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.
- Total Time: 30 minutes plus marinating time
- Yield: 4 servings 1x
Description
Savor the rich flavors of marinated flank steak paired with a vibrant blackberry chimichurri, perfect for a summer grill night.
Ingredients
FLANK STEAK
- 1 1/2 – 2 lb. flank steak
- 1 cup good red wine (that you’d like to drink!)
- 3 tbsp. worchestershire
- 2 cloves garlic (smashed)
- zest of 1 lemon
- 1 tbsp. complete seasoning spices (like the ones used here from badia spices)
- 1 tsp. dry mustard
- 1/2 cup olive oil
- fresh rosemary
BLACKBERRY CHIMICHURRI
- 1/2 cup mint
- 1/4 cup parsley
- 1/4 cup oregano
- 1 pint fresh blackberries (halved or quartered)
- 1 medium-large shallot
- 2 garlic cloves
- 1 tsp chili flakes
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- salt & pepper (to taste)
Instructions
- In a bowl, combine the red wine, Worcestershire sauce, smashed garlic, lemon zest, and complete seasoning spices. Whisk until well combined.
- Place the flank steak in a shallow dish or a resealable plastic bag. Pour the marinade over the steak, ensuring it is well coated. Cover or seal and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your grill to medium-high heat. Remove the steak from the marinade and let it come to room temperature while the grill heats up.
- Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for 5 minutes before slicing.
- While the steak is resting, prepare the blackberry chimichurri. In a food processor, combine the blackberries, parsley, cilantro, red wine vinegar, and olive oil. Pulse until well combined but still chunky. Season with salt and pepper to taste.
- Slice the steak against the grain and serve with the blackberry chimichurri on the side.
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: 15 minutes
- Category: Main Course
- Cuisine: 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.