🥩 Easy Flank Steak with Chimichurri – Bold, Fresh, and Juicy

🌟 A Little Backstory

Flank steak is a lean, flavorful cut of beef that shines when marinated and grilled to perfection. Paired with chimichurri, a zesty, herb-packed sauce from Argentina, this dish bursts with freshness and bold flavor. Quick to prepare and perfect for weeknight dinners, gatherings, or a weekend cookout, it’s a simple way to bring international flair to your table.

💛 Why You’ll Love This Dish

• Juicy & Tender: Marinating ensures maximum flavor and tenderness.
• Vibrant & Fresh: Chimichurri adds a bright, herby kick.
• Quick & Easy: Ready in under 30 minutes (plus marinating time).
• Versatile: Serve with rice, potatoes, roasted veggies, or salad.

📝 Flank Steak with Chimichurri Recipe

Servings: 4
Prep Time: 10 minutes (plus 30–60 minutes for marinating)
Cook Time: 10–12 minutes
Calories: ~400 per serving
Estimated Cost: $15–20

Ingredients

For the Steak:

• 1.5–2 lb flank steak
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Salt and pepper, to taste

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped (optional)
• 3–4 cloves garlic, minced
• 2 tbsp red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper, to taste

Instructions

1. Prepare the steak: Mix olive oil, garlic, salt, and pepper. Rub over the flank steak and let marinate for 30–60 minutes at room temperature (or up to 4 hours in the fridge).
2. Make chimichurri: In a bowl, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper. Set aside for flavors to meld.
3. Preheat grill or skillet: Heat grill or large skillet to medium-high.
4. Cook steak: Grill or sear flank steak 4–6 minutes per side for medium-rare, adjusting time for desired doneness. Remove and let rest 5–10 minutes.
5. Slice steak: Cut against the grain into thin slices.
6. Serve: Drizzle chimichurri generously over the steak. Serve with your favorite sides.

🍽 Tasty Twists

• Spicy Kick: Add more red pepper flakes or a dash of smoked paprika to the chimichurri.
• Herb Variations: Swap cilantro for oregano or mint for a different flavor profile.
• Oven Method: Broil steak in the oven if a grill isn’t available.
• Meal Upgrade: Serve over rice, quinoa, or roasted vegetables for a complete meal.

🥩 Flank Steak with Chimichurri

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Marinating Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Servings: 4

Calories: 420

Ingredients Method Notes

Ingredients

  

• For the Steak:
• 1.5 –2 lb flank steak
• 2 tbsp olive oil
• 2 cloves garlic minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika optional
• For the Chimichurri Sauce:
• 1 cup fresh parsley finely chopped
• 1/2 cup fresh cilantro finely chopped (optional)
• 4 cloves garlic minced
• 2 tbsp red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp red pepper flakes adjust to taste
• Salt & black pepper to taste
• Juice of 1/2 lemon optional, for brightness

Method

 

1. Prepare the Chimichurri:
2. In a bowl, combine parsley, cilantro (if using), garlic, red wine vinegar, olive oil, red pepper flakes, salt, pepper, and lemon juice. Stir well and set aside. Can be made a few hours ahead for deeper flavor.
3. Season the Steak:
4. Rub flank steak with olive oil, minced garlic, salt, pepper, and smoked paprika. Let sit at room temperature for 15–20 minutes, or refrigerate for 1–2 hours for more flavor.
5. Cook the Steak:
6. Grill Method: Preheat grill to high heat. Grill steak 4–6 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C).
7. Stovetop Method: Heat a cast-iron skillet over high heat. Sear steak 4–6 minutes per side until desired doneness.
8. Rest & Slice:
9. Remove steak and let rest 5–10 minutes. Slice thinly against the grain for maximum tenderness.
10. Serve:
11. Drizzle chimichurri over sliced steak or serve on the side. Pair with roasted vegetables, rice, or a fresh salad.

Notes

Grain Matters: Always slice flank steak against the grain to make it tender.

Make Ahead: Chimichurri can be stored in the fridge up to 3 days; let it come to room temp before serving.

Heat Control: Adjust red pepper flakes for mild or spicy sauce.

Optional Garnish: Sprinkle extra chopped parsley or a few chili flakes on top for presentation.

Leftovers: Use leftover steak for sandwiches, tacos, or grain bowls.

❓ FAQ

🌟 Bold, Juicy, and Herbaceous

This Flank Steak with Chimichurri is a perfect balance of savory, fresh, and vibrant flavors. Quick, easy, and restaurant-worthy, it’s a meal that will impress without the fuss. 🥩💚