Thanks to a simple soy sauce, orange, and garlic-spiked marinade, this easy flank steak recipe can be ready to grill in 30 minutes, topped with a bright, herbaceous chimichurri sauce with an Asian spin.

A tender, juicy steak on the grill makes for a perfect summer dinner. Just like my grilled skirt steak with chimichurri and my grilled flank steak with arugula and parmesan, this marinated flank steak with Asian chimichurri sauce is so tender, fresh, and flavorful. In my opinion, a great steak always starts with a killer marinade. I have a master Asian marinade I love, used in this grilled steak recipe, and the one I use here is very similar. Garlic, ginger, and orange zest pack a big punch of flavor to tenderize our flank steak before it gets seared on the grill. But what makes this recipe extra special is the fresh herb and garlic Asian-style chimichurri sauce that gives the smoky, grilled streak a bright flavor explosion with every bite. 

Why You’ll Love It

• A bold, flavorful marinade gives us the most tender, flavorful steak
• The flank steak cooks super fast on a hot grill (make the marinade and chimichurri ahead of time to make this dish weeknight-friendly)
• The easy citrus marinade and chimichurri sauce share most of the same ingredients, so you can make them both at the same time

Flank Steak Marinade Ingredients List

• Orange zest and juice—give bright, zesty flavor and the necessary acid we need to properly flavor and tenderize our steak
• Canola oil—(or vegetable oil or any other neutral-flavored cooking oil)
• Garlic—imparts big flavor in our marinade (no need to chop, a good smash will do the trick)
• Ginger—also imparts big flavor and helps give this marinade some Asian flare
• Soy Sauce—lends awesome umami to our marinade
• Brown sugar—for a touch of sweetness
• Flank steak—If flank steak is too pricey, consider trying similar but not as lean cuts such as skirt steak or sirloin tip

What is Chimichurri Sauce Made of?

Classic chimichurri is typically made for Argentinian-style grilled cuts of meat. But, inspired by the bounty of fresh herbs in my garden (my basil and mint are going NUTS this year), I gave my chimichurri an Asian twist, with ginger, soy sauce, rice wine vinegar, and sesame oil.

Here are the ingredients I use for my Asian chimichurri sauce:

• Orange zest—brightens up the chimichurri sauce
• Garlic—a key ingredient in chimichurri
• Ginger—not traditionally used in chimichurri, but it’s SO good in this recipe, and gives us so much great flavor
• Basil—while not traditionally used in chimichurri, I love it in mine because it adds more flavor and plays so well with the cilantro and mint
• Cilantro—steps in for parsley, giving this chimichurri an Asian twist
• Mint—I love the fresh flavor the mint provides
• Rice wine vinegar—for a pop of acid, and more Asian flavor
• Sesame oil—just a touch of sesame oil gives a nice, subtle nuttiness to the sauce
• Canola oil (or vegetable oil or any other neutral-flavored cooking oil)

Find the complete recipe with measurements below.

How to Make This Flank Steak with Asian Chimichurri

Since the flank steak marinade and the chimichurri use many of the same ingredients, I find it’s easiest and most efficient to make the two recipes at the same time.)

• Make the citrus marinade. Combine the orange zest, juice, canola oil, garlic, ginger, soy sauce, and brown sugar in a gallon-size Ziploc bag. Seal the bag and massage the marinade together. Add the steak, seal, massage again, and let the marinade sit at room temperature for 30 minutes (or refrigerate for up to 24 hours).
• Make the Asian chimichurri sauce. Combine orange zest, garlic, and ginger in the bowl of a food processor. Then add the basil, cilantro, mint, rice wine vinegar, and sesame oil. Pulse the mixture while streaming in 1 cup of canola oil to emulsify the sauce. Refrigerate the chimichurri until ready to use.
• Grill the flank steak. Preheat the grill to high and place the steak on the hot grill. Baste with the remaining marinade, and cook until medium-rare (check with a meat thermometer to make sure it registers 125°F).
• Let it rest. Transfer to a plate or cutting board and rest for 10 minutes. Going against the grain, cut the flank steak into thin strips, dress with the chimichurri sauce, and serve.

Tip: Thanks to the citrus in the marinade that helps speed things along, the meat can be sufficiently marinaded in 30-45 minutes at room temperature, but if you want your steak to absorb a deeper Asian flavor tang, meal-prep your meat the night before and let it sit in the refrigerator overnight.

FAQ and Recipe Tips

• Is flank a good cut of steak? When you’re looking for a marinated steak with flavor, but time is of the essence, a flank steak is always a great choice in meats. Flank steaks are a leaner, thinner cut than most other beef cuts so the marinade infuses quickly and the steak only needs a few minutes to cook.
• Is there another name for flank steak? No, though flank steak is often lumped together with London broil or skirt steak, even though those are all different cuts (though similar ones)
• What is the best method to cook flank steak? Grilling is the best way to cook flank steak because cooking it over high heat for a short period of time is the best way to keep the meat tender.
• Medium-rare is the sweet spot. Because it’s so lean, flank steak is best cooked to medium rare, because a longer cooking time will make the meat tough.
• Slice against the grain. This helps break up the meat’s fibers, making it more tender and easier to chew.

What to Serve with This Flank Steak

• Coconut Rice
• Sesame Broccoli
• Sesame Soba Noodles
• Sweet and Sour Asian Pickled Cucumbers
• Asian Broccolini with Sesame and Ginger

Print Pin

Marinated Flank Steak with Asian Chimichurri Sauce

This flank steak recipe with an Asian marinade and chimichurri is so full of incredible flavor and cooks in mere minutes on the grill.

Course Main Course

Cuisine Asian,

Keyword Flank Steak,

Prep Time 1 hour hour

Cook Time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4

Calories 742kcal

Ingredients

Citrus Marinade

• 2 oranges zested (about 2 tablespoons)
• 2 oranges juiced
• 2 tablespoons canola oil or vegetable oil
• 5 garlic cloves peeled and roughly chopped or smashed
• 1 tablespoon roughly chopped fresh ginger skin removed
• ¼ cup soy sauce
• ¼ cup brown sugar light or dark
• one 2-3 pound flank steak

Chimichurri Sauce

• 2 oranges zested (about 2 tablespoons)
• 5 garlic cloves peeled and roughly chopped or smashed
• 1 tablespoon fresh ginger skin removed , roughly chopped or smashed
• 1 cup fresh basil leaves
• 1 cup fresh cilantro leaves
• ½ cup fresh mint leaves
• ¼ cup rice wine vinegar
• 1 teaspoon sesame oil
• 1 cup canola oil or vegetable oil

Instructions

Note: (I have written out separate instructions for the Asian marinade and the Asian chimichurri, but since they use many of the same ingredients, I find it’s easiest and most efficient to make the two recipes at the same time.)

For the marinade: Add the 2 tablespoons of orange zest and the juice of 2 oranges to a gallon freezer bag. Then add 2 tablespoons of canola oil, 5 peeled and smashed (or chopped) garlic cloves, 1 tablespoon of chopped ginger, the soy sauce, and the brown sugar. Seal the bag and massage the marinade together. Add the steak, seal, massage again, and let the marinade sit at room temperature for 30 minutes (or refrigerate for up to 24 hours).

For the chimichurri: Add the 2 tablespoons of orange zest, 5 of the peeled and smashed or chopped garlic cloves, and 1 tablespoon of ginger to the bowl of a food processor. Then add the basil, cilantro, mint, rice wine vinegar, and sesame oil. Pulse the mixture while streaming in 1 cup of canola oil to emulsify the sauce. Refrigerate until ready to use.

• Preheat the grill to high. Pull the steak from the marinade and allow it to rest at room temperature for 30 minutes if refrigerated. Place the steak on the hot grill and baste with the remaining marinade, cooking for 5-7 minutes on each side for medium rare, or until steaks come to 125°F. Transfer to a plate or cutting board and rest for 10 minutes.
• Going against the grain, cut the flank steak into thin slices, dress with the chimichurri sauce, and serve.

Storage Tips

The chimichurri will keep stored in the fridge for about 5-7 days, or you can freeze it in an ice cube tray or airtight freezer-safe container for up to 3 months. I do not recommend freezing the steak leftovers.

More Steak Recipes to Try

• Grilled Steak Tacos
• The Best Steak Fajitas
• How to Grill Ribeye Steak
• Grilled Skirt Steak with Chimichurri
• Grilled Flank Steak with Arugula and Parmesan