Flank Steak with Chimichurri Sauce

There is something special about a perfectly cooked flank steak. The edges turn golden and caramelized, the center stays tender, and the aroma drifting through the kitchen feels warm and inviting. This Flank Steak with Chimichurri Sauce has become one of my favorite quick meals because it tastes bold and fresh without any complicated steps.

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Why You'll Love This Recipe
INGREDIENTS
Ingredient Notes and Substitutions
INSTRUCTIONS
Pro Tips for Success
Top Tip
Storage and Reheating
Make Ahead and Freezing
Tips and Variations
FAQs
📖 Recipe
Serving Suggestions
Related Recipes
💬 Reviews

The combination of juicy beef and bright green chimichurri is a perfect balance. I've tested this recipe many times, adjusting the marinade and the herbs until everything tasted just right. If you are craving a dinner that feels both simple and a little exciting, let's get cooking together.

Delicious grilled steak topped with fresh, flavorful chimichurri sauce, perfect for meat lovers and flavor enthusiasts. — Juicy grilled steak covered with vibrant chimichurri made from herbs, garlic, and olive oil, served in a cast-iron skillet.

Why You'll Love This Recipe

The marinade adds rich flavor in just 30 minutes
Fresh chimichurri brightens every bite
Works beautifully for both skillet cooking and grilling
Made with simple, accessible ingredients
Naturally gluten free and dairy free
Great for weeknights, but special enough for guests

INGREDIENTS

For the Flank Steak

1 ½ pounds flank steak

The Marinade

¼ cup oil
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon salt
Juice of 1 lime

The Chimichurri Sauce

½ cup cilantro
½ cup parsley
½ onion, diced
1 teaspoon salt, or to taste
¼ teaspoon pepper, or to taste
1 tablespoon garlic
½ teaspoon Italian blend seasoning
½ teaspoon crushed red pepper flakes
⅓ cup oil
2 tablespoons red wine vinegar or apple cider vinegar

Ingredient Notes and Substitutions

Flank steak can be swapped with skirt steak. Just shorten the cooking time since it cooks quickly.
Use all parsley if cilantro is not your favorite.
Red wine vinegar gives a sharper bite while apple cider vinegar tastes softer.
Add more crushed red pepper if you like extra heat.
A light olive oil or avocado oil keeps the flavors clean and balanced.

Delicious grilled steak topped with fresh chimichurri sauce, perfect for a flavorful meal. — Savor a juicy, perfectly grilled steak covered with vibrant chimichurri sauce, ideal for meat lovers.

INSTRUCTIONS

Whisk together the marinade ingredients until smooth and fragrant.
Place the flank steak in a large zip top bag or shallow dish. Pour the marinade over the top and coat well. Refrigerate for at least 30 minutes or up to overnight.
Combine all chimichurri ingredients in a blender or food processor. Pulse until the herbs are finely chopped but not pureed. The sauce should look bright and slightly textured.
Preheat an oiled grill, cast iron skillet, or grill pan over medium high heat. You want it hot enough that the steak sizzles the moment it touches the surface.
Sear the steak for 6 to 8 minutes per side. The outside should develop a deep brown crust while the center stays slightly pink.
Transfer the steak to a cutting board and let it rest for several minutes. This helps keep the juices inside.
Slice thinly across the grain and spoon chimichurri generously over the warm slices.

Bright, colorful mixture of herbs, onions, garlic, and spices ready for blending. — Preparing fresh ingredients for flavorful meals in a food processor bowl.

Pro Tips for Success

Top Tip

Bring the steak to room temperature for 20 minutes before cooking for even searing.
If the chimichurri tastes strong at first, let it rest for 10 minutes. The flavors settle beautifully.
Always slice flank steak against the grain for tenderness.
A very hot pan helps create that deep, flavorful crust.
Double the chimichurri if you want extra for vegetables or potatoes.

Storage and Reheating

Store cooked steak in an airtight container for up to 3 days.
Chimichurri stays fresh in the fridge for up to 5 days.
Reheat the steak gently in a skillet over low heat or enjoy it chilled in wraps and salads.

Make Ahead and Freezing

Marinate the steak overnight to maximize flavor.
Make the chimichurri the day before. The flavors only improve.
Slice and freeze the cooked steak for up to 2 months. Store in small portions for easy meals.

Tips and Variations

Keep it mild by removing the crushed red pepper.
Add a splash of lemon juice for a brighter citrus tone.
Mix in fresh oregano for an earthier flavor.
For a quicker version, marinate the steak for only 20 minutes.
Spoon leftover chimichurri over roasted vegetables or baked potatoes.

Savory grilled steak sliced in cast iron skillet, perfect for a hearty meal. — Flavorful grilled steak ready to serve, cooked to perfection in cast iron pan.

FAQs

Can I cook this in the oven?

Yes. Broil on high for 4 to 6 minutes per side. Watch closely so it does not overcook.

Is chimichurri supposed to be spicy?

It has a gentle warmth, but you can easily adjust the heat to your taste.

Can I chop the herbs by hand instead of blending?

Yes. A hand chopped chimichurri has a lovely rustic texture.

How do I know when the steak is done?

The center should feel slightly springy and remain pink for the most tender result.

📖 Recipe

Serving Suggestions

Serve the steak with roasted potatoes, grilled corn, warm rice, or a crisp salad. The bright chimichurri melts into the warm slices, creating a fresh and flavorful meal that feels both cozy and lively.

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Why You'll Love This Recipe