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Chimichurri Flank Steak Recipe

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4.8 from 137 reviews

A flavorful and vibrant Chimichurri Flank Steak recipe featuring tender marinated flank steak seared to perfection and topped with a fresh, zesty chimichurri sauce made from garlic, parsley, cilantro, olive oil, and lemon juice. This dish offers a perfect balance of bold herbs and spice, ideal for a quick weeknight dinner or a weekend gathering.

Ingredients

Scale

For the Chimichurri Sauce

  • 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)

For the Steak

  • 1 ½ – 2 pounds flank steak
  • ⅓ cup chimichurri sauce (from above)
  • 1–2 tablespoons avocado oil (for searing)
  • Salt (to sprinkle before searing)

Instructions

  1. Prepare Chimichurri Sauce: In a food processor, add the peeled garlic and pulse until minced. Add fresh parsley and cilantro and pulse again until finely chopped. Add olive oil, lemon juice, dried oregano, crushed red pepper, and salt, then pulse until everything is well combined. Set the sauce aside for marinating and serving.
  2. Marinate the Steak: If the flank steak is too large to fit in your skillet, or about 2 pounds, cut it in half against the grain. Place the steak pieces in a large baking dish or resealable plastic bag, add ⅓ cup of the chimichurri sauce, and turn to coat evenly. Marinate for at least 30 minutes, but ideally 1 to 2 hours to enhance the flavors.
  3. Prepare to Sear: Heat a large cast iron skillet over medium-high heat for about 3 minutes. Remove the steaks from the marinade, scrape off any excess sauce to avoid burning, and pat them dry with paper towels. Lightly sprinkle the steak with salt for seasoning.
  4. Heat Oil in Skillet: Pour 1 tablespoon of avocado oil into the skillet if cooking two smaller pieces or 2 tablespoons if cooking one large piece. Allow the oil to heat until shimmering but not smoking, about 30 seconds.
  5. Sear the Steak: Using long tongs, carefully place the steak pieces into the hot skillet. Cook for approximately 3-4 minutes per side, adjusting time according to thickness, until a good sear forms and desired doneness is reached.
  6. Rest the Steak: Remove the steak from the skillet and transfer it to a cutting board. Let it rest for 5 minutes to allow the juices to redistribute. If cooking two pieces, repeat the searing and resting process with the second piece.
  7. Slice and Serve: After resting, slice the steak crosswise into ½-inch thick pieces against the grain to ensure tenderness. Arrange the slices on a serving platter and spoon fresh chimichurri sauce over the top. Serve with additional chimichurri on the side as desired.

Notes

  • Cutting the flank steak against the grain is crucial for tenderness — look for the direction of muscle fibers and slice perpendicular to them.
  • Marinating time can be extended to up to 4 hours for deeper flavor absorption if desired.
  • Use a cast iron skillet for the best sear and even heat distribution.
  • The chimichurri sauce can be made ahead and stored in the refrigerator for up to 3 days.
  • Adjust crushed red pepper quantity based on your preferred spice level.
  • Resting the steak after cooking helps retain its juices for a moist, flavorful bite.

Keywords: chimichurri, flank steak, steak marinade, argentinian steak, cast iron skillet steak, grilled steak alternative, herb sauce, garlic steak

Find it online: https://miarosetti.com/chimichurri-flank-steak-recipe/