Chimichurri Flank Steak Recipe

If you’re craving a vibrant, flavor-packed dinner that’s surprisingly easy to pull off, this Chimichurri Flank Steak Recipe is your new best friend. Imagine juicy, tender flank steak kissed by a bright, herby chimichurri sauce that’s bursting with fresh garlic, parsley, and cilantro — honestly, it’s my go-to when I want something impressive but not complicated. Stick around, I’ll walk you through every step to make sure your steak turns out perfect every time.

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Ingredients & Why They Work

The beautiful thing about the Chimichurri Flank Steak Recipe is how the ingredients balance each other out — fresh herbs and citrus in the sauce bring brightness that cuts through the beef’s rich flavor, while a touch of salt enhances everything. When shopping, look for the freshest parsley and cilantro you can find because they’re the heart of that zesty sauce.

• Flank steak: A lean cut with great flavor, but it needs to be sliced correctly against the grain for tenderness.
• Fresh garlic: It adds the essential punch to the chimichurri without overpowering the other fresh herbs.
• Fresh parsley: Bright and slightly peppery, it forms the base of the sauce’s herbaceous flavor.
• Fresh cilantro: Adds a lovely citrusy note that elevates the sauce to next level.
• Avocado or neutral oil: Helps emulsify the sauce and brings a silky texture.
• Fresh lemon juice: This acidic boost balances all the flavors and tenderizes the steak slightly.
• Salt: Essential to bring out the full taste of both the steak and chimichurri.

Make It Your Way

I love how flexible this Chimichurri Flank Steak Recipe is, and honestly, I encourage you to tweak it to suit your taste or what you have in your fridge. Maybe you prefer your steak a little rarer, or you want to swap cilantro for oregano if you’re not a big fan—go for it! The basics stay the same, and you get to make it your own.

• Spice it up: Once, I added a pinch of red pepper flakes to the chimichurri, and it gave the sauce a subtle spicy kick that we really loved.
• Make it dairy-free or vegan-friendly: Skip the steak altogether and use the chimichurri as a marinade for grilled portobello mushrooms or firm tofu. It’s a game-changer for a plant-based dinner.
• Seasonal twists: Try adding a splash of red wine vinegar or swapping lemon juice for lime juice for a slightly different flavor vibe.

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

Step 1: Create That Vibrant Chimichurri Sauce

Start by throwing peeled garlic cloves into your food processor to get them perfectly minced—this little step ensures you don’t end up with big chunks of garlic hiding in your sauce. Next, add fresh parsley and cilantro and pulse until finely chopped, keeping the sauce lively and textured. Pour in the avocado oil, fresh lemon juice, and salt to bring it all together. Don’t over-process; you want it combined but still fresh and chunky. Set it aside, and trust me, your kitchen will smell AMAZING.

Step 2: Marinate Your Flank Steak Like a Pro

If your piece of flank steak is on the bigger side, cut it in half against the grain—this tip really makes a difference in tenderness. Then coat the steak well with about a third of your chimichurri sauce. Pop it in a baking dish or a sealable bag and let it soak for at least 30 minutes, but if you can stretch to 1 or 2 hours, even better. The acidity in the sauce helps tenderize the meat while infusing amazing flavor. Patience here rewards you big time.

Step 3: Sear to Juicy Perfection

Heat your cast iron skillet on medium-high for a solid 3 minutes until it’s smokin’ hot but not quite smoking. Take the steaks out of the marinade and gently scrape off any excess (too much leftover marinade can cause splattering). Pat them dry—this is key for a good sear—and sprinkle with a little salt. Add avocado oil to the pan and once shimmering, place your steaks in carefully using tongs. Cook 3-4 minutes per side depending on thickness and your preferred doneness (I’ll share timing details below). The smell at this point? Irresistible.

Step 4: Rest, Slice, and Serve with More Chimichurri

After cooking, let your steak rest on a cutting board for 5 minutes—that rest time lets the juices redistribute, keeping the meat juicy and tender. Slice the steak against the grain into half-inch pieces; this simple step transforms what could be a tough bite into buttery goodness. Arrange on your serving platter and slather with more fresh chimichurri. You’ll want to serve extra on the side for dipping or drizzling because it’s THAT good.

How to Serve Chimichurri Flank Steak Recipe

Garnishes

When I serve this, I always top the steak with a few extra spoonfuls of the vibrant chimichurri for freshness and a burst of color. A sprinkle of flaky sea salt on the sliced meat gives a delicate crunch that’s so satisfying. Sometimes, I add a few thin slices of fresh red chili or a squeeze of extra lemon juice to brighten things up even more.

Side Dishes

My go-to sides here are grilled or roasted vegetables, like asparagus or zucchini, and roasted baby potatoes tossed in olive oil and rosemary. A simple quinoa salad with tomatoes and cucumber also pairs beautifully, offering a fresh and light counterpoint to the rich steak and chimichurri.

Creative Ways to Present

For dinner parties, I like to serve this sliced flank steak on a large wooden board, surrounded by small bowls of chimichurri, grilled vegetables, and bread. It turns dinner into a shared, interactive experience—guests love building their own plates. For a casual twist, wrap slices in warm tortillas with avocado and chipotle mayo for a killer chimichurri steak taco.

Make Ahead and Storage

Storing Leftovers

I usually pop leftover steak in an airtight container in the fridge within two hours of cooking. To keep it from drying out, I drizzle a little fresh chimichurri over the slices before sealing. It stays flavorful and moist for up to 3 days—great for quick lunches or light dinners.

Freezing

If you want to freeze leftovers, place them in a freezer-safe container with some chimichurri sauce to lock in moisture and flavor. I personally freeze in portions to avoid thawing everything at once, and I recommend consuming within 2 months for best taste and texture.

Reheating

To reheat, I gently warm the steak slices on low heat in a skillet with a splash of water or leftover chimichurri to avoid drying out. Microwave works in a pinch, but the skillet method keeps the texture better. Add a little fresh chimichurri on top after warming for that fresh, zingy lift.

FAQs

Final Thoughts

This Chimichurri Flank Steak Recipe is one of those dishes that feels fancy but is genuinely straightforward to make—and that’s why I keep coming back to it. It’s perfect when you want something fresh, flavorful, and a little different from everyday steak dinners. I hope you give it a try and see for yourself how a simple herb sauce can transform a humble cut of beef into a mouthwatering celebration. You’re going to love it as much as I do, promise!

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