Flank steak is one of those cuts that doesn’t always get the attention it deserves. It’s lean, full of flavour and — importantly — far more economical than many other steaks, which is exactly why I like cooking it at home. One good-sized flank steak, cooked properly, sliced thinly and shared, is often more than enough for a small family — and a larger one can comfortably feed four when served with a few simple sides.

Served hot off the grill with chimichurri spooned over the top, this is straightforward food that’s bold, satisfying and easy to get right once you understand the cut.

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Why You’ll Love This Recipe

• Uses one economical cut of steak to feed 2–4 people
• Perfect pairing with chimichurri
• Quick, high-heat cooking with no marinade
• Ideal for BBQs and warm evenings
• Relaxed, generous way to serve steak

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Ingredients Explained

Flank Steak
Flank is a long, flat cut with a deep beefy flavour. It’s leaner than other cuts and usually more affordable, making it a great option for feeding a small group. The key is cooking it hot and fast, resting it well, and slicing it thinly against the grain.

Olive Oil & Salt
That’s all you need before cooking. Chimichurri brings the flavour after.

Chimichurri Sauce
Fresh, sharp and herb-forward, chimichurri cuts through the richness of the steak beautifully. This recipe uses my go-to Chimichurri Sauce .

How to Serve It

This is how I usually serve flank steak at home for our family of three — one steak, sliced and shared, with a few simple sides to round things out. If you’re cooking for four, just choose a larger piece and do the same.

I’ll often throw some Crispy New Potatoes in the oven while the BBQ heats, toss together a quick tomato salad like this Valencian Tomato Salad, and add a handful of greens dressed simply with olive oil and salt.

Nothing complicated. The focus stays firmly on the steak and the chimichurri.

Pro Tips

• High heat is essential — low heat will make flank steak tough.
• Don’t skip the resting time; it makes a big difference.
• Always slice against the grain — this is non-negotiable for tenderness.
• Medium-rare is ideal for this cut.

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Storage

Store leftover sliced steak and chimichurri separately in the fridge for up to 2 days.
Bring the steak back to room temperature before serving, or use cold in sandwiches or salads.

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FAQs

Is flank steak tough?
It can be if it’s overcooked or sliced incorrectly. Cook it hot and fast, rest it well, and slice against the grain.

Can I marinate flank steak?
You can, but it’s not necessary here. Chimichurri provides all the flavour after cooking.

How many people does one flank steak serve?
One flank steak can serve 2–4 people, depending on its size and how many sides you serve. Because it’s sliced and shared, it stretches further than individual steaks.

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Final Thoughts

Flank steak is a brilliant cut when you understand how to cook it. It’s affordable, full of flavour, and perfect for sharing — exactly the kind of food that suits relaxed meals at home. With a hot grill, a sharp knife and a generous spoonful of chimichurri, it becomes something you’ll come back to again and again.