Chimichurri Flank Steak Recipe

ByLucy
Jump to Recipe· 4.7 from 14 reviews

Hey friend, if you’re craving a steak that’s bursting with fresh, vibrant flavors, you absolutely have to try this Chimichurri Flank Steak Recipe. It’s seriously one of my favorites to whip up for dinner when I want something quick, satisfying, and just a little bit special. The punchy chimichurri sauce paired with juicy, perfectly seared flank steak gives you that restaurant-worthy meal right at home. Trust me, keep reading—I’ve got all the tips and tricks to help you nail it every single time!

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Why This Recipe Works

  • Bold Fresh Flavors: The chimichurri brings a zesty, herbaceous kick that brightens the rich steak.
  • Simple Ingredients: Easily found pantry staples mixed with fresh herbs make it accessible and doable anytime.
  • Perfect Steak Technique: Marinating and searing tips help you achieve tender, juicy steak every time.
  • Versatile Serving Options: You can dress this meal up or keep it casual, making it great for weeknights or entertaining.
Chimichurri Flank Steak, flank steak with chimichurri, easy chimichurri steak recipe, flavorful steak dinner, how to make chimichurri steak - The dish shows many slices of cooked steak arranged in a slightly overlapping line on a large white oval plate. The steak has a brown outside with grill marks and a pink center showing it is cooked medium rare. To the right of the steak on the plate is a small round wooden bowl filled with green sauce that has bits of red and yellow spices, with a white spoon in it. The plate sits on a white marbled surface with a soft beige cloth partly visible on the left side. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Every ingredient here plays a role in creating that classic chimichurri flavor that’s fresh but balanced, along with a perfectly cooked flank steak. When shopping, look for the freshest herbs and quality flank steak — it’ll make all the difference.

Chimichurri Flank Steak, flank steak with chimichurri, easy chimichurri steak recipe, flavorful steak dinner, how to make chimichurri steak - Flat lay of a whole fresh flank steak with deep red marbling, a small pile of peeled whole garlic cloves, a small bunch of vibrant green fresh parsley sprigs, a few bright green fresh cilantro leaves, a small white ceramic bowl filled with golden avocado oil, a small white ceramic bowl with freshly squeezed lemon juice, a small white ceramic bowl containing coarse sea salt crystals, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Flank Steak: This cut is flavorful and lean, perfect for marinating and quick searing; just be sure to slice it against the grain for tenderness.
  • Garlic: Fresh garlic adds that signature punch to your chimichurri—avoid pre-minced for best flavor.
  • Fresh Parsley: Brightens the sauce and adds a lovely herbal note.
  • Fresh Cilantro: Along with parsley, gives the sauce that authentic, vibrant taste.
  • Avocado Oil: I love this oil because of its high smoke point, perfect for searing steak without burning.
  • Fresh Lemon Juice: Offers a bright acidity that balances the richness of the steak.
  • Salt: Essential for enhancing all those vibrant flavors, plus seasoning the steak.
  • Optional Spices: Your choices here can add subtle complexity or heat, depending on your mood.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I absolutely love about this Chimichurri Flank Steak Recipe is how easy it is to tweak to your taste buds. Whether you want to bump up the heat, swap herbs, or even switch up the steak cut, it’s so forgiving and flexible.

  • Variation: Sometimes I swap cilantro for oregano or add a pinch of red chili flakes for a little extra warmth. It’s a simple twist but changes the vibe beautifully.
  • Plant-Based: While I adore flank steak here, chimichurri is also incredible drizzled over grilled portobello mushrooms or tofu for a vegetarian spin.
  • Marinating Time: If you’re short on time, even 30 minutes will impart flavor, but letting it marinate a couple of hours or overnight makes a world of difference.

Step-by-Step: How I Make Chimichurri Flank Steak Recipe

Step 1: Whip Up the Fresh Chimichurri Sauce

Start by pulsing fresh garlic in your food processor until finely minced. Then add fresh parsley and cilantro, pulsing again until chopped. Pour in your avocado oil, lemon juice, and a hint of salt. Pulse again to combine, but keep it slightly chunky—you want those fresh herb bits, not a paste. Setting this aside early lets the flavors meld beautifully by the time your steak is ready.

Step 2: Marinate the Flank Steak

If your flank steak is large, cut it in half against the grain before marinating. This helps with cooking evenly and slicing later. Pour about a third of your chimichurri over the steak in a large dish or bag, turning it to coat every inch. Pop it in the fridge for at least 30 minutes, though I usually shoot for 1-2 hours if I can plan ahead.

Step 3: Sear the Steak to Perfection

Heat a cast iron skillet over medium-high heat for a few minutes—you want it screaming hot but not smoking. Remove the steak from marinade, scrape off excess sauce so it doesn’t burn, and pat it dry with a paper towel. Sprinkle with a little salt, then add avocado oil to the skillet. Once shimmering, carefully lay the steak in. Cook about 3-4 minutes per side depending on thickness; use my notes below to gauge doneness or grab a meat thermometer for precision.

Step 4: Rest and Slice Against the Grain

After cooking, let the steak rest for 5 minutes to let the juices redistribute—that’s a non-negotiable step for juicy steak! Then slice it thinly against the grain (the direction the muscle fibers run, so cutting perpendicular to those will keep each bite tender). Arrange on a platter, drizzle with more fresh chimichurri, and get ready to impress.

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Tips from My Kitchen

  • Cutting Against the Grain: This was a game changer for me—it transforms potentially chewy flank steak into something tender and easy to eat.
  • Don’t Skip the Rest: I used to rush this step and ended up with dry steak; resting keeps all those delicious juices locked in.
  • Use a Hot Cast Iron Skillet: This gives you the best sear and crust on the steak without overcooking the inside.
  • Marinate Longer When Possible: If you can plan ahead, marinate overnight for extra flavor and tenderness—I promise, it’s worth it.

How to Serve Chimichurri Flank Steak Recipe

Chimichurri Flank Steak, flank steak with chimichurri, easy chimichurri steak recipe, flavorful steak dinner, how to make chimichurri steak - The image shows several slices of cooked steak arranged closely on a white plate, each slice showing a range of colors from a dark brown, slightly charred outer edge to a warm pink center, indicating medium doneness. The steak has a juicy and tender texture with visible seasoning and small bits of herbs and spices scattered on the surface. On the top right of the plate, part of a white bowl with green sauce and a few red flecks is visible. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle fresh chopped parsley on top just before serving for extra color and freshness. Sometimes I add a wedge of lemon on the side so everyone can squeeze a bit more zing if they want. Extra chimichurri sauce on the table? Absolutely yes—because you can never have too much!

Side Dishes

This steak pairs beautifully with roasted veggies like asparagus or broccoli, or simple garlic mashed potatoes. For something light, a crisp green salad with tangy vinaigrette balances the richness perfectly. I’ve even served it with warm crusty bread to soak up the leftover chimichurri—highly recommend.

Creative Ways to Present

Hosting a casual dinner? I love arranging slices of steak on a rustic wooden board alongside small bowls of chimichurri and colorful roasted peppers. It’s inviting and encourages everyone to dig in family-style. For a more elegant vibe, plate steak slices atop a bed of herbed quinoa and garnish with microgreens.

Make Ahead and Storage

Storing Leftovers

I store leftover steak and chimichurri separately in airtight containers in the fridge. This keeps the steak from getting soggy and preserves the bright flavors of the sauce. Leftovers are best eaten within 3-4 days.

Freezing

If you want to freeze, slice the steak beforehand and freeze both steak and chimichurri separately in freezer-safe bags. When thawing, do so overnight in the fridge for best texture. I keep chimichurri frozen in smaller portions to use as a quick sauce booster anytime.

Reheating

I reheat leftover steak gently in a skillet over medium-low heat with a splash of broth or water to keep it moist. Avoid microwaving if you can—it tends to dry out the steak. Add fresh chimichurri after heating for that fresh flavor burst.

FAQs

  1. Can I make the chimichurri sauce ahead of time?

    Absolutely! In fact, making your chimichurri a few hours or even a day ahead allows the flavors to marry beautifully. Just store it in an airtight container in the fridge and bring to room temperature before serving for full flavor impact.

  2. What if I don’t have a food processor?

    No worries! You can finely mince the garlic, parsley, and cilantro by hand using a sharp knife. It takes a bit more elbow grease but still tastes fantastic and gives you great texture in the sauce.

  3. How do I know when the steak is done?

    The easiest way is to use a meat thermometer: medium-rare is about 130–140°F and medium is 140–150°F. If you don’t have one, the touch test (gently pressing the steak to feel its firmness) works well with a little practice—rarer feels soft, medium firmer but still springy.

  4. Can I use another cut of steak?

    While flank steak is ideal for this recipe due to its texture and ability to soak up marinade, skirt steak or hanger steak are great alternatives. Just keep in mind cooking times might vary slightly.

Final Thoughts

This Chimichurri Flank Steak Recipe is one of those dishes that feels like a treat but is surprisingly easy to pull off. Every time I make it, I’m reminded just how a few fresh ingredients and simple steps can transform a basic steak dinner into something memorable. If you give it a try, I bet it’ll become a go-to favorite for your weeknight meals or casual dinner parties. I can’t wait to hear how much you love it!

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Chimichurri Flank Steak Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 14 reviews
  • Author: Lucy
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Total Time: 32 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Argentinian
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Description

A flavorful and vibrant Chimichurri Flank Steak recipe featuring marinated and perfectly seared flank steak topped with fresh homemade chimichurri sauce, ideal for a quick and delicious main course.

Ingredients

Flank 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

  1. Make Chimichurri Sauce: In a food processor, add garlic and pulse until minced. Add fresh parsley and cilantro and pulse until finely chopped. Add avocado oil, lemon juice, red wine vinegar, dried oregano, and salt. Pulse until well combined. Set aside.
  2. Marinate the Steak: If the flank steak is large or too big for your skillet, cut it in half against the grain. Place the steak(s) in a large baking dish or plastic bag and pour ⅓ cup chimichurri sauce over them. Turn to coat evenly. Marinate for at least 30 minutes, preferably 1 to 2 hours.
  3. Prepare to Sear: Heat a large cast iron skillet over medium-high heat for about 3 minutes. Remove the steak from the marinade, scrape off excess sauce, then pat dry. Sprinkle a modest amount of salt on the steak.
  4. Sear the Steak: For two steak pieces, add 1 tablespoon avocado oil to the skillet; for one piece, add 2 tablespoons. Heat the oil until shimmering but not smoking. Using long tongs, carefully place the steak(s) in the skillet.
  5. Cook the Steak: Sear the steak for 3 to 4 minutes per side depending on thickness for desired doneness (3 minutes for medium-rare medium thickness, 4 minutes for medium). Use a meat thermometer or touch test to check doneness.
  6. Rest the Steak: Remove steak from skillet and rest on a cutting board for 5 minutes. If working with two pieces, repeat the process for the second piece.
  7. Slice and Serve: Slice the rested steak into ½-inch slices against the grain. Arrange on a serving platter, then top and serve with fresh chimichurri sauce. Optionally serve additional chimichurri on the side.

Notes

  • Cut the steak against the grain to ensure tenderness.
  • Adjust cooking times depending on thickness for desired doneness.
  • If you don’t have a meat thermometer, use the touch test to gauge steak doneness.
  • Letting the steak rest after cooking allows juices to redistribute for juicier results.
  • Use avocado oil for high heat cooking due to its high smoke point.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 1 g
  • Sodium: 700 mg
  • Fat: 35 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 27 g
  • Trans Fat: 0 g
  • Carbohydrates: 3 g
  • Fiber: 1 g
  • Protein: 35 g
  • Cholesterol: 90 mg

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