Learn how to make authentic Argentinian flank steak with chimichurri sauce. This juicy and tender quick-seared steak will melt in your mouth with savory and bold flavors. Flank steak with chimichurri sauce isn’t just a meal; it’s an experience. This grilled flank steak with a bright, herbaceous, and savory chimichurri sauce is a pairing you have to try!

The chimichurri marinade adds a savory and zingy crust to the grilled steak. And, when you serve this tender, juicy, grilled flank steak covered in a flavorful, fresh chimichurri sauce, it looks so impressive that your guests definitely think that you have dedicated a lot of effort to make it. But it is actually quite easy to make. I’m sure your guests will be requesting the recipe for this chimichurri steak because it is so good.

For those unfamiliar, chimichurri is a popular Argentine condiment that is used to balance the richness of grilled flank steaks and works as well with chicken, fish, and lamb. Another plus is that you can easily adjust this chimichurri to your own liking. Simply substitute an ingredient or leave it out completely if you love or dislike any of them. You will quickly have your own flawlessly prepared version of this dish that you may use whenever you have guests.

So, let’s learn how to cook chimichurri flank steak. It will soon become a popular weeknight meal.

Why You’ll Love this Flank Steak with Chimichurri Sauce

This skirt steak with chimichurri sauce recipe really ticks all the boxes.

Simple to make.
Has a ton of flavor.
Juicy, tender steak.
Gluten-free, dairy-free, and keto-friendly.
Can be customized.
Perfect for your weeknight dinners.
Store well for later use.

Ingredients for Chimichurri Flank Steak

There are two sets of ingredients in this flank steak chimichurri sauce recipe: a few for the steak and a handful of fresh ingredients for a delicious chimichurri sauce. Here is the complete list:

Chimichurri Sauce

Parsley
Cilantro
Green Onion
Garlic
Oregano
Olive Oil
Red Wine Vinegar
Salt and Freshly Ground Black Pepper:
Lemon Juice (optional)

You can find the detailed description of the ingredients, and why they are included, in my chimichurri sauce recipe.

Steak

Steak: You can also use either flank steak or skirt steak. Both are extremely tender and lean, with great meaty flavors and perfect for quick grilling. I’m using flank steak here in this recipe.
Seasoning: I used minimal spices (garlic powder, ground cumin, salt, & black pepper) to flavor my steak.

How to Make Flank Steak with Chimichurri Sauce

Make the Chimichurri Sauce

Place the parsley, cilantro, green onions, garlic, and oregano into a food processor. Pulse briefly until the ingredients are chunky but not pureed. Alternatively, you can finely chop the ingredients with a knife if you don’t have a food processor.
Place the chopped herb mixture into a medium bowl and stir in the remaining ingredients.
Cover and place in the fridge for at least 15 to 30 minutes, or overnight, to let the flavors meld and to thicken slightly.
Start preparing the steak while the sauce is in the fridge.

Prepare the Flank Steak

Lightly score the steak with a knife, then season both sides of the steak with the steak seasoning ingredients.
Let the steak sit at room temperature for 20 to 30 minutes.
Lightly coat both sides of the steak with HALF of the prepared chimichurri sauce, leaving the remaining half for serving.
Preheat a gas grill to medium-high (450º F). Cook the flank steak for 3 to 4 minutes per side, until seared, and it reaches an internal temperature of 135 to 140°F for medium-rare to medium. Alternatively, you can broil the steaks on a baking sheet in the oven following the same directions.
Remove the steak and let it rest for 5 minutes.
Cut the steak into thin slices, against the grain, and top with the remaining chimichurri sauce before serving.

Serving Suggestions

The versatility of chimichurri flank steak is one of its most appealing features. There are numerous ways to serve it:

Classic Plating: Thinly slice the steak, place it on a platter, and then top it with chimichurri. Pair with roasted veggies and creamy mashed potatoes.
Tacos and Wraps: For a colorful taco night, tuck steak slices into warm corn tortillas with fresh vegetables, a squeeze of lemon, and a dollop of chimichurri.
Quesadillas: This chimichurri steak recipe also makes a great stuffing for cheesy quesadillas.
Salads: Serve sliced steak on a bed of halved cherry tomatoes, grilled onion, sliced avocado, and lots of greens. Garnish with additional chimichurri or vinaigrette.

To improve the flavors even more, serve your meal with a glass of earthy Cabernet Sauvignon or strong Malbec wine.

Storage Instructions

Chimichurri flank steak tastes best served hot from the grill, of course. However, leftovers are usually appreciated, even if they are frozen and then reheated. This is how you can store it.

To Store in the Fridge: Store the steak slices in the refrigerator in an airtight container for three to five days. Store chimichurri sauce separately.
To Freeze: Before freezing the steak, I suggest cutting it into smaller cubes. You can eat it in bowls or add it to stir-fries after reheating.
To Reheat: Before reheating, let the steak thaw in the fridge overnight. You may reheat the steak in the microwave for about a minute or heat it over the stovetop in a skillet on medium heat until it’s heated through. There’s no need to reheat the chimichurri sauce.

Pro Tips

Lightly score the steak before adding the seasoning and marinade to infuse more flavor into the meat.
For best flavor, use a simple dry seasoning, then cook the steak with some of the chimichurri sauce as a marinade, then top with the remaining fresh sauce.
Bring the steak to room temperature before cooking, and also let it rest after cooking and before cutting to hold in the juices.
Slice the steak against the grain.
Make sure the grill is preheated to create a nice sear.
Don’t overcook; ideal doneness is medium-rare, or 130–135°F.

Flank Steak with Chimichurri Sauce FAQs

What is Chimichurri Sauce Made if?

This vibrant Argentine condiment is typically made of fresh oregano, parsley, garlic, vinegar, and oil, with a hint of chile for heat.

Can I Use Chimichurri as a Marinade And A Sauce?

Yes! Chimichurri sauce is versatile enough to be used as both a sauce and a marinade. In Argentina, it’s usually used to marinate meats before they’re grilled and then served as a sauce. The marinade helps make the meat more tender, and when it’s served, the fresh sauce gives it a taste explosion. You can use this sauce over a variety of vegetables, meats, and even pasta because it is so adjustable.

Is Chimichurri Sauce Spicy?

Yes, it can be. Traditional green chimichurri has a tangy, herbaceous flavor, but red chimichurri usually incorporates additives like cayenne pepper, dried red chili, smoked paprika, or pepper flakes that impart a significant level of heat. To suit your personal preferences, you can change the level of spice.

Can I Make Chimichurri Sauce Ahead of Time?

Yes! Chimichurri can be made in advance and kept for up to a week in the refrigerator. The flavors deepen over time; however, the sauce color may slightly darken because of the fresh herbs.

How Long Can Chimichurri Sauce Be Refrigerated?

If stored properly in an airtight container, it stays fresh for up to a week.

Can I Freeze Chimichurri Sauce?

Indeed. If kept in an airtight container or ice cube trays, chimichurri sauce can be frozen for up to three months. For maximum freshness, only defrost what you need.

Is Chimichurri Sauce Keto-Friendly or Low-Carb?

Yes, because it contains no additional sugar and is naturally low in carbohydrates, this sauce is keto-friendly or low-carb.

What Herbs Can I Substitute in Chimichurri Sauce?

If you don’t have parsley or cilantro, substitute basil, dill, or mint for a slightly different twist on traditional chimichurri.

What Can I Use Instead of Red Wine Vinegar?

As another option, use lemon juice, white wine vinegar, or sherry vinegar. Apple cider vinegar will add a sweeter touch, although it can also be used.

What Steak Goes Best with Chimichurri?

Cuts like flank, flat iron, and skirt are frequently served with chimichurri sauce in South America because of their excellent beef flavor, which goes very well with this zingy, fresh sauce.

Can I Marinate Flank Steak In Chimichurri Sauce?

Yes, marinating flank steak in chimichurri sauce elevates its flavor and tenderness. With its combination of oil, vinegar, and herbs, chimichurri can serve as a marinade to help tenderize the lean flank steak.

How to Cook Flank Steak So It’s Tender?

Cooking flank steak to a medium-rare temperature (135-140°F) is perfect. Overcooking might make it become tough and chewy. Another important step is to let the steak rest for at least five to ten minutes after cooking. This ensures that the juices release and keep each slice tender.

How Long Should I Grill Flank Steak for Medium Rare?

Cook the flank steak for 3 to 4 minutes per side, until seared and it reaches an internal temperature of 135 to 140º F for medium rare to medium.

Is Flank Steak The Same as Skirt Steak?

No. Skirt steak is more fatty than flank steak, which adds to its richness and juiciness. Additionally, it contains more connective tissue. Flank steak, in contrast to skirt steak, is more readily available and has a wider and thicker cut.

Can I Cook Flank Steak in The Oven or a Pan Instead of Grilling It?

Yes, you can cook flank steak in the oven or a pan instead of grilling it using the same directions given above.

How Do You Slice Flank Steak For Serving?

To achieve maximum tenderness, slice the steak thinly against the grain.

Other Fancy Dinner Recipes To Try

Making an impressive dinner isn’t always difficult. In fact, a few simple ingredients can make some of the incredibly tastiest dishes, such as the following:

Want more Chimichurri recipes? Try my Chimichurri Sauce and Chicken Chimichurri recipes.

Flank Steak with Chimichurri Sauce

Written by Matt | Plating Pixels

This grilled flank steak with chimichurri sauce is bold, juicy, and full of fresh flavor. The herb-packed chimichurri adds a zesty kick that pairs perfectly with the tender, seared steak. It’s a simple yet impressive dish that’s great for summer grilling, special occasions, or easy weeknight dinners.

5 from 7 votes

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Prep Time 14

Cook Time 6

Resting Time 1

Total Time 1 20

Course Dinner, Entree, Grilled

Cuisine Mexican, Spanish

Servings

Calories 449 kcal