If you’re on the hunt for a vibrant, flavorful steak dinner that never disappoints, you’ve got to try this Chimichurri Flank Steak Recipe. It’s one of those dishes that I love because it’s so straightforward yet packs a punch with fresh herbs and zesty citrus. The tangy, garlicky chimichurri sauce perfectly complements the bold, savory flavors of the flank steak. Trust me, once you make this, it’ll be a staple in your dinner rotation—your family and friends will go crazy for it!

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Why You’ll Love This Recipe

Fresh & Flavorful: The homemade chimichurri sauce bursts with bright herbs and garlic, giving the steak a lively, fresh taste.
Quick & Easy: You can have a gourmet-quality meal on the table in under an hour, with minimal fuss and maximum flavor.
Perfectly Juicy Steak: Flank steak can be tricky, but this recipe nails that tender, juicy texture every time if you follow the marinating and cooking tips.
Versatile Meal: Great for family dinners, casual BBQs, or even weeknight meals—you’ll find many ways to enjoy it.

A white oval plate holds about twelve slices of grilled steak arranged in a slightly fanned out layer from left to right. The steak slices are medium-rare, showing a mix of deep brown outer edges with char marks and a pink-red center. To the right side of the plate, a small white bowl filled with a green sauce, flecked with red and yellow spices, sits partially on the plate with a white spoon inside it. The plate is set on a white marbled surface with a light gray cloth partially visible on the left side. Photo taken with an iphone --ar 2:3 --v 7 - Chimichurri Flank Steak, flank steak with chimichurri, healthy steak dinner, flavorful steak recipe, easy grilled steak

Ingredients You’ll Need

Every ingredient plays an important part in making this Chimichurri Flank Steak Recipe a winner. Fresh herbs, garlic, and lemon juice give the sauce its signature brightness, while a good-quality flank steak brings the hearty, bold base that holds it all together.

Flat lay of a fresh whole flank steak with deep red marbled meat, two peeled whole garlic cloves, a small bunch of vibrant green parsley, a small bunch of fresh bright green cilantro, small white ceramic bowls containing clear avocado oil and bright yellow fresh lemon juice, a small white bowl of coarse salt, all arranged symmetrically and naturally on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Chimichurri Flank Steak, flank steak with chimichurri, healthy steak dinner, flavorful steak recipe, easy grilled steak

Flank Steak: Look for a good-quality flank steak with nice marbling for tenderness and flavor.
Fresh Garlic: Fresh garlic is a must here; it adds that punch that can’t be substituted with powder.
Fresh Parsley: Flat-leaf parsley lends a fresh, slightly peppery note to the sauce.
Fresh Cilantro: Adds a citrusy brightness, but if you’re not a fan, you can reduce it or leave it out.
Avocado Oil: Perfect for high-heat searing without smoking, also adds a subtle buttery flavor.
Fresh Lemon Juice: It wakes up the chimichurri with zesty acidity.
Salt: Essential for seasoning the steak and balancing the flavors in the sauce.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this Chimichurri Flank Steak Recipe can be easily tweaked to match your taste or dietary needs. Whether you’re craving something spicy, herb-packed, or lighter, a few simple swaps can make it your own. Don’t be afraid to experiment—this steak handles variations really well!

Extra Heat: I sometimes add a pinch of crushed red pepper flakes to the chimichurri for a lovely spicy kick that my husband adores.
Herb Swaps: If you don’t have cilantro or aren’t a fan, try adding fresh oregano or basil instead—this changes the flavor but keeps it fresh and bright.
Low-Oil Version: You can cut down the oil slightly and swap to olive oil for a different richness, though avocado oil really helps with searing.
Make it with Chicken: Not a steak person? Use this chimichurri sauce on grilled chicken breasts or thighs for a lighter but just as delicious option.

How to Make Chimichurri Flank Steak Recipe

Step 1: Whip Up Your Chimichurri Sauce

Start by pulsing fresh garlic in your food processor until it’s minced—that’s going to give your sauce that bold flavor. Then toss in parsley and cilantro and pulse until finely chopped but still vibrant. Adding the oil, lemon juice, and salt right after helps bind everything together. Set it aside to let those flavors meld while you prep the steak. This step is where the magic happens—the sauce should be bright and fresh, so use freshly squeezed lemon juice and fresh herbs for the best impact.

Step 2: Marinate the Flank Steak Right

Flank steak can be a bit tough if not handled carefully, so I always marinate mine for at least 30 minutes, preferably up to 2 hours. If your steak is big or thick, cut it in half against the grain before marinating—that’s a game changer for tenderness and slicing later. Coat the steaks with about a third of your chimichurri sauce—don’t drown them because you want to keep some sauce fresh for serving. Trust me, this step makes sure every bite soaks up those garlicky, fresh herb flavors.

Step 3: Sear the Steak to Perfection

Heat your cast iron skillet over medium-high heat—don’t rush this part. When the pan and oil are shimmering but not smoking, lay your steaks in carefully. Sear for 3-4 minutes per side depending on thickness; thinner steaks can go a bit less. I like to pat the steak dry before seasoning with a little salt—this helps develop a gorgeous crust. After searing, let the steak rest for about 5 minutes before slicing. Resting is super important to keep those juices locked in.

Step 4: Slice Against the Grain and Serve

When it’s time to slice, always cut against the grain. This means cutting perpendicular to the lines of muscle fiber—it’s a simple trick I discovered that really transforms this steak from chewy to tender. Cut into ½-inch slices, arrange on a pretty platter, and spoon fresh chimichurri on top. Don’t be shy with the sauce—it’s the star of this show!

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Pro Tips for Making Chimichurri Flank Steak Recipe

Marinate Properly: I’ve learned that even 30 minutes of marinating adds flavor, but 1-2 hours makes the steak truly tender and infused with chimichurri goodness.
Don’t Skip the Rest: Letting the steak rest after searing is a must—it keeps all the juices locked in and prevents dryness.
Cut Against the Grain: This simple slicing technique transforms the texture to buttery tenderness every single time.
Use a Meat Thermometer: I avoid guesswork by checking steak temperature; aim for 130–140°F for perfect medium-rare.

How to Serve Chimichurri Flank Steak Recipe

Chimichurri Flank Steak Recipe - Serving

Garnishes

I always garnish with a little extra chopped fresh parsley or cilantro for a pop of color and freshness right before serving. A light sprinkle of flaky sea salt over the sliced steak amps up the crust’s flavor and makes every bite sing. And if I’m feeling fancy, some thin lemon wedges on the side never hurt—it lets everyone add a fresh citrus squeeze if they want.

Side Dishes

My favorite side dishes with this Chimichurri Flank Steak Recipe are simple roasted vegetables, like asparagus or bell peppers, and a warm, garlicky potato salad. During warmer months, I serve it with grilled corn and a fresh green salad for a lighter vibe. Rice or quinoa also make a fantastic base to soak up all that tasty chimichurri sauce.

Creative Ways to Present

For a special occasion, I like arranging the sliced steak on a large wooden board garnished with edible flowers and fresh herb sprigs. Serving alongside a bowl of extra chimichurri sauce invites guests to customize their bites. You can even make chimichurri steak tacos with soft tortillas, radish slices, and a squeeze of lime for an informal, festive presentation.

Make Ahead and Storage

Storing Leftovers

I typically store any leftover steak and chimichurri separately in airtight containers in the fridge. This keeps the steak from getting soggy and the sauce tasting fresh. Leftovers taste great cold on salads, or warmed up gently the next day for sandwiches or wraps.

Freezing

I’ve frozen cooked flank steak a few times wrapped tightly in foil and placed in freezer bags. It’s best to freeze the chimichurri sauce separately—just thaw it overnight in the fridge before serving again. Freezing works well but does slightly change the texture, so I recommend enjoying fresh when you can.

Reheating

When I reheat leftover steak, I do it gently in a skillet over low heat with a splash of water or broth to keep things moist. Avoid microwave reheating if you can—it tends to toughen the meat. Add fresh chimichurri right before serving to revive that fresh garden flavor.

FAQs

Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce actually tastes even better if it sits for a few hours or overnight, letting the flavors meld together beautifully. Just store it in an airtight container in the fridge and bring it to room temperature before serving.
How do I know when the flank steak is cooked perfectly?

The most reliable method is to use a meat thermometer—aim for 130–140°F for medium-rare. If you don’t have one, use the touch test: gently press the steak with tongs; it should feel slightly firm but still springy, not too soft or very firm.
What’s the best way to slice flank steak?

Always slice flank steak against the grain—in other words, perpendicular to the muscle fibers. This breaks up the tough fibers and makes the meat easier to chew and more tender.
Can I use other cuts of beef for this chimichurri recipe?

You can, but flank steak is ideal because it soaks up marinades well and has a great texture when cooked quickly. Skirt steak or sirloin are good alternatives if you adjust the cooking time accordingly.
Is avocado oil necessary for searing?

Avocado oil is great because it has a high smoke point, meaning it won’t burn at high heat. You can substitute with other oils like grapeseed or light olive oil, but avoid extra virgin olive oil which can smoke easily.

Final Thoughts

This Chimichurri Flank Steak Recipe holds a special place in my heart—not just because of its bold, fresh flavors but because it brings people together around the dinner table. It’s one of those meals you can make any day of the week yet feel like a celebration. I hope you give it a try and find it as satisfying and flavorful as I do. Once you get the hang of the marinating and slicing tips, it’ll become your go-to steak recipe for impressing friends or treating your family. Happy cooking!