If you’re craving a steak that bursts with flavor and makes your weeknight dinners feel like a celebration, you’re going to adore this Chimichurri Flank Steak Recipe. I absolutely love how the vibrant chimichurri sauce pairs perfectly with tender, juicy flank steak, delivering an irresistible combo that’s both fresh and hearty. Trust me, once you try this, it’ll become a go-to in your meal rotation!

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Why You’ll Love This Recipe

Bold, Fresh Flavors: The chimichurri sauce is packed with fresh herbs and garlic, brightening every bite of the steak.
Simple Yet Impressive: It looks and tastes fancy but comes together with just a handful of ingredients and minimal effort.
Perfectly Tender Steak: Marinating with chimichurri and quick searing locks in juiciness without overcooking.
Versatile Meal Option: Serve it sliced over salads, alongside roasted veggies, or stacked in tacos for a crowd-pleaser.

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, easy chimichurri steak recipe, flavorful steak dinner, quick steak marinade

Ingredients You’ll Need

Each ingredient in this Chimichurri Flank Steak Recipe is chosen to balance vibrant herbaceousness with hearty steak flavor. The fresh herbs and citrus really make your steak sing, plus I’ll share little tips to elevate each component.

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, easy chimichurri steak recipe, flavorful steak dinner, quick steak marinade

Flank steak: Look for a piece with good marbling around 1.5 to 2 pounds; cutting against the grain after cooking makes it wonderfully tender.
Fresh garlic: Raw garlic bursts with pungent flavor – better to pulse in a food processor than chopping by hand for a fine texture in chimichurri.
Fresh parsley: Flat-leaf parsley adds earthiness; be generous here to get that classic chimichurri color and taste.
Fresh cilantro: A modest amount brings brightness without overpowering; if you’re not a cilantro fan, you can reduce or swap with extra parsley.
Avocado oil: Its high smoke point is perfect for searing steak without burning the aromatics.
Fresh lemon juice: Adds acidity to balance the richness of the steak and oil, keeping the sauce lively.
Salt: Enhances all flavors—it’s worth seasoning both the steak and sauce properly for the best result.

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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 chimichurri can be customized easily depending on what you’ve got on hand or your taste preference. Personally, I experiment a lot with herbs and spice levels, and you should too—it’s a flexible recipe that welcomes creativity!

Herb swaps: If cilantro isn’t your thing, boost parsley or add mint and oregano for a Mediterranean twist—I’ve done this with great success.
Spice it up: Try adding a pinch of red pepper flakes or a diced jalapeño to the chimichurri if you like some heat; my family gets crazy for this fiery version.
Different cuts: While flank steak is ideal for its texture and price, I’ve also used skirt steak or hanger steak with this chimichurri, adjusting cook time as needed.
Make it gluten-free or keto: The recipe is naturally gluten-free and low-carb, making it perfect if you follow these diets.

How to Make Chimichurri Flank Steak Recipe

Step 1: Whip up that vibrant chimichurri sauce

Start with the sauce because it needs just a little resting time for flavors to meld. In your food processor, pulse fresh garlic until finely minced. Then add fresh parsley and cilantro—pulse again until everything is chopped but still has a bit of texture. Pour in avocado oil, lemon juice, salt, and give it one last blend until combined. I discovered that pulsing saves the sauce from turning into mush while perfectly blending flavors. Set this aside while you prep your steak.

Step 2: Marinate the flank steak

If your flank steak is large, I like to cut it in half against the grain now—that tip came from trial and error; cutting this way after cooking keeps the steak tender. Place the steak(s) in a dish or resealable bag, spoon about a third of your chimichurri over, and turn to coat thoroughly. Marinate for at least 30 minutes—but if you can swing 1 to 2 hours, do it! The acid and herbs work magic tenderizing the meat.

Step 3: Sear the steak just right

Heat a cast iron skillet over medium-high for about 3 minutes until it’s really hot. This ensures a nice sear. Remove steak from marinade and scrape off excess to avoid burning. Pat it dry and sprinkle a little salt on each side. Add about 1 tablespoon of avocado oil per steak piece (or 2 tablespoons if working with one large piece). When oil is shimmering but not smoking, carefully lay the steak in. Cook for 3-4 minutes per side depending on thickness—remember thicker means closer to 4 minutes, thinner closer to 3. Use your tongs to gently press or poke the steak to feel how firm it is if you want to eyeball doneness (medium-rare is tender yet firm). Then remove and let it rest for 5 minutes–this is key to juicy slices.

Step 4: Slice and serve with chimichurri

Once rested, slice your flank steak thinly against the grain in half-inch pieces. This cutting method is what saved me from tough bites and makes the steak incredibly tender. Arrange on a platter and drizzle with fresh chimichurri sauce—you can’t have too much here. I sometimes serve extra chimichurri on the side because the sauce is THAT addictive.

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Pro Tips for Making Chimichurri Flank Steak Recipe

Cut Against the Grain: This simple trick transforms the chewy flank steak into melt-in-your-mouth bites—don’t skip it!
Pat Steak Dry Before Searing: Excess marinade can cause steaming instead of searing, so blotting ensures a perfect crust.
Use a Cast Iron Skillet: Its even heat distribution helps you get that gorgeous caramelized sear that locks in flavor.
Let Steak Rest: Giving the meat 5 minutes to rest after cooking keeps juices inside and makes slicing easier.

How to Serve Chimichurri Flank Steak Recipe

Chimichurri Flank Steak Recipe - Serving

Garnishes

For garnish, I love sprinkling chopped fresh parsley on top—it ties all the flavors together and adds a lovely pop of green. A few lemon wedges on the side are great, too, for an extra burst of brightness. Sometimes I add thinly sliced red onions or a few chili flakes if I want a bit of heat without overpowering the fresh chimichurri notes.

Side Dishes

My favorite sides are simple but complementary: roasted potatoes tossed with herbs, grilled asparagus, or a crisp green salad with a tangy vinaigrette. On warmer days, I like pairing this steak with grilled corn or a light quinoa salad to keep things fresh and vibrant alongside the rich meat.

Creative Ways to Present

When I’ve hosted family dinners, I sometimes thinly slice the steak and stack it in taco shells with chimichurri sauce drizzled over, topped with avocado and crumbled cheese—everyone goes nuts! Also, serving it over a bed of creamy mashed potatoes or rice creates an elegant plate that feels special but isn’t complicated.

Make Ahead and Storage

Storing Leftovers

I like to slice leftover flank steak and store it in an airtight container with some chimichurri sauce to keep it moist and flavorful. Refrigerate for up to 3 days, and the flavors actually deepen, making the next-day lunch even better in my experience.

Freezing

Freezing works well if you wrap the sliced steak tightly with plastic wrap and place it in a freezer bag along with some sauce on the side in a separate container. It’s best to eat within 2 months for optimal flavor. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, I gently warm the steak slices in a skillet over low heat with a splash of water or broth to keep them juicy. Avoid microwaving if you can because that tends to dry out the meat. Adding a spoonful of fresh chimichurri when serving instantly revives that fresh punch.

FAQs

Can I make the chimichurri sauce ahead of time?

Absolutely! In fact, making chimichurri a day ahead lets the flavors develop beautifully. Just store it covered in the fridge and give it a stir before serving. It also frees up prep time on cooking day, which I always appreciate.
What if I don’t have a food processor for the chimichurri?

No worries! You can finely mince the garlic, parsley, and cilantro by hand using a sharp knife, then whisk everything together with oil, lemon juice, and salt. It takes a bit more elbow grease, but the sauce is still delicious and fresh.
How can I tell when the flank steak is cooked perfectly?

If you have a meat thermometer, aim for 130–140°F (55–60°C) for medium-rare. Without one, use the touch or tongs test: the steak should feel firm but still springy. Remember, letting it rest after cooking helps carryover heat finish the job.
Can I use other cuts of steak for this recipe?

You sure can! Skirt steak or hanger steak also work well—they have similar textures and flavor profiles. Just adjust your cooking time accordingly since thickness and fat content vary.
Is chimichurri sauce gluten-free?

Yes, chimichurri is naturally gluten-free since it’s made with fresh herbs, oil, and vinegar or lemon juice. Just make sure any seasonings you add are gluten-free too.

Final Thoughts

This Chimichurri Flank Steak Recipe quickly became one of my favorite ways to impress friends and family without spending hours in the kitchen. The bright, herby sauce brings out the best in a simple cut of meat and makes every meal feel special. I can’t wait for you to try this and see just how addictive that combination is—I promise it’s easier to master than it looks, and the payoff is seriously delicious. Happy cooking!