If there’s one dish that promises dinner table applause, it’s Flank Steak with Chimichurri Sauce. This recipe brings together smoky, beautifully-seared steak and a zippy, herb-packed sauce that’s as addictive as it is vibrant—making every bite fresh, bold, and unforgettable.
Why You’ll Love This Recipe
- Unbeatable Flavor: The tangy, herby chimichurri perfectly balances the juicy, savory steak in every bite.
- Quick & Easy: With a simple marinade and minimal prep, Flank Steak with Chimichurri Sauce is weeknight-friendly yet impressive enough for guests.
- Versatile Star: This dish pairs gorgeously with a variety of sides—from rustic potatoes to crisp salads and everything in between.
- Showstopper Presentation: The vibrant green sauce over perfectly sliced steak looks as stunning as it tastes.
Ingredients You’ll Need
What I adore most about this dish is its simplicity: each ingredient is thoughtfully chosen to shine. From the robust, beefy steak to the aromatic fresh herbs, every component plays a unique role in building flavor, color, and irresistible aroma.
- Flank steak (1 ½ pounds): This lean cut is packed with flavor and becomes melt-in-your-mouth tender when marinated and sliced correctly.
- Oil (for marinade & sauce): Adds deep richness to the steak and helps blend the chimichurri into a velvety drizzle.
- Chili powder, onion powder, salt, lime juice (marinade): These pantry friends do the heavy lifting, infusing every bite with zesty, well-balanced flavor.
- Cilantro & parsley (½ cup each): The heart of your chimichurri, these fresh herbs offer bright, grassy notes and that classic green color.
- Onion & garlic: The dynamic duo that promises a savory kick in the sauce.
- Italian blend seasoning & crushed red pepper flakes: For a subtle, aromatic warmth and a hint of heat in each spoonful of sauce.
- Red wine vinegar (or apple cider vinegar): Gives the chimichurri its tangy backbone and keeps every bite refreshing.
- Salt & pepper (for seasoning): Don’t be shy—seasoning brings out all those fabulous flavors.
Variations
One of the joys of Flank Steak with Chimichurri Sauce is just how easy it is to tailor. Don’t be afraid to improvise—swap and substitute based on your mood, what’s in season, or your own dietary needs.
- Herb Swap: Out of cilantro or parsley? Try fresh basil or oregano in the chimichurri for a unique twist.
- Heat Level: Adjust the red pepper flakes or swap in a pinch of fresh jalapeño if you like things extra spicy.
- No Grill? No Problem: Searing the steak in a heavy skillet gets you that irresistible crust even if you don’t own a grill.
- Steak Substitutes: This marinade and chimichurri are also brilliant with skirt steak, sirloin, or even grilled chicken for a lighter take.
How to Make Flank Steak with Chimichurri Sauce
Step 1: Marinate the Flank Steak
Start by whisking together the oil, chili powder, onion powder, salt, and bright lime juice. Toss the marinade and steak into a large zip-top bag, making sure the steak is thoroughly coated. A quick 30-minute chill is lovely, but if you’ve got time, let it soak overnight—the result? Major tenderness and flavor in every slice.
Step 2: Make the Chimichurri Sauce
Add the cilantro, parsley, diced onion, garlic, seasoning, red pepper flakes, oil, and vinegar to your blender or food processor. Pulse until it’s almost smooth, but still flecked with irresistible green specks. Taste and season generously—chimichurri should be punchy and vibrant!
Step 3: Sear the Steak
Preheat your oiled grill or skillet to medium-high. Sear the steak for 6-8 minutes per side, resisting the urge to move it too much—this helps build a glorious browned crust. You’re looking for a blackened exterior with a juicy, just-pink center that’s impossible to resist.
Step 4: Rest, Slice, and Serve
Let the steak rest on a cutting board for five minutes, so those tasty juices stay put. Then, thinly slice across the grain with a sharp knife, and arrange on a platter. Be generous with the chimichurri—drizzle or slather it on top for a beautiful, aromatic finish!
Pro Tips for Making Flank Steak with Chimichurri Sauce
- Master the High-Heat Sear: Always aim for a preheated, super-hot grill or skillet—the quick sear locks in juices and ensures a crave-worthy crust on your flank steak.
- Rest is Best: Giving your steak five minutes on the cutting board before slicing is the secret to juicy, tender pieces every time.
- Slice Against the Grain: Look for the lines running through your cooked steak, and cut perpendicular to them for ultra-tender bites that practically melt in your mouth.
- Fresh Herbs, Big Flavor: Use the brightest, freshest herbs possible for chimichurri—they’re the star of the show and bring that signature zing!
How to Serve Flank Steak with Chimichurri Sauce
Garnishes
To bring out extra wow-factor, sprinkle your platter with more chopped cilantro or parsley, a flutter of flakey sea salt, and a couple of thin lime wedges for squeezing. A final drizzle of chimichurri just before serving adds irresistible color and freshness.
Side Dishes
Flank Steak with Chimichurri Sauce goes beautifully with roasted potatoes, simple rice pilaf, grilled vegetables, or a crisp arugula salad. I also love it tucked into warm tortillas for impromptu steak tacos, or over a bed of greens for a dinner-worthy salad.
Creative Ways to Present
Slice the steak and fan it out on a wooden board with a rustic bowl of chimichurri in the center for a family-style feast. For parties, cut the steak into bite-sized pieces and serve as appetizers with picks and a dish of sauce for dipping. Or build a DIY “steak bar” with toppings and tortillas so everyone can make their own delicious creation.
Make Ahead and Storage
Storing Leftovers
You can store leftover flank steak and chimichurri separately in airtight containers in the refrigerator for up to 3 days. The flavors only deepen, making tomorrow’s lunch an absolute treat!
Freezing
Flank steak freezes beautifully once cooked—just slice it, cool it completely, and pack it tightly in freezer bags for up to 2 months. Chimichurri is best fresh, but you can freeze small portions in ice cube trays if you’d like a bright, herby pop anytime.
Reheating
To keep the steak juicy, reheat slices gently in a covered skillet over low heat, or pop them in the microwave just until warmed through. Drizzle with extra chimichurri before serving to refresh all those zingy, bold flavors.
FAQs
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Can I marinate the flank steak overnight?
Absolutely! In fact, marinating the flank steak overnight ensures maximum tenderness and lets the flavors soak deep into the meat. Just be sure not to leave it much longer than 24 hours, as the lime juice can start to break down the texture too much.
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What if I don’t have fresh herbs for the chimichurri?
While fresh cilantro and parsley are ideal for authentic, punchy chimichurri, you can use a mixture of dried herbs in a pinch—just reduce the amounts since dried herbs are more concentrated, and the color will be less vibrant.
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How do I know when the steak is perfectly cooked?
For juicy, tender results, look for a beautifully browned crust and a center that’s mostly pink (about medium-rare to medium). The internal temperature should be around 130–135°F for medium-rare. Letting the steak rest is key—it finishes cooking while remaining tender.
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Is Flank Steak with Chimichurri Sauce spicy?
The chimichurri sauce has a subtle kick from the red pepper flakes, but the heat is mild and balanced by the herbs and vinegar. If you’d like it spicier, add extra red pepper or a little fresh chili to the sauce!
Final Thoughts
Ready to shake up your dinner routine? Flank Steak with Chimichurri Sauce delivers gorgeous color, bold flavors, and that irresistible freshness in just about half an hour. Invite your favorite people, make this recipe, and get ready to watch everyone swoon at first bite!
Print
Flank Steak with Chimichurri Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
- Cuisine: Argentinian
Description
Tender flank steak marinated and seared to perfection, served with a flavorful chimichurri sauce. This dish is a mouthwatering combination of savory and fresh flavors that will impress your guests.
Ingredients
Flank Steak:
- 1 1/2 pounds flank steak
Marinade:
- 1/4 cup oil
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- juice of 1 lime
Chimichurri Sauce:
- 1/2 cup cilantro
- 1/2 cup parsley
- 1/2 onion, diced
- 1 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 1 tablespoon garlic
- 1/2 teaspoon Italian blend seasoning
- 1/2 teaspoon crushed red pepper flakes
- 1/3 cup oil
- 2 tablespoons red wine vinegar, or apple cider vinegar
Instructions
- Marinate the Steak: Whisk together marinade ingredients. Combine marinade and steak in a large ziplock bag. Seal and chill for 30 minutes, or up to overnight.
- Prepare Chimichurri Sauce: Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth.
- Cook the Steak: Preheat an oiled skillet or grill to medium-high heat. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.
- Serve: Thinly slice steak across the grain and serve with chimichurri sauce on top.
Notes
- When grilling/searing your steak, watch for a blackened outside and a juicy, barely-pink center.
- Let the steak rest for about 5 minutes on a cutting board before slicing.
- Cut across the grain for a more tender result.
Nutrition
- Serving Size: 1 serving
- Calories: 538 kcal
- Sugar: 1 g
- Sodium: 1272 mg
- Fat: 41 g
- Saturated Fat: 6 g
- Unsaturated Fat: 32 g
- Trans Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 102 mg
