Chimichurri Flank Steak

If you’re looking for a meal that’s packed with bold, fresh flavors and is easy to prepare, look no further than Chimichurri Flank Steak. This dish is a fantastic way to bring a little Latin American flair to your dinner table. Chimichurri sauce, with its vibrant mix of parsley, garlic, vinegar, and olive oil, is the perfect pairing for the rich, beefy flavor of flank steak. Whether you’re grilling for a summer cookout or searing the steak indoors on a grill pan, this dish is a guaranteed crowd-pleaser.

Flank steak is a lean and flavorful cut of beef that’s often overlooked, but with the right preparation, it can be incredibly tender and juicy. The key is to marinate the steak in chimichurri sauce, which helps tenderize the meat and infuses it with all those delicious herbs and spices. The rest of the sauce is served alongside the steak, adding a zesty, garlicky kick to every bite. The best part? This dish comes together quickly, making it perfect for a weeknight dinner or a weekend barbecue.

In this recipe, I’ll guide you through everything you need to know to make a perfectly cooked Chimichurri Flank Steak, including tips for marinating, grilling, and serving, as well as ways to customize the recipe to suit your tastes.

Why You’ll Love This Recipe

• Bold, Fresh Flavors: Chimichurri sauce is full of fresh herbs and zesty garlic, bringing brightness and depth to the grilled steak.
• Perfect for Grilling: Flank steak is ideal for the grill, cooking quickly while developing a delicious char on the outside.
• Simple Ingredients: This recipe uses pantry staples like olive oil, garlic, and vinegar, along with fresh herbs that are easy to find.
• Great for Entertaining: Chimichurri Flank Steak is a fantastic dish to serve at gatherings or cookouts, as it looks impressive and is full of flavor.
• Easy to Customize: You can adjust the chimichurri sauce to your liking by adding more or less garlic, vinegar, or even a little heat from chili flakes.

Preparation Time and Servings

• Total Time: 45 minutes (plus marinating time)
• Active Prep Time: 15 minutes
• Servings: 4-6 servings
• Calories per serving: Approximately 350-400 calories (depending on portion size and amount of chimichurri sauce used)

Ingredients

For the Flank Steak:

• 1 ½ to 2 pounds flank steak
• Salt and pepper to taste
• 1 tablespoon olive oil (for grilling)

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• ½ cup fresh cilantro, finely chopped (optional, for a more herbaceous flavor)
• 4 garlic cloves, minced
• ¼ cup red wine vinegar
• ½ cup olive oil
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional, for heat)
• Salt and freshly ground black pepper to taste
• Juice of 1 lime (optional, for extra brightness)

Step-by-Step Instructions

Step 1: Make the Chimichurri Sauce

In a medium bowl, combine the finely chopped parsley, cilantro (if using), minced garlic, red wine vinegar, dried oregano, and crushed red pepper flakes (if you like a bit of spice). Stir to mix all the ingredients together. Slowly drizzle in the olive oil while whisking the mixture to help the ingredients emulsify. Season with salt and pepper to taste and add the juice of one lime if you want a citrusy note. The sauce should be bright green and slightly chunky. Set aside about half of the sauce to use as a marinade for the steak, and reserve the rest for serving.

Chimichurri sauce can be made ahead of time and stored in the refrigerator for up to a week. The flavors will only get better as the sauce sits, so feel free to prepare it the day before.

Step 2: Marinate the Flank Steak

Place the flank steak in a large, shallow dish or a resealable plastic bag. Pour half of the chimichurri sauce over the steak, making sure it’s evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 30 minutes and up to 4 hours. The longer the steak marinates, the more flavorful and tender it will be. Be careful not to marinate for too long, as the vinegar can start to break down the meat and affect the texture. While the steak is marinating, you can prepare the grill or get the rest of your meal ready.

Step 3: Grill the Flank Steak

Preheat your grill to medium-high heat (about 400-450°F) or heat a grill pan on your stovetop over medium-high heat. If using a grill, brush the grates with a little olive oil to prevent sticking. Remove the flank steak from the marinade and pat it dry with paper towels. Discard the used marinade. Season both sides of the steak generously with salt and pepper.

Place the steak on the grill and cook for about 4-6 minutes per side, depending on the thickness of the steak and your desired level of doneness. Flank steak is best cooked to medium-rare (about 130-135°F) for maximum tenderness. Use a meat thermometer to check the internal temperature if you’re unsure. Avoid overcooking the steak, as it can become tough and chewy if cooked beyond medium.

Once the steak is done, remove it from the grill and let it rest for 5-10 minutes before slicing. Resting the steak allows the juices to redistribute, ensuring that the meat is juicy and tender.

Step 4: Slice and Serve

When the steak has rested, slice it thinly against the grain. Flank steak has long muscle fibers, so slicing against the grain shortens these fibers, making each bite more tender. Transfer the sliced steak to a serving platter and spoon some of the reserved chimichurri sauce over the top. Serve the remaining chimichurri sauce on the side so everyone can add more as they like.

How to Serve

Chimichurri Flank Steak is incredibly versatile and can be served in a variety of ways. Here are a few ideas to get you started:

• With Grilled Vegetables: Serve the steak with a side of grilled vegetables like zucchini, bell peppers, and asparagus for a light, healthy meal. The smoky flavor of the vegetables complements the fresh chimichurri beautifully.
• In Tacos: Slice the steak into thin strips and use it as a filling for tacos. Add some fresh salsa, avocado, and a drizzle of chimichurri for a delicious, Latin-inspired taco night.
• With Rice or Quinoa: Serve the steak over a bed of rice, quinoa, or even couscous for a more substantial meal. The grains will soak up the flavorful chimichurri, making each bite even more delicious.
• On a Salad: For a lighter option, serve the steak over a simple salad with mixed greens, cherry tomatoes, and a vinaigrette. The chimichurri can double as a salad dressing, tying the flavors together.
• With Roasted Potatoes: Roasted potatoes or a simple baked potato make a great side dish to soak up the juices from the steak and the tangy chimichurri sauce.

Additional Tips for Success

1. Use Fresh Ingredients: Fresh parsley and garlic are essential to making a vibrant and flavorful chimichurri sauce. While you can use dried oregano, it’s best to stick with fresh herbs for the base of the sauce.
2. Marinate for Flavor: Marinating the steak in chimichurri sauce for at least 30 minutes allows the flavors to penetrate the meat. However, avoid marinating for longer than 4 hours, as the acid in the vinegar can start to break down the muscle fibers too much.
3. Don’t Skip the Resting Time: Letting the steak rest after cooking is crucial for retaining its juices. Cutting into the steak too soon will cause the juices to spill out, leaving the meat dry.
4. Slicing Against the Grain: This step is critical for ensuring your flank steak is tender. Flank steak has long muscle fibers, and slicing against the grain shortens those fibers, making the steak easier to chew.
5. Adjust the Chimichurri to Your Taste: Chimichurri is a very adaptable sauce. If you prefer a spicier kick, add more crushed red pepper flakes. For a brighter, more acidic flavor, add extra vinegar or lime juice.

Recipe Variations

• Spicy Chimichurri: If you like your food with a bit of heat, add more crushed red pepper flakes to the chimichurri sauce or toss in a finely chopped jalapeño or red chili pepper.
• Cilantro Chimichurri: For a slightly different flavor profile, substitute half of the parsley with fresh cilantro. This adds a more herbaceous, slightly citrusy flavor to the sauce.
• Smoked Paprika Chimichurri: For a smoky twist, add a teaspoon of smoked paprika to the chimichurri sauce. This gives the sauce a rich, smoky flavor that pairs well with grilled meats.
• Citrus Chimichurri: Add a tablespoon of fresh orange juice or lemon juice to the sauce for a citrusy brightness that complements the richness of the steak.

Freezing and Storage

To Store: Chimichurri sauce can

be stored in an airtight container in the refrigerator for up to 1 week. The flavors will deepen as it sits, making it even more delicious after a day or two. If you have leftover steak, store it in an airtight container in the fridge for up to 3 days.

To Freeze: You can freeze chimichurri sauce in an ice cube tray or small container for up to 3 months. When you’re ready to use it, thaw in the refrigerator overnight or at room temperature for a few hours. Flank steak can also be frozen after cooking. Wrap it tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag. It will keep for up to 3 months. Thaw in the fridge before reheating.

Reheating: To reheat the steak, warm it gently in a skillet over medium heat or in the oven at 300°F until heated through. Be careful not to overheat it, as flank steak can become tough if overcooked.

FAQ Section

Q: Can I make chimichurri sauce ahead of time?
A: Yes! Chimichurri sauce can be made up to a week in advance and stored in the refrigerator. The flavors actually improve over time, making it even tastier after a day or two.

Q: What’s the best way to cook flank steak?
A: Flank steak is best cooked quickly over high heat, whether on a grill or in a cast-iron skillet. This allows the steak to develop a nice char on the outside while staying tender and juicy on the inside. Avoid cooking it past medium-rare for the best texture.

Q: Can I use another cut of steak for this recipe?
A: Absolutely! While flank steak works beautifully with chimichurri, you can also use skirt steak, sirloin, or even ribeye. The cooking times may vary depending on the thickness of the steak.

Q: What if I don’t have a grill?
A: No grill? No problem! You can cook the flank steak on a stovetop using a grill pan or a cast-iron skillet. Preheat the pan over medium-high heat, add a little oil, and cook the steak as directed, flipping halfway through.

Q: Can I use the chimichurri sauce for other dishes?
A: Definitely! Chimichurri is incredibly versatile. You can use it as a marinade or topping for chicken, fish, pork, or vegetables. It also works great as a dipping sauce for bread or roasted potatoes.

Conclusion

Chimichurri Flank Steak is a meal that brings together bold, vibrant flavors with minimal effort. The herbaceous, garlicky chimichurri sauce pairs perfectly with the richness of the flank steak, creating a dish that’s both delicious and satisfying. Whether you’re cooking for a weeknight dinner or entertaining guests at a summer barbecue, this recipe is sure to impress.

What makes this recipe truly shine is its versatility. You can easily adjust the chimichurri sauce to your taste preferences, experiment with different cuts of meat, or serve the steak in a variety of creative ways. Plus, the entire dish comes together in under an hour, making it a great option for busy cooks who still want to enjoy a flavorful, homemade meal.

I hope you enjoy making and eating this Chimichurri Flank Steak as much as I do. It’s a dish that brings people together, and I’m sure it’ll become a favorite in your household. Happy cooking!

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