Chimichurri flank steak is that perfect easy Summer grilling recipe. Chimichurri sauce is a bright zesty, herb packed sauce from Argentina that will simply blow you away. It’s simple and exquisite. A classic grilled flank steak never had it so good.
I have a list of about 10 go-to dinners for easy delicious Summery meals. This flank steak chimichurri tops the list along with Chicken Thigh Kabobs with Chile Yogurt Sauce, Grilled Steak Kabobs, and Maple Glazed Chicken Kabobs, just to name a few of our favs. They’re worth their weight in gold.
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 Chimichurri sauce.
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 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.
Ingredients You’ll Need
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. Grill chicken thighs or chicken breasts and then top with chimichurri sauce. Cut chicken thighs into chunks for skewers marinaded them for a few hours in Chimichurri. Grill them for a wonderful healthy entree.
Step by Step Instructions. It’s Easy!
Making Chimichurri Flank Steak is easy … let’s get started.
- Step 1: Prep and chop all ingredients 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 while you cook the 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 flavor will do all of the work in the flavor department.
- Here’s How: 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.
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. Using air tight containers, freeze small amounts to use as you need, or freeze any leftovers in one large container. I like using a freezer safe baggie. Just scoop the chimichurri sauce into the baggie, squeeze the air out, and flatten the contents. It will store like a charm in the freezer for up to three months.
Storage and Reheating
Store any leftovers in an air tight container in the refrigerator. Steak and the 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 oven and gently reheat for 15 or so minutes, or until warm enough to eat. Top with leftover chimichurri sauce.
Chimichurri Flank Steak Recipe
The spicy olive oil and garlic chimichurri sauce is perfect to enhance grilled meats without over powering the flavor. One of the more famous ways is to serve it over Picanha Steak.
I’ve also created a recipe for Chimichurri Smashed Potatoes. If you have a favorite way to use Chimichurri, let me know, I’d love to give it a try.
Chimichurri Flank Steak Sides
Served alongside one of my favorite salads, Louisiana Sunburst Salad. A nice pasta salad is always a good compliment to grilled steak. Check out this Penne Pasta Salad with Creamy Parmesan Sauce. Looking for a fresher side dish, how about a colorful Mexican Bean Salad.
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Chimichurri Flank Steak
- For The Chimichurri Sauce
- 1/2 cup red onion minced
- 1/3 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
- 1/3 cup olive oil extra virgin
- 3 tablespoons red wine vinegar
- 1/2 teaspoon crushed red pepper
- 1 tablespoon lemon zest
- 1 teaspoons coarse salt
- 1/3 teaspoon black pepper
- For the Grilled Flank Steak
- 1 1/2 pounds Flank Steak
- Salt and Pepper to Taste
- For the Chimichurri Sauce
- Mix everything in a bowl and let stand at room temperature for at least 15 minutes.
- 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.
- 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 with Chimichurri Sauce …It’s What’s for Dinner.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.