Chimichurri Flank Steak | Juicy & Bold Dinner Recipe

The sizzle of a good steak hitting a hot skillet always feels like a promise. Add a spoonful of bright green chimichurri, and it becomes a small celebration. This chimichurri flank steak recipe brings Argentinian flair to your table in just 35 minutes, with juicy slices of beef and a garlicky, herby sauce that wakes up every bite. You’ll love how this chimichurri flank steak fills the kitchen with bold, herby aroma and comes together fast.

Why You’ll Love This Recipe

• Juicy, tender steak with a golden crust
• Zesty homemade chimichurri packed with herbs and garlic
• Simple pantry ingredients, big flavor
• Perfect for busy weeknights or festive dinners

Ingredients You’ll Need

For the Flank Steak Marinade

• 1 ½ pounds flank steak
• ¼ cup oil
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• Juice of 1 lime

For the Chimichurri Sauce

• ½ cup cilantro
• ½ cup parsley
• ½ onion, diced
• 1 teaspoon salt (adjust to taste)
• ¼ teaspoon pepper (adjust to taste)
• 1 tablespoon garlic
• ½ teaspoon Italian seasoning
• ½ teaspoon crushed red pepper flakes
• ⅓ cup oil
• 2 tablespoons red wine vinegar or apple cider vinegar

You can use apple cider vinegar if you’re out of red wine vinegar. It keeps the sauce just as bright and tangy.

How to Make Chimichurri Flank Steak

Step 1: Marinate the Steak

Whisk the oil, chili powder, onion powder, salt, and lime juice in a bowl. Pour over the steak inside a ziplock bag. Seal tightly and refrigerate for at least 30 minutes. Overnight marinating deepens the flavor, but don’t go over 24 hours.

Step 2: Prepare the Chimichurri Sauce

Add all sauce ingredients to a food processor. Pulse just until chunky. Don’t blend it smooth — that texture makes chimichurri special. Taste and adjust salt or vinegar as you like.

Step 3: Sear the Flank Steak

Preheat an oiled skillet or grill to medium-high. Lay the steak flat and sear each side for about 6 to 8 minutes. The outside should brown while the inside stays slightly pink.

Step 4: Rest and Slice

Once cooked, place the steak on a board and let it rest for 5 minutes. This short wait keeps the juices where they belong. Then, slice thinly across the grain. This trick makes the meat soft and easy to chew.

Step 5: Serve

Spoon the chimichurri sauce over the warm steak to complete your chimichurri flank steak masterpiece. Let the bright herbs and garlic soak into the meat. Add a side of easy grilled peach salad or some roasted potatoes for balance.

Expert Tips for Perfect Results

• Cook quickly over high heat for a seared outside and juicy center.
• Always rest the meat before slicing.
• Cut across the grain for tenderness.
• Start with less onion in the chimichurri if yours is large.
• Store leftover sauce in the fridge for up to 2 weeks.

If you like bold flavors, this pairs beautifully with crispy chilli beef or birria tacos made easy for a Latin-inspired dinner spread.

Frequently Asked Questions

Flank Steak with Chimichurri Sauce Recipe Card

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More Such Recipes

Looking for easy ideas to round out your menu? You’ll love easy crockpot steak bites for cozy nights, or sausage pesto pasta delight for quick weeknight comfort.

Final Thoughts

This chimichurri flank steak recipe brings flavor, color, and warmth to any meal. Whether you grill it or sear it indoors, this chimichurri flank steak stays juicy and full of life. It’s quick enough for weeknights but festive enough for your Christmas table. Each slice carries that smoky edge and zesty sauce that makes everyone reach for seconds.

Share your version on Pinterest or tag me on Facebook — I’d love to see how it turns out.