Chimichurri Flank Steak Recipe

If you’re looking for a vibrant, flavor-packed dinner that’s surprisingly easy to pull together, you’re going to love this Chimichurri Flank Steak Recipe. It marries the smoky richness of a perfectly seared flank steak with a bright, herbaceous chimichurri sauce that just sings with freshness. I promise, once you make this at home, it’ll become your go-to for dinner parties, weeknight meals, or whenever that steak craving hits.

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Ingredients & Why They Work

The magic in this Chimichurri Flank Steak Recipe lies both in the quality of the ingredients and how well they complement each other. Each component brings a unique texture or flavor, so I suggest picking the freshest herbs you can find and a good-quality flank steak for the best results.

• Flank Steak: A lean, long cut that’s perfect for marinating and quick searing; buy one about 1½ to 2 pounds for a nice meal for 4.
• Fresh Garlic: Adds sharp pungency to the chimichurri; fresh is best, so avoid pre-minced.
• Fresh Parsley: Bright and slightly peppery, it forms the base for authentic chimichurri.
• Fresh Cilantro: Offers a zesty, citrusy punch; if you’re not a fan, just use extra parsley.
• Avocado or Olive Oil: Helps emulsify the sauce and carry the flavors; avocado oil has a nice, neutral taste and high smoke point.
• Fresh Lemon Juice: Essential for acidity and brightness; always use fresh, not bottled.
• Salt: Enhances all the flavors—you’ll want to season the steak and adjust to taste in the sauce.
• Optional Spices: I sometimes add a pinch of chili flakes or smoked paprika for a subtle kick.

Tweak to Your Taste

I like to experiment with the chimichurri sometimes—it’s an open invitation for your creativity! You can customize this recipe to your own flavor preferences or dietary needs, so don’t be shy about making it yours.

• Make it Spicy: I’ve added minced jalapeño or crushed red pepper flakes for heat, which gives the sauce a lively punch without overpowering the steak.
• Swap Herbs: If you don’t have cilantro on hand or aren’t a fan, double down on parsley or add fresh oregano for a slightly woodsy aroma.
• For a Low-Oil Version: Reduce the oil by half and add a little water for a lighter sauce, though full oil does keep it rich and authentic.
• Try Other Cuts: While flank steak is ideal, you can also use skirt steak or flat iron steak if you prefer something a bit thicker or more tender.

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

Step 1: Whirl Up That Chimichurri

Start by popping fresh garlic, parsley, and cilantro into your food processor. I like to pulse everything instead of blending at full speed to keep the texture slightly chunky—if you go too smooth, you lose that lovely rustic bite. Then, add the lemon juice, oil, and salt, pulsing a few times until all is combined but still a bit textured. Set this vibrant sauce aside—it’s going to be your steak’s best friend.

Step 2: Marinate for Flavor and Tenderness

Now, grab your flank steak. If the piece is on the large side, go ahead and cut it in half against the grain—that means slicing perpendicular to the muscle fibers, which helps keep the steak tender after cooking. Slather about a third of your chimichurri over the steak in a dish or resealable bag, turning it so every inch is coated. I always try to marinate mine for at least 1 hour because it really lets those flavors sink in and tenderizes the meat; the minimum is 30 minutes if you’re short on time.

Step 3: Sear the Steak to Perfection

Heat a cast iron skillet over medium-high heat—give it about 3 minutes so it’s hot enough to get that beautiful sear. Remove the steak from its marinade and scrape off any extra sauce so it doesn’t burn. Pat it dry and season lightly with salt. Then, add avocado oil to the skillet and swirl to coat. Use tongs to gently lay the steak in the pan—you want it to sizzle right away. Cook for 3 to 4 minutes per side depending on thickness and your preferred doneness (I’ve included timing tips below). Once cooked, let the steak rest at room temperature for 5 minutes before slicing.

Step 4: Slice and Serve with Chimichurri

When resting is done, slice the steak thinly against the grain into half-inch pieces. This makes every bite tender and easy to chew. Arrange the slices on your serving platter and drizzle with fresh chimichurri. Don’t hold back—you want that sauce to shine, so serve extra on the side for dipping or spooning.

How to Serve Chimichurri Flank Steak Recipe

Garnishes

For garnishes, I usually keep it simple with extra chopped fresh parsley and sometimes a sprinkle of flaky sea salt just before serving. A wedge of lemon on the side is also lovely to brighten things up even more. If I’m feeling a little fancy, thinly sliced radishes add a peppery crunch that contrasts beautifully with the rich steak.

Side Dishes

This dish pairs wonderfully with light, fresh sides that let the steak shine. I always reach for grilled vegetables like asparagus or bell peppers, or a simple arugula salad tossed with lemon vinaigrette. If you want something heartier, creamy mashed potatoes or garlic roasted potatoes make a cozy companion. And don’t overlook warm, crusty bread to mop up that leftover chimichurri!

Creative Ways to Present

Once, I served this flank steak thinly sliced atop a platter of charred corn salad with chunks of avocado, making a festive summer feast. You can also tuck the sliced steak into warm tortillas with a dollop of chimichurri for quick steak tacos, perfect for casual feasts. I’ve even layered it in a sandwich with fresh veggies and aioli—so versatile!

Make Ahead and Storage

Storing Leftovers

Leftover steak? No worries. I store mine in an airtight container in the fridge with a little extra chimichurri poured over the slices to keep them moist. It keeps well for up to 3 days and still tastes great cold or reheated.

Freezing

I’ve frozen cooked chimichurri skirt steak before—just wrap well in plastic wrap and foil or freeze in a zip-top bag. Thaw overnight in the fridge before reheating. The texture holds up pretty well, though the chimichurri is best fresh, so I recommend making a fresh batch upon thawing if you have time.

Reheating

When reheating steak, I prefer warming it gently in a skillet over medium-low heat with a splash of water or broth to keep it from drying out. Covering the pan briefly helps trap moisture. Avoid microwaving if you can—it tends to toughen the meat.

FAQs

Final Thoughts

Making this Chimichurri Flank Steak Recipe feels like a little celebration every time. The combination of that smoky, juicy steak paired with the herby, acidic chimichurri is just unbeatable in my book. I’ve shared this meal with friends many times, and it always gets rave reviews. I hope you enjoy it as much as I do—it’s easy, impressive, and truly delicious. So go ahead, treat yourself to this flavorful steak dinner—you’ll want to make it again and again!

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