Name: Chimichurri Flank Steak Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: Argentinian
Ingredients: 2 tablespoons fresh garlic (peeled); ½ cup fresh parsley; ¼ cup fresh cilantro; 1 cup olive oil (or avocado oil); ¼ cup fresh lemon juice; 1 tablespoon dried oregano; 1 tablespoon crushed red pepper; ½ tablespoon salt (plus more to taste); 1 ½ – 2 pounds flank steak; ⅓ cup chimichurri sauce (from above); 1-2 tablespoons avocado oil (for searing); Salt (to sprinkle before searing)

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Introduction

Chimichurri Flank Steak is a vibrant and flavorful dish perfect for any occasion. This Argentine-inspired recipe features tender, marinated flank steak paired with a zesty, herb-packed chimichurri sauce. It’s simple to prepare and sure to impress.

A close-up view of several slices of medium-rare steak arranged on a white marbled surface, each slice showing a pink center with a seared brown outer edge. On top of the steak, a spoon is pouring a sauce made of finely chopped green herbs, small red chili pieces, and olive oil, giving a glossy texture that contrasts with the meat's juicy look. The focus is sharp on the sauce and steak, capturing the moistness and fresh ingredients. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ – 2 pounds flank steak
2 tablespoons fresh garlic (peeled)
½ cup fresh parsley
¼ cup fresh cilantro
1 cup olive oil (or avocado oil)
¼ cup fresh lemon juice
1 tablespoon dried oregano
1 tablespoon crushed red pepper
½ tablespoon salt (plus more to taste)

Instructions

Step 1: Prepare the chimichurri sauce by pulsing the garlic in a food processor until minced. Add the fresh parsley and cilantro, pulsing again until finely chopped. Add the olive oil, lemon juice, dried oregano, crushed red pepper, and salt, then pulse until well combined. Set the sauce aside.
Step 2: Marinate the steak by cutting it in half against the grain if it’s too large. Place the steak in a baking dish or food storage bag, and pour ⅓ cup of chimichurri sauce over it. Turn to coat evenly, then marinate for at least 30 minutes, preferably 1-2 hours.
Step 3: Heat a large cast iron skillet over medium-high heat for about 3 minutes. Remove the steak from the marinade, scraping off excess sauce, and pat dry. Lightly salt the steak.
Step 4: When ready to cook, add 1 tablespoon of avocado oil to the skillet if using two smaller pieces of steak, or 2 tablespoons if cooking one whole piece. Heat the oil until shimmering but not smoking.
Step 5: Using long tongs, place the steak in the hot skillet. Cook for 3-4 minutes on each side, adjusting time based on thickness and preferred doneness.
Step 6: Remove the steak from the skillet and let it rest on a cutting board for 5 minutes. Slice the steak into ½-inch pieces against the grain. Arrange on a serving platter and spoon fresh chimichurri sauce over the top. Serve with extra chimichurri on the side.

Tips & Variations

Cutting the steak against the grain helps ensure tenderness and ease of chewing.
For extra heat, increase the crushed red pepper or add fresh chopped chili to the chimichurri.
Use avocado oil in the skillet for a higher smoke point and richer flavor, especially when searing.
Leftover chimichurri sauce pairs well with roasted vegetables or grilled chicken.

Storage

Store leftover sliced steak and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a skillet over low heat or enjoy cold in sandwiches or salads. Chimichurri can be served cold or at room temperature.

How to Serve

A white plate holds a sliced steak arranged in a slightly fanned-out manner, showing layers of medium-rare pink centers with dark brown grilled edges and char marks. Across the middle of the steak runs a thick, chunky green sauce with visible bits of herbs and red pepper flakes, adding texture and color contrast. To the right side of the plate, a small wooden bowl contains more of the same green sauce, with a white spoon resting inside it. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make chimichurri sauce ahead of time?

Yes, chimichurri sauce actually tastes better after resting for a few hours as the flavors meld. Prepare it a day ahead and keep it refrigerated in a sealed container.

What is the best way to cook flank steak for tenderness?

Flank steak is best cooked quickly over high heat and served medium-rare to medium. Let the steak rest before slicing thinly against the grain to maximize tenderness.