Flank steak gets marinaded in cheap wine half the time, then wondered why it tasted flat. A good red you’d actually drink makes a real difference here, and overnight is better than two hours, full stop. The blackberry chimichurri sounds fancy but it’s just herbs and fresh fruit blitzed together, and it works better than a plain green chimichurri on grilled beef. This is a summer grill recipe worth building a meal around.
How to Make Easy Flank Steak and Blackberry Chimichurri
Marinade overnight if you can
The wine and Worcestershire do real work on the meat over time. Two hours is the floor, not the goal. Try it. Complete seasoning spice blends have MSG and salt baked in, so don’t over-salt the marinade separately or the steak will be too salty off the grill.
Resting the steak matters more than the sear
Pull it off at medium-rare and rest it five minutes before slicing. Flank steak sliced straight off the heat loses too much juice. Always cut against the grain or the texture fights you. 
The chimichurri
Make it the day before if possible. The blackberries break down slightly overnight, and the mint and oregano mellow into each other. Served cold against the hot steak, it keeps the whole plate from feeling heavy.
Grilled Flank Steak with Blackberry-Mint Chimichurri
- Total Time: 34 minutes
- Yield: 6 servings 1x
Description
This impressive grilled flank steak is marinated in red wine and herbs, then sliced and topped with a uniquely vibrant chimichurri featuring fresh blackberries, mint, and a hint of spice. A perfect fusion of savory, sweet, and tangy flavors.
Ingredients
- 1 1/2 to 2 lb (0.68-0.91 kg) flank steak
- 1 cup (237 ml) red wine
- 3 tablespoons (44 ml) worchestershire
- 2 cloves garlic (smashed)
- zest of 1 lemon
- 1 tablespoon (15 ml) complete seasoning spices
- 1 teaspoon (5 ml) dry mustard
- 1/2 cup (118 ml) olive oil
- fresh rosemary
- 1/2 cup (118 ml) mint
- 1/4 cup (59 ml) parsley
- 1/4 cup (59 ml) oregano
- 1 pint (473 ml) fresh blackberries (halved or quartered)
- 1 medium-large shallot
- 2 garlic cloves
- 1 teaspoon (5 ml) chili flakes
- 1/4 cup (59 ml) red wine vinegar
- 1/2 cup (118 ml) olive oil
- salt and pepper (to taste)
Instructions
- For the flank steak, start with the marinade: combine wine, worcestershire, garlic, spices, herbs, and lemon zest in a bowl and whisk or stir until combined. Pour over the flank steak, cover, and refrigerate for at least 1 hour (for a fuller flavor, feel free to marinate for up to 4 hours; the wine helps to tenderize and marinate the meat faster).
- When ready to grill, prepare your grill for high heat (around 500°F / 260°C) and shake off any excess herbs from the steak. You can leave the wet marinade on as it will help prevent the meat from sticking to the grill while still getting a nice char with the high heat. Grill each side for 3 minutes, then remove and let the steak rest (with butter) for another 5-6 minutes.
- For the blackberry chimichurri, you can easily make this a day ahead—it only improves the flavor! In a food processor, combine the mint, parsley, oregano, garlic, and shallot until chopped finely. Add the mixture to a bowl with the halved or quartered blackberries and stir in the oil, vinegar, and chili flake. Taste it, then add salt and pepper to your liking.
Notes
For best flavor, marinate the steak overnight. Use a good quality red wine that you enjoy drinking for the marinade. The blackberry chimichurri can be made a day ahead and stored in the refrigerator. Let the steak rest before slicing to retain its juices.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Category: Main Course
- Cuisine: New American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3 grams
- Sodium: 600 mg
- Fat: 28 grams
- Carbohydrates: 8 grams
- Fiber: 2 grams
- Protein: 36 grams
- Cholesterol: 95 mg
Frequently Asked Questions
How long should I marinate the flank steak?
A minimum of 2 hours works, but overnight in the refrigerator gives a significantly more flavorful result. Bring the steak to room temperature for 30 minutes before cooking.
What is blackberry chimichurri and how is it different from traditional?
The blackberries add a fruity, slightly tart sweetness to the herb base that traditional chimichurri does not have. It pairs particularly well with the bold flavors of grilled flank steak.
Can I use a different cut of beef if I can’t find flank steak?
Skirt steak is the closest substitute in terms of texture and cooking method. Sirloin or flat iron steak also work well with this marinade.
How should I slice flank steak for serving?
Always slice against the grain, cutting at an angle across the long muscle fibers. This shortens the fibers and makes each bite much more tender.
I love the thought of blackberry chimichurri. I can only imagine how fantastic this tastes! Thanks for sharing.