Chimichurri Flank Steak is an easy recipe that feels restaurant-worthy, but is simple enough for a perfect weeknight dinner! The bright chimichurri sauce is made with fresh herbs, garlic, zesty red wine vinegar and and red pepper flakes for a warm kick. Use it as both a marinade and finishing sauce to be drizzled over your grilled steak for a burst of fresh flavor.
I am all about grilled steak for a simple weeknight dinner! It feels like one of those meals that should be saved for special occasions, but if my family could eat steak every night, they probably would! This recipe is a new favorite in our home. The chimichurri is bright, zesty and fresh and just so perfect for summer! I love serving it with cilantro lime rice and black beans and then using all of the leftovers to make bowls for lunch the next day. Two meals in one!!
Why I LOVE this recipe!
- Great marinade! – This marinade has all the savory, herby, tangy, fresh flavors to infuse into your tender steak. You can’t go wrong!
- Impress the guests – This is a restaurant-worthy steak that is shockingly easy to make! Get ready to impress!
- Versatile – Serve the steak as your main course, along with delicious sides. Or add it to salads, bowls, wraps or any other way you enjoy.
- Fast – This marinade and steak come together fast. Prepare another side or two while your steak is marinating, then when you’re nearly ready to serve, simply grill it and you’re good to go.
What is Chimichurri?
Chimichurri is an uncooked marinade or herb sauce. It’s packed with fresh herbs, primarily flat-leaf parsley, garlic, zesty red wine vinegar and red pepper flakes for a warm kick. Combined, it has vibrant, herby and tangy flavors. This blended marinade also serves as a perfect condiment to be drizzled over the finished steak.
Recipe Notes
This Chimichurri Flank Steak recipe is as simple as promised! Just 10 minutes of prep, allow it to marinade and then fire up the grill for a family friendly steak dinner.
In this section I am going to go through a few tips and tricks I use for how to make Flank Steak with Chimichurri Sauce to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- 1.5 lb Flank Steak – 1.5-2 pounds works well.
- Flat-leaf parsley – This is fresh parsley, not dried. You’ll need one bunch.
- Garlic cloves
- Spices: dried oregano, salt & pepper
- Red pepper flakes
- Extra-virgin olive oil
- Red wine vinegar
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Chimichurri Citrus Twist – Giving your chimichurri a bit of a citrusy twist is easy by adding fresh-squeezed lime juice and some cilantro to the marinade.
- Creamy Chimichurri – You could make a creamy variation of chimichurri by blending together the full marinade recipe and adding some avocado and lime juice.
- Spicy Chimichurri – If you like things extra spicy, you can add additional red pepper flakes to your marinade. Fresh jalapeño or another variety of pepper or chile would also be delicious and spicy.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Chimichurri Steak.
In a food processor, pulse together the parsley and garlic. Then place in a bowl and add oregano, salt, pepper, red pepper flakes, oil and vinegar and mix well. Rub 1/4 cup onto steak and let marinate.
Grill the flank steak over medium high heat, 3-5 minutes on each side.
Remove steak from grill and let rest 5-10 minutes. Then on a cutting board, slice against the grain.
Drizzle extra chimichurri sauce over the top.
Recipe Tips
- Remove parsley leaves from stems – While parsley stems ARE edible, you won’t want them for a marinade. Parsley leaves offer a bright, fresh note to this uncooked marinade. The stems have a more intense, bitter flavor and are better when cooked in soups, stews and sauces.
- Mince, not puree – It’s best to finely mince the parsley and garlic in a food processor, or by hand. But don’t blend to a puree, similar to pesto. Chimichurri is a slightly chunky, herbaceous oil.
- Marinate longer – If you have the time, marinating a bit longer than 2-4 hours will infuse more flavor into the steak and allow the tough fibers to be broken down more by the vinegar.
- Let the steak rest – Allowing time for the steak to rest after cooking gives the juices time to settle back into the meat for the most tender texture and best flavor. Cutting into the steak too soon will release much of the flavorful juices.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Food processor – If you have a food processor, or blender, using it to mince the parsley and garlic is super fast and convenient!
- Prep marinade in advance – The marinade can chill in the fridge for up to 5 days. If you know you’ll be short on time when you want to grill the steak, simply prep the marinade in advance then add to the steak 2-4 hours before cooking.
- Minced garlic – Using fresh garlic cloves is best for freshness and flavor, but I often use minced garlic from a jar when I need some quick.
- Save some for the sauce – This recipe makes a little over 1/2 cup of the chimichurri. You will only need 1/4 cup for the marinade. Save the rest to drizzle over the top of your steak for added flavor with each bite!
Freezer Meal Instructions
Making this easy marinated flank steak recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze before cooking
- Prepare the marinade, add it to the steak and place in a ziptop freezer bag.
- Store in the freezer up to 3 months.
- When you’re ready to serve. thaw in the fridge overnight, then cook as instructed.
How to Freeze Chimichurri Flank Steak After Cooking
- Let the cooked steak cool completely then transfer to a freezer-safe bag.
- Place in freezer.
- When you’re ready to serve, thaw in the fridge overnight then reheat in a skillet on the stovetop.
What to Serve with Chimichurri Flank Steak
Since this protein based dinner has the delicious flavors of fresh and tangy herbs and vinegar, it will pair well with many of your favorite Latin American side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Cilantro Lime Rice– The brightness of the lime juice in this rice really complements the chimichurri flavors.
- Crock Pot Black Beans– This recipe is esuper asy and delicious and will definitely give you leftovers!
- Pineapple Jalapeño Salsa
- Mexican Street Corn
- Oven Roasted Vegetables
Chimichurri Flank Steak Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Steakhouse Salad– Make a steakhouse-style salad with any veggies you might have on hand. Cherry tomatoes, cucumber and red onion are great starts. Add chopped chimichurri flank steak, then top with either a creamy ranch dressing or a bright balsamic vinaigrette.
- Chimichurri Steak Wrap– Select your wrap of choice: tortilla, pita, naan or even lettuce. Drizzle some leftover chimichurri sauce into the wrap, lay strips of chimichurri steak, add some arugula, thinly sliced red onion and top with a little feta or tzatziki.
- Chimichurri Steak Bowl – Place a scoop of cilantro lime rice into the bottom of your bowl. Add chopped chimichurri steak, black or pinto beans, chopped lettuce, avocado, cherry tomatoes and top with a drizzle of jalapeño ranch dressing.
- Loaded Baked Potato with Chimichurri Steak– Bake some potatoes, then start by adding this crazy good garlic butter, sharp cheddar cheese, sour cream, leftover steak and any other ingredients you love in your potatoes. Take a look at this Loaded Steak Stuffed Potatoe recipe for inspiration!
Recipe FAQ’s
How do you cut flank steak?
Slice against the grain. This shortens the muscle fibers in the steak, making a more chewable, tender bite.
What’s the difference between flank steak and skirt steak?
They are similar cuts of steak in that they are both lean, “flat steaks” that benefit from marinades and high heat searing. However, they come from different parts of the cow. Flank steak is slightly thicker, leaner and wider. While skirt steak is longer, thinner and has more fat/marbling, giving it a richer flavor.
How do I cook flank steak?
You definitely want to use a good marinade for maximum tenderness! Bring the meat to room temperature 15-20 minutes before cooking, then cook on medium-high heat/ high heat for 3-5 minutes on each side.
More EASY Steak Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy steak recipes here, or see a few of our readers favorite recipes below.
- Cajun Butter Steak
- Sizzling Steak Fajitas– Perfect for when you’re craving Tex Mex!
- Crockpot Steak Bites– A fan favorite!
- Cilantro Lime Carne Asada
- Crockpot Beef and Broccoli– Better than take out!
Chimichurri Flank Steak
Ingredients
For the chimichurri sauce:
- 1 cup packed fresh flat-leaf parsley leaves
- 2 garlic clove
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes, more or less to taste
- ⅓ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
For the flank steak:
- 1½ pound flank steak, (1.5-2 pounds works well)
Instructions
To make the chimichurri:
- Remove the parsley leaves from the stems. You will want enough leaves to pack a one cup measure. This is generally about 1 bunch from the store, but size can vary, so it may be more or less.
- Place the parsley leaves and garlic in a food processor and pulse until they are finely minced. You can also do this by hand with a sharp knife.
- Add the parsley and garlic to a bowl and top with oregano, salt, pepper, and red pepper flakes. Pour the oil and vinegar over the parsley and then mix well.
- Let chill for at least 20 minutes to let flavors meld. You can keep this in the refrigerator up to 5 days.
To prepare the flank steak:
- In a dish or zip top bag, place the flank steak and add ¼ cup chimichurri. Work the chimichurri around so that it completely covers the steak.Let marinate 20 minutes or longer.
- While the steak marinates, heat the grill to medium high heat.
- Once the grill is hot, place the steak on the grill. Cook on the first side for 3-5 minutes, then flip to the other side and cook for 3-5 minutes, or until steak reaches desired doneness. (See chart below.)
- Once done, remove from grill and let rest for 5-10 minutes. Then slice against the grain and drizzle extra chimichurri sauce over the top. Serve warm.
Recipe Notes
- Rare: 120–125°F – Cool red center
- Medium Rare: 130–135°F – Warm red center
- Medium: 140–145°F – Warm pink center
- Medium Well: 150–155°F – Slightly pink center
- Well Done: 160°F and above – Little or no pink
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