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.
Related Recipes
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Chimichurri Flank Steak
Ingredients
- 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
Instructions
- 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.
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
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.
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.