Flank steak gets an orange-tequila marinade, a fast sear over high heat, and a cilantro-parsley chimichurri finished with juice from charred lemon halves. The honest reason to make it: the marinade and chimichurri can both be done the day before, so actual dinner comes together in about 20 minutes of active work.
Before you start
Two things determine whether this dish works. First, pat the steak completely dry before it hits the grill — marinade left on the surface steams instead of sears, and you lose the crust. Second, slice against the grain at a 45-degree angle. Flank steak has long, visible muscle fibers; cutting across them shortens those fibers and is the difference between tender strips and chewy ones. Neither step takes extra time, but skipping either one will cost you.
Smart swaps
- Tequila: Blanco keeps the marinade clean and citrus-forward; reposado adds a faint oak note. If you’d rather skip the alcohol, an equal amount of apple juice works — the steak still tenderizes, just without the agave warmth.
- Cilantro: If cilantro is a hard no in your household, replace it with an equal amount of flat-leaf parsley. The chimichurri will be less complex but still good.
- Flank steak: Skirt steak is the closest substitute — same grain structure, similar thickness, same cook time. Hanger steak also works but is thicker, so add a minute per side and check the thermometer.
- Fresh orange juice: Bottled works in a pinch, but fresh gives you the zest too, which the recipe uses. Don’t skip the zest — it carries more flavor than the juice does.
Leftovers and make-ahead
The marinade can be mixed up to 24 hours ahead and kept in the fridge; add the steak whenever you’re ready within that window. Chimichurri — made without the charred lemon — keeps in an airtight container in the fridge for up to 3 days; stir in the charred lemon juice just before serving so it stays bright. Cooked, sliced steak keeps well for 3 days refrigerated. Skip the garnish of extra herb sprigs — not worth the extra dish. To reheat, lay slices in a single layer in a skillet over medium-low heat with a splash of water and cover for 90 seconds; the microwave dries it out fast. Leftover steak sliced thin is also excellent cold in a wrap with the chimichurri straight from the fridge.
Troubleshooting
- Chimichurri turns brown quickly: Oxidation from the food processor blade. Keep it in a sealed container with a thin layer of olive oil on top, and press plastic wrap directly against the surface before refrigerating.
- Steak sticks to the grill grates: The grill isn’t hot enough yet, or the grates weren’t oiled. Let the grill fully preheat — at least 10 minutes — and brush the grates with a folded paper towel dipped in oil just before the steak goes on.
- Lemon halves won’t char — they just dry out: The grill temperature dropped when the steak went on. Put the lemons on a hotter zone of the grill, or wait until the steak comes off and the grill recovers. You need direct, sustained heat on the flesh side to get real caramelization.
- Marinade is too sweet after grilling: This can happen if the orange juice was very sweet. Balance it by adding an extra half-teaspoon of red wine vinegar to the chimichurri before serving — the acidity cuts right through it.
- Steak cooked unevenly — one end overdone: Flank steak is often thicker at one end. Pound the thick end lightly with a meat mallet or the heel of your hand before marinating so the thickness is more uniform across the whole piece.
Grilled Flank Steak with Chimichurri & Charred Lemon
Ingredients
- 1.5-2 lb flank steak primary protein
- 1 cup orange juice fresh
- ¼ cup tequila blanco or reposado
- 1 medium jalapeño sliced thick
- 1 medium orange, zest
- 1 cup cilantro
- 2.5 cups Italian parsley
- 2 cloves garlic
- 1 tsp red wine vinegar
- 3 tbsp extra-virgin olive oil
- ¼ tsp crushed red pepper flakes
- 0.3 tsp salt
- 0.3 tsp pepper
- 1 medium lemon sliced in half
- 1 tsp olive oil for rubbing lemon halves
Instructions
- Combine the orange juice, tequila, sliced jalapeño, and orange zest in a large zip-lock bag or shallow baking dish. Add the flank steak, turn to coat evenly, seal or cover, and refrigerate for at least 4 hours or up to 12 hours, turning once halfway through.
- For the chimichurri, combine all ingredients, except lemon, in a food processor and pulse until pureed (the consistency – roughly pureed or smooth, depends on your personal preference).
- Remove the steak from the marinade and pat dry with paper towels. Grill over high heat (about 450-500°F / 230-260°C) for 3-4 minutes per side for medium-rare, until an instant-read thermometer inserted into the thickest part reads 130°F / 54°C. Grilling time will vary depending on the thickness of the steak.
- While the steak grills, place the oiled lemon halves flesh-side down on the grill and cook for 2-3 minutes until the cut surface is deeply charred with visible grill marks.
- Transfer the steak to a cutting board and tent loosely with foil. Rest for 10 minutes. Slice thinly against the grain at a 45-degree angle into long strips.
- Squeeze the juice from the charred lemon halves into the chimichurri and stir to combine. Spoon the chimichurri generously over the sliced flank steak and serve immediately. Pass extra chimichurri at the table.
Nutrition
Your questions, answered
Can I marinate the steak overnight?
Yes — up to 12 hours is ideal. Beyond that, the citric acid in the orange juice starts to break down the surface texture too aggressively, leaving the outside slightly mushy rather than tender throughout.
Can I cook this on a stovetop grill pan instead of an outdoor grill?
A cast-iron grill pan will give you a decent sear, but it won’t replicate the smoky char from an outdoor grill. More importantly, grill pans struggle to hold sustained high heat across the whole surface, so the cook will be less even — use a thermometer and expect to add a minute or two.
How do I know when the chimichurri is the right consistency?
It should be spoonable but not a smooth paste — you want visible flecks of herb, not a purée. Pulse in short bursts and check after every 3 or 4 pulses; it comes together faster than you expect.
What sides work well with this?
Anything that can sit at room temperature while the steak rests works best — roasted potatoes, a simple green salad, or grilled corn. Avoid sides that need last-minute attention, since the steak needs your focus during the short cook time.
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