There’s something truly irresistible about the zingy freshness of chimichurri paired with the rich, meaty flavor of flank steak. I absolutely love how this Chimichurri Flank Steak Recipe comes together with simple ingredients and yet delivers a juicy, flavorful meal that’s perfect any night of the week.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have most of the fresh herbs and garlic at home, making this easy to whip up spontaneously.
- Flavor Explosion: The chimichurri sauce packs bright, herbal, garlicky notes that perfectly complement the smoky, caramelized steak.
- Quick to Make: Marinate for just 30 minutes, then sear—this meal can be on your table in under an hour.
- Great for Any Occasion: Whether it’s a weeknight dinner or a weekend BBQ, this recipe impresses every time.
Ingredients You’ll Need
Each ingredient in this Chimichurri Flank Steak Recipe plays a special role, from the fresh herbs that give the chimichurri its vibrant flavor to the flank steak itself, which cooks fast and stays tender when prepared right. Let’s talk about what you’ll want to look for when shopping.
- Flank Steak: Look for a piece around 1½ to 2 pounds; it’s lean but flavorful and benefits from quick, high-heat cooking.
- Fresh Garlic: Fresh cloves give the sauce its pungent kick—avoid pre-minced garlic if you can.
- Fresh Parsley: Flat-leaf parsley is best here as it holds flavor well without overpowering the chimichurri.
- Fresh Cilantro: Adds a bit of brightness—make sure it’s vibrant and not wilted.
- Avocado or Olive Oil: A good-quality oil provides a smooth base to the sauce and helps with searing.
- Fresh Lemon Juice: This adds acidity and balances the richness of the steak and oil.
- Salt: Essential for seasoning the steak and chimichurri—adjust to taste.
Variations
I like to keep the recipe pretty classic, but feel free to play around to suit your taste or dietary needs—you’ll be surprised how easy it is to make it your own.
- Add Heat: When I want to kick things up, I toss in a pinch of red pepper flakes to the chimichurri; my family goes crazy for the subtle spicy zing.
- Herb Variations: Sometimes I swap out cilantro for fresh oregano or basil depending on what I have on hand, giving the sauce a slightly different herbal profile.
- Grill Instead of Sear: For that smoky BBQ flavor, I grill the flank steak—but keep the chimichurri sauce fresh and uncooked on top!
- Vegetarian Twist: If you want to try this sauce on grilled portobello mushrooms or roasted veggies, it’s just as marvelous.
How to Make Chimichurri Flank Steak Recipe
Step 1: Whip Up the Chimichurri Sauce
Start by mincing the garlic in a food processor—pulsing a few times works well here. Add chopped fresh parsley and cilantro, then pulse until everything is nice and finely chopped but not mushy. Pour in your oil, lemon juice, and a pinch of salt, then pulse a few more times to combine. This sauce smells amazing right from the start—make sure to taste it and adjust salt if needed before setting it aside.
Step 2: Marinate Your Flank Steak
If your flank steak is too big to fit well in your skillet, go ahead and slice it in half against the grain—it helps with tenderness later on. Place your steak pieces in a shallow dish or zip-top bag, then pour about a third of your chimichurri sauce over the steak. Toss or rub the sauce all over the meat, making sure it’s well-coated. Let it marinate for at least 30 minutes, though I usually do 1-2 hours when I have the time. This makes a big difference in flavor and juiciness.
Step 3: Sear the Steaks to Perfection
Heat a cast-iron skillet over medium-high heat—it needs a good 3 minutes to get really hot. Take your steak out of the marinade and scrape off the excess sauce (too much wet marinade will steam rather than sear the meat). Pat the steak dry with paper towels and sprinkle lightly with salt. Add about a tablespoon of oil for each steak piece and wait for it to shimmer, but don’t let it smoke. Carefully place the steak in the pan and sear for about 3-4 minutes per side depending on thickness and your preference (2½ to 3 minutes per side if thinner). When it develops a lovely crust, it means you’re on the right track!
Step 4: Rest and Slice
Once cooked to your liking, transfer the steak to a cutting board and let it rest for 5 minutes—this is crucial to keep juices locked in. Slice the steak thinly against the grain (this is key for tenderness, so don’t skip it!) and arrange on a serving platter. Drizzle with the remaining fresh chimichurri sauce and serve immediately.
Pro Tips for Making Chimichurri Flank Steak Recipe
- Don’t Skip the Rest: I once rushed serving and noticed the steak lost juice fast—always let it rest to keep it juicy.
- Use a Meat Thermometer: I rely on it to hit that perfect medium-rare at 135°F to 140°F—no guesswork necessary.
- Cut Against the Grain: This little trick transforms the steak from chewy to tender every time.
- Limit Marinade Time: Too long in the marinade can break down texture too much; I never go past 2 hours for flank.
How to Serve Chimichurri Flank Steak Recipe
Garnishes
I love topping the steak with a little more fresh parsley or cilantro for color and freshness. Sometimes I sprinkle a touch of flaky sea salt right before serving for a nice crunch. A wedge of lemon on the side adds a little extra zing if you want to brighten it up.
Side Dishes
This steak pairs beautifully with grilled veggies like asparagus or bell peppers, simple roasted potatoes, or even a fresh green salad. One of my go-to combos is some garlic mashed potatoes—the sauce soaks in beautifully!
Creative Ways to Present
For a dinner party, I’ve served this flank steak sliced thin on a long wooden board with chimichurri drizzled artistically, surrounded by colorful roasted vegetables and crusty bread—everyone loved the rustic, shareable vibe. It’s also fantastic in warm tortillas for a casual taco night.
Make Ahead and Storage
Storing Leftovers
I usually store leftover sliced steak and extra chimichurri separately in airtight containers in the fridge for up to 3 days. Keeping the sauce separate preserves its fresh flavor and texture.
Freezing
I’ve frozen cooked flank steak before, but it’s best sliced first and wrapped tightly to avoid freezer burn. When thawed, the texture is still pretty good, though I find it best used in wraps or salads after freezing.
Reheating
The key for reheating steak leftovers is gentle heat. I use a skillet over medium-low heat with a splash of water or beef broth, covered loosely to keep it moist. Avoid the microwave if you want to keep that tender texture intact.
FAQs
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Can I make the chimichurri sauce ahead of time?
Absolutely! Chimichurri sauce actually tastes better after sitting for a few hours or overnight, as the flavors meld beautifully. Just store it in an airtight container in the fridge and bring to room temperature before serving.
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How do I know when the flank steak is cooked perfectly?
Using a meat thermometer is the easiest way—medium rare is about 130–140°F. If you don’t have one, press the steak gently with tongs; it should feel firm but still springy for medium rare.
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Can I use a different cut of steak for this recipe?
You can! Skirt steak or hanger steak work well with chimichurri since they’re similarly lean and benefit from quick searing. Adjust cooking times according to thickness.
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What’s the best way to slice the flank steak?
Always slice against the grain—the muscle fibers run lengthwise, so cutting across them breaks them up and makes the steak much more tender when you eat it.
Final Thoughts
Every time I make this Chimichurri Flank Steak Recipe, it feels like a little celebration of fresh flavors and simple cooking done right. It’s one of those recipes that makes me feel confident in the kitchen because the results are reliably delicious and impressive. I hope you enjoy making it as much as I do—once you try it, you’ll find it becomes a staple in your meal rotation for good reason!
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Chimichurri Flank Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 1 hour 2 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Argentinian
- Diet: Low Lactose
Description
This Chimichurri Flank Steak recipe highlights a tender and flavorful flank steak paired with a vibrant, herby chimichurri sauce. The easy-to-make chimichurri is fresh with garlic, parsley, cilantro, and lemon juice, perfectly complementing the juicy seared steak. Marinating the steak in chimichurri infuses it with rich flavor before it’s quickly seared to your preferred doneness. This dish is perfect for a delicious, impressive meal that comes together in under an hour.
Ingredients
Steak
- 1 ½ – 2 pounds flank steak
Chimichurri Sauce
- 2 tablespoons fresh garlic, peeled
- ½ cup fresh parsley
- ¼ cup fresh cilantro
- 1 cup avocado oil
- ¼ cup fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- ½ tablespoon salt, plus more to taste
Instructions
- Prepare the chimichurri sauce: In a food processor, add the garlic and pulse until minced. Add the fresh parsley and cilantro, pulsing until finely chopped. Add the avocado oil, fresh lemon juice, red wine vinegar, dried oregano, and salt. Pulse until all ingredients are well combined. Set the chimichurri sauce aside.
- Marinate the steak: If your flank steak is too large to fit into your skillet, cut it in half against the grain. Place the steak pieces in a large baking dish or a plastic food storage bag. Pour ⅓ cup of chimichurri sauce over the steak and turn to coat evenly. Marinate the steak for at least 30 minutes, preferably 1 to 2 hours for best flavor.
- Heat the skillet: Heat a large cast iron skillet over medium-high heat for about 3 minutes to get it hot and ready for searing.
- Sear the steak: Remove the steak from the marinade and scrape off any excess. Pat it dry with paper towels and sprinkle a modest amount of salt over the surface. Pour 1 tablespoon of avocado oil into the skillet if cooking two pieces of steak or 2 tablespoons if cooking one large piece. Heat the oil until shimmering but not smoking.
- Cook the steak: Using long tongs, carefully place the steak(s) into the hot skillet. Cook 3 to 4 minutes per side depending on steak thickness and desired doneness—3 minutes per side for medium-rare in thicker cuts, 4 minutes for medium. For thinner cuts, cook about 2 ½ to 3 minutes per side.
- Rest the steak: Remove the steak from the skillet and let it rest on a cutting board for 5 minutes. Repeat with any additional pieces if applicable.
- Slice and serve: After resting, slice the steak against the grain into ½ inch slices. Arrange on a serving platter and generously top with fresh chimichurri sauce. Serve immediately with extra chimichurri on the side.
Notes
- Cut the flank steak against the grain to ensure maximum tenderness.
- Marinate steak for up to 2 hours but no longer to avoid overpowering acidity from the lemon juice.
- Use a meat thermometer for perfect doneness: medium rare is 130–140°F and medium is 140–150°F.
- If you don’t have a thermometer, use the touch test by gently poking the steak with tongs to judge doneness.
- You can substitute avocado oil with olive oil if preferred.
- This recipe works best with fresh herbs; frozen herbs can alter the flavor and texture.
- Letting the steak rest before slicing allows juices to redistribute for a juicier result.
