Name: Perfect Chimichurri Flank Steak Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 1 h 2 min
Cuisine: Argentinian
Ingredients: 1 ½ – 2 pounds flank steak; 2 tablespoons fresh garlic, peeled; ½ cup fresh parsley; ¼ cup fresh cilantro; 1 cup avocado oil; ¼ cup fresh lemon juice; 1 tablespoon red wine vinegar; 1 tablespoon dried oregano; ½ tablespoon salt, plus more to taste

If you’re craving a juicy, flavorful steak with a zesty twist, you’re going to love this Perfect Chimichurri Flank Steak Recipe. I absolutely love how the herbaceous chimichurri sauce brings bright, fresh flavors that complement the rich, smoky taste of the perfectly seared flank steak. Whether you’re cooking for a casual family dinner or impressing friends, this recipe hits all the right notes and is easier than it looks—stick around because I’m sharing all my secrets to get it just right every time!

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Why You’ll Love This Recipe

Bright, Fresh Flavor: The chimichurri sauce is packed with fresh herbs and lemon, bringing a vibrant zing that livens up the steak.
Simple Preparation: This recipe doesn’t require fancy equipment or ingredients, just some chopping and a hot pan.
Great for Entertaining: Flank steak sliced thin with chimichurri is always a crowd-pleaser and easy to serve family-style.
Versatile and Customizable: You can tweak the herbs or spice level in the chimichurri or switch up the sides for your favorite meal.

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 - Perfect Chimichurri Flank Steak, Chimichurri Flank Steak Recipe, Flank Steak with Chimichurri, Easy Chimichurri Steak, Grilled Flank Steak with Chimichurri

Ingredients You’ll Need

This Perfect Chimichurri Flank Steak Recipe uses simple, fresh ingredients that work beautifully together. When you shop, look for a bright, vibrant bunch of parsley and cilantro, and a lean flank steak that’s trimmed well to avoid any chewy bits.

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 - Perfect Chimichurri Flank Steak, Chimichurri Flank Steak Recipe, Flank Steak with Chimichurri, Easy Chimichurri Steak, Grilled Flank Steak with Chimichurri

Flank steak: Choose a good-quality flank steak about 1½ to 2 pounds; make sure it’s well trimmed to get the best results.
Fresh garlic: The raw garlic adds punch to the chimichurri, but don’t worry—it mellows beautifully in the sauce.
Fresh parsley: This is the star herb in chimichurri, lending a fresh, bright flavor and lovely green color.
Fresh cilantro: Adds a citrusy note that balances the parsley; fresh is key here for optimal taste.
Avocado or neutral oil: I prefer avocado oil because of its mild flavor and high smoke point, great for searing the steak.
Fresh lemon juice: The acidity wakes up all the flavors in the chimichurri and helps tenderize the steak a bit.
Salt and spices: Salt is essential for seasoning, and adding a bit of extra spice balances the herbaceous sauce perfectly.

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 that this Perfect Chimichurri Flank Steak Recipe is so flexible. Feel free to adjust the herbs, add some heat, or use different cuts of beef according to your taste or what you have on hand. It’s all about making it your own!

Make it Spicy: I sometimes add a pinch of red chili flakes into the chimichurri for a subtle kick that wakes up the whole dish.
Swap the Cilantro: Not a fan of cilantro? Replace it with fresh oregano or basil for a different but delicious herb profile.
Use Other Cuts: If flank steak isn’t available, skirt steak or hanger steak work beautifully with this chimichurri.
Add Smokiness: Grilling the steak instead of pan-searing adds an amazing smoky flavor that my family goes crazy for around summer.

How to Make Perfect Chimichurri Flank Steak Recipe

Step 1: Whip Up Your Fresh Chimichurri Sauce

Start by pulsing fresh garlic in your food processor until it’s minced—that fresh garlic is the foundation of the flavor here. Add your parsley and cilantro and pulse until finely chopped, but don’t overdo it or it’ll turn into a paste. Then pour in the oil, lemon juice, and seasonings and pulse a few more times until everything’s combined. Set it aside and let those flavors marry while you prep the steak. You’ll notice how fragrant and alive the sauce smells—that’s the promise of what’s to come!

Step 2: Marinate the Flank Steak

If your flank steak is too big for your skillet, I recommend cutting it in half against the grain—that means slicing perpendicular to the lines of muscle you see on the meat. This trick guarantees tenderness when it’s cooked and sliced later. Then, toss the steaks into a baking dish or a large food-grade plastic bag and coat with about a third of your chimichurri sauce. You want enough marinade to flavor every inch but not so much that it pools. Let it rest, covered, at room temperature for at least 30 minutes, but if you have 1-2 hours, even better—it really helps tenderize and infuse flavor deep into the meat.

Step 3: Sear the Steak to Perfection

Heat a heavy cast iron skillet over medium-high heat for a solid 3 minutes—this step is crucial because nothing beats a sizzling hot pan for that perfect sear. Remove your steaks from the marinade but scrape off excess sauce so it doesn’t burn. Pat the meat dry with paper towels and sprinkle a little salt on both sides—trust me, seasoning just before you cook locks in flavor without drawing out too much moisture. Add avocado oil to the pan (about 1 tablespoon for two pieces or 2 tablespoons for one big piece) and wait until it’s shimmering. Then, carefully place the steaks in the skillet—you’ll hear that satisfying sizzle right away. Cook for 3 to 4 minutes per side depending on the thickness (thicker steaks lean toward 4 minutes). Remember, if you don’t have a thermometer handy, use the touch test: tender but with some resistance = medium-rare, firm = well-done.

Step 4: Rest and Slice Against the Grain

Once your steak is beautifully browned, transfer it to a cutting board and let it rest for 5 minutes—this helps the juices redistribute and makes each slice juicy and tender. While waiting, if you have two pieces, go ahead and sear the second one. When it’s time to slice, cut thinly in half-inch slices against the grain. This part is a game-changer: cutting against the grain breaks up muscle fibers, so your steak is melt-in-the-mouth delightful rather than chewy. Arrange the slices on a platter, drizzle with fresh chimichurri sauce, and get ready to enjoy!

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Pro Tips for Making Perfect Chimichurri Flank Steak Recipe

Marinate with Care: I learned that giving the steak a good soak in the chimichurri not only flavors but helps tenderize it; don’t skip this step!
Pat Steak Dry Before Searing: Keeping the surface dry prevents steaming and helps you get that gorgeous crust.
Use the Touch Test: If you don’t have a meat thermometer, gently poke with tongs to check steak firmness for doneness.
Slice Against the Grain: This simple trick made a huge difference for me—always cut perpendicular to the muscle fibers for tender bites.

How to Serve Perfect Chimichurri Flank Steak Recipe

Perfect Chimichurri Flank Steak Recipe - Serving

Garnishes

I love to finish this dish with a sprinkle of fresh parsley and a few lemon wedges on the side. Sometimes, I add thinly sliced red onions for a bit of crunch and sharpness that pairs so well with the juicy steak and herby chimichurri.

Side Dishes

My go-tos are simple and fresh to complement the grilled flavors—think roasted potatoes, grilled veggies like asparagus or zucchini, or a crisp green salad with avocado. For a real treat, try it with some creamy mashed potatoes or even a tangy slaw to balance the richness of the steak.

Creative Ways to Present

For a dinner party, I like to serve the sliced steak family-style on a big wooden board, surrounded by small bowls of chimichurri and assorted garnishes so everyone can customize their bites. You could also serve it on warm tortillas with some grilled corn salsa for a fun “build-your-own” taco night. Presentation makes it feel special and invites everyone to dig in and savor the flavors.

Make Ahead and Storage

Storing Leftovers

I keep leftover steak in an airtight container in the fridge, separated from extra chimichurri sauce. This helps the steak stay firm and delicious without getting soggy. Leftovers usually last 3-4 days for me, and they make fantastic sandwich fillings or salad toppings.

Freezing

Freezing cooked flank steak with chimichurri is possible but I recommend freezing the steak and sauce separately for best texture and flavor. When you’re ready to enjoy, thaw in the refrigerator overnight and reheat gently to avoid drying out.

Reheating

I reheat leftovers on the stovetop over medium-low heat with a splash of water or broth, covered with a lid to keep things moist. This method keeps the steak tender and prevents it from getting tough or overcooked. Adding a little fresh chimichurri after heating brightens up the flavors again beautifully.

FAQs

Can I make the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce actually tastes better if you let it rest for a few hours or even overnight in the fridge. This time lets the flavors meld together beautifully. Just bring it back to room temperature before serving.
What’s the best way to 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, the touch test with tongs is a great tool: tender yet with some resistance means it’s just right!
Can I grill the flank steak instead of pan-searing?

Yes! Grilling adds a delicious smoky flavor and works great with this recipe. Just make sure your grill is hot and cook the steak for 3-4 minutes per side depending on thickness.
How do I slice the flank steak to keep it tender?

Always slice against the grain—that means cutting perpendicular to the muscle fibers. This breaks up the toughness and makes each bite tender and easy to chew.

Final Thoughts

This Perfect Chimichurri Flank Steak Recipe has quickly become one of my all-time favorites for so many reasons: it’s fresh, packed with bold flavor, and incredibly satisfying without requiring hours in the kitchen. I love sharing this recipe because it’s approachable but impressive, and my family always asks for seconds (sometimes thirds!). If you give it a try, I promise you’ll have a new go-to steak recipe that’s as fun to make as it is to eat—grab your ingredients and get ready to make some magic happen!