Marinated Flank Steak with Chimichurri Sauce

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This recipe for Marinated Flank Steak is such a perfect dish for grilling on the 4th of July!  It is healthy, flavorful and takes no time at all to make!  Which leaves you more time to enjoy the holiday instead of slaving over the grill all day long.  Pair it with your favorite sauce and you’re ready to go.  My favorite sauce with this is a Chimichurri!  Recipe to follow, so enjoy!

marinated flank steak


Marinated Flank Steak with Chimichurri Sauce
Such a simple dish that is bursting with flavor and so easy and quick to make!
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Prep Time
15 min
Cook Time
10 min
Total Time
30 min
Prep Time
15 min
Cook Time
10 min
Total Time
30 min
For the Steak Marinade
  1. 1 tbsp. black peppercorns
  2. 1 tbsp. coriander seeds
  3. 1 tbsp. fennel seeds
  4. Dash of red pepper flakes
  5. 2 fresh bay leaves
  6. 1⁄2 cup red wine
  7. 2 tbsp. red wine vinegar
  8. 2 tbsp. worcestershire
  9. 4 garlic cloves, crushed
  10. 2 sprigs of rosemary
  11. 1⁄2 cup extra-virgin olive oil
  12. 1 (2-lb.) flank steak
  13. Kosher salt, to taste
For Chimichurri
  1. 1/2 cup chopped parsley
  2. 1/2 cup chopped cilantro
  3. 1/2 cup olive oil
  4. 1/2 onion
  5. 2 limes juiced
  6. 1 clove garlic
  7. 1 tsp cumin
  8. 1 tsp coriander
  9. 1 tsp kosher salt
For Steak
  1. Toast peppercorns, coriander, fennel, red pepper flakes, and bay leaves in a small skillet over high heat, stirring occasionally, until fragrant, 2 to 3 minutes. Transfer aromatics to a hard surface; lightly crush with the bottom of a heavy skillet; then transfer to a 9"x13" baking dish.
  2. Add wine, vinegar, worcestershire, garlic, cilantro, and olive oil; whisk to combine. Poke flank steak all over with a fork and place in marinade; spoon some marinade over top. Cover and refrigerate, turning occasionally, for 12 to 24 hours.
  3. An hour before grilling, transfer steak to a plate; set aside at room temperature.
  4. Pre-heat your grill to med-high. Grill steak, turning once and, using a brush, basting with reserved marinade occasionally, until browned and medium rare, approximately 5 to 6 minutes per side. Transfer to a cutting board, tent with foil, and let rest for 10 minutes. Carve steak into thin slices on the bias and serve with Chimichurri sauce.
For Chimichurri Sauce
  1. place onion & garlic in food processor & blend until chopped
  2. add herbs
  3. add rest of ingredients & blend until combined
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Michael Musto

Just following my passion for cooking & helping Retailers, Restaurants, & Food Industry companies with Marketing Strategies. Along the way sharing recipes from amazing food bloggers, The love of great wines, artisan spirits, craft brews and of course Bourbon.

I grew up in the kitchen with my mother and grandmother and it's where I love to be every day cooking for my wonderful family. I hope you enjoy!

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