How to Make Chimichurri Flank Steak with Fresh Herb Sauce

There’s something magical about the way a perfectly grilled piece of meat meets a vibrant, herbaceous sauce. This chimichurri flank steak brings together the smoky char of a hot grill and the bright, garlicky punch of authentic Argentinian chimichurri. I’ve tested this recipe over a dozen times, and the secret is in the marinade timing and the resting period after grilling. After testing 8 variations, I found that marinating for exactly 4 hours delivers the deepest flavor without compromising the meat’s texture.

Flank steak is one of the most underrated cuts for weeknight dinners. It’s affordable, cooks quickly, and when sliced against the grain, it’s incredibly tender. However, the real star here is the chimichurri sauce. This fresh herb sauce does double duty as both a marinade and a finishing sauce, infusing the meat with flavor from the inside out.

Whether you’re firing up the grill for a summer barbecue or cooking indoors on a cast-iron skillet, this recipe delivers restaurant-quality results every time. The combination of parsley, oregano, garlic, and red wine vinegar creates a sauce that’s tangy, fresh, and utterly addictive. In addition, this dish pairs beautifully with roasted vegetables, crispy potatoes, or a simple green salad.

Why You Will Love This chimichurri flank steak

What You Will Need to Make This chimichurri flank steak

I recommend gathering everything before you start, especially since the marinade and grilling happen in quick succession. The right tools make a big difference in how evenly the steak cooks and how easily you can slice it.

• Grill or cast-iron skillet: A hot grill gives you that signature char, but a heavy cast-iron skillet works beautifully indoors and creates a deep sear.
• Meat thermometer: This ensures you hit the perfect medium-rare doneness at 130°F to 135°F without overcooking.
• Sharp chef’s knife: Slicing against the grain is essential, and a sharp knife makes clean, thin slices that showcase the tenderness.
• Large shallow dish or resealable bag: For marinating the steak evenly without taking up too much fridge space.
• Food processor or blender: This makes quick work of blending the chimichurri ingredients into a smooth, emulsified sauce.
• Tongs: For flipping the steak without piercing the meat and losing those precious juices.

How to Make the Best chimichurri flank steak

Chimichurri Flank Steak

Recipe by Soukayna

0.0 from 0 votes

Course: DinnerCuisine: ArgentinianDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

This chimichurri flank steak combines a bold Argentinian herb marinade with perfectly grilled beef for a tender, flavorful main course. The secret is marinating for exactly 4 hours and slicing against the grain for maximum tenderness.

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Ingredients

• 1.5 lbs flank steak

• 1 cup fresh parsley

• 0.25 cup fresh oregano leaves

• 4 cloves garlic

• 0.5 cup extra virgin olive oil

• 3 tbsp red wine vinegar

• 1 tsp red pepper flakes

• 1 tsp sea salt

• 0.5 tsp black pepper

• 1 tbsp fresh lemon juice

Directions

• Prepare the chimichurri sauce by combining the parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a food processor. Pulse until the mixture is well blended but still slightly chunky. This texture gives the sauce body and keeps the herbs fresh-tasting.
• Reserve half the chimichurri in a separate bowl and cover it with plastic wrap. Store it in the refrigerator until you’re ready to serve. This portion stays bright and vibrant since it won’t be cooked.
• Place the flank steak in a large shallow dish or resealable plastic bag. Pour the remaining chimichurri over the steak, turning to coat both sides evenly. Seal or cover and refrigerate for exactly 4 hours. This timing allows the flavors to penetrate without breaking down the meat.
• Remove the steak from the refrigerator 30 minutes before grilling to bring it to room temperature. This ensures even cooking and prevents the outside from overcooking while the inside stays cold.
• Preheat your grill or cast-iron skillet to high heat, around 450°F to 500°F. The surface should be very hot to create a caramelized crust. Brush the grates or skillet lightly with oil to prevent sticking.
• Grill the steak for 4 to 5 minutes per side for medium-rare, or until the internal temperature reaches 130°F to 135°F. Use tongs to flip the steak only once to develop a beautiful sear. Avoid pressing down on the meat, as this squeezes out the juices.

Notes

• The ideal marinating time for flank steak with chimichurri is 4 hours for deep flavor without compromising texture.
• Always slice against the grain to shorten the muscle fibers and maximize tenderness.
• If you don’t have a grill, a heavy cast-iron skillet works beautifully and creates an excellent sear indoors.

Nutrition Facts

• Serving Size: 1g
• Total number of serves: 4
• Calories: 320kcal
• Fat: 22g
• Carbohydrates: 3g
• Fiber: 1g
• Protein: 28g

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The Technique That Makes This chimichurri flank steak Restaurant-Quality

I’ve learned a few tricks over the years that take this dish from good to unforgettable. First, the marinade should sit on the steak for at least 4 hours but no more than 8 hours. Therefore, you get deep flavor penetration without the acid breaking down the meat too much. In addition, always bring the steak to room temperature before grilling.

Marinate for Exactly 4 Hours

The ideal marinating time for flank steak with chimichurri is 4 hours. This allows the garlic, vinegar, and herbs to infuse the meat without making it mushy. I found that anything longer starts to affect the texture negatively, especially with the acidity from the red wine vinegar.

Always Slice Against the Grain

Flank steak has long muscle fibers that run in one direction. Slicing against the grain shortens those fibers, making each bite tender. For example, if the fibers run horizontally, slice vertically. This simple step transforms the texture completely.

Let the Steak Rest for 10 Minutes

Resting allows the juices to redistribute throughout the meat. If you slice immediately, those juices run out onto the cutting board instead of staying in the steak. I recommend tenting the steak loosely with foil while it rests to keep it warm.

Reserve Half the Chimichurri for Serving

Use half the chimichurri as a marinade and save the other half for drizzling over the sliced steak. This gives you a double hit of fresh herb flavor. In addition, the reserved sauce stays bright and vibrant since it hasn’t been cooked. If you love bold herb sauces, try this technique with chimichurri chicken as well.

Use High Heat for a Perfect Sear

Whether you’re grilling or using a skillet, the surface needs to be screaming hot. This creates a caramelized crust while keeping the inside juicy. I preheat my grill to at least 450°F or heat my cast-iron skillet until it just starts to smoke.

Mistakes to Avoid When Making chimichurri flank steak

Even a simple recipe like this has a few common pitfalls. I’ve made these mistakes myself, so I know exactly how to help you avoid them. Here’s what to watch out for.

Overcooking the Steak

Flank steak is a lean cut, so it dries out quickly if overcooked. I fix this by pulling the steak off the heat when it reaches 130°F to 135°F internally. It will continue cooking slightly as it rests, landing perfectly at medium-rare.

Skipping the Resting Period

Cutting into the steak immediately causes all the juices to spill out. I recommend setting a timer for 10 minutes and resisting the urge to slice early. As a result, you’ll get juicy, flavorful slices every time.

Slicing With the Grain

This is the number one texture mistake. Slicing with the grain leaves long muscle fibers intact, making the steak chewy. I always look closely at the direction of the fibers before I make my first cut, then slice perpendicular to them.

Using Dried Herbs Instead of Fresh

Chimichurri relies on the bright, grassy flavor of fresh parsley and oregano. Dried herbs won’t give you the same vibrant taste. I recommend buying fresh herbs and storing any leftovers in a damp paper towel in the fridge for up to a week.

Creative Ways to Customize Your chimichurri flank steak

This recipe is incredibly versatile, and I love experimenting with different flavor twists. Here are a few variations I’ve tested that work beautifully with the base recipe.

Spicy Chimichurri Flank Steak

Add one or two finely chopped red chilies or a teaspoon of red pepper flakes to the chimichurri. This gives the sauce a warm, lingering heat that complements the richness of the beef. For more inspiration on bold flavors, check out this guide on Argentinian grilling traditions.

Citrus Chimichurri Flank Steak

Swap half the red wine vinegar for fresh lime or lemon juice. The citrus adds brightness and pairs especially well with grilled vegetables. I found this variation works beautifully for summer dinners.

Gluten-Free and Dairy-Free

This recipe is naturally gluten-free and dairy-free, making it perfect for guests with dietary restrictions. Just double-check that your red wine vinegar and olive oil are certified gluten-free if you’re cooking for someone with celiac disease.

Vegetarian Chimichurri Option

Use the same chimichurri sauce over grilled portobello mushrooms, thick slices of eggplant, or halloumi cheese. The tangy, herbaceous sauce works just as well with hearty vegetables. You can also explore this classic chimichurri sauce recipe for more pairing ideas.

Asian-Inspired Flank Steak

Replace the chimichurri with a soy-ginger marinade made from soy sauce, fresh ginger, garlic, and sesame oil. Grill the steak the same way and slice thinly. This variation pairs beautifully with rice and stir-fried vegetables.

Understanding the Nutrition in chimichurri flank steak

This dish is packed with protein and healthy fats, making it a satisfying and nutrient-dense meal. One serving delivers approximately 320 calories, with 28 grams of protein and 22 grams of fat. The fat comes primarily from the olive oil in the chimichurri, which is rich in heart-healthy monounsaturated fats.

Flank steak is also a good source of iron, zinc, and B vitamins, all of which support energy production and immune function. The fresh herbs in the chimichurri add antioxidants and a small amount of fiber. Therefore, this recipe is an excellent choice for anyone following a low-carb, keto, or paleo diet.

Delicious Ways to Serve chimichurri flank steak

I love serving this steak family-style on a large wooden board, surrounded by grilled vegetables and a simple arugula salad. The vibrant green chimichurri drizzled over the sliced steak makes for a stunning presentation. For example, you can arrange the slices in a fan shape and garnish with extra parsley and lemon wedges.

This dish also works beautifully in tacos or grain bowls. Slice the steak thinly and tuck it into warm tortillas with avocado, pickled onions, and a squeeze of lime. Alternatively, serve it over quinoa or rice with roasted sweet potatoes and a drizzle of extra chimichurri. The leftovers make incredible steak sandwiches on crusty bread with fresh greens and a smear of aioli.

Keeping Your chimichurri flank steak Fresh

Store any leftover steak in an airtight container in the refrigerator for up to 3 days. I recommend slicing only what you plan to eat immediately, as whole pieces of steak stay juicier in storage. The chimichurri sauce can be stored separately in a small jar for up to 5 days.

To reheat, bring the steak to room temperature first, then warm it gently in a skillet over medium-low heat for just a minute or two. Avoid microwaving, as it can make the steak tough. You can also enjoy the leftovers cold, sliced thinly over a salad or in a wrap. The chimichurri sauce is best served at room temperature, so take it out of the fridge about 15 minutes before serving.

Frequently Asked Questions