Bobby Flay Grilled Flank Steak with Chimichurri Sauce Recipe

Bobby Flay’s Grilled Flank Steak with Chimichurri Sauce is a vibrant, flavor-packed dish that perfectly showcases his grilling expertise. The tender, juicy flank steak pairs beautifully with the bold and zesty chimichurri made from fresh herbs, garlic, vinegar, and olive oil. This recipe captures the essence of outdoor grilling — smoky, tangy, and deeply satisfying. Whether you’re hosting a weekend cookout or preparing a simple family dinner, this dish delivers restaurant-quality taste every single time.

What is Bobby Flay’s Grilled Flank Steak with Chimichurri Sauce?

Flank steak is a lean, flavorful cut that cooks quickly on high heat. In Bobby Flay’s version, the steak is marinated to tenderize it and grilled to perfection before being topped with chimichurri sauce — a classic Argentinian condiment made from parsley, oregano, garlic, olive oil, and vinegar. The sauce adds freshness and tang, balancing the rich, smoky steak beautifully.

Other Bobby Flay Popular Recipes

• Bobby Flay Chicken Parmesan
• Bobby Flay Flank Steak with Honey-Garlic Glaze
• Bobby Flay’s Best Steak
• Bobby Flay Pan-Seared Steak Finish in Oven

Why You Love This Recipe

• Bursting with flavor – Fresh chimichurri brightens the grilled steak.
• Simple yet elegant – Easy to make but impressive to serve.
• Quick cooking – Flank steak cooks fast and stays juicy.
• Perfect for grilling – Ideal for summer BBQs or family dinners.
• Healthy and balanced – High in protein and full of fresh herbs.

Ingredients Needed to Make Bobby Flay’s Grilled Flank Steak with Chimichurri Sauce

For the Steak:

• 1 ½ lbs flank steak
• 3 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 2 tablespoons fresh oregano, chopped (or 1 tablespoon dried)
• 3 garlic cloves, minced
• ½ teaspoon red pepper flakes (optional)
• ½ cup olive oil
• 2 tablespoons red wine vinegar
• Juice of ½ lemon
• Salt and pepper to taste

Instructions to Prepare Bobby Flay Grilled Flank Steak with Chimichurri Sauce

• Prepare the marinade – In a bowl, whisk together olive oil, red wine vinegar, garlic, smoked paprika, salt, and black pepper.
• Marinate the steak – Place the flank steak in a shallow dish or resealable bag. Pour the marinade over and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
• Preheat the grill – Heat the grill to medium-high and lightly oil the grates.
• Grill the steak – Remove the steak from marinade and pat dry. Grill for 4–5 minutes per side for medium-rare or until desired doneness.
• Rest the steak – Transfer to a cutting board and let rest for 5–10 minutes to retain juices.
• Make the chimichurri – In a bowl, combine parsley, oregano, garlic, red pepper flakes, olive oil, vinegar, lemon juice, salt, and pepper. Stir until well mixed.
• Serve and garnish – Slice the steak thinly against the grain and drizzle generously with chimichurri sauce.

What Goes Well With Bobby Flay’s Grilled Flank Steak with Chimichurri Sauce

• Roasted potatoes – Crispy and hearty side that complements the juicy steak.
• Grilled corn on the cob – Sweet and smoky balance to the tangy sauce.
• Steamed rice – Perfect base for soaking up the chimichurri.
• Mixed greens – Fresh salad adds lightness to the meal.
• Grilled vegetables – Bell peppers, zucchini, and asparagus work beautifully.

Pro Tips to Make Perfect Bobby Flay Grilled Flank Steak

• Marinate long enough – At least one hour helps tenderize and flavor the meat.
• Preheat the grill properly – High heat ensures a good sear.
• Don’t overcook – Flank steak is best at medium-rare for tenderness.
• Let it rest – Always rest before slicing to keep juices inside.
• Slice against the grain – This makes the steak easier to chew.
• Use fresh herbs – Fresh parsley and oregano enhance the sauce’s brightness.
• Adjust acidity – Add more lemon or vinegar if you prefer a tangier sauce.

Variations of Bobby Flay Grilled Flank Steak with Chimichurri Sauce

• Spicy chimichurri – Add jalapeño or extra red pepper flakes.
• Cilantro twist – Substitute half the parsley with cilantro for a bolder flavor.
• Creamy version – Mix chimichurri with Greek yogurt for a thicker sauce.
• Asian-inspired – Use soy sauce and sesame oil in the marinade.
• Oven-broiled – No grill? Broil the steak in the oven for similar results.

Storage Guidelines for Bobby Flay Grilled Flank Steak with Chimichurri Sauce

• Refrigerate – Store leftover steak and sauce separately in airtight containers for up to 3 days.
• Freeze – Freeze cooked steak for up to 2 months; thaw before reheating.
• Chimichurri storage – Keep sauce refrigerated for up to 1 week in a sealed jar.

Reheating Tips for Bobby Flay Grilled Flank Steak

• Skillet method – Warm steak slices over low heat with a splash of oil.
• Oven method – Reheat at 300°F (150°C) until warmed through.
• Microwave method – Heat in short bursts to avoid overcooking.
• Add sauce after reheating – Chimichurri should be added fresh for best flavor.

Nutritional Value (per serving)

• Calories: ~320
• Protein: 34g
• Carbohydrates: 4g
• Fat: 18g
• Fiber: 1g
• Vitamin C: 15% of daily needs
• Iron: 10% of daily needs

FAQs

How long should you marinate flank steak before grilling?

Flank steak should marinate for at least 1 hour and up to 8 hours. Marinating allows the vinegar and oil to tenderize the meat while infusing it with rich flavor.

How does Bobby Flay grill flank steak perfectly?

Bobby Flay grills flank steak over medium-high heat for 4–5 minutes per side. He then lets it rest for 5–10 minutes before slicing thinly against the grain for tenderness.

Should you put chimichurri on steak before or after cooking?

Chimichurri should be added after cooking. Drizzling it over the sliced steak keeps the herbs fresh and prevents the sauce from burning during grilling.

How do you keep flank steak tender when grilling?

Avoid overcooking and slice the steak against the grain after resting. Cooking to medium-rare and letting it rest allows the muscle fibers to relax, keeping the steak juicy and tender.

Final Words

Bobby Flay’s Grilled Flank Steak with Chimichurri Sauce is a bold, flavorful, and fresh dish that’s as impressive as it is easy. The combination of smoky grilled steak and vibrant herb sauce creates a perfect harmony of textures and flavors. It’s a must-try recipe for anyone who loves steak dinners with a bright, refreshing twist.

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