24-hour marinade and a melting dollop of homemade chimichurri butter for the ultimate summer dinner.
Prep
20 min
Cook
15 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Marinating
- 1
Tenderize
Place the steak in a large freezer bag with oil, soy sauce, lime juice, vinegar, garlic, and pepper.
Tip: Let it marinate for at least 4 hours, or ideally 24 hours for maximum tenderness.
Butter Prep
- 1
Mix
Combine softened butter with herbs, vinegar, garlic, salt, and red pepper flakes.
Tip: Roll into a log using plastic wrap and chill until firm.
How to Make Grilled Flank Steak With Chimichurri Butter
Total time: 35 min · Yields 4 servings
- 1
Preheat the Grill
Clean your grill grates and preheat to high heat, roughly 230 to 260 degrees Celsius. Ensure the surface is screaming hot to achieve a proper crust.
- 2
Temper the Meat
Remove the steak from the marinade and wipe off excess moisture with paper towels. Let it sit at room temperature for 20 minutes before grilling.
- 3
The Sear
Place the steak on the grill at a 45 degree angle to the grates. Grill for 5 to 6 minutes per side for medium-rare, or until the internal temperature reaches 54 degrees Celsius.
- 4
The Rest
Transfer the steak to a cutting board. Immediately place two thick coins of the chimichurri butter on top so they begin to melt over the meat. Tent loosely with foil for 10 minutes.
- 5
Slice Against the Grain
Identify the long muscle fibers running through the meat. Use a sharp carving knife to slice the steak thinly at a slight diagonal across those fibers.
Chef's Tips
- Always pat the steak dry before grilling to ensure a brown crust rather than steaming the meat.
- Do not skip the resting period. Cutting too early allows all the flavorful juices to run out onto the board.
- Use a meat thermometer to pull the steak at exactly 54 degrees Celsius for a perfect pink center.
What to Serve with Grilled Flank Steak With Chimichurri Butter
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Sliced thinly over a bed of arugula
- Tucked into warm flour tortillas for elevated steak tacos
- Served alongside roasted fingerling potatoes
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Add 1 tablespoon of brown sugar to the marinade for a more caramelized, charred exterior.
Storage & Reheating
Store leftover sliced steak in an airtight container for up to 3 days. Reheat gently in a pan with a splash of beef broth to keep it moist.
Further reading
Frequently asked questions
How long should I cook grilled flank steak for medium rare?
Grill the steak for 5 to 6 minutes per side on high heat until it reaches an internal temperature of 54 degrees Celsius (130 degrees Fahrenheit).
Why is my grilled flank steak tough?
Flank steak is a lean muscle. If it is tough, it was likely overcooked or sliced with the grain instead of against it. Always slice across the muscle fibers.
Can I use this recipe for other cuts of beef?
Yes, this marinade and the chimichurri butter work excellently with skirt steak, flat iron steak, or hanger steak.
Does flank steak need a marinade?
While not strictly required, a marinade containing acid (like lime or vinegar) helps break down the connective tissue of this specific cut, making it significantly more tender.
Is chimichurri butter the same as the sauce?
It uses the same flavor profile—parsley, garlic, and vinegar—but incorporates them into high-quality butter for a richer finish that coats the meat as it melts.
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