Name: Chimichurri Flank Steak Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Argentinian
Ingredients: 2 tablespoons fresh garlic (peeled); ½ cup fresh parsley; ¼ cup fresh cilantro; 1 cup olive oil (or avocado oil); ¼ cup fresh lemon juice; 1 tablespoon dried oregano; 1 tablespoon crushed red pepper; ½ tablespoon salt (plus more to taste); 1 ½ – 2 pounds flank steak; 1/3 cup chimichurri sauce (for marinating); Salt, to taste; 1-2 tablespoons avocado oil (for searing)

Jump to Recipe· 4.3 from 66 reviews

If you’re searching for a dish that bursts with bold flavors while staying wonderfully simple to make, then this Chimichurri Flank Steak Recipe is your new go-to. The juicy, perfectly seared flank steak melds beautifully with the vibrant, herbaceous chimichurri sauce, creating a mouthwatering combination that feels like a warm hug on a plate. Whether you’re cooking for family or impressing friends, this recipe is a surefire way to elevate any meal with fresh, zesty goodness and tender, flavorful beef.

Ingredients You’ll Need

A white plate holds thin slices of medium-rare steak arranged in a fanned pattern, showing layers of pinkish-red inside with a browned, slightly charred outer edge. The steak has visible grill marks and some coarse seasoning scattered on top. In the upper right corner, part of a white bowl with green herb sauce is visible, adding a splash of green color next to the steak. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering a handful of fresh, wholesome ingredients is all it takes to bring this vibrant dish to life. Each component plays its part, from the garlicky punch and green herbs in the sauce to the rich, juicy steak that anchors the recipe in deliciousness.

Flank steak (1 ½ – 2 pounds): Choose a well-marbled cut for maximum tenderness and flavor.
Fresh garlic (2 tablespoons, peeled): Adds a robust and aromatic base to the chimichurri sauce.
Fresh parsley (½ cup): Brings bright, grassy notes and beautiful color.
Fresh cilantro (¼ cup): Lends a subtle citrusy freshness, balancing the flavors.
Olive oil or avocado oil (1 cup): Creates a smooth, rich texture in the chimichurri and helps in cooking the steak.
Fresh lemon juice (¼ cup): Offers zesty acidity that lifts the whole dish.
Dried oregano (1 tablespoon): Adds a warm, earthy depth to the sauce.
Crushed red pepper (1 tablespoon): Gives a gentle spicy kick without overpowering the other flavors.
Salt (½ tablespoon, plus more to taste): Essential for seasoning and enhancing every bite.

How to Make Chimichurri Flank Steak Recipe

Step 1: Prepare the Chimichurri Sauce

Start by mincing the fresh garlic in a food processor, followed by pulsing the parsley and cilantro until finely chopped. Adding the olive oil, lemon juice, dried oregano, crushed red pepper, and salt rounds out the sauce perfectly. Pulse just enough to combine everything into a vibrant, slightly chunky sauce. This chimichurri packs so much fresh flavor that it’s irresistible on its own or paired with steak.

Step 2: Marinate the Flank Steak

If your flank steak is a large piece, cut it in half against the grain for easier cooking and slicing later. Place the steak pieces in a baking dish or a food-safe plastic bag and pour in about one-third cup of your chimichurri sauce. Turn the steak to coat evenly. Let the steak soak up those delicious herbs and spices for at least 30 minutes, but for best results, marinate for 1 to 2 hours in the refrigerator to deepen the flavors.

Step 3: Sear the Steak to Perfection

Heat a cast iron skillet over medium-high heat for about 3 minutes to reach the perfect searing temperature. Remove the steak from the marinade and gently scrape off excess sauce—too much moisture will steam the steak rather than sear it. Pat the steak dry and sprinkle lightly with salt. Add avocado oil to the pan and wait until it shimmers but isn’t smoking. Using tongs, carefully lay each steak in the skillet. Cook the steak for 3 to 4 minutes on each side, depending on thickness, until a beautiful crust forms and the interior is cooked to your liking.

Step 4: Rest and Slice

Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes. This resting period allows the juices to redistribute so every bite remains juicy. Then slice the steak into half-inch strips against the grain—this technique ensures tender, easy-to-chew slices that make the dish a true delight.

Step 5: Serve with Chimichurri

Arrange your sliced flank steak on a large platter and generously spoon fresh chimichurri sauce over the top. Offering extra chimichurri on the side lets everyone add as much herbaceous zing as they prefer. That final touch of sauce truly brings this vibrant dish to life.

How to Serve Chimichurri Flank Steak Recipe

A white plate holds a row of sliced grilled steak with a pink center and brown edges, arranged in a neat line. The steak slices have a slightly charred texture on the outside and tender reddish-pink meat inside. On top of the steak, there is a thick green chimichurri sauce with small bits of herbs and red chili flakes, spreading from one end to the other in a strip. Next to the steak on the plate is a small wooden bowl filled with more green chimichurri sauce, with a white spoon resting inside. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or cilantro on top enhances the color and adds a fresh burst of flavor. Thin slices of lemon on the side can also provide a lovely aromatic hint and extra brightness when squeezed over the steak.

Side Dishes

This dish pairs beautifully with simple roasted vegetables, buttery mashed potatoes, or even a fresh, crisp green salad to balance the rich flavors. Grilled corn or crusty bread are fantastic choices for soaking up that irresistible chimichurri sauce.

Creative Ways to Present

For a shareable feast, serve the Chimichurri Flank Steak Recipe sliced on a large wooden board alongside bowls of chimichurri, grilled veggies, and freshly warmed tortillas. It makes for a vibrant, festive, and interactive meal everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Leftover steak and chimichurri can be stored separately in airtight containers in the refrigerator for up to 3 days. Keeping the sauce and steak apart helps prevent the steak from becoming soggy while maintaining the sauce’s fresh, bright flavor.

Freezing

If you’d like to freeze leftovers, wrap the cooked steak tightly in plastic wrap and place it in a freezer bag. Store the chimichurri sauce in a sealed container separately. Both can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

Reheating

Reheat steak gently in a skillet over low heat or in the oven at 275°F to avoid overcooking and drying it out. Warm the chimichurri sauce separately to preserve its bright, fresh qualities. Serve immediately after reheating for the best experience.

FAQs

Can I use another cut of beef for this recipe?

While flank steak is ideal for its lean, long grain texture that soaks up marinades well, you can try skirt steak or sirloin as alternatives. Just keep in mind that cooking times and tenderness may vary slightly.

How spicy is the chimichurri sauce?

The recipe uses crushed red pepper for a mild heat that complements the herbs without overwhelming the steak. Feel free to adjust the amount to suit your preference for spiciness.

Is it necessary to marinate the steak?

Marinating is key to infusing the steak with the zesty, herbaceous flavors of the chimichurri. Even a short 30-minute marinate makes a big difference, but a longer 1-2 hour soak will amplify the taste beautifully.

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The sauce actually tastes better if made a few hours ahead or even the day before, allowing the flavors to meld together perfectly. Just be sure to store it in the refrigerator and bring it to room temperature before serving.

How do I know when the flank steak is cooked just right?

Cook time depends on thickness, but generally 3-4 minutes per side will give you medium-rare to medium. Use a meat thermometer for precision: 130°F for medium-rare, 140°F for medium. Let the steak rest before slicing to lock in the juices.

Final Thoughts

This Chimichurri Flank Steak Recipe is an absolute winner when you want a flavorful, impressive meal without fuss. With its fresh, vibrant sauce and perfectly seared steak, every bite feels special and satisfying. I hope you enjoy making and sharing this dish as much as I do—it’s truly one of those recipes that brings people together around the table, full of smiles and happy taste buds.