A deliciously tender Flank Steak with Chimichurri Sauce is a quick and easy melt-in-your-mouth steak loaded with vibrant flavors ready in under 30 minutes!
Bold flavors are the name of the game in this recipe from the caramelized sear of the steak to the bright refreshing chimichurri sauce. Just a few ingredients and a quick sear and you’ll have a delicious steak dinner ready to enjoy as is, or wrapped in a taco or fajita!
Table of contents
Easy Chimichurri Flank Steak
This pan-seared steak with homemade chimichurri sauce is probably one of my favorite ways to enjoy a tasty steak. I like that it is so simple, yet packs a bright and vibrant flavor punch thanks to the savory, citrusy, and slightly spicy chimichurri sauce. The steak is seared quickly, leaving it nice and juicy on the inside and beautifully charred on the outside. The result is ridiculously delicious!
There is no boiling, simmering, or heating up of any kind when it comes to chimichurri sauce. It is just a quick blend in the food processor. The combination of fragrant herbs brings this steak to life, at first as a marinade and then again when served overtop giving the juicy steak aromatic flavors!
What exactly is chimichurri sauce?
It is a infamous green sauce that originated in Argentina and has become very popular in many South American countries, such as Brazil, Uruguay, and Paraguay. It’s not cooked, so it is used as a side sauce (or condiment) as well as an ingredient in certain recipes. In our case, we are also using it as a marinade. It is said to be as popular in South America, as ketchup is in North America, and soon you’ll see why!
It’s a light and refreshing sauce with a citrus base, either vinegar or lemon juice lots of fresh herbs, olive oil, garlic, and red pepper flakes for spice. Of course, everyone has adapted ingredients to come up with their own version, but it always starts with a parsley base.
Why this recipe works
- This entire recipe is quick and easy and ready in under half an hour.
- The sauce is a light and refreshing contrast to the texture of the grilled meat.
- A much healthier sauce than any typical BBQ sauce you’d get from the store.
- It’s a marinade and sauce and serving two purposes is convenient as well as cost-effective.
- The flank steak is an affordable cut of meat and so is making a versatile sauce from scratch.
- Flank steak – You’ll need about 1 lb for this recipe. It’s a tough cut of meat, but when tenderized properly, it is one of the tastiest cuts of beef you’ll eat.
- Parsley – The heart of the chimichurri sauce. I get that parsley is controversial, but this sauce will convert anyone into a lover of parsley.
- Garlic – Finely chopped garlic is also a staple of this sauce. It’s an aromatic that gives a depth of flavor.
- Fresh Lemon juice – We are not using any vinegar in this sauce, so we use juice from about ½ of a lemon to give it tangy pop of citrus.
- Dried oregano – Another delicious herb. We’re adding dried oregano along with the fresh parsley.
- Red pepper flakes – For the heat!
- Olive oil – Needed to blend all of the ingredients into a cohesive sauce.
- Salt & pepper – To taste.
How to Make this Recipe
This recipe will come together in under 30 minutes from beginning to end, including the marinating time. Get ready to serve a dinner that will leave everyone wanting more!
Step 1: Place the steak in a large shallow dish and pat it dry with a paper towel so the marinade will stick to the meat. You can also place it in a resealable plastic bag with the marinade if preferred. .
Step 2: Combine parsley, garlic, lemon juice, oregano, red pepper flakes, salt, and pepper in a food processor and blend for about 15 seconds on low speed.
Step 3: Then, add olive oil and pulse again until combined. Use some of the chimichurri sauce as a room temperature marinade for the steak and allow to sit in the dish for 15 minutes, and keep the rest aside for later.
Step 4: Remove the steak from the marinade and pat it dry with a paper towel. Carefully sear the steak by placing it on a cast-iron skillet that has been pre-heated on medium-high heat for 2 minutes before flipping it to the other side for another 2 minutes.
Step 5: Transfer the steak to a plate and cover with foil. Allow it to rest for 5 minutes before slicing. Serve hot with chimichurri sauce and enjoy!
1: Substitute ¼ cup cilantro for parsley in the chimichurri sauce.
2: Add more red pepper flakes if a more spicy version is desired.
3. Substitute skirt steak for the flank steak.
4. Sear steak quickly on the grill or a grill pan as an alternative to pan searing on the stove.
- Pound out the steak to tenderize it more.
- Marinate for 4-5 hours if time allows for even more tender meat.
- For best results, allow it to rest before slicing thinly against the grain.
- Flank steak is best when cooked medium-rare to avoid becoming tough.
- Use a meat thermometer to determine the desired doneness.
- Substitute 2 tablespoons of red wine vinegar, sherry vinegar or lime juice in place of the lemon juice.
If you have leftover chimichurri sauce, you can keep it in an airtight container for up to 5 days in the fridge or frozen for up to 1 month. The cooked steak can be also kept in the fridge for up to 4 days.
For a quick heat through reheat in a pan on the stovetop over low heat.
Definitely. They are cut from different areas, so they’re not the same, however, they have enough similarities that you can use one in place of another. Skirt steak is another affordable, tasty cut of meat that can be tougher and will need to be tenderized. Depending on the thickness, you may need to adjust how long it sears.
Flank steak has very visible lines that run across the entire cut of beef in one direction. Cutting against the grain means using a sharp knife to cut thin slices in the opposite direction. Doing this will help keep the meat tender by making the fibers shorter which is much more pleasing (and less chewy) to eat.
Flank Steak with Chimichurri Sauce
- 1 pound flank steak
- ¾ cup fresh parsley leaves
- 1 garlic clove finely chopped
- 2 tablespoons lemon juice approx. ½ a lemon
- 2 teaspoons dried oregano
- ¼ teaspoon crushed red pepper flakes
- ½ cup plus 1 tablespoon olive oil
- Salt and pepper to taste
- Place the steak in a large shallow dish and pat it dry with a paper towel.
- Add the parsley, garlic, lemon juice, oregano, red pepper flakes, salt and pepper to a food processor and pulse for about 10-15 seconds on low speed.
- Then add the ½ cup of olive oil and pulse again until thoroughly combined.
- Pour 2-3 tablespoons of chimichurri over the raw steak and spread evenly around he top of the steak and allow to marinate at room temperature for 15 minutes.
- Remove the steak from the marinade and pat it dry with a paper towel.
- Heat one tablespoon of olive oil in a cast iron skillet over medium-high heat.
- Carefully add the steak and sear on the first side for 2 minutes.
- Flip the steak and sear on the other side for an additional 2 minutes for medium rare . (longer if steak is thicker than 1 inch)
- Remove the steak and place on a plate and cover with aluminum foil.
- Allow the steak to rest for 5 minutes before slicing.
- Serve hot topped with chimichurri sauce.
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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