Description

This Chimichurri Flank Steak recipe features tender and flavorful grilled flank steak marinated and topped with a vibrant, fresh chimichurri sauce made from garlic, parsley, cilantro, olive oil, lemon juice, and spices. Perfect for a quick yet impressive meal, the steak is seared in a cast iron skillet to lock in juices and served sliced with a generous drizzle of the herbaceous chimichurri.

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
1/3 cup chimichurri sauce (from above) for marinating
Salt, modest amount for seasoning
1–2 tablespoons avocado oil for searing (quantity depends on whether steak is cut)

Instructions

Prepare Chimichurri Sauce: In a food processor, add peeled garlic cloves and pulse until minced. Add fresh parsley and cilantro and pulse until finely chopped. Add olive oil, lemon juice, dried oregano, crushed red pepper, and salt. Pulse until all ingredients are well combined. Set the chimichurri sauce aside.
Marinate Steak: If the flank steak is too large or thick, cut it in half against the grain to ensure tenderness. Place the steak(s) in a large baking dish or a plastic food storage bag and pour a third of the prepared chimichurri sauce over it. Turn the steak to evenly coat it with the marinade. Let it marinate for at least 30 minutes, preferably 1 to 2 hours, to absorb the flavors.
Heat Skillet: Heat a large cast iron skillet over medium-high heat for about 3 minutes until hot.
Prepare Steak for Searing: Remove the steak from the marinade and scrape off any excess marinade to prevent burning. Pat the steak dry with paper towels and sprinkle a modest amount of salt evenly on both sides.
Add Oil to Skillet: For two pieces of steak, pour 1 tablespoon of avocado oil into the hot skillet and heat until shimmering but not smoking, about 30 seconds. For one piece of steak, use 2 tablespoons of avocado oil.
Sear the Steak: Using long tongs, carefully place the steak(s) in the hot skillet. Cook for 3 to 4 minutes per side depending on steak thickness, aiming for a nicely browned crust while keeping the steak juicy inside.
Rest the Steak: Remove the steak from the skillet and transfer to a cutting board. Let it rest for 5 minutes to allow juices to redistribute for a tender bite. If steak was cut into two pieces, repeat searing and resting for the second piece.
Slice and Serve: After resting, slice the steak against the grain into ½-inch thick strips. Arrange on a serving platter and top generously with fresh chimichurri sauce. Serve additional chimichurri on the side for dipping or drizzling.

Notes

Cutting the flank steak against the grain ensures it will be tender and easier to chew.
The cooking time of 3-4 minutes per side is ideal for medium-rare to medium doneness; adjust based on thickness and preferred doneness.
Patting the steak dry before searing helps achieve a better crust and prevents excess oil splatter.
Letting the steak rest after cooking keeps it juicy and flavorful.
Chimichurri sauce can be made ahead and stored in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Frying
Cuisine: Argentinian

Keywords: chimichurri, flank steak, grilled steak, Argentine steak, marinade, easy dinner, cast iron skillet, herb sauce