Flank Steak With Chimichurri Sauce comes together for an easy Summer grilled steak dinner. Chimichurri is a bright zesty, herb packed sauce from Argentina that will simply blow you away. Simple and exquisite with flavor, grilled flank steak never had it so good.
Oh Chimichurri where have you been all my life? Flavorful with fresh parsley, hot with red pepper flakes, garlicky with garlic, exciting with red wine vinegar, zesty with lemon… We are simply in love with this Argentinian sauce.
So much so, I’ve used it to make Chimichhurri Shrimp and Chimichurri Smashed Potatoes.
With such a fresh flavor, it’s perfect as a topping for steak as it brings a lively flare to each and every beefy bite. It’s flat out delicious.
I’ve tried nearly 10 versions of chimichurri sauce for flank steak and this recipe is the one we prefer. It’s straight forward, fresh in flavor and best compliments steak. This is this recipe I learned to make in Culinary School.
Let’s take a look.
Table of contents
Understanding Flank Steak:
What is Flank Steak?
- Description: Flank steak is a lean, flavorful cut from the abdominal muscles of the cow.
- Texture and Flavor: Known for its pronounced grain and pure beefy taste.
Selecting Quality Flank Steak
- Marbling: Look for even marbling to ensure tenderness.
- Thickness: Aim for uniform thickness for even cooking.
- Pro Tip: Choose steaks with a deep red color and avoid those with excessive moisture.
Crafting the Perfect Chimichurri
Traditional Chimichurri Components
- Herbs: Parsley, oregano.
- Aromatics: Garlic, red pepper flakes.
- Acid and Oil: Red wine vinegar, olive oil
Ingredients You’ll Need
My version of Chimichurri Sauce comes from the recipe we made in Culinary School and I think it’s the best I’ve tasted. Served over Flank steak, it was an incredibly easy main course.
Making Chimichurri sauce is easy! All you need is a sharp knife and fresh ingredients.
- Fresh Parsley. Small chopped.
- Red Onion. With deep purple skin and reddish flesh for color, red onions are sharper and spicier in flavor and the best choice for chimichurri sauce.
- Lemon. We’ll use only the zested skin.
- Garlic. Chopped
- Red Wine Vinegar: Red wine vinegar has a specific flavor. It’s vinegar tart, which is mellowed out by a touch of sweetness.
- Pepper. We’ll use both fresh ground black pepper and red pepper flakes.
- Olive Oil: Since this chimichurri sauce is used as a vinaigrette style topping, use a good quality extra virgin olive oil for the flavor. It’s less processed offering a more pleasant taste. A bit fruity and a bit bitter. Like bitting into a good olive.
- Flank Steak
Ingredient Substitutions and Variations
- Steak: Substitute skirt steak for the flank steak. Skirt steak is a thinner cut of beef, so adjust cooking times to not over-cook. Skirt steak will cook over medium high heat in about 2 – 3 minutes per side.
- Try making Chimichurri sauce by substituting parsley for cilantro.
- Want a spicier sauce? Just add more red pepper flakes.
Step by Step Instructions. It’s Easy!
Making Chimichurri Flank Steak is easy … let’s get started.
- Step 1: Prep and chop all ingredients for the chimichurri sauce and place in a medium sized bowl.
- Step 2: Using a spoon, fork or whisk, stir until well blended. Set aside and let the flavors marry for about 30 minutes while you grill the flank steak steak.
- Step 3: It’s time to grill the flank steak. Flank steak is so easy to cook. All it needs is hot sizzling grates and medium high heat. Depending on how thick the steak is it should cook in about 10 – 12 minutes. Or until an instant read meat thermometer reads 130 degrees when tested in the thickest part of the steak. Use a simple seasoning like salt and pepper. The Chimichurri sauce will do all of the work in the flavor department.
- How to grill flank steak: Turn on your grill until it reaches a temperature of 500 degrees. This will get those grates nice and hot. Turn the temperature down to 400 and place the steak on the grill. Cook uncovered until it’s nice a browned on one side. About 5 – 6 minutes. Turn the steak over and cook until the temperature indicates the steak is medium rare.
Pro Tip: Once the steak is off the grill, remove to a platter and cover loosely with a sheet of foil. This is called “tenting” This will allow the steak to rest. During this time the steak will absorb the juices for a more tender and flavorful result. The foil will also help keep those steaks warm.
ALWAYS slice flank steak against the grain. Slicing flank steak this way cuts through the tough fibers, shortening them, so you get a piece of meat thats more tender and easier to chew.
What To Serve with Chimichurri Flank Steak
- I really like the idea of grilled vegetables for a side dish Chimichurri Flank Steak. Try a combination of onion wedges, thick chunks of zucchini, mushrooms, asparagus and red bell peppers. Make sure vegetable pieces are uniform in size for even cooking. Use skewers or a grill basket and season simply with salt and pepper.
- Cumin Garlic Marbled Potatoes are a good choice here.
- Smoked Mozzarella Pasta Salad is always a crowd pleaser. As is this Pea Salad with Eggs.
- And to keep things fresh and simple, a beautiful Accompaniment Salad is always welcome.
Beverage Pairings
- Red Wines: Malbec, Cabernet Sauvignon.
- Beers: Amber ales, IPAs
- Source: What To Drink With What You Eat. I am an Amazon Affiliate Member, if you purchase this book using this link, I receive a small commission at no extra charge to you.
FAQ’s
Yes. First add the whole garlic cloves and give them a couple of good spins to break them up. Then add the rest of the ingredients and blend until you reach desired consistency. This will make a less chunky chimichurri sauce and will work better if you’re using it as a marinade.
I like to keep the flank steak in it’s natural form and beefy flavor, so I don’t use the sauce as a marinated flank steak recipe, only as a flavor topping. I do like to use this chimichurri sauce as a marinade for chicken breast. It helps tenderize and keep an otherwise piece of lean meat from possibly drying out on the grill. Just give the chicken breasts a couple of pounds with a meat mallet tenderizer, then place the chicken and the chimichurri sauce in a gallon zip lock bag. Press the air out and then massage the bag a few times to distribute sauce. Marinate the chicken for two hours, then grill or bake on a foil lined sheet pan until internal temperature reads 165 degrees.
Italian flat leaf variety. Don’t choose a curly leaf parsley. It’s low in the flavor department and can carry a bitter flavor. Its best used as a garnish for that burger, like the restaurants do.
Yes, skirt steak is a suitable alternative, though it’s slightly more fibrous. Adjust cooking times accordingly, as it’s also a thinner steak.
Traditional Chimichurri has a mild heat from red pepper flakes, but spice levels can be adjusted to taste.
Storage and Reheating
- Store any leftovers in an air tight container in the refrigerator. Flank Steak and the chimichurri sauce will keep for 4-5 days.
- Store any leftover chimichurri sauce in a separate container.
- Cooking chimichurri flank steak to a medium rare state gives you some wiggle room to reheat the steak without over cooking. Heat the oven to 300 degree. Loosely wrap flank steak in foil. Place in the 250 degree oven and gently reheat for 15 or so minutes, or until warm enough to eat. Top with leftover chimichurri sauce.
Flank steak paired with Chimichurri offers a delightful blend of robust flavors and fresh herbs. This may become your favorite flank steak recipe.
Related Recipes
I have a list of about 10 go-to dinners for easy delicious Summery meals. This flank steak and Chimichurri tops the list along with Grilled Steak Kabobs, and Maple Glazed Chicken Kabobs, just to name a few of our favs. They’re worth their weight in gold.
Chimichurri Flank Steak
Ingredients
- For The Chimichurri Sauce
- ½ cup red onion minced
- ⅓ cup parsley flat leaf minced, leaves only. Stems have a bitter flavor.
- 1 tablespoon oregano fresh coarsely chopped, or 1 teaspoon dried oregano.
- 1 tablespoon garlic minced
- ⅓ cup olive oil extra virgin
- 3 tablespoons red wine vinegar
- ½ teaspoon crushed red pepper
- 1 tablespoon lemon zest
- 1 teaspoons coarse salt
- ⅓ teaspoon black pepper
- For the Grilled Flank Steak
- 1 ½ pounds Flank Steak
- Salt and Pepper to Taste
Instructions
- For the Chimichurri Sauce
- Mix everything in a bowl and let stand at room temperature for at least 15 minutes, 30 minutes is even better to marry flavors.
- For the Flank Steak
- Preheat grill to 500 degrees. Turn heat down to 400. Salt and pepper the flank steak. Grill flank steak for 5 – 6 minutes per side. Remove from grill and tent with foil for 10 minutes.
- Slice flank steak against the grain. Place on a serving platter and drizzle a generous helping of chimichurri sauce down the middle.
Notes
- Since this chimichurri sauce is used as a vinaigrette style topping, use a good quality extra virgin olive oil for the flavor. It’s less processed offering a more pleasant taste. A bit fruity and a bit bitter. Like bitting into a good olive.
Nutrition
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Flank Steak With Chimichurri Sauce …It’s What’s for Dinner.
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
I love chimichurri, the first time I had it was on a business trip to Venezuela many years ago and have been making the sauce ever since. If you like oregano add some the next time you make it, that is how I had it the first time.
Flank steak has tons of flavor, doesn’t it? Love it with chimichurri. Thanks!
I have loved chimichurri every single time I have had it and I don’t think I have had the same version twice.
With that nearby fire, you could have just stuck a pork butt out on the deck and it would smoke itself :p
LOL, that’s why you get paid the big bucks.
And I agree Chris, I’ve made it twice now and even with the same darn recipe it was a little different. Plus, I’ve been Googling and so many different versions.
50 mph winds!! and smoke…. and chimichurri…you rock!!
LOL and thanks
Sorry about the smoke. The weather everywhere seems to be crazy. Maybe because of the warm winter. Your steak looks fabulous Lea Ann. Don’t think I’ve ever made a chimichurri sauce, but that is about to change.
Sam
Sam, hope you like it. Let me know.
I had a bad experience dining out once with a chimichurri sauce, so still haven’t tried it at home. Now I’m going to gather my tummy and courage and give this a try. It looks so good on that flank steak!
I love the fresh flavor of chimichurri sauce! Definitely perfect in this heat!
My friend Vickie said she likes in on rice, is that how you’ve had it?
OK, I guess I’ve been living under a rock because I’ve never had Chimichurri sauce, I guess I’d better remedy that now. I’m heading off to a barbecue, but I don;t think I’ll be getting anything this good!
Let me know how you like it Sue. Thanks for stopping by and the comment.
Wow, that looks just amazing!
Thanks Greg, and always good to hear from you.
Sorry to hear about the smoke – hard to believe it comes that far. I’ve only used chimichurri once and as a marinade and loved it. Not sure why I haven’t made it again and I’ll have to try the sauce version.
It was crazy. I should have taken a photo. It’s hard to believe it comes from that far, and with the winds that strong, that there’s enough of it to last all day. Have you blogged about the marinade? I’d like to try that also.
Mmmm…well then, you must know that I love chimichurri, as well (thanks for the link love!). I wish I could reach in and grab a plate. Hubby’s firing up the grill right this moment, actually. So scary having those fires/winds so close! Happy Memorial Day 🙂
Thanks for a great recipe Heather. I’ve saved it since last summer and have been wanting to try it. Happy Holiday to you and your family.
You’re not the last blogger to try chimichurri sauce. I’ve seen it for the past few years and still haven’t tried it. Based on your review, I’ve gotta make it! We love flank steak too.
We’re pretty sure we could smell the smoke from the Michigan fires a couple of evenings ago too. What a shame about the fires. Some parts of the midwest are on high fire risk alerts.
I’m surprised by all of these comments and non chimi tryers. Practically the whole state of Colorado is on high alert. I’m just hoping I can grill next week, we’re heading up into the mountains. Sometimes they completely ban any type of outdoor fires.
Chimichurri has quickly become one of my favorite condiments too. And it goes sooooo incredibly good with steak!!
I’d like to try it on other things now… it’s delicious.
One of my favorite restaurants down in Texas served chimichurri over rice on the side of their incredible steaks. I think they used lime juice for the tartness, and I swear there was cilantro in there as well. That spicy tangy parsley deliciousness is the goal, though. I used leftover chimichurri as a rub for a whole chicken. OMG! Have fun playing with this deliciousness!
Ok, I lied, I want your recipe to compare. You’ve been eating this stuff way longer than I. Love the idea of serving it on rice.
Lovely photo of a delicious recipe. I can’t wait to try it.
Thanks Karen.
Yum, I’m a little ashamed to say I have never had chimichurri sauce either! Definitely trying this pronto! But I want to try your grilled romaine too! Grilled romaine kinda scares me, but I’m going to try it! 🙂 Have a great Memorial Day!
Gosh, maybe I should take that sentence out about being the last to weigh in on chimichurri. That romaine salad is really good. Just don’t over cook it, you want it to be toasty on the outside and warm and just wilted on the inside.
I’ve always heard how good this is, but have never made it. I’m going to have to give it a try. I made your lemon zucchini bread the other day and it was delicious – almost like a cake. It was gone in no time… hubby took a slice every day in his lunch! I haven’t blogged it yet, but will.
Karen, simple flavors come together for an exciting combination. I look forward to hearing how you like it. That darn lemon bread is just wonderful isn’t it? I used my food processor to grate the zucchini and they were pretty large strips, as far as grating goes, but I think that even held in some of the moisture in the vegetable, as opposed to smashing it on a box grater, and make it divine.