Healthy grilled steak with chimichurri

I still remember the first time Donald grilled steak with a green sauce he'd never heard of before. He looked at me like I was handing him a science experiment. That was years ago, and now chimichurri flank steak is one of the most requested dinners in our apartment.

Jump to:

• Why You'll Like This Chimichurri Flank Steak
• Ingredients For Chimichurri Flank Steak
• How To Make Chimichurri Flank Steak
• Chimichurri Flank Steak
• Storing And Reheating Leftover Steak
• Tips And Variations For Chimichurri Flank Steak
• Frequently Asked Questions
• Recipes You May Like
• Final Thoughts On This Chimichurri Flank Steak Recipe

Here's the thing about this recipe. It looks fancy, but it's honestly one of the easiest dinners I make. A juicy, tender flank steak gets soaked in a bright, garlicky chimichurri sauce, then seared until it's perfectly caramelized on the outside. The whole thing comes together in about 30 minutes, not counting marinating time.

I first tried a version of this after digging into garlic butter steak bites one busy Tuesday, and I realized how much a good herb sauce can change a simple cut of meat. Chimichurri does exactly that, and it's become one of my go to tricks for turning steak night into something special.

Why You'll Like This Chimichurri Flank Steak

This recipe checks every box for a busy weeknight dinner, and it still feels special enough for company. Here's why it's earned a permanent spot in our dinner rotation.

• Quick to make. From start to finish, you're looking at about 30 minutes of actual cooking, plus marinating time.
• Big, bold flavor. Garlic, parsley, cilantro, and lemon juice make a sauce that's fresh and punchy, not heavy.
• Naturally low carb. If you're watching carbs, this steak recipe fits right in without any substitutions.
• Simple ingredients. Nothing here is hard to find. It's mostly things I already have in my kitchen.
• Works on the stove or the grill. I make this in a cast iron skillet all winter, then move it outside once the weather warms up.
• Kid approved, believe it or not. Alex isn't usually a sauce person, but he asks for extra chimichurri every single time.

Ingredients For Chimichurri Flank Steak

Here's exactly what you'll need. I always tell people not to skip the fresh herbs here. Dried versions just won't give you that bright, punchy flavor chimichurri is known for.

For the steak:

• 1 ½ to 2 pounds flank steak
• 1 tablespoon avocado oil, for searing
• Salt, to taste

For the chimichurri sauce:

• 2 tablespoons fresh garlic, peeled
• ½ cup fresh parsley
• ¼ cup fresh cilantro
• 1 cup avocado oil
• ¼ cup fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 tablespoon dried oregano
• ½ tablespoon salt, plus more to taste

A quick note on substitutions. If you're not a cilantro fan, you can leave it out and add a bit more parsley instead. I've done this for my mother in law more than once, and the sauce still turns out great.

How To Make Chimichurri Flank Steak

I'm going to break this into two parts, the sauce and the steak, because that's exactly how I make it in my own kitchen.

Making The Chimichurri Sauce

Start by adding the garlic to a food processor and pulsing until it's finely minced. Add the parsley and cilantro, then pulse again until everything is chopped small.

Pour in the avocado oil, lemon juice, red wine vinegar, oregano, and salt. Pulse a few more times until the sauce comes together, but don't overdo it. You want some texture here, not a smooth paste. Set the sauce aside while you prep the steak.

Marinating The Steak

If your steak is large or won't fit your skillet in one piece, cut it in half now, always against the grain. Place the steak in a baking dish or a large zip top bag, then pour about a third of the chimichurri sauce over it. Turn the steak so it's fully coated.

Let it marinate for at least 30 minutes. If you have time, an hour or two in the fridge makes an even bigger difference. I've marinated mine overnight before a dinner party, and it was some of the best steak we've ever had.

Searing The Steak

Heat a large cast iron skillet over medium high heat for about 3 minutes. While that's heating, pull the steak from the marinade and scrape off any excess sauce. Pat it dry with a paper towel, then sprinkle with a little more salt.

Add the avocado oil to your hot skillet and let it heat until it's shimmering. Carefully place the steak in the pan using tongs. Cook for 3 to 4 minutes per side for medium rare, adjusting the time slightly if your steak is thicker or thinner.

Once it's done, move the steak to a cutting board and let it rest for 5 minutes. This step matters more than people think. Skipping it means all those good juices end up on your cutting board instead of in the meat.

After resting, slice the steak against the grain into thin pieces. Arrange everything on a platter, spoon fresh chimichurri over the top, and serve the rest on the side for dipping.

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Storing And Reheating Leftover Steak

If you somehow end up with leftovers, here's what I do. Store the sliced steak in an airtight container in the fridge for up to 3 days. I keep any extra chimichurri sauce in a separate container so the steak doesn't get soggy.

To reheat, warm the steak gently in a skillet over low heat for a few minutes, just until it's warmed through. Microwaving works in a pinch, but the texture is better on the stove. Honestly, cold leftover steak sliced over a salad the next day might be just as good as the first night.

Tips And Variations For Chimichurri Flank Steak

Over the years of making this steak recipe, I've picked up a few tricks worth sharing.

• Always slice against the grain. Look for the direction of the muscle fibers and cut across them, not with them. This is the single biggest thing that keeps flank steak tender instead of chewy.
• Don't skip the resting step. I know it's tempting to slice right away, but 5 minutes makes a real difference.
• Want a little heat? Add a small pinch of red pepper flakes to the chimichurri sauce.
• This sauce is fantastic on more than steak. I've spooned it over roasted vegetables and even grilled chicken.
• Is this the same steak recipe every time in your house? Honestly, no. Some nights I add extra lemon juice for a brighter sauce, and other nights I go heavier on garlic.
• If you're feeding a crowd, this recipe doubles easily. I've made it for as many as ten people using two large flank steaks.

Frequently Asked Questions

How Long Should Flank Steak Marinate In Chimichurri?

At minimum, give it 30 minutes so the flavors have a chance to soak in. If you have the time, marinating for 1 to 2 hours gives you even more flavor. I've also let mine sit overnight in the fridge, and it turned out incredibly tender.

How Do You Keep Flank Steak Tender When Cooking?

The two biggest things are cooking it to medium rare and slicing against the grain afterward. Flank steak is a leaner cut, so overcooking it or slicing it the wrong way can make it tough. Marinating also helps tenderize the meat before it ever hits the pan.

Can Chimichurri Flank Steak Be Cooked On The Grill?

Absolutely, and it's one of my favorite ways to make it once the weather warms up. Grill over medium high heat for about 3 to 4 minutes per side, then let it rest just like you would with the skillet method. The little bit of char from the grill adds even more flavor.

How Do You Cut Flank Steak Against The Grain?

Look closely at the steak and you'll notice long lines running through the meat. Those are the muscle fibers, or the grain. You want to slice perpendicular to those lines, not parallel to them. This shortens the fibers and makes every bite easier to chew.

Recipes You May Like

If you loved this chimichurri flank steak, here are a few more dinners from the blog that I think you'll enjoy just as much.

• Garlic Butter Steak Bites: Another quick steak dinner that's ready in minutes and just as good for busy weeknights.
• Tender Slow Cooker Beef Stew: For cooler nights when you want something warm and comforting waiting for you at dinnertime.
• Best Chili Con Carne Ever: A hearty, family favorite that's perfect for game day or a cozy Sunday dinner.

Final Thoughts On This Chimichurri Flank Steak Recipe

This chimichurri flank steak has turned into one of those recipes I make without even thinking twice anymore. It's simple, it's fast, and the sauce alone is worth making again and again.

Alex still asks for extra chimichurri on the side, and Donald has stopped acting surprised every time I make it. I hope this one becomes a regular in your kitchen too.

Give it a try this week and let me know how it turns out for you! And if you make it, save this one to Pinterest so you can find it again on your next steak night.