Grilled Flap Steak with Chimichurri
This grilled flap steak with chimichurri is one of those simple meals that tastes like something you’d order at your favorite steakhouse. A perfectly grilled flap steak is seasoned with nothing more than salt and pepper, then topped with a vibrant homemade chimichurri sauce made with fresh cilantro, garlic, lime juice, and olive oil. The result is a juicy, flavorful steak that’s surprisingly easy to make and perfect for everything from weeknight dinners to summer cookouts.
This chimichurri steak recipe proves you don’t need an elaborate steak marinade to create an unforgettable meal. Whether it’s your first time cooking flap steak or you’re searching for new flap steak recipes, this recipe delivers restaurant-quality flavor with minimal effort.
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Whether it’s your first time cooking flap steak or you’re searching for new flap steak recipes, this recipe delivers restaurant-quality results with minimal effort.
Love homemade sauces? Be sure to try my Homemade Chimichurri Sauce for the freshest, most flavorful sauce to spoon over grilled steak.
Why You’ll Love This Recipe
- Ready in about 20 minutes, making it perfect for a busy weeknight or easy summer dinner.
- Only two seasonings are needed for the steak.
- Homemade fresh chimichurri adds incredible flavor with simple, wholesome ingredients.
- Great for entertaining since it cooks quickly on the grill.
- Naturally gluten-free, dairy-free, and packed with protein.
- Delicious with sweet potatoes, grilled vegetables, salads, and other favorite side dishes.
What Is Flap Steak?
Flap steak is an affordable cut of meat that comes from the bottom sirloin. While it has long muscle fibers, it’s incredibly flavorful and becomes wonderfully tender when cooked quickly over high heat and sliced against the grain into thin strips.
Although it isn’t always available at every grocery store, it’s becoming easier to find at quality butcher shops and larger supermarkets.
If you can’t find flap steak, this recipe also works beautifully as flank steak with chimichurri or skirt steak with chimichurri. Both cuts cook similarly and pair perfectly with fresh herb sauces.
Ingredients
For the Steak
- Flap steak
- Kosher salt
- Freshly ground black pepper
For the Chimichurri
- 1 bunch organic fresh cilantro
- ½ cup extra virgin olive oil
- 3 cloves fresh garlic
- Juice of ½ large organic lime
- ½ tablespoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon red pepper flakes
- 1 teaspoon sea salt
Tip: Traditional Argentinian sauce is often made with fresh parsley and red wine vinegar, but this cilantro and lime version has become one of my favorite ways to serve grilled steak.
How to Cook Grilled Flap Steak with Chimichurri
Step 1: Prepare the Steak
Remove the steak from the refrigerator about 20–30 minutes before cooking so it can come closer to room temperature. Pat the piece of meat dry with paper towels, then season generously on both sides with kosher salt and black pepper.
Step 2: Make the Chimichurri
Prepare a batch of my Homemade Chimichurri Sauce by chopping your red onion and cilantro super fine. Then add it to a bowl along with the olive oil, garlic, lime juice, oregano, cumin, red pepper flakes, and sea salt. Give it a good stir and let it sit for at least 10 minutes before eating it. Refer to my full Chimichurri sauce recipe here.
Step 3: Grill
Preheat your grill to medium high heat. Grill the steak for approximately 4–5 minutes per side, depending on thickness.
For the best results, use a meat thermometer to check the internal temperature:
125°F: Rare
130–135°F: Perfect medium-rare
140–145°F: Medium
I prefer to cook mine to around 140F
Step 4: Rest
Transfer the steak to a cutting board and allow the steak to rest for about 10 minutes before slicing. Resting keeps the juices inside for a more juicy steak. Slice against the grain into thin strips and generously spoon the fresh chimichurri over the top before serving.
Expert Tips
- Always slice against the grain to shorten the muscle fibers and create a more tender steak.
- Avoid overcooking flap steak since it’s a naturally lean cut that tastes best cooked to medium-rare.
- Let the steak come to room temperature before grilling for more even cooking.
- Fresh herbs make all the difference, so use the freshest cilantro and garlic you can find.
- While some recipes use soy sauce in a steak marinade, this recipe keeps things simple so the natural beef flavor shines through.
- If you enjoy a little extra heat, sprinkle on additional red pepper flakes before serving.
What to Serve with Chimichurri Steak
Wondering what to serve with chimichurri steak? Here are some of my favorite pairings:
- Crispy roasted sweet potatoes
- Grilled asparagus
- Simple green salad
- Roasted vegetables
- Grilled corn on the cob
The bright herb sauce complements almost any vegetable, making this an easy meal for entertaining.
Storage
Store leftover steak and chimichurri separately in an airtight container in the refrigerator for up to 4 days.
The chimichurri becomes even more flavorful after a few hours as the herbs and garlic meld together.
To reheat the steak, warm it gently in a skillet or enjoy it cold on salads or wraps.
Frequently Asked Questions
Is flap meat good for chimichurri?
Absolutely. Flap steak has a rich, beefy flavor that pairs beautifully with bright, herbaceous chimichurri. The fresh herbs and olive oil balance the richness of the steak without overpowering it.
What is the most flavorful way to cook flap steak?
The best way is to grill it over medium-high heat with a simple seasoning of salt and pepper. Allow the steak to rest before slicing it thinly against the grain, then finish with plenty of homemade chimichurri.
What kind of steak is best with chimichurri?
Flap steak is one of the best choices because of its rich flavor, but flank steak, skirt steak, hanger steak, ribeye, and sirloin are all excellent options for chimichurri steak.
Do you put chimichurri on steak before or after cooking?
Chimichurri is traditionally served after cooking. Spoon it over the sliced steak just before serving so the fresh herbs retain their bright flavor and vibrant color.
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Flap Steak with Chimichurri
Ingredients
Steak
- 2 lbs grass fed flap steak
- sea salt or kosher salt
- black pepper freshly ground
Chimichurri
- 1 bunch organic cilantro or parsley
- 1/2 cup extra virgin olive oil or more if needed (you want your olive oil equal in amount to your other ingredients)
- 3 cloves fresh garlic chopped or crushed
- 1/2 organic lime juiced
- 1/2 tbsp oregano
- 1 tsp cumin
- 1-2 tsp red pepper flakes
- 1 tsp sea salt
Instructions
- Remove the steak from the refrigerator 20–30 minutes before grilling.Pat dry and season generously with kosher salt and black pepper.2 lbs grass fed flap steak, sea salt, black pepper
- Prepare your chimichurri sauce: Finely chop your cilantro and red onion. Add your chopped finely chopped red onion and cilantro to a medium sized bowl, along with the fresh garlic, olive oil, lime juice, cumin, oregano, red pepper flakes, and salt and pepper. Give it a good stir and let it sit for at least 10 minutes before enjoying.1 bunch organic cilantro, 1/2 cup extra virgin olive oil, 3 cloves fresh garlic, 1/2 organic lime, 1/2 tbsp oregano, 1 tsp cumin, 1-2 tsp red pepper flakes, 1 tsp sea salt
- Heat the grill to medium high heat.Grill the steak for approximately 4–5 minutes per side or until it reaches your desired internal temperature.Transfer to a cutting board and rest for 10 minutes.
- Slice against the grain into thin strips.Spoon the homemade chimichurri over the steak and serve immediately.
Notes
- For the most tender steak, let it rest for 10 minutes before slicing. This allows the juices to redistribute throughout the meat.
- Always slice flap steak against the grain into thin strips to shorten the muscle fibers and create a more tender bite.
- For best results, cook flap steak to medium-rare (130–135°F). Because it’s a lean cut, overcooking can make it tougher.
- If your flap steak is especially large, cut it into two smaller pieces before grilling for easier handling and more even cooking.
- Chimichurri can be made up to 2–3 days in advance and stored in an airtight container in the refrigerator. Let it sit at room temperature for about 20 minutes before serving so the olive oil loosens and the flavors shine.
- Refer to my full chimichurri sauce recipe here!
- This recipe also works well with flank steak or skirt steak if flap steak isn’t available.
