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flank skirt steak on a cutting board

Marinated Flank Steak with Cilantro Green Onion Chimichurri

Flank steak marinated in soy, garlic, and lime, grilled to medium-rare perfection, and topped with fresh cilantro chimichurri.
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Ingredients Method Notes

Ingredients
  

Flank Steak & Marinade:
  • 1 flank steak 1.5-2 lbs
  • 1/3 cup soy sauce
  • 1/4 cup olive oil
  • 3 tablespoons lime or lemon juice
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar or honey
  • 4 cloves garlic minced
  • 1 teaspoon smoked paprika optional
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red pepper flakes optional
Cilantro Green Onion Chimichurri:
  • 1/2 cup cilantro finely chopped
  • 2 green onions chopped
  • 2 cloves garlic minced
  • 1/4 cup olive oil
  • 1 tablespoon red wine vinegar
  • Juice of 1/2 lime
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes optional

Method
 

  1. Whisk together soy sauce, olive oil, lime juice, Worcestershire, brown sugar, garlic, paprika, pepper, and red pepper flakes. Reserve 1/4 cup in a separate bowl for brushing later.
  2. Place flank steak in a zip-top bag or dish. Pour remaining marinade over steak and coat completely. Refrigerate 6-8 hours, flipping halfway through.
  3. Make chimichurri by mixing cilantro, green onions, garlic, olive oil, red wine vinegar, lime juice, salt, pepper, and red pepper flakes. Let sit at room temperature.
  4. Remove steak from refrigerator 30 minutes before grilling. Preheat grill to high heat (450-500°F).
  5. Place steak on hot grill and cook, flipping every 2 minutes for 8-10 minutes total. Brush with reserved clean marinade during the last 10 minutes. Pull at 120°F internal temperature.
  6. Rest steak 5-10 minutes loosely tented with foil. Internal temperature will rise to 128-130°F.
  7. Slice thin against the grain at a 45-degree angle. Top with chimichurri and serve immediately.

Notes

Marinate for at least 6-8 hours for best tenderness and flavor. Don't marinate longer than 24 hours or the acid will make the exterior mushy. Always slice against the grain, not with it, for maximum tenderness. The grain runs lengthwise on flank steak. Pull at 120°F for perfect medium-rare after rest. Frequent flipping every 2 minutes creates better crust than the old "flip once" method. Reserve clean marinade before adding raw meat for food safety.

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