Chimichurri Flank Steak Recipe

If you’re craving a dinner that’s bursting with fresh, zesty flavors and makes weeknight cooking feel like a treat, you’re going to love this Chimichurri Flank Steak Recipe. It’s one of those meals I turn to when I want something that’s simple but impressive, with that bright herbaceous punch that only chimichurri can deliver. You’ll find yourself craving leftovers, so keep reading because I’m sharing all my tips to make it perfectly every time.

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Ingredients & Why They Work

Each ingredient in this Chimichurri Flank Steak Recipe plays a key role in creating a harmonious balance of flavors. I always advise using fresh herbs and good-quality citrus juice for the sauce, and pick a well-marbled flank steak for maximum taste.

• Flank Steak: This cut is lean and flavorful, especially when sliced against the grain; perfect for quick cooking and absorbing marinades.
• Fresh Garlic: Adds a sharp, pungent kick that mellows out when pulsed finely in the chimichurri.
• Fresh Parsley: The green backbone of chimichurri, giving it that fresh, herbaceous character.
• Fresh Cilantro: Brightens the sauce with a citrusy edge, balancing the garlic’s intensity.
• Avocado Oil: Great for high heat searing due to its high smoke point, plus it offers a neutral taste to let chimichurri shine.
• Fresh Lemon Juice: Adds essential acidity to lift all the flavors and tenderize the steak slightly.
• Salt: Always important, it seasons the steak deeply and enhances all the ingredients.

Tweak to Your Taste

One of the things I love about this Chimichurri Flank Steak Recipe is that it’s so easy to personalize. Whether you like a little extra heat or prefer it milder, you can adjust the sauce without losing that signature freshness.

• Spicy Kick: I sometimes add a pinch of crushed red pepper flakes or a diced jalapeño to my chimichurri for a subtle heat that really wakes things up.
• Herb Swap: If you’re not a cilantro fan (some friends of mine can’t stand it!), double the parsley or switch in some fresh oregano for a different but equally delicious taste.
• Smoky Depth: Toss in a sprinkle of smoked paprika or a dash of chipotle powder for a smoky undertone that pairs beautifully with grilled flank steak.
• Acidity Options: Lemon juice is my go-to, but you can swap in red wine vinegar or even a splash of balsamic for a different tang.

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

Step 1: Whip Up That Vibrant Chimichurri Sauce

I always start by pulsing the garlic in my food processor until it’s minced, then add the fresh parsley and cilantro, pulsing again until everything is finely chopped but still has texture. Then I add the oil, lemon juice, salt, and give it a few more pulses to combine everything. This fresh sauce can sit while you prep the steak, letting all those flavors meld beautifully. Pro tip: if you have time, make it a few hours ahead and keep it chilled for the best flavor punch.

Step 2: Prep and Marinate Your Flank Steak

If your flank steak is a beast of a cut, I slice it down the middle against the grain—this helps it cook more evenly and keeps it tender. I place it in a baking dish and pour about a third of the chimichurri over it, making sure each side gets coated. Marinating for at least 30 minutes, but ideally up to a couple of hours, really lets the meat soak up that herby goodness. You’ll notice the meat softens and flavors deepen—so worth the wait.

Step 3: Sear the Steak for Perfect Crust

Heat your cast iron skillet on medium-high until it’s screaming hot, around 3 minutes. Give your steak a quick pat dry to prevent steaming, and sprinkle lightly with salt. When the avocado oil is shimmering, gently lay the steak down—it should sizzle immediately. Cook the meat for 3-4 minutes per side depending on thickness. Here’s a tip I learned the hard way: resist the urge to poke or flip too soon; let that crust develop for maximum flavor. Once cooked, remove the steak and let it rest on a cutting board for at least 5 minutes so the juices redistribute.

Step 4: Slice Against the Grain and Serve with More Chimichurri

This is crucial—slicing against the grain keeps the steak tender rather than chewy. Cut about half-inch slices, then dress the meat with the fresh chimichurri sauce. On the first time I made this, I almost sliced with the grain and the chew was kinda tough—lesson learned! Also, serve extra chimichurri on the side because it’s irresistible and guests love dunking their bites.

How to Serve Chimichurri Flank Steak Recipe

Garnishes

Fresh parsley or a sprinkle of chopped cilantro on top adds a pop of color and extra brightness, which I always love. Sometimes I’ll add a few thin lemon wedges on the side too, so everyone can add an extra squeeze if they want an extra zing.

Side Dishes

My go-to sides here are grilled vegetables like zucchini and bell peppers, or a simple roasted potato tossed with olive oil and herbs. A light arugula salad with shaved Parmesan balances the richness of the steak perfectly. And hey, chips and a good salsa can work for a more casual, fun vibe!

Creative Ways to Present

For special occasions, I’ve laid the sliced steak over a bed of vibrant quinoa salad or arranged it as tacos with warm tortillas and a dollop of chimichurri. It’s a crowd-pleaser every time, and honestly, who doesn’t love a little festive flair?

Make Ahead and Storage

Storing Leftovers

I usually store leftover steak slices and chimichurri sauce separately in airtight containers. This keeps the steak from getting soggy. They’ll keep well in the fridge for up to 3 days—just bring the steak back to room temp before serving for the best taste.

Freezing

If you’re looking to freeze leftovers, wrap the steak slices tightly in plastic wrap and then place them in a freezer bag. Chimichurri sauce freezes well in small containers. I’ve found they last about 2-3 months in the freezer without losing flavor.

Reheating

To reheat, gently warm the steak slices in a skillet over medium-low heat or in the oven wrapped in foil to prevent drying out. I usually add a splash of chimichurri or a drizzle of olive oil to keep it juicy. Avoid microwaving if you can—it tends to make the steak rubbery.

FAQs

Final Thoughts

This Chimichurri Flank Steak Recipe holds a special place in my kitchen rotation because it’s the perfect balance of quick prep and big flavor. It’s always a hit with friends and family, and I love that it feels both festive and utterly approachable. Give it a try—once you nail slicing against the grain and the magical flavor combo of chimichurri, this will easily become your go-to steak recipe.

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