Balsamic Grilled Flank Steak with Chimichurri Sauce combines simple, garden-fresh flavors with juicy, tender steak. If you’ve never tried steak with chimichurri sauce, you’re in for a mind-blowing culinary experience. A sauce of bright, green herbs sits atop a charred steak, flavored with a sweet, tangy balsamic marinade.

This post and recipe is sponsored by Certified Piedmontese. All words and photographs are my own. Thank you so much for supporting the brands that make KJ & Company possible!

Why KJ Loves Balsamic Grilled Flank Steak with Chimichurri Sauce

A bite of this juicy, grilled flank steak topped with bright chimichurri sauce is all you need to start doing a happy dance! I love how flavorful this recipe is, yet how easy it comes together. Whisk up a simple marinade and let it do the hard work for you. It infuses the steak with so much flavor! Grill these bad boys up and serve with a side of chimichurri sauce for a healthy and delicious dinner!

Certified Piedmontese Beef Grass Fed, Grass Finished Flank Steaks with all the chimichurri ingredients around.

What Sets Piedmontese Beef Apart

Certified Piedmontese brings flavorful, tender beef to your table in a sustainable, unique way. Let’s dive into the details of what sets Certified Piedmontese apart:

Piedmontese Breed

Their cows come from the rare Piedmontese breed of cattle from Italy–less than 1% of cattle in the United States are Piedmontese, but Certified Piedmontese has the largest herd of these cattle.

Responsibly Raised in the Midwest

Certified Piedmontese ranchers are responsible stewards of both the cattle and the region’s natural resources.

Raised Naturally

No hormones, antibiotics, or steroids!

Healthy & Flavorful

The beef is naturally healthier but does not sacrifice flavor or tenderness. Piedmontese Beef has fewer calories, less fat, and higher protein per ounce than beef from other breeds. You get the taste of real beef since it is naturally cleaner and leaner.

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Finding a local company that delivers on amazing taste, healthiness, and sustainability is a tall order—and Certified Piedmontese does it all. Their 100% grass-finished beef is a favorite in our house, and it feels good to know we’re supporting a company that operates ethically.

PS: don’t live in Nebraska or have access to run into The Mercato? Don’t worry! They’ve got you covered with online ordering over at Certified Piedmontese!

Grass Fed, Grass Finished Beef

Piedmontese Beef also offers a Grass Fed, Grass Finished Beef line. If you’re not familiar with the cattle industry, this is an amazing feat! That means the cattle are as natural as possible–eating grass as intended.

I’ve found that the Grass Fed, Grass Finished Beef has a better “beef” flavor, which is perfect for this recipe!

Here’s what Certified Piedmontese says about their Grass Fed, Grass Finished Line:

“Certified Piedmontese grass fed, grass finished beef, is source verified, nutritious, high-quality tender beef that has been raised humanely with the cattle and the land and its resources in mind. There is simply no reason to settle for less when choosing your grass fed, grass finished beef.”

What is Flank Steak?

Flank steak is a naturally leaner, tougher cut of beef—but also more affordable and full of flavor. Marinating flank steak in a balsamic marinade tenderizes it so that you get a juicy, salty, grilled bite of steak every time. You can also use skirt steak, which is thinner than flank steak. It will cook faster, so keep a close eye on it while grilling.

Chimichurri for Balsamic Grilled Flank Steak

What is Chimichurri?

Chimichurri sauce is an Argentinian condiment with fresh herbs, red wine vinegar, and olive oil—but we’re putting our own spin on it.

Like the authentic recipe, this chimichurri features fresh green parsley, olive oil, and oregano. But we’re adding in some bright cilantro and using lime juice instead of vinegar, for a summery twist on this herbaceous sauce.

Chimichurri is good on almost any type of meat but is especially delicious on steak.

Making Chimichurri

Simply add all of the ingredients to a food processor or blender and blend until smooth. You’ll end up with a beautiful green color and a fresh aroma. Want to work on your knife skills? Just finely chop all the herbs if you don’t have a food processor!

Make some extra and use the leftover chimichurri for roasted veggies, garlic bread, or chicken!

A close-up photo of Grilled Balsamic Flank Steak with Chimichurri Sauce.

How To Make Balsamic Grilled Flank Steak With Chimichurri

Marinate the steak.

Marinate the steak in the balsamic mixture for between one and twelve hours. Don’t leave it marinating any longer, as this could leave the texture of the meat spongey.

Prep the steak.

Bring the steak to room temperature before grilling. You can do this while you preheat the grill. This helps your steak cook evenly.

Grill it.

If you need some help getting started (or leveling up your grill game), check out the tips and temps below.

…Or sear it.

If you don’t want to grill, this steak will still taste delicious if you pan-sear it in a large skillet. I recommend cast iron for best results.

Serve the steak.

Cut the flank steak against the grain (this method makes sure every bite is tender). Then, spoon fresh chimichurri sauce over the top. Bon appetit!

Flank Steak Grilling Tips

Let the grill grates get really hot before cooking. This will help you get a good initial sear. You can always turn the temperature down afterward.
Leave one part of the grill off to create a cold zone. This gives you the flexibility to move the steak around if it’s cooking too quickly.
Practice makes perfect! Don’t get down on yourself if your steaks don’t turn out perfectly the first time. It takes time to learn how your grill works (like what areas cook hotter than others).
Use a meat thermometer—your best friend if you’re not sure when the steaks are done. Cook to your personal preference.

Flank Steak Temperatures

Rare – 125°-130°F
Medium Rare – 130°-140°F
Medium – 140°-150°F
Medium Well – 150°-160°F
Well – Over 160°F

What Goes Well with Chimichurri Steak?

Balsamic grilled flank steak with chimichurri is nearly a full meal by itself. But you may want to round out your menu with some freshly grilled vegetables, your favorite pasta, couscous, or rice pilaf.

If you have leftover steak, try making a grilled steak sandwich. Start with a baguette, ciabatta, or focaccia bread. Layer with steak, fresh mozzarella (or something a little more funky, like blue cheese or smoked gouda). Top with fresh greens, and dig in!

Looking for other Flank Steak Recipes? Check these out!

Grilled Asian Flank Steak with Pineapple Salsa

Italian Marinated Flank Steak