The Heart of Chimichurri Flank Steak Recipe
When I think about the perfect weeknight dinner that feels both fresh and indulgent, Chimichurri Flank Steak immediately comes to mind. This recipe brings together the bold, herbal punch of chimichurri sauce with the hearty, silky texture of a carefully cooked flank steak. It’s the kind of meal that makes your kitchen smell incredible and leaves you yearning for seconds — but without fuss or complicated steps. You’ll notice how the vibrant green chimichurri, with its garlicky warmth and subtle tang, cuts through the rich, caramelized edges of the steak. It’s a balance that’s as satisfying as it is effortless. I love how this recipe lets the meat shine while inviting you to customize and play with flavors, making it a go-to for cozy nights or casual entertaining. Stick with me and I’ll show you why this Chimichurri Flank Steak Recipe isn’t just about cooking — it’s about creating moments to savor the everyday.💚
Why This Recipe Shines
- Flavor balance: Cozy, bright, and layered — never flat.
- Beginner tested: Clear steps with real-life timing cues.
- Customize-friendly: Works with pantry swaps and add-ins.
- Make ahead approved: Holds texture and flavor beautifully.
Ingredient Breakdown
- Ribeye or New York strip steaks: Richly marbled for tenderness and flavor; can swap for flank steak or sirloin if preferred, just adjust cooking time accordingly.
- Olive oil: Adds silkiness to the sauce and aids searing the steak; virgin or extra virgin olive oil works fine for cooking, while extra virgin is best in chimichurri for brightness.
- Fresh parsley and oregano: The fresh herbs are chimichurri’s soul; if you don’t have fresh oregano, dried works well, just use half the amount.
- Garlic cloves: Minced to release that warm spice and pungent aroma, essential for depth.
- Red wine vinegar: Brightens the chimichurri with acidity; you could substitute with sherry vinegar or white wine vinegar if needed.
- Red pepper flakes: Adds a gentle kick without overshadowing; adjust quantity to your heat preference.
- Salt and pepper: Enhances natural flavors and creates that crave-worthy crust on the steak.
Before You Begin
Before getting started, take a bit of time to gather all your ingredients and prep them — this mise en place makes the cooking flow smoother and more enjoyable. Bring the steaks out of the fridge 30-45 minutes before you plan to cook; this step helps them finish cooking evenly, avoiding a cold center surrounded by a dry crust. While the steak rests, you can mince garlic, chop herbs, and mix your chimichurri sauce. Set your skillet or grill pan on the highest heat you can safely manage so it’s screaming hot and ready for that perfect sear.🪄
What You’ll Need
Essential tools to make Chimichurri Flank Steak Recipe easy and enjoyable — plus optional upgrades if you love efficiency.
How to Make Chimichurri Flank Steak Recipe
- Remove the steaks from the refrigerator 30-45 minutes before cooking to reach room temperature. This little patience pays off with an evenly cooked steak, free from cold spots.
- Mix the chimichurri sauce in a medium bowl: combine parsley, minced garlic, oregano, olive oil, red wine vinegar, red pepper flakes, salt, and freshly ground black pepper. Stir well to blend all those fresh flavors. Let it rest for at least 10 minutes to allow the herbs to soak up the acidity and spice — the colors brighten and the aroma deepens.
- Pat steaks dry using paper towels — moisture is the enemy of a crispy sear. Generously season both sides with salt and pepper, pressing the seasoning into the meat to help it stick.
- Heat your pan (cast-iron or heavy skillet preferred) on high for 3-5 minutes. When very hot, add olive oil and swirl to coat evenly — you want the oil shimmering with faint ripples but no smoke.
- Sear the steaks without moving them for 3-4 minutes. You’ll notice a deep golden-brown crust forming — that’s flavor locking in! Flip and cook another 3-4 minutes for medium-rare. Adjust time if you prefer more or less doneness; using an instant-read thermometer is helpful here.
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Pro-Level Pointers
Look for a crust that’s deeply caramelized and slightly crisp-edged — if your pan isn’t hot enough, you’ll miss that signature texture. Once flipped, resist poking or pressing the steak to keep those juices sealed inside. Resting is crucial; let the steak sit loosely tented with foil for at least 5 minutes to let the buttery steam redistribute flavor and moisture.
- Transfer the steaks to a cutting board and loosely cover with foil to rest 5-10 minutes. This rest time makes slicing easier and keeps each bite juicy.
- Slice against the grain into 1/4-inch thick slices — this technique shortens muscle fibers, ensuring each bite feels tender rather than chewy.
- Arrange sliced steak on your serving plate. Drizzle generously with the vibrant chimichurri sauce, allowing the zesty mixture to mingle with the steak’s rich warmth.
- Serve immediately with extra chimichurri on the side — dipping each bite adds a fun, fresh twist anytime you like.
Creative Variations for Chimichurri Flank Steak Recipe
- Swap herbs: Try fresh cilantro or basil in your chimichurri for a new herbal twist that brightens the profile.
- Spice it up: Add a pinch of smoked paprika or ground cumin into the chimichurri for warm spice complexity.
- Swap the meat: Use skirt steak, hanger steak, or even chicken thighs for a different protein while keeping the sauce star.
- Add texture: Sprinkle toasted pine nuts or sliced almonds over the sauce for a buttery crunch.
- Serve differently: Make steak tacos with warm corn tortillas, chimichurri drizzle, and a squeeze of lime for a casual, flavorful meal.
- Seasonal twist: Incorporate diced roasted red peppers or sun-dried tomatoes into your chimichurri for a fruity pop.
Storage, Freezing & Reheating
- Store leftovers in an airtight container in the fridge for up to 3 days; the steak will soften slightly but remain flavorful.
- Freezing: Slice the rested steak first, then freeze with chimichurri sauce packed separately for up to 2 months — thaw overnight in the fridge before reheating.
- Reheat gently: Warm steak slices in a skillet over low heat or in the microwave with a damp paper towel to keep moisture intact.
- Fresh chimichurri: Always add fresh or room temperature chimichurri sauce after reheating to revive the vibrant herbal notes.
Chimichurri Flank Steak Recipe FAQs
- Can I use different cuts of steak? Absolutely! Ribeye or New York strip are ideal for their marbling, but flank, skirt, or sirloin also work well—adjust cook time to avoid toughness.
- How spicy is the chimichurri? It has a gentle kick from red pepper flakes. You can dial it down or up by adjusting the amount or omitting it altogether.
- Can I make chimichurri ahead of time? Yes! The flavors deepen beautifully if you prepare it an hour or even a day ahead—just keep it refrigerated and bring to room temp before serving.
- What’s the best way to slice the steak? Always cut against the grain to ensure tender bites, and thin slices about 1/4-inch thick work best for balanced texture.
- Is this recipe suitable for grilling? Definitely. Use a hot grill to sear the steak, following the same timing and resting tips for juicy results.
Chimichurri Flank Steak Recipe
This Chimichurri Flank Steak recipe features perfectly seared steaks topped with a vibrant, herbaceous chimichurri sauce. Ideal for a flavorful and easy-to-make meal, the steak is cooked on the stovetop to a juicy medium-rare and served with a zesty sauce made from fresh parsley, oregano, garlic, and red wine vinegar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Argentinian
Ingredients
For the Steak
- 2 ribeye or New York strip steaks, about 1.5 inches thick
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
For the Chimichurri Sauce
- 1 cup fresh parsley leaves, finely chopped
- 3 garlic cloves, minced
- 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano)
- 1/2 cup extra virgin olive oil
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly ground black pepper
Instructions
- Bring Steaks to Room Temperature: Remove steaks from the refrigerator 30-45 minutes before cooking to ensure even cooking and better searing.
- Prepare Chimichurri Sauce: In a medium bowl, combine finely chopped parsley, minced garlic, and oregano. Add olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Stir to blend well, then let the sauce sit for at least 10 minutes or up to an hour at room temperature to allow flavors to meld.
- Season the Steaks: Pat the steaks dry with paper towels to remove excess moisture. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.
- Preheat the Pan: Place a cast-iron skillet or grill pan over high heat and heat for 3-5 minutes until very hot. Add 2 tablespoons of olive oil and swirl to coat the pan evenly without letting the oil smoke excessively.
- Sear the Steaks: Carefully place the steaks in the hot pan and sear without moving for 3-4 minutes until a deep golden-brown crust forms. Flip the steaks and cook for another 3-4 minutes for medium-rare doneness. Adjust cooking time if a different doneness is preferred.
- Rest the Steaks: Transfer the steaks to a cutting board and loosely cover with foil. Let rest for 5-10 minutes to allow juices to redistribute throughout the meat.
- Slice and Serve: Slice the rested steaks against the grain into 1/4-inch thick slices. Arrange on a serving plate and drizzle generously with chimichurri sauce. Serve immediately with extra sauce on the side for dipping.
Notes
- Bringing steaks to room temperature before cooking ensures even doneness.
- Letting chimichurri sit at room temperature enhances flavor melding.
- Patting meat dry is essential for achieving a good sear.
- Adjust steak cooking times based on preferred doneness.
- Use a cast-iron skillet or grill pan for best searing results.
