Chimichurri Flank Steak

Chimichurri Flank Steak is a bold and flavorful grilled beef recipe that combines juicy flank steak with a vibrant homemade chimichurri sauce. Packed with fresh parsley, garlic, olive oil, and herbs, this Argentine-inspired dish is perfect for summer cookouts, family dinners, or special occasions. The tender steak paired with the bright, garlicky sauce creates an unforgettable meal that looks impressive yet is surprisingly easy to make.

Chimichurri Flank Steak

This Chimichurri Flank Steak features tender grilled beef topped with a vibrant garlic herb sauce for an easy and flavorful dinner.

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Prep Time 15 minutes mins

Cook Time 12 minutes mins

Rest Time 10 minutes mins

Total Time 37 minutes mins

Servings: 6 people

Calories: 390

Ingredients Method Notes

Ingredients

  

• For the Flank Steak
• 2 pounds flank steak
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• For the Chimichurri Sauce
• 1 cup fresh parsley finely chopped
• 3 cloves garlic minced
• 2 tablespoons fresh oregano chopped (or 2 teaspoons dried oregano)
• 1/2 teaspoon red pepper flakes
• 1/3 cup red wine vinegar
• 1/2 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Method

 

1. Pat the flank steak dry with paper towels. Rub both sides with olive oil, salt, pepper, garlic powder, and smoked paprika. Let the steak rest at room temperature for 20 to 30 minutes.
2. Prepare the chimichurri sauce by combining parsley, garlic, oregano, red pepper flakes, red wine vinegar, olive oil, salt, and pepper in a bowl. Stir well and set aside for at least 15 minutes to allow the flavors to blend.
3. Preheat an outdoor grill or grill pan to medium-high heat.
4. Place the steak on the hot grill and cook for about 5 to 7 minutes per side for medium-rare, depending on thickness.
5. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing.
6. Slice the steak thinly against the grain to ensure maximum tenderness.
7. Arrange the sliced steak on a serving platter and spoon the chimichurri sauce generously over the top.
8. Serve immediately with extra chimichurri sauce on the side.

Notes

• Flank steak is naturally lean, so avoid overcooking it.
• Always slice against the grain to keep the meat tender.
• Allowing the chimichurri to sit before serving enhances its flavor.
• A meat thermometer can help achieve the perfect doneness.

Variations

• Add fresh cilantro for a different herb flavor.
• Use skirt steak instead of flank steak.
• Include a squeeze of fresh lemon juice in the chimichurri.
• Add finely diced shallots to the sauce.
• Increase the red pepper flakes for extra heat.
• Use fresh basil alongside the parsley.
• Serve over grilled vegetables for a complete meal.

Serving Suggestions

• Serve with roasted potatoes or grilled potatoes.
• Pair with grilled corn on the cob.
• Add a fresh tomato and cucumber salad.
• Serve alongside rice or quinoa.
• Enjoy with crusty bread to soak up the extra chimichurri sauce.

Tips

• Bring the steak to room temperature before grilling.
• Use fresh herbs for the most authentic chimichurri flavor.
• Let the steak rest before slicing to retain its juices.
• Don’t skip slicing against the grain.
• Make the chimichurri several hours ahead for deeper flavor.
• Use a sharp knife for clean, thin slices.
• Save extra chimichurri for vegetables and sandwiches.

Prep Time / Cook Time / Total Time

Prep Time: 15 minutes

Cook Time: 12 minutes

Rest Time: 10 minutes

Total Time: 37 minutes

Servings

Serves: 6 people

Nutritional Info (Approx.)

Calories: 390 per serving

Protein: 34g

Carbohydrates: 2g

Fat: 27g

Fiber: 0g

Sugar: 0g

FAQs

What is flank steak?

Flank steak is a lean cut of beef that comes from the abdominal muscles of the cow. It is known for its rich beefy flavor and works especially well for grilling. When cooked properly and sliced against the grain, it becomes tender and juicy while remaining packed with flavor.

Can I make chimichurri sauce ahead of time?

Yes. Chimichurri sauce can be made several hours in advance or even the day before. In fact, allowing it to sit helps the ingredients blend together, creating a more flavorful and balanced sauce. Store it covered in the refrigerator and bring it to room temperature before serving.

How do I know when flank steak is done?

For medium-rare steak, aim for an internal temperature of 130°F to 135°F. Medium steak should reach about 140°F to 145°F. Because flank steak can become tough if overcooked, many people prefer serving it medium-rare for the best texture and flavor.

Can I cook flank steak without a grill?

Absolutely. A cast-iron skillet or grill pan works very well indoors. Cook over high heat to develop a flavorful crust on the outside while keeping the inside juicy. The cooking time is similar to grilling, depending on the thickness of the steak.

How should I store leftovers?

Store leftover steak and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently to avoid drying it out. Leftover slices are also excellent in sandwiches, wraps, salads, or grain bowls.

Conclusion

Chimichurri Flank Steak is a simple yet impressive recipe that delivers incredible flavor with minimal effort. The juicy grilled steak combined with the fresh, garlicky chimichurri sauce creates a restaurant-quality meal perfect for weeknight dinners, summer barbecues, and special gatherings. Once you try this classic combination, it’s sure to become a regular favorite in your recipe collection.