Oh my gosh, you have got to try this chimichurri marinated flank steak—it’s my go-to when I want something packed with flavor but don’t feel like fussing in the kitchen all night. I swear, the first time I made this, my husband thought I’d spent hours marinating and grilling, but really? It’s one of those “throw it together and let the grill do the work” kind of meals. The chimichurri sauce—bright, herby, with just the right kick—makes the steak sing. And flank steak? So forgiving on the grill, especially when you let it rest (trust me, don’t skip that step!). This recipe’s been a summer staple in our house ever since my Argentine friend showed me the magic of fresh parsley and garlic whipped into a sauce. You’re going to love how simple and delicious it is.
Table of Contents
Table of Contents
Why You’ll Love This Chimichurri Marinated Flank Steak
Listen, this isn’t just another steak recipe—it’s a game-changer. Here’s why:
- Quick prep, huge flavor: The chimichurri sauce takes minutes to whip up, but tastes like you spent all day perfecting it (your secret’s safe with me).
- Grill magic: Flank steak cooks fast and stays juicy, especially when you slice it against the grain—it practically melts in your mouth.
- Leftover love: That extra chimichurri? Toss it on eggs, roasted veggies, or even a humble sandwich the next day. It makes everything better.
- Crowd-pleaser: My kids gobble this up (mild pepper flakes for them), while my spice-loving friends add extra heat—everyone wins.
Seriously, once you try this combo of garlicky herbs and smoky grilled steak, you’ll wonder how you ever grilled without it. This recipe is one of my favorites!
Ingredients for Chimichurri Marinated Flank Steak
Here’s everything you’ll need to make this flavor-packed dish—I’ve split it up so you can see exactly what goes into the steak and that amazing chimichurri sauce:
- For the steak:
- 1 lb flank steak (look for even thickness)
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon or lime (for squeezing at the end)
- For the chimichurri sauce:
- 1 bunch fresh parsley (about 1 1/2-2 cups packed leaves, finely chopped)
- 5 cloves garlic, minced (yes, really five—trust me!)
- 1 cup good olive oil
- 1/4 cup red wine vinegar
- 1/2-1 teaspoon crushed red pepper flakes (adjust to your spice level)
- 1 tablespoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Ingredient Notes & Substitutions
No red wine vinegar? Apple cider vinegar works in a pinch (just use a tiny bit less—it’s sharper). If you can’t find flank steak, skirt steak is a great swap—just watch the grill time since it’s thinner. Fresh parsley is non-negotiable for the sauce, but if you’re out of dried oregano, a teaspoon of fresh thyme adds a nice twist. And hey—if you’re not into spice, just skip the red pepper flakes (though I love that little kick!).
How to Make Chimichurri Marinated Flank Steak
Ready to make the juiciest, most flavorful steak of your life? Let’s do this—step by step:
- Prep the grill: Fire it up to medium-high heat (about 400°F). No grill? A screaming-hot cast-iron skillet works too—just crack a window!
- Season the steak: Pat that flank steak dry (key for a good sear!), then rub it all over with chili powder, salt, and pepper. Let it sit at room temp for 15 minutes—this helps it cook evenly.
- Make the chimichurri: While the grill heats, chop parsley and garlic like your life depends on it. Mix everything else in a bowl—don’t be shy with the olive oil! Taste and adjust salt or pepper flakes.
- Grill time: Lay the steak on the grill and don’t touch it! 6–8 minutes per side for medium-rare (145°F internal temp). Longer if you like it more done, but flank steak’s best medium-rare.
- Rest is crucial: Transfer steak to a cutting board, squeeze lemon or lime over it, and let it rest 5–10 minutes. This keeps all those juices inside!
- Slice against the grain: See those lines running along the steak? Cut perpendicular to them—this makes every bite tender instead of chewy. Top with chimichurri and watch everyone’s eyes light up!
Tips for Perfect Chimichurri Marinated Flank Steak
Here’s how to nail this recipe every single time:
- Room temp steak = happy steak: Taking it out of the fridge early prevents uneven cooking—no cold center!
- Don’t peek while grilling: Resist lifting the steak to check—you’ll lose that perfect crust. Set a timer and trust the process.
- Resting isn’t optional: Those 10 minutes let juices redistribute. Skip it, and you’ll have dry steak (sad!).
- Chimichurri freedom: Sauce too thick? Add a splash of water. Too mild? More garlic or pepper flakes! Make it yours.
5-Star Chimichurri Marinated Flank Steak Your Family Craves
A flavorful chimichurri marinated flank steak, perfect for grilling. Simple ingredients create a delicious and juicy dish.
- Total Time: 31 minutes
- Yield: 4 servings 1x
Ingredients
- 1 lb flank steak
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 lemon or lime
- 1/2 cup chimichurri sauce
- 1 bunch parsley (about 1 1/2–2 cups)
- 1 cup olive oil
- 5 cloves garlic
- 1/4 cup red wine vinegar
- 1/2–1 teaspoon crushed red pepper flakes
- 1 tablespoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat your grill or grill pan.
- Season the flank steak with chili powder, salt, and pepper.
- Grill the steak for 6-8 minutes per side for medium-well.
- Let the steak rest for a few minutes after grilling.
- Squeeze lemon or lime juice over the steak before slicing.
- Slice the steak against the grain and top with chimichurri sauce.
- For the chimichurri sauce, finely chop parsley and garlic.
- Combine all sauce ingredients in a bowl and mix well.
- Use immediately or store in the refrigerator or freezer.
Notes
- Letting the steak rest ensures it stays juicy.
- Chimichurri sauce can be made ahead and stored.
- Adjust red pepper flakes to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Latin American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 1g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 6g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg
Serving Suggestions for Chimichurri Marinated Flank Steak
This steak shines bright no matter how you serve it, but here are my favorite ways to make it a meal:
- Grilled veggies: Throw some zucchini, bell peppers, or asparagus on the grill right after the steak—they’ll soak up any chimichurri drippings (yum!).
- Crusty bread: Perfect for mopping up that extra sauce. I sometimes toast slices with olive oil and garlic for bonus points.
- Simple rice or potatoes: A fluffy bed of rice or roasted potatoes lets the steak be the star while soaking up all those herby juices.
Honestly? I’ve even piled leftovers on a salad the next day—it’s that versatile!
Storage & Reheating Instructions
Okay, let’s talk leftovers—because this chimichurri flank steak makes amazing next-day meals! Store any leftover steak in an airtight container in the fridge for up to 3 days. The chimichurri sauce? It’ll keep for about a week (if it lasts that long—mine never does!). Both freeze beautifully too—just thaw overnight in the fridge.
When reheating, skip the microwave! Warm steak slices in a skillet over medium heat for 1-2 minutes per side. The sauce? Let it come to room temperature or give it a quick stir into hot rice or veggies—it’ll wake right up!
Chimichurri Marinated Flank Steak FAQs
Got questions? I’ve got answers—here are the ones I get asked most about this recipe:
Can I bake this instead of grilling?
Absolutely! Heat your oven to 400°F and sear the steak in a hot skillet for 2 minutes per side first, then finish in the oven for 8-10 minutes. You’ll miss some smokiness, but that chimichurri still brings the flavor.
How long does chimichurri sauce last?
In the fridge, it’ll stay fresh about a week—just give it a stir before using. Freeze small portions in ice cube trays for up to 3 months (game-changer for quick meals!).
Can I use dried parsley?
Oh honey, no—fresh parsley’s non-negotiable here! Dried turns bitter and lacks that vibrant green punch. If your store’s out, cilantro makes a fun twist.
Why slice against the grain?
Those long muscle fibers in flank steak get tough if you cut with them. Slicing across shortens the fibers, making each bite tender instead of chewy—look for the lines and cut perpendicular!
Nutritional Information
Here’s the scoop on what you’re getting in each delicious serving (about 1/4 of the recipe): roughly 450 calories, 30g protein, and 35g of those good fats from olive oil. Keep in mind—nutrition varies based on your exact ingredients (like how much chimichurri you slather on!). It’s packed with garlicky goodness and only about 4g carbs per serving, making it a winner for low-carb nights too.
Let Me Know How It Turns Out!
Did you make this chimichurri flank steak? I’d love to hear! Drop a comment below with your tweaks or questions—and don’t forget to rate the recipe if you loved that garlicky, herby goodness as much as we do! You can also follow along for more great recipes on Facebook.
