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Marinated Grilled Flank Steak with Chimichurri

Marinated Grilled Flank Steak with Chimichurri

marinated grilled flank steak with chimichurri Feb 02, 2024

Today, I'm sharing another family favourite, Marinated Grilled Flank Steak with Chimichurri. This isn't just any recipe; it's a testament to the power of simple, nutritious ingredients coming together to create something truly magical.

When my son was still living at home – I had to cook not one, not two, but three flank steaks to satisfy our family's love for this dish! This marinade has been a staple in our household and among friends. I've shared this recipe so many times that I've lost count, and now, it's time for me to share it with all of you.

As someone deeply passionate about nutrition and wellness, I always look for ways to make delicious and nutritious meals. This marinade is a perfect example, blending the goodness of olive oil with the natural sweetness of honey, complemented by the digestive benefits of ginger and garlic. It's a recipe that not only tantalizes your taste buds but also nourishes your body.

So, grab your apron and let's get cooking

Marinated Grilled Flank Steak with Chimichurri

(makes enough marinade for 1 large flank steak; I would double it if marinating 3 flank steaks)


• ¼ cup olive oil
• ½ cup Braggs All Purpose Seasoning (soy sauce)
• ¼ cup raw honey
• 1 clove garlic, minced
• 2 tbsp red wine vinegar
• 1 medium white onion, thinly sliced or diced
• 2 tsp freshly grated ginger


1. Combine all the marinade ingredients in a bowl, stirring them together well. Place the steak in a container with a lid or a large sealable baggy and pour the marinade over it. Ensure the steak is well-coated, then seal the container or baggy. Let the steak marinate for at least 4 hours, turning it a couple of times to ensure even flavouring. For an even richer taste, leave it to marinate overnight.

2. When it's time to grill, cook the steak for 5 minutes, then give it a half-turn (180 degrees) without flipping, allowing it to cook evenly for another 3-4 minutes. After this, flip the steak over and repeat the process.

3. Keep a close eye on the steak after flipping it. Look out for juices starting to surface – that's your cue that the steak is perfectly grilled and ready to be taken off the heat.

4. Transfer the steak to a platter and tent it loosely with aluminum foil. This resting period of about 10 minutes is crucial as it lets the juices redistribute, ensuring every slice is succulent and flavourful.

5. Remember, the key to a tender flank steak lies in how you slice it. Always cut across the grain – that means slicing across the width, not the length of the steak. This technique ensures each bite is tender and easy to chew.

Chimichurri Recipe:


• ½ cup olive oil
• 4 tbsp red wine vinegar
• ½ cup finely chopped parsley
• 4 cloves garlic, minced
• ½ tsp dried chili flakes
• ¾ teaspoon dried oregano
• 1 tsp sea salt
• ½ tsp black pepper


1. Combine all ingredients in a bowl. Let it sit for at least 10 minutes before using. The longer it sits, the better the flavour.

There you have it – a simple yet incredibly flavourful marinade and chimichurri recipe that's sure to be a hit at any gathering. Whether it's a family dinner or a special occasion, this recipe never fails to impress. And remember, it's not just about the taste; it's about feeding your body with nutritious, wholesome ingredients.

I'd love to hear your thoughts on this recipe! Have you tried it? Do you have any variations to share? Drop your comments below and let's chat about all things delicious and nutritious. And if you're struggling with weight loss and looking for sustainable, no quick-fix solutions, remember, I'm here to help you on your journey to better health. Let's connect!

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