Chimichurri Flank Steak Recipe

If you’re hunting for a recipe that’s bursting with flavor yet delightfully simple, then this Chimichurri Flank Steak Recipe is going to be your new go-to. I absolutely love how this steak comes out tender, juicy, and is perfectly complemented by the vibrant, herby chimichurri sauce that packs a punch of freshness. Whether it’s a casual weeknight dinner or you’re impressing friends on the weekend, this recipe hits all the right notes. Stick around—I’m going to walk you through every detail so you nail it the first time and every time after.

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Ingredients You’ll Need

All the ingredients in this Chimichurri Flank Steak Recipe are super fresh and simple, making your shopping trip a breeze. The fresh parsley and cilantro are the stars of the sauce, and choosing a good quality flank steak really sets this dish apart.

• Flank steak: Look for a piece that’s firm and well-marbled; this cut soaks up marinades beautifully.
• Fresh garlic: Essential for that punchy note—avoid pre-minced if you can for maximum flavor.
• Fresh parsley: Flat-leaf parsley works best for vibrant herbal flavor.
• Fresh cilantro: Adds a bright, slightly citrusy note, a perfect pairing with parsley.
• Avocado oil: Has a high smoke point, perfect for getting a great sear without burning.
• Fresh lemon juice: Brings acidity that balances out the richness of the steak and oil.
• Salt: We’ll use this both in the marinade and for seasoning before searing to boost savory flavor.

Variations

I love to switch things up a bit with this Chimichurri Flank Steak Recipe depending on the season or what’s on hand. Playing with the herbs or marinade timing can bring new life to the dish.

• Herb swaps: Sometimes I swap cilantro for fresh oregano or basil to give the chimichurri a slightly different herbal profile—it’s delicious either way!
• Spice it up: Adding red pepper flakes or a dash of smoked paprika to the chimichurri sauce can give it a nice warmth if you like a little heat.
• Marinade time: If you’re short on time, even 30 minutes works well, but for best flavor and tenderness, I recommend 1-2 hours.
• Alternate oils: Olive oil works fine here, but avocado oil’s neutral flavor and high smoke point make the sear easier.

How to Make Chimichurri Flank Steak Recipe

Step 1: Whip Up That Vibrant Chimichurri Sauce

Start by adding fresh garlic to a food processor and pulsing until it’s roughly minced—don’t over-blend here, you want some texture. Then toss in your parsley and cilantro, pulsing again until everything is finely chopped and beautifully combined. Add the oil, lemon juice, and salt, then pulse a few more times to marry those flavors. This sauce is the real hero here, so take a moment to enjoy that herbaceous aroma. Once done, set it aside to let the flavors mingle while you prep the steak.

Step 2: Marinate the Steak for Maximum Flavor

If your flank steak feels a bit large or won’t fit comfortably in your skillet, slice it in half against the grain—that’s a crucial step to keep the steak tender when you cut it later. Place the steak(s) in a baking dish or sealable bag, pour a third of your chimichurri sauce over it, and turn to coat each piece well. I’ve found that letting it marinate for at least 30 minutes works, but if you can swing an hour or two, this is when the magic really happens—the steak soaks up all that garlicky, herbaceous goodness.

Step 3: Searing to Juicy Perfection

Heat a cast-iron skillet over medium-high heat for a solid 3 minutes to ensure it’s really hot—that’s key for a perfect sear. Pull your steak out of the marinade, but scrape off any excess sauce and pat it dry with paper towels; this avoids steaming the meat and helps you get that gorgeous crust. Lightly salt the steak, then add avocado oil to the pan (about 1 tablespoon if cooking two smaller pieces, or 2 tablespoons for a single large one). When the oil shimmers, carefully lay the steak in the pan. Cook it about 3-4 minutes per side if your steak is on the thicker side; thinner cuts need a bit less time—around 2 ½ to 3 minutes. Remember, the exact time depends on thickness and your preferred doneness, which I’ll talk more about in the tips below.

Step 4: Rest and Slice for Serving

Once cooked, transfer the steak to a cutting board and let it rest for about 5 minutes; this might feel like forever when you’re hungry, but resting locks in the juices. After resting, slice the steak thinly against the grain into half-inch thick pieces—this is crucial for tenderness, so don’t skip it! Arrange the slices on your serving platter and generously spoon fresh chimichurri sauce over the top. Your taste buds are about to thank you.

How to Serve Chimichurri Flank Steak Recipe

Garnishes

I like to keep the garnishes simple but fresh—extra chopped parsley or cilantro sprinkled on top amps the green freshness and makes the plate look amazing. A few lemon wedges on the side also work well if you want to add a last-minute zesty zing.

Side Dishes

My favorite sides with this steak are roasted potatoes or grilled veggies—think zucchini, bell peppers, and asparagus. The smokiness of grilled veggies pairs beautifully with the vibrant chimichurri. Also, a simple mixed green salad with a light vinaigrette balances the richness perfectly.

Creative Ways to Present

For a fun twist at parties, I’ve sliced the steak thinly and served it alongside warm tortillas for DIY chimichurri steak tacos—guests love building their own! Another idea is to layer steak slices over a bed of quinoa or rice, drizzled with extra chimichurri for a stunning, colorful main course.

Make Ahead and Storage

Storing Leftovers

Leftover chimichurri steak stores beautifully in the fridge. I tightly cover the sliced steak and keep the remaining sauce in a separate airtight container to preserve freshness. It stays great for up to 3 days.

Freezing

I’ve frozen leftover flank steak successfully by placing slices flat in a freezer-safe bag with a little bit of chimichurri so they don’t dry out. Thaw overnight in the fridge before reheating to retain the best texture.

Reheating

To reheat, I prefer warming the steak gently in a low oven or covered skillet—this helps keep the meat tender, and you can spoon extra chimichurri over to refresh the flavors. Avoid microwaving if possible, as it can make the steak tough.

FAQs

Final Thoughts

This Chimichurri Flank Steak Recipe has become a staple in my kitchen because it’s both approachable and delicious every single time. I love how the fresh, zesty sauce brightens up the rich beef, and the quick cooking method means I’m not stuck in the kitchen all night. Give it a try—you’ll be so pleased with how restaurant-worthy this dish tastes with just a few simple ingredients and some friendly kitchen know-how. Trust me, your family and friends will be asking for seconds!

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