Dinner

Chimichurri Flank Steak Recipe

ByCharlotte Montgomery December 11, 2025December 11, 2025

Introduction

Chimichurri Flank Steak is a vibrant and flavorful dish that combines tender, marinated steak with a fresh, zesty chimichurri sauce. Perfect for weeknight dinners or weekend gatherings, this recipe brings a taste of South America to your table with ease.

The image shows a white plate filled with sliced medium-rare steak arranged in a neat layered fan pattern, with each slice displaying a pink and juicy interior with a perfectly seared, brown crust on the edges. On top of the steak slices, there is a generous layer of bright green chimichurri sauce dotted with bits of red chili and chopped herbs for texture, spread mostly over the center and flowing slightly to the sides. To the right of the plate, a wooden bowl with some of the same green sauce is partially visible on a white marbled surface. The 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 adding garlic to a food processor and pulsing until minced. Add parsley and cilantro, then pulse again until finely chopped.
Step 2: Add the olive oil, lemon juice, dried oregano, crushed red pepper, and salt to the processor. Pulse until all ingredients are well combined. Set the sauce aside.
Step 3: For the steak, if it is large or won’t fit in your skillet, cut it in half against the grain. Place the steak(s) in a baking dish or food storage bag, add ⅓ cup of chimichurri sauce, and turn to coat. Marinate for at least 30 minutes, preferably 1 to 2 hours.
Step 4: Heat a large cast iron skillet over medium-high heat for about 3 minutes. Remove steak from marinade, scrape off excess, pat dry, and sprinkle lightly with salt.
Step 5: Add avocado oil to the skillet (1 tablespoon for two pieces, 2 tablespoons for one piece) and heat until shimmering but not smoking.
Step 6: Using long tongs, place the steak(s) in the hot skillet. Cook for 3-4 minutes on each side depending on thickness for medium-rare to medium doneness.
Step 7: Remove the steak from the skillet and let rest on a cutting board for 5 minutes. If cooking two pieces separately, repeat the searing process on the second piece.
Step 8: Slice the rested steak into ½-inch pieces against the grain. Arrange on a platter, top with fresh chimichurri sauce, and serve with additional sauce on the side.

Tips & Variations

Cutting the steak against the grain is key to tender slices; look for the lines of muscle fibers and slice perpendicular to them.
For extra heat, increase the amount of crushed red pepper in the chimichurri.
Use avocado oil for higher smoke point and subtle flavor, especially if cooking on high heat.
Leftover chimichurri sauce is great on grilled chicken, fish, or roasted vegetables.

Storage

Store any leftover flank steak in an airtight container in the refrigerator for up to 3 days. Keep chimichurri sauce separate in a sealed jar, refrigerated, for up to 1 week. Reheat steak gently in a skillet or enjoy cold sliced over a salad.

How to Serve

The image shows thin slices of grilled steak arranged in a slightly overlapping layer on a white plate, with the meat cooked to a medium-rare doneness displaying a pink center and charred outer edges. A green chimichurri sauce with visible bits of herbs, chili flakes, and garlic is generously spread across the middle of the steak slices, adding texture and vibrant color contrast. On the side of the plate, a light-colored wooden bowl holds more chimichurri sauce, partially visible in the frame. The setting is on a white marbled surface, giving a clean and bright background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, skirt steak or sirloin can be substituted, but flank steak is preferred for its texture and ability to absorb marinades well.

How do I know when the steak is cooked to the right doneness?

Cook flank steak 3-4 minutes per side for medium rare, slightly longer if you prefer medium. A meat thermometer should read about 130°F for medium rare and 140°F for medium.