Nothing beats the smoky, herb-packed flavors of a perfectly grilled chimichurri flank steak recipe that transports you straight to Buenos Aires. As someone who's spent years perfecting this Argentine classic, I can tell you that this chimichurri flank steak recipe delivers restaurant-quality results with minimal effort. The vibrant green chimichurri sauce, bursting with fresh parsley and garlic, pairs beautifully with the rich, beefy flavors of flank steak.
This chimichurri flank steak recipe has become my go-to weeknight dinner because it's incredibly forgiving and always impresses guests. Whether you're firing up the grill for a summer barbecue or cooking indoors, this chimichurri flank steak recipe guarantees tender, juicy results every single time.
Why This Argentine Steak Recipe Will Become Your New Favorite
Flank steak is often overlooked, but when paired with authentic chimichurri, it becomes pure magic. This cut of beef is naturally lean and packed with flavor, making it perfect for absorbing the bright, herbaceous notes of traditional Argentine chimichurri sauce. What sets this chimichurri flank steak recipe apart is the perfect balance of acidity from red wine vinegar and richness from olive oil.
The beauty of this chimichurri flank steak recipe lies in its simplicity and versatility. Unlike expensive ribeye or filet mignon, flank steak is budget-friendly and cooks quickly, making it ideal for busy weeknights. The chimichurri not only adds incredible flavor but also helps tenderize the meat, ensuring every bite is succulent and delicious.
Jump to:
Ingredients
For the Flank Steak:
- Flank steak, trimmed
- Olive oil
- Kosher salt
- Black pepper
- Garlic powder
For the Fresh Chimichurri Sauce:
- Black pepper
- Fresh parsley, chopped
- Fresh cilantro, chopped
- Garlic cloves, minced
- Olive oil
- Red wine vinegar
- Fresh lime juice
- Red pepper flakes
- Kosher salt
See recipe card for quantities.
Instructions
Prepare the Marinade
- Pat flank steak dry with paper towels
- Season both sides with salt, pepper, and garlic powder
- Drizzle with olive oil and rub into meat
- Let rest at room temperature for 15 minutes
Make the Chimichurri
- Combine parsley, cilantro, and garlic in a bowl
- Whisk in olive oil, vinegar, and lime juice
- Add red pepper flakes, salt, and pepper
- Mix well and set aside for flavors to meld
Grill the Steak
- Preheat grill to high heat (450-500°F)
- Grill steak 4-5 minutes per side for medium-rare
- Use tongs to flip only once
- Check internal temperature reaches 130°F
Rest and Serve
- Top with chimichurri sauce and serve immediately
- Transfer steak to cutting board
- Tent with foil and rest 5 minutes
- Slice against the grain at 45-degree angle
Expert Cooking Tips
- Temperature Control: Use a meat thermometer for perfect doneness. The chimichurri flank steak recipe works best when the internal temperature reaches 130°F for medium-rare.
- Slicing Technique: Always cut against the grain in thin slices. This breaks down the muscle fibers and ensures tender bites every time.
- Chimichurri Consistency: The sauce should coat the back of a spoon but still be pourable. Add more olive oil if too thick, or more herbs if too thin.
- Resting Time: Never skip the resting period. This allows juices to redistribute throughout the meat, preventing dry steak.
- Grill Marks: For beautiful crosshatch marks, rotate steak 45 degrees halfway through each side's cooking time.
Comments 7171 Comments in moderation
Recipe Variations & Substitutions
Protein Alternatives
- This versatile chimichurri flank steak recipe works wonderfully with other cuts. Try skirt steak for even more intense flavor, or use sirloin flap for a slightly more tender option. Chicken thighs also pair beautifully with chimichurri sauce.
Chimichurri Variations
- Spicy Version: Add an extra teaspoon of red pepper flakes or include a minced jalapeño for heat lovers.
- Herb Blend: Experiment with oregano, basil, or mint alongside the traditional parsley and cilantro combination.
- Citrus Twist: Replace lime juice with lemon juice, or add orange zest for a unique flavor profile.
Cooking Method Options
- Cast Iron Pan: Heat a cast iron skillet over high heat and sear 3-4 minutes per side for beautiful caramelization.
- Oven Finish: Start on stovetop then transfer to 400°F oven for 5-8 minutes to ensure even cooking.
- Reverse Sear: Bake at 275°F until internal temperature reaches 120°F, then sear in hot pan for 1-2 minutes per side.
Equipment Recommendations
- Gas or Charcoal Grill: Essential for authentic smoky flavor in this chimichurri flank steak recipe
- Instant-Read Thermometer: Takes guesswork out of achieving perfect doneness
- Sharp Chef's Knife: Critical for slicing against the grain properly
- Large Cutting Board: Provides ample space for slicing and serving
- Mixing Bowls: Medium bowl for chimichurri preparation
- Tongs: Heavy-duty tongs for safe flipping without piercing meat
- Food Processor: Optional but helpful for finely chopping herbs quickly
Storage & Meal Prep Tips
Make-Ahead Options
- Chimichurri sauce can be prepared up to 3 days in advance and stored in the refrigerator. The flavors actually improve over time, making this chimichurri flank steak recipe perfect for meal planning.
Leftover Storage
- Store cooked steak in refrigerator for up to 4 days. Reheat gently in a low oven or enjoy cold sliced over salads.
Freezing Instructions
- Raw marinated steak freezes well for up to 3 months. Thaw overnight in refrigerator before cooking. Avoid freezing cooked steak as it can become tough when reheated.
Grandma's Secret That Changed Everything
Here's the game-changing secret that transformed my chimichurri flank steak recipe from good to extraordinary: let the chimichurri rest for at least 30 minutes before serving. This simple step allows the garlic to mellow, the herbs to release their oils, and all the flavors to marry into something truly magical.
The second secret involves the steak preparation. Instead of immediately grilling cold meat, bring your flank steak to room temperature first. This ensures even cooking throughout and prevents the outside from overcooking while the center remains cold. These two simple tricks have made my chimichurri flank steak recipe a neighborhood legend.
FAQ
Can you use flank steak for chimichurri?
Absolutely! Flank steak is actually the traditional choice for this chimichurri flank steak recipe. Its lean texture and robust flavor pair perfectly with the bright, herbaceous chimichurri sauce.
What cut of steak is best for chimichurri sauce?
Flank steak, skirt steak, and sirloin are ideal cuts for chimichurri. These cuts have enough flavor to stand up to the bold sauce while benefiting from the tenderizing acids in the chimichurri.
How long can you marinate flank steak in chimichurri?
For this chimichurri flank steak recipe, marinate for 2-24 hours. Longer marinating times allow the acids to break down tough fibers, but don't exceed 24 hours as the meat can become mushy.
What are common chimichurri mistakes?
The biggest mistakes include using dried herbs instead of fresh, over-processing the sauce until smooth, and not allowing the chimichurri to rest before serving to develop proper flavors.
Perfect Pairings for Your Next Meal
This chimichurri flank steak recipe pairs beautifully with many sides and complements other delicious dishes perfectly. The bold, herbaceous flavors work wonderfully alongside lighter fare that balances the richness of the beef.
Consider serving this chimichurri flank steak recipe with our Zucchini Penne Recipe for a complete meal that brings together Argentine flavors with Italian comfort food. For breakfast lovers, try our Sweet Potato Breakfast Bowl Recipe the next morning ; the earthy sweetness provides a perfect contrast to any leftover chimichurri sauce. Both recipes offer fresh, wholesome ingredients that complement the robust flavors of this chimichurri flank steak recipe beautifully.
Happy grilling & savoring every bite-By Lisa Johnson ✨
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Chimichurri Flank Steak Recipe
Chimichurri Flank Steak Recipe
Equipment
- 1 Gas or Charcoal Grill For authentic smoky flavor
- 1 Instant-read thermometer Ensures perfect doneness
- 1 Sharp Chef’s Knife For slicing against the grain
- 1 Large cutting board For resting and slicing steak
- 2–3 Mixing bowls For chimichurri prep
- 1 Tongs For flipping steak without piercing
- 1 Food Processor (optional) Speeds up herb chopping
Ingredients
Flank Steak
- 2 lbs Flank steak Trimmed
- 2 tablespoon Olive oil Extra virgin preferred
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper Freshly ground
- 1 teaspoon Garlic powder
Chimichurri Sauce
- 1 cup Fresh parsley Chopped
- ¼ cup Fresh cilantro Chopped, optional
- 4 cloves Garlic Minced
- ⅓ cup Olive oil Extra virgin
- 2 tablespoon Red wine vinegar Or white wine vinegar
- 1 tablespoon Lime juice Fresh squeezed
- ½ teaspoon Red pepper flakes Adjust to taste
- 1 teaspoon Kosher salt
- ¼ teaspoon Black pepper
Instructions
- Pat steak dry, season with salt, pepper, garlic powder, drizzle oil, rest 15 min.
- Mix parsley, cilantro, garlic, olive oil, vinegar, lime, spices for chimichurri.
- Preheat grill to high, cook steak 4–5 min per side, flip once.
- Rest 5 min under foil, slice against grain, top with chimichurri, serve.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a Reply