Zesty Flank Steak with Chimichurri Sauce Recipe – A Bold Flavor Hit

Argentina’s beloved chimichurri sauce breathes vibrant life into succulent flank steak, creating a culinary experience that dances between bold herbaceous notes and rich meaty flavors.

Emerald green herbs mingle with garlic and vinegar, promising an explosion of taste in every bite.

Robust and zesty, this sauce turns an ordinary cut into something extraordinary.

Grilling becomes an art form when you master this classic technique from south american cuisine.

Sharp parsley and tangy vinegar cut through the steak richness, balancing each delectable morsel.

Marinating transforms the meat into a tender, flavor-packed centerpiece that will impress even the most discerning palate.

You won’t be able to resist the allure of this mouthwatering combination.

FAQs

• What is chimichurri sauce made of?

Chimichurri is a vibrant green sauce originating from Argentina, primarily made with fresh parsley, olive oil, garlic, oregano, and red pepper flakes. It provides a tangy, herbal flavor that perfectly complements grilled meats.

• How do I know when my flank steak is cooked to medium-rare?

Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F. If you don’t have a thermometer, cook the steak for 4-5 minutes per side and check for a warm pink center when you slice into it.

• Why is it important to slice flank steak against the grain?

Slicing against the grain cuts through the muscle fibers, making the meat more tender and easier to chew. This technique helps break down tough muscle fibers, resulting in a more enjoyable eating experience with a softer, more delicate texture.

• Can I prepare the chimichurri sauce ahead of time?

Yes, you can make chimichurri sauce up to 2 days in advance. Store it in an airtight container in the refrigerator. The flavors will actually enhance and meld together, making the sauce even more delicious when you’re ready to use it.

Flank Steak with Chimichurri Highlights

• Chimichurri sauce delivers a zesty, herb-packed punch that transforms ordinary steak into a mouthwatering culinary adventure.
• Perfect for beginners and grill enthusiasts, this recipe requires minimal ingredients and simple cooking techniques that guarantee delicious results every single time.
• Quick to prepare and packed with bold Argentine-inspired flavors, this dish turns an average meal into a restaurant-quality experience without complicated steps or expensive ingredients.
• Flank steak pairs wonderfully with the bright, tangy chimichurri sauce, making it an ideal choice for family dinners, casual gatherings, or impressing dinner guests with minimal effort.

What You Need for Flank Steak and Chimichurri

• Flank Steak: A lean and flavorful cut of beef that becomes tender when grilled and sliced against the grain.

• Parsley: A fresh herb that provides a bright, green flavor to the sauce.
• Olive Oil: Serves as the base for the chimichurri, adding richness and helping to blend the herbs.
• Garlic: Adds a pungent and aromatic element to the sauce.
• Oregano: A classic herb that contributes an earthy and slightly bitter note.
• Red Pepper Flakes: Provides a subtle heat and spicy kick to the sauce.

• Salt, Black Pepper: Essential for enhancing the natural flavors of the steak and sauce.

Cooking Flank Steak with Chimichurri Sauce

Step 1: Whip Up Vibrant Chimichurri

Grab a mixing bowl and toss in fresh chopped parsley, minced garlic, dried oregano, and a sprinkle of red pepper flakes.

Pour in robust olive oil and season with salt and pepper.

Mix everything until the herbs dance together, creating a zesty green sauce that will make your taste buds sing.

Set this flavor bomb aside while you prepare the star of the show.

Step 2: Sizzle the Perfect Steak

Heat your grill or heavy skillet until it’s blazing hot.

Massage the flank steak with a drizzle of olive oil, then shower it generously with salt and pepper.

Lay the meat on the cooking surface and let it sear beautifully.

Cook for 4-5 minutes on each side, aiming for that mouthwatering medium-rare perfection.

Watch for a beautiful golden-brown crust that promises incredible flavor.

Step 3: Rest and Slice with Finesse

Remove the steak from heat and let it relax for 5 minutes.

This crucial resting period allows the juices to redistribute, ensuring every bite is supremely tender.

Using a sharp knife, slice the steak against the grain into thin, beautiful strips.

Cascade the chimichurri sauce over the top, letting the bright herbs cascade down the meat like a delicious waterfall.

Tips for Grilling Flank Steak Right

• Cut the flank steak against the grain to ensure maximum tenderness and easier chewing, preventing tough meat texture.
• Let the steak sit with olive oil and seasonings for 30 minutes before cooking to enhance flavor penetration and meat softness.
• Use a meat thermometer to check doneness – 135°F for medium-rare, allowing the steak to reach perfect internal temperature.
• Chop parsley just before making chimichurri to preserve vibrant green color and maximize herb essential oils and flavor intensity.
• Allow the steak to rest 5-7 minutes after grilling, which helps redistribute juices and prevents dry, tough meat when slicing.

Store and Reheat Flank Steak Easily

• Store leftover steak and chimichurri sauce separately in airtight containers. Keep the steak in the refrigerator for up to 3-4 days to maintain its best quality and flavor.
• Wrap the sliced steak tightly in plastic wrap or freezer bags. Pour chimichurri sauce in a separate sealed container. Freeze for up to 2-3 months, ensuring minimal air exposure to prevent freezer burn.
• Preheat oven to 250°F. Place steak slices on a baking sheet, cover with foil to prevent drying. Warm for 10-15 minutes until heated through, adding a splash of broth to retain moisture.
• Place steak slices on a microwave-safe plate, cover with a damp paper towel. Heat in 30-second intervals, checking to avoid overcooking. Drizzle with reserved chimichurri sauce just before serving to refresh flavors.

What Goes with Flank Steak and Chimichurri

• Pair with Robust Red Wine: Select a bold Argentinian Malbec or Cabernet Sauvignon that complements the rich, grilled meat and matches the herbaceous chimichurri sauce's intensity.
• Complement with Roasted Vegetables: Create a perfect side dish using grilled zucchini, bell peppers, and asparagus seasoned with similar herbs found in chimichurri for harmonious flavor connections.
• Enhance with Crisp Salad: Prepare a light arugula salad with citrus vinaigrette to cut through the steak's richness and provide a refreshing contrast to the bold chimichurri flavors.
• Match with Garlic Bread: Serve crusty, herb-infused garlic bread to soak up the delicious chimichurri sauce and add an extra layer of complementary herbal notes to the meal.

Flavor Ideas for Flank Steak with Chimichurri

• Vegetarian Protein Swap: Replace flank steak with grilled portobello mushrooms or thick slices of marinated tofu for a plant-based alternative that absorbs chimichurri sauce beautifully.
• Gluten-Free Option: Confirm all ingredients are gluten-free, especially if using store-bought oregano or red pepper flakes. Serve with quinoa or cauliflower rice instead of traditional sides.
• Low-Carb Adaptation: Skip traditional sides and serve steak with roasted zucchini noodles or cauliflower mash, keeping the protein-rich chimichurri sauce as the flavor highlight.
• Spicy Version: Increase red pepper flakes in chimichurri sauce or add fresh jalapeños for extra heat, perfect for those who love a fiery kick to their meal.

Flank Steak with Chimichurri Sauce Recipe

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4.6 from 16 reviews

• Total Time: 20 minutes
• Yield: 4 1x

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Description

Sizzling Argentinian flank steak with chimichurri sauce brings bold flavors straight from South American grills. Herb-packed marinade and perfectly charred meat create a mouthwatering experience you’ll savor with every delicious bite.

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Ingredients

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Main Proteins:

• 1 lb (454 g) flank steak

Seasonings and Herbs:

• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)
• Salt, to taste
• Black pepper, to taste

Sauce and Oil Ingredients:

• 3 tablespoons olive oil
• 1 cup fresh parsley, chopped
• 2 cloves garlic, minced

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Instructions

1. Craft a vibrant chimichurri sauce by finely chopping fresh parsley and blending with robust olive oil, minced garlic, dried oregano, and a sprinkle of red pepper flakes. Season with salt and pepper, then mix thoroughly to create a harmonious herb-infused condiment.
2. Heat a grill or heavy-bottomed skillet to medium-high temperature (around 400°F). Massage the flank steak with olive oil, then generously season with salt and pepper, ensuring even coverage.
3. Sear the steak for approximately 4-5 minutes on each side, aiming for a perfect medium-rare doneness with a beautifully caramelized exterior.
4. Transfer the steak to a cutting board and allow it to rest for 5 minutes, enabling the juices to redistribute throughout the meat.
5. Slice the steak thinly against the grain to maximize tenderness, creating elegant, diagonal cuts that showcase the meat’s texture.
6. Lavishly drizzle the prepared chimichurri sauce over the sliced steak, ensuring each piece is generously coated with the zesty, herbaceous condiment.

Notes

• Marinate the flank steak for deeper flavor by letting it sit in the chimichurri sauce for 30 minutes before cooking, which helps tenderize the meat and infuse additional herbs.
• Choose fresh, vibrant parsley for the chimichurri to ensure a bright, zesty sauce that elevates the entire dish’s taste profile.
• Customize heat levels by adjusting red pepper flakes – use less for mild palates or more for spice lovers, creating a personalized sauce experience.
• Rest the steak completely before slicing to lock in juices, preventing moisture loss and ensuring each bite remains succulent and tender.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Grilling
• Cuisine: Argentinian

Nutrition

• Serving Size: 4
• Calories: 320
• Sugar: 0 g
• Sodium: 180 mg
• Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Carbohydrates: 4 g
• Fiber: 1 g
• Protein: 30 g
• Cholesterol: 80 mg