Grilled Flank Steak with Chimichurri Sauce

Flank steak is a great option when feeding a crowd, and the leftovers are even more delicious.

It’s summer! That means it’s finally time to open up the deck, fire up the grill, and invite the neighbors over for dinner. My favorite way to entertain…the kids can play outside while we make dinner on the grill. The kitchen stays cool and clean; the kids, well, we can hose them off later.

Close your eyes and image this meal…Grilled Flank Steak with Chimichurri Sauce (recipe below), Grilled Corn and Poblano Salad with Honey-Lime Vinaigrette, Grilled Strawberry-Basil Shortcakes for dessert and/or Moscow Mule Popsicles (for the adults). Yum! 

Grilling Recipe for a Crowd

When I’m cooking for a crowd, one of my favorite go-to recipes is Grilled Flank Steak with Chimichurri Sauce. Flank steak is a great choice for summer grilling because it grills quickly and, when sliced, serves a crowd in no time. Plus, chimichurri sauce is an excellent make-ahead, flavor-packed way to use up your fresh herbs. I love that it works double duty in this recipe as both a marinade and a sauce.

Grilled Flank Steak with Chimichurri Sauce from Holley Grainger - How to Feed a Crowd this Summer

This blog post is a collaboration with Beef. It’s What’s for Dinner, on behalf of the Beef Checkoff. I’m excited to share one of my family’s favorite beef recipes and as always, all thoughts and opinions are my own.

How to Make Grilled Flank Steak with Chimichurri Sauce

I like to mix up a double recipe of the chimichurri sauce whenever I make it, to use as a marinade on chicken or shrimp. The sauce will keep in an airtight container in the fridge for about a week.

My girls are huge fans of this recipe, which makes me a happy mama. They love stuffing slices of flank steak into warm Hawaiian rolls for quick sandwiches. I love that they’re enjoying a high-quality protein, getting a dose of iron, and loading up on vitamins B6 and B12. We talk a lot about how flank steak is a protein that keeps you full and helps make you strong—this recipe is their favorite way to enjoy it!

Grilled Flank Steak with Chimichurri Sauce from Holley Grainger - How to Feed a Crowd this Summer

But the best part of this recipe is what happens the next day. If you can manage to have any leftovers, they taste delicious in a tortilla with a dollop of sour cream, on a toasted open-faced melt, or aside scrambled eggs for a truly over-the-top brunch.

So go ahead and invite the neighbors over!  What’s your favorite way to entertain on the grill?


My Favorite Grilling Hack

How to Clean the Grill with an Onion

Psst…want to know a fun hack? You can clean your grill with an ONION! I kid you not! Learn how!


Pin: Grilled Flank Steak with Chimichurri Sauce

Grilled Flank Steak with Chimichurri Sauce from Holley Grainger

Grilled Flank Steak with Chimichurri Sauce from Holley Grainger - How to Feed a Crowd this Summer

Grilled Flank Steak with Chimichurri Sauce

  • Author: Holley Grainger
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 people 1x
  • Category: Dinner, Feeds a Crowd, Summer Classic, Side Dish
  • Cuisine: South American


  • 11/2 to 2 lbs beef Flank Steak
  • 3 garlic cloves
  • 1 cup Italian parsley (packed)
  • 1/3 cup packed cilantro
  • 6 Tbsp red wine vinegar
  • 6 Tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • ½ tsp cumin
  • Optional: crushed red pepper (to taste)


  1. Trim Flank Steak of visible fat.
  2. Puree garlic, parsley, cilantro, red wine vinegar, olive oil, salt, pepper and cumin in a food processor or blender until blended. Scrape down sides and continue blending until desired consistency.
  3. Add ¼ cup chimichurri sauce and Flank Steak to bag, seal, and shake until steak is evenly coated. Marinate in the refrigerator up to 24 hours. Store remaining sauce in an airtight container.
  4. When ready to cook, heat grill to medium heat then place steak directly on grid and grill, covered, 8 to 10 minutes per side or until a meat thermometer registers 145°F for medium rare or 160°F medium doneness.
  5. Remove from heat; let stand for 5 minutes. Cut the steak diagonally across grain into thin slices. Serve with remaining chimichurri sauce.


  • Store the chimichurri sauce in an airtight container up to 1 week.
  • Cook steak until desired degree of doneness using a meat thermometer to check temperature:
    • 145F for medium-rare steak
    • 160F for medium steak
    • 170F for medium-well steak