If you’re craving something that’s bursting with flavor but still quick and easy, this Grilled Flank Steak with Chimichurri Sauce Recipe is going to become your new go-to. I absolutely love how the bold, fresh chimichurri sauce perfectly complements the juicy, tender steak, and best of all, it’s something you can whip up any night of the week without stress. Trust me, once you try this, you’ll be hooked like my family is!
Why You’ll Love This Recipe
- Bold Flavor Combo: The chimichurri sauce adds a zesty herbaceous punch that perfectly elevates the grilled steak.
- Simple Yet Elegant: This recipe is straightforward enough for a weeknight but impressive for guests.
- Juicy & Tender Steak: Marinating and quick high-heat cooking locks in the steak’s natural juices every time.
- Versatile Serving: Fantastic on its own or sliced thin for tacos, salads, or sandwiches.
Ingredients You’ll Need
To get this Grilled Flank Steak with Chimichurri Sauce Recipe just right, you want fresh herbs and quality steak. The ingredients balance each other beautifully, turning simple pantry staples into a dish with serious wow factor.
- Flank Steak: Look for a well-marbled piece; it’s lean but tender if cooked right.
- Oil: I use a neutral oil like canola or avocado for marinades and grilling.
- Chili Powder: Adds subtle smoky heat—don’t skip this!
- Onion Powder: Deepens flavor without overpowering.
- Salt: Essential for seasoning both the steak and chimichurri.
- Lime Juice: Freshly squeezed to brighten flavors.
- Cilantro & Parsley: Fresh herbs are key to that vibrant chimichurri taste.
- Diced Onion: Adds texture and mild sharpness.
- Pepper: For balanced spice.
- Garlic: Fresh garlic gives a pungent kick that sings in the sauce.
- Italian Blend Seasoning: Brings in aromatic herb undertones.
- Crushed Red Pepper Flakes: Adds a bit of heat to make it exciting.
- Red Wine Vinegar: Or apple cider vinegar, for tang and acidity.
Variations
I love customizing this Grilled Flank Steak with Chimichurri Sauce Recipe depending on what’s in my fridge or the occasion. It’s super flexible, so feel free to mix it up and make it your own!
- Spicy Variation: I like adding a dash more crushed red pepper flakes when I want a bit of a kick—my friends who love heat go crazy for it!
- Herb Twist: Try swapping parsley for fresh oregano or adding a touch of mint for a refreshing note I discovered during summertime grilling.
- Vegetarian Chimichurri: Skip the steak, toss grilled veggies in the chimichurri, and enjoy a meatless, vibrant meal.
How to Make Grilled Flank Steak with Chimichurri Sauce Recipe
Step 1: Marinate the Steak for Maximum Flavor
Mix together the oil, chili powder, onion powder, salt, and fresh lime juice to form a simple marinade. I usually whisk it in a bowl, then seal the marinade and flank steak together in a large ziplock bag—this way, every inch of the meat is coated. Let it chill for at least 30 minutes, or if you can, overnight. I learned that longer marinating deepens the flavor but even a quick half hour makes a big difference.
Step 2: Whip Up Your Fresh Chimichurri Sauce
For the chimichurri, toss all the ingredients—cilantro, parsley, diced onion, garlic, salt, pepper, Italian blend seasoning, crushed red pepper flakes, red wine vinegar, and oil—into a blender or food processor. Pulse until you get a smooth, vibrant sauce. When I first tried making chimichurri, I was nervous about balancing flavors, but blending and tasting as you go will help you hit the right note every time.
Step 3: Grill the Steak to Juicy Perfection
Preheat your grill or skillet to medium-high and oil the grates or pan to avoid sticking. Sear your marinated flank steak for about 6-8 minutes per side. You want a nice, dark brown crust on the outside but still tender and a little pink inside—that’s where the magic happens. A tip I’ve picked up: let the steak rest for at least 5 minutes after grilling, so the juices redistribute and your steak is juicy, not dry.
Step 4: Slice & Serve with That Stunning Chimichurri
Slice the flank steak thinly across the grain. This upfront trick I learned ensures every bite is tender to the last. Spoon the vibrant chimichurri on top or serve it on the side for dipping. Either way, it’s a showstopper that’ll have everyone asking for seconds.
Pro Tips for Making Grilled Flank Steak with Chimichurri Sauce Recipe
- Marinate for Flavor Depth: Even just 30 minutes makes a huge difference in tenderness and taste; overnight is best if you have time.
- Don’t Skip Resting: Resting the steak post-grill locks in juices, which I learned after having dry results the first few tries.
- Slice Against the Grain: This simple step ensures the steak is super tender and easy to chew.
- Fresh Herbs Matter: Fresh cilantro and parsley make the chimichurri zing—frozen just won’t do for this recipe.
How to Serve Grilled Flank Steak with Chimichurri Sauce Recipe
Garnishes
I usually garnish with a handful of fresh parsley or cilantro leaves—adds that extra pop of color and freshness. Sometimes a few thin lime wedges on the side let everyone add a squeeze for brightness. It’s these little touches that make the dish feel special.
Side Dishes
My favorite pairings include grilled vegetables like zucchini and bell peppers, a simple mixed green salad, or even creamy mashed potatoes. I’ve found that the vibrant, herbaceous chimichurri cuts through rich sides beautifully. For casual nights, garlic bread or corn on the cob rounds out the meal perfectly.
Creative Ways to Present
For parties, I love slicing the steak thinly and serving it family-style alongside small bowls of chimichurri, avocado slices, and warm tortillas for DIY steak tacos. It’s interactive and always a hit! You can also serve it on a wooden board with rustic bread and a simple salad for an elegant yet relaxed feel.
Make Ahead and Storage
Storing Leftovers
I store leftover steak slices in an airtight container in the fridge and keep the chimichurri sauce in a separate jar. This keeps both fresh and prevents the steak from getting soggy. I try to eat leftovers within 2-3 days to enjoy the best flavor and texture.
Freezing
Freezing flank steak with chimichurri works well if you freeze them separately. Put steak slices on a baking sheet first to freeze individually, then transfer to a freezer-safe bag. Freeze chimichurri sauce in a small container. When ready to use, thaw overnight in the fridge.
Reheating
To reheat, I gently warm the steak slices in a skillet over low heat with a bit of olive oil to keep them juicy. Then, I spoon the fresh chimichurri on top once heated through. Avoid microwaving directly with sauce, as it dulls the fresh flavors.
FAQs
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Can I use a different cut of steak for this recipe?
Absolutely! While flank steak is perfect because of its lean texture and flavor, skirt steak or hanger steak also work well with this chimichurri marinade and quick grilling method. Just adjust the cooking time slightly since cuts vary.
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How long can I marinate the flank steak?
You can marinate it as little as 30 minutes for decent flavor, but overnight (up to 24 hours) is ideal to tenderize the meat and really infuse it with those bold spices and lime.
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Is chimichurri spicy?
Chimichurri sauce typically has a mild to moderate heat depending on how much crushed red pepper you add. For a milder sauce, reduce or omit the red pepper flakes. The fresh herbs and vinegar are the stars here.
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Can I make the chimichurri sauce ahead of time?
Yes! Chimichurri actually tastes better after sitting for a few hours as the flavors meld. I usually make it in the morning or the night before grilling.
Final Thoughts
This Grilled Flank Steak with Chimichurri Sauce Recipe really has a special place in my recipe box. It’s quick enough for busy evenings but packed with enough flavor to make everyone feel like you’ve spent hours cooking. I love how the fresh herbs and tangy sauce bring a bright balance to the hearty steak, and the easy prep means you can spend more time at the table enjoying good company. Give it a try—you won’t regret it!
Print
Grilled Flank Steak with Chimichurri Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Argentinian
Description
This recipe features a flavorful Argentinian-inspired Flank Steak marinated with a bold blend of spices and served with a vibrant, fresh Chimichurri sauce. The steak is marinated to enhance tenderness and flavor, then quickly seared in a skillet or grilled to achieve a juicy, slightly pink center. Paired with the zesty chimichurri, this dish delivers a perfect balance of savory and fresh herbaceous notes, making it an irresistible and satisfying meal.
Ingredients
Steak and Marinade
- 1 ½ pounds flank steak
- ¼ cup oil (for marinade)
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- Juice of 1 lime
Chimichurri Sauce
- ½ cup cilantro
- ½ cup parsley
- ½ onion, diced
- 1 teaspoon salt (or to taste)
- ¼ teaspoon pepper (or to taste)
- 1 tablespoon garlic
- ½ teaspoon Italian blend seasoning
- ½ teaspoon crushed red pepper flakes
- ⅓ cup oil (olive or vegetable oil)
- 2 tablespoons red wine vinegar (or apple cider vinegar)
Instructions
- Prepare the Marinade: In a bowl, whisk together the chili powder, onion powder, salt, lime juice, and ¼ cup oil until combined. This mixture will tenderize the steak and infuse it with bold, zesty flavors.
- Marinate the Steak: Place the flank steak and the marinade into a large ziplock bag, seal it tightly, and refrigerate for at least 30 minutes or up to overnight to allow flavors to penetrate deeply into the meat.
- Make the Chimichurri Sauce: Combine cilantro, parsley, diced onion, salt, pepper, garlic, Italian seasoning, crushed red pepper flakes, oil, and vinegar in a blender or food processor. Pulse until the mixture is smooth but still has a bit of texture, creating a vibrant herb sauce.
- Preheat Cooking Surface: Heat a skillet or grill over medium-high heat and lightly oil to prevent sticking. The high temperature is essential to sear the steak properly.
- Sear the Steak: Place the marinated flank steak onto the hot skillet or grill, cooking for 6-8 minutes on each side. You want a heavily browned crust on the outside while keeping the interior slightly pink for tenderness and juiciness.
- Slice and Serve: Remove the steak and rest it for a few minutes. Then, slice it thinly across the grain to ensure maximum tenderness. Serve slices topped generously with the chimichurri sauce for a colorful and flavorful presentation.
Notes
- This dish is inspired by Argentine cuisine, celebrated for its bold marinades and fresh herb sauces.
- The marinade can be made ahead and stored up to 12 hours for even more flavor.
- For best results, use fresh herbs in the chimichurri to capture its bright, vibrant flavor.
- If preferred, the steak can be grilled outdoors to add a smoky char flavor.
- Adjust crushed red pepper flakes in chimichurri to taste based on desired heat level.
Nutrition
- Serving Size: 1 serving
- Calories: 538 kcal
- Sugar: 1 g
- Sodium: 1272 mg
- Fat: 41 g
- Saturated Fat: 6 g
- Unsaturated Fat: 34 g
- Trans Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 102 mg
