Grilled flank steak with Thai style chimichurri is going to be your new favorite under 30 minute meal with a sauce of chilis, garlic, lemongrass, olive oil and plenty of coriander, Thai basil and a drizzle of fresh lime. 
Why you are going to love Grilled Flank Steak with Thai Style Chimichurri.
Lip smacking and oh so good this delicious Thai Style chimichurri sauce was great on steak but would also be good on fish, lamb, or even on your morning omelet.
Trust me…you are going to want to make extra sauce as it is so good and I have been putting it on almost everything this week.
My inspiration for making Grilled Flank Steak with Thai Style Chimichurri came a few weeks ago after I spent a long weekend browsing over some Thai cookbooks. I have made steaks on many occasions with a delicious Spicy 5 Minute Chimichurri Sauce but how about a THAI Style Chimcihurri sauce.
I have my own little herbs and spices growing on my window seal with loads of fresh coriander, Thai basil, fresh limes, chilis and lemongrass in my crisper. If I can’t be in Thailand, at least I can bring Thailand to Hong Kong and then this Thai Style Chimichurri sauce was born.
If you have a food processor, making the Thai styled chimichurri sauce could not be easier. Even if you are not in Asia, you can certainly make this delicious sauce with a few exchanges if you do not have access to an Asian market near you.
How to make the Thai Style Chimichurri Sauce
I started out with fresh Coriander (cilantro roots and all), fresh Thai basil (you can exchange with regular Italian basil if living in the Western world), olive oil for richness, garlic, fresh chili for a little heat (or a dash of red pepper flakes), fresh lemongrass (or lemon grass paste or dried ground lemon grass) for aromatics, salt and pepper to taste, lime for a fresh sparkle. Whiz it up and the magic green Thai Chimichurri sauce is done.
Holy Basil
You know there are many types of basil used in Thai cooking. I used Thai Holy basil as that is what I have growing on my little window seal. (Remember, you can exchange with Italian basil if you cannot find Holy basil) When this delicious Thai Style Chimichurri sauce hits that hot grilled steak, it transforms into a mouthful of deliciousness. This Thai basil is called “holy” because Thai monks have used this herb for calming the mind and body, thereby enhancing meditative practices. Thai holy basil has been used in many medicinal treatments however I just mostly like it in Phat Kra-Prao Kai (Stirfried Chicken with Holy Basil)
“Hey did someone ring the dinner bell? That was so kind of my master to leave that whole tray of beef just for me.”
Bring the Party inside if Mother Nature is not cooperating
When I lived in Michigan, I grilled outside all year around. It was about this time of the year that I would plow a little one lane snow shoveled lane out to the gas grill. I cannot think of a better way to let mother nature know who is boss than to rule over the grill with this mouth-watering Grilled Flank Steak with Thai Style Chimichurri. However if you are a bunch of fair weather only grillers, you can also grill up a lovely steak in your grill pan inside your warm house or fry one up Gordon Ramsey style in your iron skillet.
How to prepare your beef!
You can use any cut of steak you desire but if you decide to use a flank steak ( a tougher inexpensive cut of meat) than you must marinate it at least 1 hour or best overnight to tenderize and give maximum flavor. Bringing the flank steak to room temperature before grilling, not adding the salt until the grilling process, only cooking to medium rare and allowing the flank steak to rest for 5 -10 minutes before slicing really thin are all important steps for creating a tender and delicious steak.
I hope you enjoy this quick and easy grilled flank steak with Thai style chimichurri dinner as you can have it on your table in less than 30 minutes, its low carb, gluten-free, diabetic friendly and a delicious Asian fusion dish.
Other Delicious Fast and Easy Grilling Recipes you may enjoy!
Summer Grilling and Chilling Recipes
Favorite Provençal Ratatouille Recipe
Grilled Swordfish with Summer Vegetable Crab Salsa
Peking Glazed Beer Butt Chicken
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Grilled Flank Steak with Thai Style Chimichurri
Ingredients
Grilled Flank Steak
- 1 pound flank steak
- 1 tbsp olive oil
- 3 tbsp soy sauce or tamari sauce if need to be gluten free
- 1 clove garlic
crushed and chopped - salt and pepper to taste (add salt while grilling do not add to marinade as dries out the steak)
Thai Style Chimichurri Sauce
- 2 cloves garlic
- 2 stalks lemon grass
white part section only - 1 chili pepper
medium hot chili or to taste (Caution, those little bird chilis pack a whole lot of punch) - 1/2 cup Thai Basil
fresh and roughly chopped - 3/4 cup coriander (cilantro)
fresh and roughly chopped (I even included the cleaned roots) - 4 tbsp lime juice
- 3/4 cup olive oil
- salt and pepper to taste
Instructions
- Marinate the flank steak. Place you steak, olive oil, tamari (soy) sauce, garlic and pepper in a container and marinate for at least one hour or best overnight (Do not add salt to marinade but instead hold off and add this during the grilling of the steak as adding it while it is marinating will dry out the meat)
- Take your steak out of the refrigerator to come to room temperature, about a half hour before you are ready to grill your steak.
- Make your Thai Style Chimichurri sauce. In your food processor, add garlic, lemongrass, chili, Thai basil, cilantro (coriander roots and all), lime juice, olive oil and salt and pepper to taste. Blend until smooth, adjust seasoning as desired.
- Grill flank steaks until medium rare or about 6 minutes per side. Salt and pepper steaks during the grilling process on each side and also slather steaks with some of the Thai Style chimichurri sauce. Reserve half of the Thai Style chimichurri for serving on the side and dipping the steak. Let your flank steak rest covered for about 5 minutes. Slice against the grain thin.
- Serve slices of Grilled Flank Steak with Thai Style Chimichurri sauce on the side for dipping. Enjoy!
I am drooling over this Thai chimichurri sauce. I love all those flavors. This recipe reminds me a lot of the Crying Tiger dish we often order in Thai restaurants here in the States. We grew up eating grilled flank steak and it is one of my favorite cuts. I like it served bloody rare though 🙂 I have GOT to make this sauce though…
I like the sound of your Thai style chimichurri, it can’t wait to give it a try the next time I grill a steak.
That steak looks incredibly juicy, Bam! What a surprising inspiration to come back from Bangkok with! I love Bangkok – I’ve never seen (and smelt!) so much delicious food all in one place. Love the sound of that sauce – I would dump it on everything too!
I am loving all the ingredients of the sauce. It is still cold here to grill but hey, there’s always a jacket, so what the heck. I want to make this dish. Have a good week, Bobbi. 🙂
Love love love! This has so many flavors I adore and I can’t get over how creative this chimichurri is. Pinning!
Thank you dear! A delicious sauce that goes with pretty much anything except a peanut butter and jelly sandwich.
I can almost taste how good this sauce is… perfect.
So interesting about “Holy” basil! It sounds like herbal prozac! 🙂
By the way, Bobbi you are right – I will make extra of this Thai Style chimichurri sauce – it sounds absolutely fabulous – I think I might try it with tofu! Hope you have a wonderful weekend!
It cannot get much better than steak and chimichurri! I have always had the classic recipe but after reading all the ingredients, I think I may like more the Thai chimichurri recipe 🙂 Thanks for sharing it
I cannot decide – go to Bangkok directly or go to Hong Kong and have you bring Bangkok to me 😉 This looks absolutely amazing and delicious! i love chimichurri, this is definitely a great and delicious variation!
What a great meal, and that sauce sounds so good! What a cute little dog you have! 🙂
Thank you Nancy, that is my little Yorkie…Buddy.
Looks great ,Bobbi.I must try this on my husband.Thanks for letting us know the substitutions, although I am sure it would be worth a ticket to visit you for yours!
And your dog is adorable!
Thank you Tonette, you know there is always a spot at our dinner table for you. Buddy is Healthy World Cuisine quality assurance taste tester and clean up crew.
I’ve made a cilantro chimichurri for my blog, but combining cilantro with Thai basil sounds intriguing. I have lemongrass and Thai basil in my garden too! I’m pinning, and hoping to remember to give this a whirl… Thanks Bobby! Oh, your pup is adorable!
How lovely that you have these fresh herbs growing in your garden. You can make so many delicious dishes with these fresh herbs on hand.I cannot have one photo shoot without Mr. Buddys paws or whiskers in the food photography picture… LOL
Wait a minute…. is that a little Yorkie I see hoping for a bite of steak? I adore Chimichurri and will try this version too. Pinned.
Oh my goodness Lea Ann, Buddy, my little Yorkie was hoping that I had a momentarily lapse of muscular coordination and a morsel would fall to the floor.
I’ve heard flank steak is more tough but that it has incredible flavour. I think I would marinate it overnight and then definitely cook it on the bbq. I love chimichurri sauce! It’s so good with steak. I haven’t made it with Thai basil before (using just ordinary basil), but now I’m all inspired xx
My mom has a similar recipe and it is a family favourite.
I truly love a good Chimichurri, and one with Thai influence seals the deal. So glad you enjoyed a visit to Bangkok!
Oh the wonder of being a socalled ‘foodie’ and talking to others interested in same. Until now I have only made the chimichurri sauce the original Argentinian way [one good recipe came from the well remembered Fede on Cecilia’s ‘thekitchensgarden’] . . . . love the idea, and altho’ I actually can access all the original ingredients, will be happy to try your Asian version and shall, I am certain, do more than enjoy 🙂 !
Hello Eha! I love Celia’s original sauce too. I am loving this new Thai style version as well as it really tastes awesome not only on meats but fish, eggs and rice noodles too. I hope you are having a super week.
Oh Bobbi – you are not going to tell me that the polite, well-behaved and oh so wise Buddy did not get to taste and critique that awesome meat ?!! BUT, . . . he told me after . . . . . . . oops. perchance sorry but I do not think so . . .
You know dogs are really smart and he knows if he just waits there very patiently and tries to look really cute, I will cave in a give him a little sample… LOL
Cute dog! But more importantly, what a delicious recipe! I love chimichurri and this Thai twist sounds terrific!
Your food always just looks great before I even get into the details of ingredients and instructions. I just want to eat it! : )
I use flank steak for stir-fries and never for grilling. That has to change. Love chimichurri, too.
That flank steak is a thing of beauty. And the chimichurri is just gorgeous — what a fantastic color! Haven’t had chimichurri in ages — so of course now I’m hungry for it. 🙂 Good stuff — thanks.
Chimichurri sauce is my fave, and Ive a hunch I’ll go crazy for your version. 🙂 Loving that picture of the puppy looking up at the food SO MUCH. Happy heart feels. Lol!
Hi bam, chimichurri is one of my favorite ways to dress up grilled foods, love this version. Pinned!
Grilled flank steak is so good! The sauce looks amazing! I will be making this soon.
BAM this is fantastic! I love chimichurri and WOW I’m totally loving your Thai version. Definitely making this one. 🙂
Buongiorno, BAM! Grilled flank steak is the best and you cannot do much better than to serve it with chimichurri. I admire your creativity, making a chimichurri from the ingredients that you have on-hand. I do want to try this version with steak but with other grilled foods as well. Thanks for the inspiration. Have a great week!
The colors of this are just vibrant – we make a lot of flank steak, so looking forward to trying this!
This is super cool Bobbi! I do the Argentinian chimichurri .. Now I have gotta try this sometime. Looks brilliant and I’m sure it must taste and smell heavenly!
I adore chimichurri sauce and am thrilled at the prospect of your Thai version…I love anything Thai, too. This makes such a vibrant version of the sauce and I’ll bet it’s amazing, and versatile. I think it would probably be wonderful with chicken and a bit stirred into some cooked rice would be good, too.
Love the lemongrass you added to this chimichurri sauce! What a fun twist. I would love to try this. Lemongrass isn’t easily available where I’m at, but I’ll be on the lookout for it!
Grilling season already? I’m in 🙂 I love chimichurri sauce over flank steak and have to give this Thai style a go. Btw, what a cute face eyeing the meat…how could you resist?
Wow what fantastic photos! This is the first time I’ve stumbled across the blog and boy do I like what I see. This really is droolworthy 🙂 thanks for sharing! PS. love the little guy peeking in the back of the photos 😉
Lipsmacking is right. This looks delicious. Flank steak is a favorite in our house. Will have to try this recipe.