There’s something magical about slicing into a juicy, flame-kissed Chimichurri Flank Steak—especially when it’s made right in your own kitchen. This recipe has become a go-to in my house for good reason: it’s all about bold flavor without the fuss. The rich, beefy goodness of the flank steak pairs perfectly with a zesty chimichurri sauce loaded with fresh herbs, garlic, and olive oil—just like the ones I first fell in love with during a trip to Argentina.
Chimichurri Flank Steak is one of those dishes that feels special enough for guests but simple enough to throw on the grill after a long day. Trust me, once you try this Chimichurri Flank Steak, it’ll earn a regular spot in your dinner rotation.
Why This Chimichurri Flank Steak Recipe Works
Flank steak and chimichurri are one of those pairings I always come back to—simple, satisfying, and bursting with flavor. Chimichurri Flank Steak brings together the bold, beefy richness of this lean cut with a vibrant herb sauce that doubles as a marinade, adding depth and helping tenderize every bite. It’s my favorite kind of meal: quick to prep, easy to grill, and guaranteed to impress without the stress.
Whether I’m cooking for a crowd on a sunny weekend or just throwing together a weeknight dinner, this Chimichurri Flank Steak always delivers. And bonus—it's naturally gluten-free and fits beautifully into clean eating or paleo-style meals. If you haven’t tried Chimichurri Flank Steak yet, you're in for something truly special.
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Ingredients
For the Flank Steak:
- Flank steak, trimmed
- Olive oil
- Kosher salt
- Black pepper
- Garlic powder
For the Chimichurri Sauce:
- Fresh parsley, roughly chopped
- Fresh cilantro, roughly chopped
- Cloves, minced
- Extra virgin olive oil
- Red wine vinegar
- Fresh lemon juice
- Red pepper flakes
- Kosher salt
- Black pepper
Ingredient Notes: You can substitute the fresh parsley with oregano for a more traditional Argentine chimichurri, or add fresh mint for a unique twist. If you don't have red wine vinegar, white wine vinegar or apple cider vinegar work well too. For those following a low-sodium diet, reduce the salt and add extra herbs and citrus for flavor.
See recipe card for quantities.
Instructions
Make the Chimichurri and Prep the Steak
- Combine the chopped fresh parsley, cilantro, and minced garlic in a medium bowl.
- Slowly whisk in the olive oil, red wine vinegar, and lemon juice until well combined.
- Season with red pepper flakes, salt, and black pepper. Taste and adjust seasoning as needed – the sauce should be bright, garlicky, and have a nice balance of acid and herbs.
- Set aside half of the chimichurri for serving, and reserve the other half for marinating.
- Pat the flank steak dry with paper towels and place it in a shallow dish or resealable bag.
- Drizzle with olive oil and season both sides with kosher salt, black pepper, and garlic powder.
- Add half of your prepared chimichurri sauce, making sure to coat the steak evenly.
- Let the steak marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
Prepare Your Cooking Surface
- Preheat your grill to medium-high heat (about 400-450°F).
- Clean and oil the grates well to prevent sticking.
- If you're cooking flank steak on stove top instead, heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until it's smoking hot.
- For stovetop cooking, also preheat your oven to 400°F for finishing the steak.
Cook the Flank Steak
- Remove the steak from the marinade and let any excess drip off.
- Place the flank steak on the hot grill and cook for 4-5 minutes per side for medium-rare, or until it reaches an internal temperature of 130-135°F.
- For stovetop cooking, sear the steak for 3-4 minutes per side in your hot skillet.
- If using stovetop method, transfer the seared steak to the preheated 400°F oven for 3-5 minutes to finish cooking.
- The key to juicy flank steak is not overcooking it – this cut can become tough if cooked beyond medium.
Rest, Slice, and Serve Your Chimichurri Flank Steak
- Transfer the grilled flank steak to a cutting board and tent with foil.
- Let it rest for 5-10 minutes to allow the juices to redistribute throughout the meat.
- When ready to serve, slice the steak against the grain at a 45-degree angle into thin strips, about ¼ inch thick.
- Arrange the sliced steak on a platter and generously spoon the reserved fresh chimichurri over the top.
- Serve immediately while the steak is still warm.
- Step 1: Make the Chimichurri and Prep the Steak
Mix fresh chimichurri sauce and marinate the flank steak to infuse it with bold, herbaceous flavor.
- Step 2: Prepare Your Cooking Surface
Preheat your grill or skillet until hot—this ensures a perfect sear and locks in the juices.
- Step 3: Cook the Flank Steak
Grill or sear the steak to medium-rare for maximum tenderness and smoky, charred flavor.
- Step 4: Rest, Slice, and Serve Your Chimichurri Flank Steak
Let the steak rest, then slice against the grain and finish with vibrant chimichurri sauce on top.
Hints and Tips for Success
For the most tender results, look for flank steak that's bright red with minimal marbling. The grain in flank steak runs lengthwise, so always slice perpendicular to these lines for maximum tenderness. If you're unsure about doneness, use a meat thermometer – flank steak is best served medium-rare to medium.
Dietary Benefits & Serving Suggestions
This chimichurri flank steak recipe is naturally packed with protein and healthy fats from the olive oil in the sauce. Flank steak is a lean cut that's rich in iron, zinc, and B vitamins, making it an excellent choice for those following high-protein diets. The fresh herbs in chimichurri provide antioxidants and vitamins, while the garlic offers anti-inflammatory benefits.
This healthy dinner recipe pairs beautifully with roasted vegetables, grilled corn, or a simple green salad. For a complete Argentine-inspired meal, serve alongside grilled asparagus, roasted sweet potatoes, or crusty bread to soak up the delicious chimichurri sauce.
Recipe Variations & Substitutions
Transform this Chimichurri Flank Steak recipe by trying different herb combinations in your chimichurri. Mix in fresh oregano, basil, or mint for unique flavor profiles. For a spicier version, add more red pepper flakes or a diced jalapeño to the sauce.
You can easily adapt this Chimichurri Flank Steak recipe for other cuts of meat too. Try this chimichurri with skirt steak, sirloin, or even chicken breasts. The cooking times will vary, but the marinade and sauce work beautifully with any protein.
For those avoiding red meat, this chimichurri sauce is incredible with grilled portobello mushrooms, tofu, or firm white fish like mahi-mahi.
Equipment
A good meat thermometer is invaluable for getting the perfect doneness every time. A sharp knife is essential for slicing against the grain properly. If grilling outdoors, make sure your grill grates are clean and well-oiled to prevent sticking.
For stovetop cooking, a cast-iron skillet gives you the best sear and heat retention. A food processor can make quick work of chopping the herbs for chimichurri, though hand-chopping gives you better control over texture.
Storage
Store leftover cooked steak in the refrigerator for up to 3 days in an airtight container. The chimichurri sauce keeps well for up to a week in the fridge and actually improves in flavor over time.
To reheat, gently warm sliced steak in a skillet over medium heat for just 1-2 minutes, being careful not to overcook. You can also enjoy leftover chimichurri steak cold in salads or sandwiches.
The chimichurri sauce can be made up to 3 days ahead and stored separately. Just give it a good stir before serving, as the oil may separate.
The Secret My Abuela Taught Me About Perfect Chimichurri Flank Steak
When I first started making Chimichurri Flank Steak, I thought it was all about the sauce—and while a good chimichurri does steal the show, my abuela gently corrected me one summer afternoon as we stood by her old charcoal grill.
She told me the real secret was patience: letting the meat soak up the marinade without rushing, then allowing it to rest quietly after cooking so the juices wouldn’t run away. “Let the steak breathe,” she’d say, placing a dish towel over it like it was something sacred. And she was right. That simple pause makes all the difference. It’s those little lessons—waiting for the sizzle, trusting the process—that turned my Chimichurri Flank Steak from good to unforgettable.
FAQ
Can I use flank steak for chimichurri?
Absolutely! Flank steak is one of the best cuts to pair with chimichurri. Its bold, beefy flavor works beautifully with the fresh, garlicky herb sauce. When marinated properly and cooked to medium-rare, flank steak becomes juicy and tender—making it a perfect canvas for chimichurri’s bright, zesty flavor profile.
What cut of steak is best for chimichurri sauce?
Flank steak, skirt steak, and sirloin are all excellent choices for chimichurri sauce. These cuts are flavorful and lean, allowing the vibrant chimichurri to shine without overpowering the meat. Flank steak is especially popular because it soaks up marinades well and slices beautifully against the grain, delivering a tender and delicious bite every time.
Does flank steak get tender the longer you cook it?
Actually, flank steak becomes tougher the longer it cooks. It’s a lean cut best served medium-rare to medium (130–135°F). Overcooking can dry it out and make it chewy. For the most tender results, marinate it first, cook it quickly over high heat, and always slice against the grain after resting.
What is chimichurri sauce made of?
Chimichurri is a bold Argentine herb sauce typically made with fresh parsley, garlic, olive oil, red wine vinegar, lemon juice, and red pepper flakes. Some versions include cilantro or oregano for added depth. It’s bright, garlicky, and slightly tangy—perfect for spooning over grilled meats like flank steak, chicken, or shrimp.
Why Chimichurri Flank Steak Deserves a Spot in Your Dinner Rotation
This Chimichurri Flank Steak isn’t just a recipe—it’s a celebration of bold flavor and unfussy elegance that works for both casual nights and special occasions. With each juicy bite of tender steak and herb-packed sauce, you’ll see why this dish has earned its place in kitchens around the world. And if you’ve fallen in love with the magic of chimichurri (like I did!), don’t stop here—try it with Chimichurri Chicken Thighs for a juicy twist or go all out with Shrimp Chimichurri for a fresh and vibrant seafood spin. However you use it, chimichurri is the kind of flavor you’ll crave again and again—and this steak is the perfect place to start.
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Pairing
These are my favorite dishes to serve with this Chimichurri Flank Steak recipe:
Chimichurri Flank Steak Recipe
Equipment
- Grill or Cast-Iron Skillet
- Meat thermometer
- Mixing bowl
- Cutting board
- Sharp knife
Ingredients
For the Flank Steak:
- 2 pounds flank steak trimmed
- 2 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
For the Chimichurri Sauce:
- 1 cup fresh parsley roughly chopped
- ¼ cup fresh cilantro roughly chopped
- 4 cloves garlic minced
- ⅓ cup extra virgin olive oil
- 3 tablespoon red wine vinegar
- 1 tablespoon lemon juice freshly squeezed
- ½ teaspoon red pepper flakes
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Whisk herbs, garlic, olive oil, vinegar, and lemon juice. Season to taste.
- Coat steak with oil, seasoning, and half the chimichurri. Let sit 30 mins+.
- Heat grill (or cast-iron pan) to medium-high. Clean and oil grates.
- Cook steak 4–5 mins per side or until 130–135°F internal temp.
- Let steak rest 5–10 mins under foil before slicing.
- Cut steak against the grain. Spoon fresh chimichurri over top and serve warm.
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