Chimichurri Flank Steak Recipe

If you’re in the mood to impress dinner guests or just treat yourself on a weeknight, this Chimichurri Flank Steak Recipe is an absolute game-changer. Juicy, tender flank steak topped with bright, herbaceous chimichurri sauce feels fancy but is surprisingly simple to nail at home. Trust me, once you try this, it’ll quickly become a favorite go-to in your cooking rotation.

this …

Ingredients & Why They Work

The ingredient list might look simple, but that’s where the magic starts. Fresh herbs in the chimichurri bring zesty brightness, garlic makes everything pop, and flank steak is lean but flavorful when cooked right. Plus, using avocado oil keeps the flavors neutral and healthy.

• Flank steak: This cut is lean with great flavor but needs proper slicing against the grain to keep it tender.
• Fresh garlic: Raw garlic gives your chimichurri that unmistakable pungent kick.
• Fresh parsley: Parsley is the backbone of chimichurri and adds vibrant color and freshness.
• Fresh cilantro: Adds complexity and a subtle citrusy note, balancing the parsley perfectly.
• Avocado oil: I love avocado oil because it has a high smoke point and neutral taste, perfect for searing steak.
• Fresh lemon juice: Adds acidity to the sauce to brighten up the meat.
• Salt: Essential to bring out all those fresh herb and meat flavors.

Tweak to Your Taste

What I love about the Chimichurri Flank Steak Recipe is how easily it adapts based on what you have or crave. Don’t hesitate to tweak the herbs or spice levels to suit your mood – this recipe is your canvas!

• Variation: I sometimes swap out cilantro for oregano or add a pinch of red pepper flakes in the chimichurri for a spicy kick – it’s delicious and wakes up the palate.
• Dietary modification: If you’re looking to make this keto-friendly or low-carb, this recipe fits perfectly without any adjustments.
• Seasonal twist: In winter, I’ll add a little orange zest and juice to the chimichurri for a seasonal citrus twist.

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

Step 1: Prep the Chimichurri Sauce

Start by popping peeled garlic cloves into your food processor. Pulse until minced – you don’t want it pureed, just finely chopped. Next, toss in fresh parsley and cilantro, pulsing until everything looks nicely chopped but still has texture. Add your avocado oil, fresh lemon juice, and salt, then give it a quick pulse to combine. This fresh sauce is vibrant and zesty – set it aside while the steak marinates. Making your chimichurri first is key because the flavors can meld while you prepare everything else.

Step 2: Marinade the Flank Steak

If your flank steak is large or won’t comfortably fit in your skillet, I recommend cutting it in half against the grain – this ensures tender slices later. Place your steak (or steaks) into a baking dish or sealable bag, then pour about a third of the chimichurri over to coat thoroughly. Let it marinate for at least 30 minutes, but 1-2 hours is best. I’ve found this resting time does wonders, infusing the meat with flavor and helping it tenderize. If you’re short on time, even a quick 30-minute bath is better than none!

Step 3: Searing the Steak

Heat a large cast iron skillet over medium-high heat for around 3 minutes until it’s good and hot. Remove the steak from the marinade and gently scrape off any excess – too much moisture can prevent a good sear. Pat the steak dry with paper towels, then sprinkle lightly with salt. Add avocado oil to the skillet – about 1 tablespoon for two pieces or 2 tablespoons for one large piece – and wait for it to shimmer but not smoke. Place your steaks in the pan carefully using tongs. Cook each side for 3-4 minutes depending on thickness and how you like your steak cooked. I follow the timing guidelines in the recipe notes, but always keep an eye on it! After cooking, let the steak rest on a cutting board for 5 minutes. This allows the juices to redistribute, giving you that perfect juicy bite.

Step 4: Slice and Serve with Chimichurri

When slicing your flank steak, make sure to always cut against the grain – it’s a little like cutting across rope fibers to make it easier to chew. I slice about ½-inch thick pieces and arrange them on a platter. Then, spoon the remaining fresh chimichurri sauce generously on top and serve more on the side. This little extra splash of herb sauce is what makes this dish sing!

How to Serve Chimichurri Flank Steak Recipe

Garnishes

I usually keep it simple with a sprinkle of extra chopped fresh parsley and a few lemon wedges on the side – the citrus gives a nice fresh zing. If I’m feeling fancy, I’ll toss on some thinly sliced red onions or even a handful of toasted pine nuts for crunch.

Side Dishes

Since the steak is so flavorful, I like to pair it with something simple but satisfying. Roasted baby potatoes or grilled veggies like zucchini and bell peppers work wonders. On warmer days, I often whip up a light quinoa salad or serve alongside fresh, crusty bread to soak up any extra chimichurri.

Creative Ways to Present

Once, for a dinner party, I served the sliced flank steak atop a bed of arugula with dollops of chimichurri, dressed it with a lemon vinaigrette, and garnished with shaved Parmesan. It got rave reviews, and honestly, it felt like a restaurant plate with minimal effort. Perfect for entertaining!

Make Ahead and Storage

Storing Leftovers

I store leftover steak slices tightly wrapped in foil or in an airtight container in the fridge. The chimichurri sauce goes in a separate jar or container to keep flavors fresh. This way, you can jazz up leftovers easily without them going soggy or losing that bright herb flavor.

Freezing

If I’ve made too much steak, I freeze slices placed between parchment sheets in a freezer-safe bag for up to 2 months. The chimichurri doesn’t freeze as well, so I make a fresh batch after thawing. Thaw steak in the fridge overnight for best results.

Reheating

To reheat, I gently warm steak slices in a cast-iron pan with a drizzle of avocado oil over medium heat—this keeps them juicy and crisp on the edges without drying out. Add fresh chimichurri right before serving for that bright flavor comeback.

FAQs

Final Thoughts

This Chimichurri Flank Steak Recipe holds a special place in my kitchen because it’s approachable yet feels like a celebration on a plate. The ease of throwing together that fresh chimichurri, the sizzle of searing meat, and the explosion of flavors with every bite never fail to impress. I hope you’ll find it just as rewarding and make it your own—once you do, you’ll wonder how you lived without it!

Print