Flank Steak with Chimichurri Sauce Recipe

If you’re craving something ultra-satisfying and fresh that looks like it came straight out of a chic bistro, Flank Steak with Chimichurri Sauce will absolutely steal the show! This recipe pairs juicy, perfectly browned steak with a zippy, herbaceous sauce that’s so vibrant, it practically sings on your plate.

Ingredients You’ll Need

The magic of Flank Steak with Chimichurri Sauce comes from a handful of fresh, vibrant ingredients that bring big flavor and lots of color to the table. Each element is selected for maximum impact—no complicated shopping trips or mysterious extras, just real food with real personality.

• Flank steak: This lean cut delivers robust, beefy flavor and cooks up tender and juicy when sliced against the grain.
• Oil (for marinade & sauce): Acts as the base for both the marinade and the chimichurri, ensuring juiciness and a lush texture.
• Chili powder & onion powder: Infuse the steak with warm, savory depth and a hint of smokiness.
• Salt & pepper: Essential for making all the flavors pop—don’t skimp!
• Lime juice: Brightens the marinade and helps tenderize the steak.
• Cilantro & parsley: The heart of the chimichurri, delivering freshness and that signature green burst.
• Onion: Adds just the right amount of sweet-sharp bite to the sauce.
• Garlic: Bold, aromatic, and totally irresistible in the chimichurri.
• Italian blend seasoning & crushed red pepper flakes: Build in subtle herbal complexity and gentle heat.
• Red wine vinegar (or apple cider vinegar): Gives the sauce its zippy tang and balances the richness of the steak.

Variations

Although Flank Steak with Chimichurri Sauce is incredible as-is, you can easily put your own spin on it—whether you’re accommodating a dietary need or just playing with flavors. Don’t be afraid to make it your own; this recipe loves a little customization!

• Switch Up the Protein: Try this with skirt steak, chicken, or even cauliflower steaks for a vegetarian twist—the chimichurri perks up everything.
• Make It Spicier: Add extra red pepper flakes or a dash of hot sauce to your chimichurri for that fiery finishing kick.
• Herb Swap: If you’re not a fan of cilantro, double down on parsley, or sub in fresh oregano for a different but delightful flavor profile.
• Citrus Zing: Use lemon juice instead of lime for a brighter, slightly different tang in the marinade.

How to Make Flank Steak with Chimichurri Sauce

Step 1: Marinate the Steak

Start by whisking together the oil, chili powder, onion powder, salt, and freshly squeezed lime juice for the marinade. Pop your flank steak into a large ziplock bag, pour in the marinade, and seal tightly. For best results, let it chill in the fridge for at least 30 minutes, but overnight is even better—this timespan infuses flavor and tenderizes the meat beautifully.

Step 2: Whip Up the Chimichurri

While your steak is marinating, it’s chimichurri time. In a blender or food processor, add cilantro, parsley, diced onion, salt, pepper, garlic, Italian seasoning, red pepper flakes, oil, and vinegar. Pulse until you reach a vibrant, slightly chunky texture. Taste and adjust salt or vinegar to fit your preferences—a little extra zing never hurts!

Step 3: Sear or Grill the Flank Steak

Preheat either an oiled grill or a heavy skillet over medium-high heat. Remove steak from the marinade, shake off any excess liquid, and sear for 6–8 minutes per side. You’re looking for deep browning (almost blackened) on the outside and a barely pink center. Cooking at a high temperature keeps the steak juicy and melt-in-your-mouth tender!

Step 4: Rest, Slice, and Serve

Once cooked, transfer the steak to a cutting board and—here’s the pro trick—let it rest for about 5 minutes. This crucial pause locks in all those wonderful juices. Then, slice thinly across the grain, arrange on a platter, and spoon over plenty of chimichurri sauce. Flank Steak with Chimichurri Sauce has never looked so stunning!

How to Serve Flank Steak with Chimichurri Sauce

Garnishes

For that extra restaurant-worthy finish, sprinkle your Flank Steak with Chimichurri Sauce with a shower of fresh-chopped herbs (like parsley or cilantro), a few flecks of sea salt, and a squeeze of lime. If you want a pop of color, toss on thinly sliced radishes or extra red pepper flakes for sparkle and zing!

Side Dishes

This superstar steak is fantastic with sides that soak up those chimichurri juices. Serve alongside roasted potatoes, grilled vegetables, fluffy rice, or a simple green salad. Crusty bread is also a winner, perfect for swiping up every last bit of that green gold.

Creative Ways to Present

For casual gatherings, set out a big platter of sliced steak with the chimichurri on the side so everyone can help themselves. For a more dramatic look, lay the steak slices over a bed of arugula or mixed greens, drizzle generously with sauce, and crown with a tangle of pickled onions. You could even tuck slices into tacos or sliders—Flank Steak with Chimichurri Sauce makes every occasion a little more festive.

Make Ahead and Storage

Storing Leftovers

Any leftover steak can be stored in an airtight container in the fridge for up to three days. Keep the chimichurri in a separate jar; the flavors actually deepen as it sits, making for a magical quick lunch or salad topper the next day!

Freezing

You can certainly freeze cooked flank steak—wrap slices tightly and freeze for up to two months. While chimichurri sauce is best fresh, you can freeze it in ice cube trays and thaw portions as needed to revive leftovers in a flash.

Reheating

To keep the steak tender, reheat quickly in a hot skillet or microwave in short bursts until just warmed through. Avoid overcooking, as this can make the steak tough. Spoon on some fresh chimichurri right before serving for that just-made flavor boost.

FAQs

Final Thoughts

If you’re looking to wow family or friends without breaking a sweat, Flank Steak with Chimichurri Sauce is your ticket to easy elegance and unforgettable flavor. Don’t wait—fire up that skillet (or grill), whip up that zesty sauce, and bring this vibrant dish to your table soon. I can’t wait to hear how much you love it!

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