Chimichurri Flank Steak Recipe

If you love a good grilled steak with a vibrant twist, you’re going to adore this Chimichurri Flank Steak Recipe. It’s juicy, packed with bold fresh herbs, and the kind of dish that brings your whole kitchen alive with flavor and color. Trust me, once you try this, it’ll be a go-to whenever you want a quick yet impressive meal that tastes like you spent hours on it.

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Ingredients & Why They Work

The ingredients here are refreshingly straightforward, but each plays a vital role. Fresh herbs and garlic pack that signature chimichurri punch, while lemon juice adds a zesty brightness that cuts through the richness of the flank steak. Using avocado oil is a nice touch because it handles the high heat without smoking, keeping the steak juicy and perfectly seared.

• Flank Steak: This cut is lean but flavorful, and when sliced against the grain after cooking, it becomes tender and easy to eat.
• Fresh Garlic: Provides an aromatic base for the chimichurri that infuses the steak beautifully.
• Fresh Parsley: Gives that classic green herb freshness that balances the acidity.
• Fresh Cilantro: Adds a bright, slightly citrus note to the sauce; if you’re not a fan, flat-leaf parsley is a great substitute.
• Avocado Oil: Great for high-heat cooking, it helps create a crispy crust on the steak without burning.
• Fresh Lemon Juice: Brings the essential tang to chimichurri, brightening every bite of steak.
• Salt: Essential for seasoning the steak and drawing out the flavors in the chimichurri sauce.
• Optional Spices: While not explicitly listed, a pinch of red pepper flakes or black pepper can add extra depth and heat if you like a little kick.

Tweak to Your Taste

I love how versatile this Chimichurri Flank Steak Recipe is—you can easily adjust the herbs or the heat levels to match your mood or what you have on hand. I often play around with adding a bit of smoked paprika or swapping cilantro for fresh oregano when I’m feeling adventurous. You really can’t go wrong here, so feel free to make this your own.

• Spicy Version: Adding a few crushed red pepper flakes into the chimichurri sauce gives it a wonderful warm heat without overpowering the fresh flavors—my friends always ask for this one!
• Herb Swap: If you’re not a fan of cilantro, try doubling the parsley or adding some fresh oregano; it changes the flavor profile slightly but keeps it bright.
• Make it Vegan: Skip the steak and pour chimichurri over grilled portobello mushrooms or roasted cauliflower for a delicious plant-based twist.

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

Step 1: Whip Up the Fresh Chimichurri Sauce

Start by pulsing garlic in your food processor until finely minced—that fresh garlicky punch is what sets this chimichurri apart. Add parsley and cilantro next, pulsing until finely chopped, then blend in the oil and lemon juice. It’s quick, fresh, and fills your kitchen with an incredible aroma that gets you excited for dinner. Don’t rush this—it’s your flavor base!

Step 2: Marinate the Flank Steak

If the flank steak is too large for your skillet, I usually cut it in half against the grain—that’s super important, so the meat stays tender once sliced. Then coat your steak generously with about a third of the chimichurri sauce, letting those herbs soak in. At least 30 minutes is good, but if you have 1-2 hours, even better! This marinating step is where the magic really starts, so don’t skip it.

Step 3: Sear the Steak to Perfection

Heat your cast iron skillet until it’s hot but not smoking—about 3 minutes on medium-high heat. Remove excess marinade from the steak and pat it dry; this step helps you get that beautiful crust. Sprinkle lightly with salt, add avocado oil to the pan (1 tablespoon for each piece), and when the oil shimmers, carefully add the steak. Cook each side 3-4 minutes depending on thickness. Use a meat thermometer if you have one—medium-rare is around 130-140°F. This part makes all the difference in juicy, tender steak.

Step 4: Rest and Slice

Once cooked, let your steak rest for about 5 minutes—this helps the juices redistribute so the meat is tender and juicy. Then slice it thinly against the grain in half-inch slices; this is key to a melt-in-your-mouth texture. Pile the slices on a platter and drizzle with fresh chimichurri sauce. Trust me, it’s unbelievably good!

How to Serve Chimichurri Flank Steak Recipe

Garnishes

I usually add a few fresh parsley leaves or a sprinkle of chopped cilantro on top just before serving—it adds a pop of color and fresh aroma. Sometimes I’ll toss on a few thin lemon wedges on the side for extra zing. A little drizzle of extra chimichurri on top is always a yes.

Side Dishes

This steak pairs wonderfully with light sides, like roasted vegetables, a crisp green salad, or even some warm, garlicky bread to soak up that sauce. I’m a huge fan of grilled corn on the cob and roasted potatoes alongside—it balances heartiness and freshness perfectly.

Creative Ways to Present

For dinner parties, I like to slice the steak thin, arrange it like a fan on a big platter, and spoon over plenty of chimichurri. Then surround it with colorful grilled veggies or tossed salad. It looks gorgeous and everyone loves grabbing a flavorful slice. You could even serve it with warm flatbreads for a fun build-your-own steak taco night.

Make Ahead and Storage

Storing Leftovers

After your meal, let the steak cool to room temperature before placing leftovers in an airtight container. I find that storing steak and chimichurri sauce separately keeps flavors fresh and prevents the meat from getting soggy. Refrigerate and enjoy within 3 days for best quality.

Freezing

I’ve frozen leftover cooked flank steak successfully by wrapping it tightly in plastic wrap and then foil before placing it in a freezer bag. The chimichurri sauce freezes well on its own in a small container or ice cube trays for convenient portions later. Freeze for up to 3 months.

Reheating

To keep the steak juicy, I reheat gently in a low oven (about 275°F) wrapped in foil, checking often. A quick 10-15 minutes usually does the trick without drying it out. Then serve topped with freshly made or leftover chimichurri sauce for maximum flavor.

FAQs

Final Thoughts

This Chimichurri Flank Steak Recipe holds a special place in my heart—it’s one of those dishes I come back to when I want something that feels both fresh and hearty without any fuss. The bright, herbaceous sauce paired with perfectly cooked steak just hits the spot every single time. I can’t wait for you to try it—whether it’s a weeknight treat or your next dinner party star. Enjoy every juicy, flavorful bite!

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