Best Chimichurri Flank Steak Recipe – Easy & Flavorful
This chimichurri flank steak recipe delivers restaurant-quality results in your own kitchen with minimal effort and maximum flavor impact. The secret lies in the vibrant green chimichurri sauce, a traditional Argentinian condiment that transforms simple grilled flank steak into something truly spectacular.
Flank steak is one of the most underrated cuts of beef, offering incredible flavor when prepared correctly. When paired with the bright, herbaceous notes of chimichurri, it creates a perfect balance of rich, savory meat and fresh, zesty sauce that will have your taste buds dancing.
This recipe is ideal for busy weeknights when you want something special without spending hours in the kitchen. The chimichurri can be made ahead of time, and the steak cooks in just minutes, making it a go-to meal for both casual family dinners and impressive entertaining.
This chimichurri flank steak recipe combines perfectly grilled tender beef with a vibrant herb sauce that bursts with fresh flavors. The tangy parsley and cilantro chimichurri transforms affordable flank steak into an impressive restaurant-quality meal that is ready in just 30 minutes, making it perfect for weeknight dinners or weekend entertaining.
Ingredients
| AMOUNT | INGREDIENT | NOTES |
|---|---|---|
| 2 pounds | flank steak | trimmed of excess fat |
| 1 cup | fresh parsley | packed, stems removed |
| 1/2 cup | fresh cilantro | packed, stems removed |
| 4 cloves | garlic | minced |
| 1/4 cup | red wine vinegar | |
| 1/2 cup | extra virgin olive oil | |
| 1 teaspoon | red pepper flakes | adjust to taste |
| 1 teaspoon | salt | kosher salt |
| 1/2 teaspoon | black pepper | freshly ground |
| 2 tablespoons | olive oil | for cooking steak |
Instructions
Nutrition (per serving)
About This Recipe
Chimichurri originated in Argentina and Uruguay, where it has been the quintessential accompaniment to grilled meats for centuries. The sauce was traditionally prepared by gauchos, the South American cowboys, who would mix fresh herbs with oil and vinegar to create a flavorful condiment that could enhance the taste of their grilled beef. The name chimichurri is believed to derive from the Basque word tximitxurri, meaning a mixture of several things in no particular order.
Flank steak, meanwhile, has long been prized for its intense beef flavor despite being a relatively tough cut from the abdominal muscles of the cow. Argentine and Uruguayan cooks discovered that when sliced against the grain and paired with chimichurri, flank steak becomes incredibly tender and flavorful. This combination has since become a staple of South American cuisine and has gained popularity worldwide as people discover the magic of this simple yet sophisticated pairing.
Ready to Serve
A Closer Look
Pro Tips for Best Results
- Always slice flank steak against the grain to ensure maximum tenderness and easier chewing.
- Let the steak rest after cooking to prevent juices from running out when sliced.
- Make chimichurri up to 3 days ahead and store covered in refrigerator for deeper flavor development.
- Use a meat thermometer to avoid overcooking as flank steak becomes tough when cooked beyond medium.
- Save some chimichurri sauce to serve alongside the finished dish for extra flavor.
Essential Equipment
Grill or Cast Iron Skillet: Essential for achieving proper sear and char on the steak.
Sharp Chef Knife: Necessary for finely chopping herbs and slicing steak against the grain.
Food Processor: Makes quick work of creating smooth chimichurri sauce.
Meat Thermometer: Ensures perfect doneness without overcooking the steak.
Cutting Board: Provides stable surface for prep work and resting meat.
Variations
Spicy Chimichurri: Add extra red pepper flakes and a minced jalapeno for more heat.
Citrus Chimichurri: Replace vinegar with fresh lime juice for a brighter, more acidic flavor.
Grilled Vegetable Addition: Serve over grilled vegetables like zucchini and bell peppers for a complete meal.
Steak Tacos: Slice steak and serve in warm tortillas with chimichurri and your favorite taco toppings.
Frequently Asked Questions
Can I make chimichurri ahead of time?
Yes, chimichurri actually improves in flavor when made 1-3 days ahead. Store covered in refrigerator and bring to room temperature before serving.
What if I overcook the flank steak?
Overcooked flank steak becomes tough, but slicing very thinly against the grain and serving with plenty of chimichurri can help improve texture.
Can I use a different cut of steak?
Yes, skirt steak, sirloin, or even ribeye work well with chimichurri, though cooking times may vary based on thickness.
How do I know which way the grain runs?
Look for the parallel lines of muscle fibers running through the meat. Cut perpendicular to these lines for maximum tenderness.
