There’s a certain joy that infuses the kitchen when you cook with heart, isn’t there? Picture this: the vibrant colors of fresh parsley and cilantro blending into a rich chimichurri, their earthy aromas swirling in the air as you prepare to grill a gorgeous flank steak to perfection. This Chimichurri Flank Steak recipe is not just a meal; it’s a vibrant celebration of flavors that can easily transform a weeknight dinner into a show-stopping feast.
I stumbled upon this dish during a cozy dinner party, and it quickly became a household favorite, impressing friends and family alike. With just a handful of simple ingredients, you can create a mouthwatering entrée that’s as easy to make as it is to devour. Whether you’re battling the fast-food blues or simply seeking a new way to spice up your dinner routine, this dish is here to save the day. Ready to savor a hearty meal that’s bursting with fresh flavors? Let’s dive in!
Why is Chimichurri Flank Steak a must-try?
Zesty flavors: The vibrant chimichurri sauce infuses your steak with a fresh kick that elevates the dish to new heights.
Easy preparation: With just 15 minutes of prep time, this recipe eliminates the hassle while delivering delicious results.
Crowd-pleaser: Perfect for gatherings, it’s guaranteed to wow your guests and leave them asking for the recipe!
Versatile dish: Whether paired with grilled veggies or a fresh salad, this steak adapts beautifully to your serving style.
A healthier alternative: Skip the greasy fast food and opt for this wholesome, homemade delight instead! If you cherish vibrant flavors, experience the joy of cooking with this easy chimichurri sauce that complements your meal perfectly.
Chimichurri Flank Steak Ingredients
Discover the secrets to this delicious dish!
For the Steak
- Flank steak – Use 1 ½ to 2 pounds for the perfect sear and flavor.
- Salt – A ½ tablespoon plus more to taste enhances the natural flavors of the steak.
For the Chimichurri Sauce
- Fresh garlic – 2 tablespoons, peeled, adds essential depth to your chimichurri.
- Fresh parsley – ½ cup gives a vibrant green color and fresh taste to the sauce.
- Fresh cilantro – ¼ cup brings a bright, citrusy flavor that complements the garlic.
- Avocado oil – 1 cup acts as a delicious base, featuring healthy fats for an enriched taste.
- Fresh lemon juice – ¼ cup brightens up the sauce with a zesty punch.
- Additional sauce ingredients – 1 tablespoon each of two unspecified ingredients adds complexity and depth to the chimichurri.
Embrace the beauty of homemade flavors and elevate your cooking with this invigorating Chimichurri Flank Steak recipe!
How to Make Chimichurri Flank Steak
-
Prepare the chimichurri sauce: Start by adding garlic to your food processor and pulse until it’s minced. Then toss in the fresh parsley and cilantro, pulsing until they’re finely chopped. Combine the remaining ingredients and pulse until mixed — set aside to let the flavors meld.
-
Marinate the steak: If your flank steak is too large, cut it in half against the grain. Place the steaks in a large dish or plastic bag and pour in ⅓ cup of chimichurri. Coat the steak well and let it marinate for at least 30 minutes – longer if you can for that extra flavor boost!
-
Sear the steaks: Heat a large cast iron skillet over medium-high heat for around 3 minutes. Once heated, take the steaks out of the chimichurri and remove excess marinade, patting them dry. Sprinkle with a bit of salt for seasoning.
-
Add oil to the skillet: Pour in 1 tablespoon of avocado oil if you’re cooking two pieces, or use 2 tablespoons for a single piece. Heat it until the oil shimmers invitingly.
-
Cook the steaks: Carefully place the steaks in the skillet with tongs. Sear them for about 3-4 minutes on each side, adjusted according to their thickness — you want a nice caramelization!
-
Let it rest: Once cooked to your desired doneness, remove the steaks from the skillet and let them rest on a cutting board for 5 minutes. This step ensures juicy steak slices!
-
Slice and serve: After resting, cut the steak into ½” slices against the grain for tenderness. Arrange on a serving platter and generously drizzle with fresh chimichurri sauce. Present with extra chimichurri on the side for your guests to enjoy!
Optional: Serve alongside grilled veggies or a fresh salad for a complete meal.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chimichurri Flank Steak preparations are perfect for busy weeknights or meal prep enthusiasts! You can prepare the chimichurri sauce up to 24 hours in advance (just refrigerate it in an airtight container to keep its vibrant flavors intact). Additionally, you can marinate the flank steak for up to 3 days; simply cut and coat it in chimichurri, then store it in a food storage bag. When ready to enjoy, just sear the marinated steaks straight from the fridge; the extra marinating time ensures they are just as delicious and flavorful. This way, you’ll have a mouthwatering meal ready to serve with minimal effort!
Expert Tips for Chimichurri Flank Steak
-
Perfect Marinade Time: Aim for at least 1-2 hours of marination to let the flavors penetrate the meat deeply. Shorter times won’t give the same richness!
-
Monitor Cooking Time: Depending on thickness, adjust cooking time to avoid overcooking. Check using a meat thermometer for the best results.
-
Resting is Key: Don’t skip resting the steak! This crucial step allows the juices to redistribute, ensuring every slice is tender and juicy.
-
Cut Against the Grain: Slicing against the grain is vital for tenderness. Look for the muscle fibers and cut perpendicular to them for a better chew.
-
Customize the Chimichurri: Feel free to play with chimichurri ingredients! Add a pinch of red pepper flakes for heat or swap herbs for a unique twist.
Elevate your dinner with this delicious Chimichurri Flank Steak while avoiding common pitfalls with these simple tips!
How to Store and Freeze Chimichurri Flank Steak
Fridge: Keep leftover chimichurri flank steak in an airtight container for up to 3 days to maintain freshness.
Freezer: If you want to store it for longer, wrap the cooked steak tightly in plastic wrap and aluminum foil, then freeze for up to 3 months.
Reheating: Thaw in the fridge overnight before reheating. Warm gently in a skillet over low heat or microwave, avoiding overcooking to retain tenderness.
Chimichurri Sauce Storage: The chimichurri sauce can be stored separately in the fridge for up to 1 week, making it perfect for future meals!
Chimichurri Flank Steak Variations
Feel free to get creative and make this dish your own with these tasty twists!
-
Spicy Kick: Add 1-2 teaspoons of red pepper flakes to the chimichurri for a tantalizing heat that enchants your taste buds. Adjust based on your heat preference!
-
Herb Swap: Replace some of the parsley or cilantro with fresh oregano or basil for a unique flavor profile that surprises and delights.
-
Citrus Boost: Squeeze in some lime juice along with the lemon for a refreshing tang that brightens up the chimichurri, perfect for summer barbecues.
-
Garlic Lovers: Increase the garlic to 3 tablespoons for a bolder flavor that will satisfy any garlic aficionado.
-
Umami Upgrade: A splash of soy sauce or Worcestershire sauce in the marinade adds a savory depth that enhances the flank steak’s flavor profile.
-
Sweet Notes: Incorporate a tablespoon of honey or brown sugar into the chimichurri for a subtle sweetness that balances the acidity beautifully.
-
Smoky Flavor: Use smoked paprika in the chimichurri for a flavorful twist, introducing a delightful smokiness that pairs perfectly with grilled meats.
-
Nutty Addition: Add a tablespoon of finely chopped walnuts or almonds to the chimichurri for an unexpected crunch that elevates texture and flavor.
Embrace these variations to transform your Chimichurri Flank Steak experience into something uniquely yours!
What to Serve with Chimichurri Flank Steak?
Prepare to elevate your dining experience as flavors intertwine and textures dance on your plate, creating a feast to remember.
-
Grilled Vegetables: These fresh veggies, with their smoky char, offer a delightful crunch that complements the tenderness of the steak beautifully. Think bell peppers, zucchini, and asparagus for a colorful side!
-
Creamy Polenta: The rich, buttery polenta provides a comforting base that perfectly balances the zesty kick from the chimichurri, creating a soul-soothing combination.
-
Garlic Roasted Potatoes: Crispy on the outside and fluffy inside, these golden potatoes soak up the flavors of the chimichurri and make every bite satisfying.
-
Caesar Salad: This classic salad’s crisp romaine, creamy dressing, and crunchy croutons pair flawlessly with flank steak, offering a refreshing, tangy contrast to the meal.
-
Herbed Rice: Light and fragrant, a fluffy herbed rice will harmonize the juicy steak while adding a subtle flavor profile that won’t overpower your dish.
-
Wine Pairing: A medium-bodied Malbec complements the flavors of the steak and chimichurri, enhancing your overall dining experience with every sip.
-
Homemade Bread: Warm, crusty bread is perfect for mopping up leftover chimichurri sauce; it adds comfort and a touch of rustic elegance to your meal.
-
Chocolate Mousse: Delight in a rich, velvety chocolate mousse for dessert, creating a perfect sweet ending after savoring the robust flavors of steak.
Chimichurri Flank Steak Recipe FAQs
How do I choose the right flank steak?
Absolutely! When selecting your flank steak, look for a meat that is bright red with a good amount of marbling (tiny white streaks of fat). Avoid steaks that have dark spots or excessive liquid in the packaging. A cut around 1 ½ to 2 pounds is ideal for this recipe, ensuring it cooks evenly without being tough.
How should I store leftover Chimichurri Flank Steak?
To keep your delicious Chimichurri Flank Steak fresh, store it in an airtight container in the fridge for up to 3 days. If you’re saving it for later, I recommend wrapping it tightly in plastic wrap and then in aluminum foil before freezing, which keeps it safe for up to 3 months.
Can I freeze the Chimichurri sauce?
Yes, you can! The chimichurri sauce freezes beautifully. Just pour it into an ice cube tray and freeze until solid, then transfer the cubes into a resealable bag. This way, you can thaw a small batch as needed, perfect for future meals! The sauce will maintain its flavor and freshness for up to 3 months.
What should I do if my flank steak is tough?
Very! If your steak turns out tough, it could be due to overcooking or not slicing against the grain. Always let your steaks rest post-cooking for at least 5 minutes to retain juices. When it comes time to slice, look at the fiber direction of the meat and cut perpendicular to it. This simple step will yield tender, delightful bites!
Is chimichurri safe for pets?
While chimichurri is a delightful condiment for humans, it’s best not to share it with your furry friends. Ingredients like garlic and onions can be harmful to pets. Instead, consider a plain piece of cooked flank steak (without spices) as an occasional treat for your dog!
Can I modify the chimichurri sauce for dietary needs?
Absolutely! If you’re looking to customize the sauce, feel free to substitute the avocado oil with olive oil or add extra herbs and spices that suit your taste. For a low-sodium version, reduce or omit the salt and use fresh lemon zest to enhance flavor without the saltiness. Enjoy experimenting!
Zesty Chimichurri Flank Steak to Ignite Your Taste Buds
Ingredients
Equipment
Method
- Add garlic to your food processor and pulse until minced. Toss in parsley and cilantro, pulsing until finely chopped. Combine remaining ingredients and pulse until mixed, then set aside.
- If the flank steak is too large, cut in half against the grain. Place steak in a large dish or plastic bag, pour in ⅓ cup chimichurri, coat well, and marinate for at least 30 minutes.
- Heat cast iron skillet over medium-high heat for about 3 minutes. Remove steaks from chimichurri, pat dry, and sprinkle with salt.
- Add 1 tablespoon avocado oil for two pieces or 2 tablespoons for one piece. Heat until oil shimmers.
- Sear steaks for about 3-4 minutes on each side, adjusting according to thickness for caramelization.
- Let cooked steaks rest on a cutting board for 5 minutes to ensure juicy slices.
- Slice steak into ½" pieces against the grain and drizzle with chimichurri. Serve with extra chimichurri on the side.