Flank Steak with Chimichurri Sauce Recipe

If you’re after a bold, flavorful dinner that’s simple yet packed with personality, you’re going to love this Flank Steak with Chimichurri Sauce Recipe. I absolutely love how this dish brings together tender, juicy flank steak with a zesty, herb-packed chimichurri that just sings with every bite. When I first tried this combo, I was hooked — and trust me, once you make it, your family will be asking for it again and again. So, buckle up and let’s get cooking!

this Recipe

Ingredients You’ll Need

Let’s chat about the ingredients that come together in this Flank Steak with Chimichurri Sauce Recipe. Each one plays a role to balance savory, herbs, tang, and a touch of heat. When you shop, look for the freshest herbs and good quality flank steak to really make this shine.

• Flank Steak: Choose a good-quality cut with even thickness for uniform cooking.
• Oil (for marinade and chimichurri): I use a neutral oil like vegetable or canola to let the flavors shine.
• Chili Powder & Onion Powder: These add depth and a subtle smoky warmth to the marinade.
• Lime Juice: Brightens and tenderizes the steak beautifully.
• Cilantro & Parsley: Freshness central. They make the chimichurri glow with green vibrancy.
• Onion: Adds a mild pungency and texture to the sauce—diced finely so it blends well.
• Salt & Pepper: Essential for seasoning both steak and sauce just right.
• Garlic: The heart of chimichurri’s flavor punch.
• Italian Blend Seasoning: An unexpected twist that adds a subtle herb layer.
• Crushed Red Pepper Flakes: Kick up the heat just enough to keep things lively.
• Red Wine or Apple Cider Vinegar: For that characteristic tang and brightness in your chimichurri.

Variations

I love experimenting with this Flank Steak with Chimichurri Sauce Recipe because it’s so versatile. Whether you want it milder, packed with extra heat, or adapted for different herbs, there’s a way to make it your own.

• Make it Spicier: I added extra red pepper flakes once and wow, it really woke up the chimichurri — perfect if you like it hot.
• Herb Swaps: Tried swapping parsley for fresh oregano or even mint for a fresh twist that my friends loved.
• Vegan Version: Grilled portobello mushrooms with chimichurri work beautifully for a plant-based take.

How to Make Flank Steak with Chimichurri Sauce Recipe

Step 1: Marinate the Steak to Unlock Flavor

Start by whisking together the marinade ingredients—oil, chili powder, onion powder, salt, and lime juice. I usually use a ziplock bag for this; it’s super easy to toss everything in, seal tight, and massage the marinade evenly over the flank steak. Let it chill for at least 30 minutes. Honestly, I’ve done it overnight and the flavors soak in deeper, making the steak even tastier. Just pop it in the fridge and forget about it until it’s steak time.

Step 2: Whip Up That Vibrant Chimichurri Sauce

Next, toss all your chimichurri ingredients—cilantro, parsley, onion, salt, pepper, garlic, Italian seasoning, crushed red pepper flakes, oil, and vinegar—into a blender or food processor. Pulse until it’s smooth but still a little textured. I like it this way so you get small bursts of herb and garlic flavor in every bite. You can make this ahead and refrigerate it; the flavors mellow and deepen wonderfully overnight.

Step 3: Sear the Steak Just Right

Heat an oiled skillet or fire up your grill to medium-high. When hot, sear the steak for 6-8 minutes per side. You’re looking for a beautiful caramelized crust on the outside with a juicy, slightly pink center. Overcooking can dry it out, so I keep a close eye and use a quick finger test or thermometer (130°F for medium-rare). Once done, let it rest for 5-10 minutes before slicing to keep those juices locked in.

Step 4: Slice Against the Grain and Serve

This is the secret step I discovered the hard way — slicing thinly across the grain breaks down those longer muscle fibers, making each bite tender. Lay the slices on a serving platter and spoon your fresh chimichurri sauce generously over the top. I promise you, every forkful will sing.

How to Serve Flank Steak with Chimichurri Sauce Recipe

Garnishes

I like to top this steak with a little extra fresh parsley or cilantro—just to brighten things up visually and add a fresh herbal note. Sometimes I add a lime wedge for squeezing right at the table; the fresh citrus punch is unbeatable.

Side Dishes

For sides, I’m a big fan of simple roasted veggies or grilled corn to keep the Latin vibe going. A rustic potato salad or a crisp green salad with avocado makes a lovely pairing. One time, I even served it with garlic mashed potatoes, and my family went crazy for that combo.

Creative Ways to Present

When I made this for a small dinner party, I arranged the sliced steak on a wooden board with colorful bowls of chimichurri and grilled veggies around it — it made for a stunning, interactive meal. You can also stuff the sliced steak into warmed tortillas with a dollop of chimichurri and fresh lime for a tasty taco night twist.

Make Ahead and Storage

Storing Leftovers

Leftover steak? No worries. I simply wrap it tightly in foil or airtight containers and keep it in the fridge for up to 3 days. The chimichurri holds up well too, so I store that separately to keep everything fresh.

Freezing

I’ve frozen leftover marinated steak once with success — just wrap it well and freeze for up to 2 months. It’s best to freeze before cooking. The chimichurri is best fresh, so I don’t freeze the sauce, but you can keep the steak frozen and whip up a fresh batch when defrosted.

Reheating

To bring leftover steak back to life, I gently reheat it in a skillet over low heat with a splash of water or broth, covered, to keep it juicy. Avoid microwaving if you can — it tends to dry it out. Then serve with fresh chimichurri to brighten everything up.

FAQs

Final Thoughts

This Flank Steak with Chimichurri Sauce Recipe holds a special place in my kitchen rotation because it delivers on flavor without fuss. I remember the first time I served it at a family barbecue and how quickly it disappeared — people couldn’t get enough of that herbaceous, tangy chimichurri paired with perfectly cooked steak. If you want a dish that’s both impressive and approachable, this one’s a keeper. Give it a try and make it your own — I’m sure it’ll become a favorite for you, too!

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