Flank Steak with Chimichurri Sauce Recipe

If you’re craving something packed with bold, fresh flavors that still comes together quickly, this Flank Steak with Chimichurri Sauce Recipe is an absolute winner. There’s something about that tender, juicy steak paired with zesty, herbaceous chimichurri that feels like summer on a plate—plus, it works great whether you’re cooking for a weeknight dinner or impressing friends at a casual gathering.

I’ve made this recipe countless times, tweaking the chimichurri just a bit each time to match what I have on hand. What always stays the same? The ease of marinating the flank steak and the payoff of grilling or searing it to juicy perfection. Once you get this down, you’ll find yourself reaching for it whenever you want a flavorful, no-fuss meal.

Ingredients & Why They Work

Every ingredient in this Flank Steak with Chimichurri Sauce Recipe plays a role in building layers of flavor and texture, making the dish vibrant and balanced. Shopping tip? Opt for fresh herbs and quality flank steak to really elevate the end result.

• Flank Steak: A lean, flavorful cut that’s perfect for grilling or searing and benefits from a good marinade.
• Oil (for marinade and chimichurri): Helps tenderize the steak and brings richness to the sauce; I like using olive oil for its flavor.
• Chili Powder & Onion Powder: Adds depth and a subtle smoky hint to the marinade without overpowering the steak.
• Salt & Lime Juice (marinade): Salt seasons the meat thoroughly while lime juice tenderizes and injects acidity for brightness.
• Cilantro & Parsley: Fresh herbs are the heart of the chimichurri, delivering that signature vibrant green look and herby zing.
• Diced Onion & Garlic: Kick the sauce up a notch with sharpness and a bit of bite, balancing the fresh herbs.
• Red Wine Vinegar: Adds a punchy acidity in the chimichurri, lifting all the flavors beautifully.
• Italian Blend Seasoning & Crushed Red Pepper Flakes: Bring complexity and just enough spicy heat without overwhelming the palate.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love making this recipe my own by swapping herbs or adjusting the heat of the chimichurri. You can easily customize it to suit different tastes or dietary preferences, and that makes it super adaptable for your kitchen.

• Variation: Sometimes I throw in a handful of mint or basil to the chimichurri for a fresh twist that keeps everyone guessing.
• Spice Level: Feel free to dial up or down the crushed red pepper flakes, depending on how much kick you enjoy.
• Meat Substitution: If you want to swap flank steak, skirt steak or hanger steak work great here as well.
• Cooking Method: I’ve cooked it on a grill, but pan-searing works just as well when it’s too cold outside.

Step-by-Step: How I Make Flank Steak with Chimichurri Sauce Recipe

Step 1: Marinate the Flank Steak for Maximum Flavor

Start by whisking together the marinade ingredients—oil, chili powder, onion powder, salt, and fresh lime juice. I like to pour this into a large ziplock bag, add the flank steak, and massage it gently so every bit is coated. Then pop it in the fridge for at least 30 minutes, though overnight gives the best flavor and tenderness.

Step 2: Whip Up the Chimichurri Sauce

While the steak marinates, grab your blender or food processor and combine the cilantro, parsley, onion, garlic, salt, pepper, Italian seasoning, crushed red pepper flakes, oil, and red wine vinegar. Pulse just until smooth but still vibrant. This sauce will be the zesty highlight on your steak, so taste and adjust seasoning before serving.

Step 3: Sear or Grill the Steak to Juicy Perfection

Preheat a skillet or grill to medium-high and lightly oil it to prevent sticking. Cook the flank steak for 6 to 8 minutes on each side; you want that gorgeous crust on the outside while keeping the inside tender and slightly pink. Resist the urge to cut into it right away—let it rest for a few minutes to lock in those juices.

Step 4: Slice and Serve with That Gorgeous Chimichurri

Always slice the steak thinly against the grain—that’s the secret to tender bites. Then pile the chimichurri sauce generously on top or serve it on the side for dipping. Trust me, this is when all those flavors truly shine together.

How to Serve Flank Steak with Chimichurri Sauce Recipe

Garnishes

I usually sprinkle a few fresh parsley leaves or a squeeze of lime on top for a final burst of color and freshness. Sometimes I add thinly sliced red onions for a bit of crunch and sharpness—it just elevates the whole experience.

Side Dishes

This dish pairs beautifully with grilled corn, roasted potatoes, or a simple mixed green salad dressed lightly in lemon vinaigrette. On busy nights, I keep it easy with quinoa or couscous cooked with herbs and lemon zest to soak up all those chimichurri juices.

Creative Ways to Present

For special occasions, I like to arrange the thinly sliced steak on a large platter and drizzle chimichurri over, surrounded by colorful fresh vegetables—think cherry tomatoes, radishes, and roasted peppers. It’s a feast for the eyes and an elegant centerpiece that invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

I store leftover sliced steak and chimichurri separately in airtight containers in the fridge. This keeps the steak from getting soggy and preserves the fresh herbs’ brightness in the sauce. Leftovers usually last about 3 days.

Freezing

You can freeze the cooked steak, but the chimichurri is best fresh and doesn’t freeze well. Wrap the steak tightly in plastic wrap and place it in a freezer bag. It’s good for about 2 months, though I recommend using it sooner for the best taste.

Reheating

To reheat leftover steak, gently warm it in a skillet over low heat or in the oven covered with foil to keep it moist. Avoid microwaving if possible, as it can dry out the meat. Add fresh chimichurri right before serving to bring that lively flavor back.

FAQs

Final Thoughts

This Flank Steak with Chimichurri Sauce Recipe is one of my go-to meals when I want something that feels special but doesn’t take forever in the kitchen. It’s vibrant, easy, and always delivers on flavor—plus, it’s a fantastic way to get your steak fix with a fresh, herb-packed twist. Give it a try for your next dinner, and I promise it’ll quickly become a favorite in your recipe rotation too!

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