Grilled Flank Steak & Red Chimichurri

Name: Grilled Flank Steak & Red Chimichurri
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: Brazilian
Ingredients: 1 each flank steak; Cattleman’s Grill Lone Star Brisket Rub; 1/2 cup extra virgin olive oil; 1/4 cup red wine vinegar; 1 tbsp Bear &amp; Burton’s The W Sauce (Worcestershire); 1 tbsp Cattleman’s Grill Lone Star Brisket Rub; 1 clove garlic, grated on microplane; 1 red bell pepper; 1 shallot; 2 dried arbol chiles; 1/2 cup extra virgin olive oil; 1 cup parsley, chopped; 2 cloves garlic, minced; 3 tbsp red wine vinegar; 1 tsp Cattleman’s Grill Lone Star Brisket Rub; 1 tsp smoked paprika

Jun 27, 2023 • Tom Jackson

Treat your taste buds to a summer experience with this Grilled Flank Steak with Red Chimichurri! Marinated and grilled to perfection, the steak is topped with a sweet and flavorful sauce that will tantalize all your senses.

WHAT YOU'LL LOVE

The chimichurri gets a sweet, smoky twist. Swapping in a fire-charred red bell pepper for the usual all-herb base gives this version natural sweetness alongside the classic parsley-garlic bite.
Heat infused into the oil, not just tossed in. Blending toasted arbol chiles right into the olive oil spreads their spice evenly through the whole sauce instead of leaving hot pockets.
Pounded for even cooking. Flattening the flank steak to a uniform thickness means it grills evenly edge to edge, with no thin spots overcooking while thick spots lag behind.
Sliced the way that actually matters. Cutting thin, across the grain, is the single biggest thing standing between a tender bite and a chewy one on a lean cut like flank steak.

Grilled Flank Steak & Red Chimichurri

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

Brazilian

Servings

8

Prep Time

15 minutes

Cook Time

30 minutes

Calories

704

This recipe for Grilled Flank Steak with Red Chimichurri is a marvelous option for a summer barbecue or a weeknight meal. The steak is tenderized and put in marinade before being topped with a fresh, rustic Chimichurri sauce made with a sweet red bell pepper. It's a bright and flavorful sauce that perfectly complements the grilled steak. You've gotta give it a try!

Print Recipe

Ingredients

1 each flank steak
Cattleman’s Grill Lone Star Brisket Rub

Marinade:

1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
1 tbsp Bear & Burton’s The W Sauce (Worcestershire)
1 tbsp Cattleman’s Grill Lone Star Brisket Rub
1 clove garlic, grated on microplane

Red chimichurri:

1 red bell pepper
1 shallot
2 dried arbol chiles
1/2 cup extra virgin olive oil
1 cup parsley, chopped
2 cloves garlic, minced
3 tbsp red wine vinegar
1 tsp Cattleman’s Grill Lone Star Brisket Rub
1 tsp smoked paprika

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Directions

Fill a chimney starter with lump charcoal. Place on the burn grate of the Yoder Smokers Adjustable Flattop Charcoal Grill. Light a fire starter underneath and let the coal get hot all the way to the top. Then, dump them in a single zone large enough to cover the area of a flank steak.
Pound the flank steak with the textured side of a meat mallet until fairly even in thickness all the way across.
Combine all marinade ingredients in a marinade shaker and shake to mix well. Pour half of the marinade in the center of an ATBBQ Prep Tub. Lay the steak on the marinade. Pour the rest of the marinade on top. Cover with plastic wrap and refrigerate.
Grill the red bell pepper until blackened on all sides, then place in a container or bag to steam for 10 minutes. Meanwhile, toast the arbol chiles in small cast iron skillet over the edge of the hot charcoal. Only toast briefly to slightly soften the pepper on both sides. If the pepper looks charred at all discard it and start over. Remove the chiles from the skillet.
Mince the shallot. Place in a small bowl. Add garlic and red wine. Let soak 10 minutes.
Break up the toasted arbol chiles. Combine with the extra virgin olive oil in a pint sized mason jar. Blitz with an immersion blender until the chiles are fully broken down and infused into the oil.
Remove the red bell from the steaming container and remove all of the blackened skin, as well as the seeds and stems. Mince the pepper.
Combine the shallot & garlic mixture, fire roasted red pepper, parsley, Cattleman’s Grill Lone Star Brisket Rub, smoked paprika and arbol chile infused olive oil. Mix well to combine.
Remove flank from marinade. Season with Cattleman’s Grill Lone Star Brisket Rub. Grill directly over the hot coals until it reaches an internal temperature of 130ºF, flipping as needed to brown both sides evenly. Remove the steak from the grill. Rest about 5 minutes.
Slice the steak thin, across the grain of the muscle. Serve the Grilled Flank Steak with Red Chimichurri.

Image of Grilled Flank Steak & Red Chimichurri

Recipe Note

Recipe FAQ

Why pound the steak before marinating it?
Pounding it to an even thickness means the whole steak grills at the same rate — without it, thinner areas overcook while thicker areas lag behind.

What internal temperature should the steak reach?
Pull it at 130ºF for a rare-to-medium-rare finish, then let it rest about 5 minutes before slicing. Adjust the pull temperature if you prefer it more done.

Why char the bell pepper before making the chimichurri?
Charring and steaming the pepper loosens its skin for easy peeling and adds a subtle smokiness that a raw pepper wouldn't bring to the sauce.

Can I make the chimichurri ahead of time?
Yes — it holds well in the fridge for several days, and the flavors often deepen a bit after resting overnight.

Why slice against the grain?
Flank steak has long muscle fibers — cutting across them shortens those fibers so each bite is tender instead of chewy.

How indoor-friendly is this recipe?
3 out of 5 — works indoors with adjustments, but the grill is recommended. A stovetop cast-iron pan can sear the steak and char the pepper, though you'll lose some of the direct-coal flavor this recipe is built around.

Recipe Highlights

Charred pepper, not raw, in the sauce: Direction Step 4 blackens the red bell pepper over hot coals before steaming and peeling it — that char step is what gives this chimichurri its smoky sweetness instead of a purely herbaceous bite.
Chile oil built by infusion: Step 6 blends toasted arbol chiles directly into the olive oil, distributing their heat evenly through the entire sauce rather than leaving whole pieces of chile in isolated spots.
Pounded for even cooking: Step 2 flattens the flank steak with a meat mallet until uniformly thick, which keeps the whole cut cooking at the same rate on the grill.
Rested, then sliced against the grain: Step 10 slices the rested steak thin and across the muscle fibers — the single most important step for keeping a lean cut like flank steak tender.