Chimichurri Flank Steak Recipe — Juicy, Flavor-Packed & Easy

If you love a perfectly cooked steak with a fresh, herbaceous kick, this Chimichurri Flank Steak recipe is a must-try. Tender, juicy flank steak—or substitute with ribeye or New York strip—is paired with a vibrant chimichurri sauce made from parsley, garlic, oregano, and red wine vinegar. The result? A juicy, medium-rare steak with a zesty, tangy sauce that elevates any meal. Perfect for weeknight dinners, weekend grilling, or special occasions, this dish is simple, quick, and packed with bold flavor.

Why You’ll Love This Recipe

• Quick and easy: ready in just 25 minutes
• Juicy, perfectly seared steak every time
• Fresh, vibrant chimichurri sauce adds a tangy, herby punch
• Versatile: great with steak, chicken, or grilled veggies
• Impresses every time: looks and tastes like a restaurant-quality dish

Ingredients

For the Steak

• 2 ribeye or New York strip steaks (about 1.5 inches thick) – juicy, tender cuts perfect for searing
• 2 tbsp olive oil – for searing and a golden crust
• Salt and freshly ground black pepper – essential seasoning

For the Chimichurri Sauce

• 1 cup fresh parsley leaves, finely chopped – bright, herbaceous base
• 3 garlic cloves, minced – pungent and aromatic
• 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano) – earthy, herbal flavor
• 1/2 cup extra virgin olive oil – smooth, fruity richness
• 2 tbsp red wine vinegar – adds tang and brightness
• 1/2 tsp red pepper flakes – optional heat
• 1/2 tsp salt, or to taste – enhances all flavors
• 1/4 tsp freshly ground black pepper – balances the seasoning

How to Make Chimichurri Flank Steak

Step 1: Bring Steaks to Room Temperature

Remove steaks from the refrigerator 30–45 minutes before cooking. This ensures even cooking and prevents the outside from overcooking while the inside remains cold.

Step 2: Prepare Chimichurri Sauce

In a medium bowl, combine parsley, garlic, and oregano. Stir in olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Mix thoroughly, taste, and adjust seasoning if needed. Let rest at room temperature for at least 10 minutes to allow flavors to meld.

Step 3: Season the Steaks

Pat the steaks dry with paper towels to remove surface moisture. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.

Step 4: Heat the Pan

Place a cast-iron skillet or grill pan over high heat and preheat for 3–5 minutes until very hot. Add 2 tablespoons of olive oil and swirl to coat the pan evenly. The oil should shimmer without excessive smoke.

Step 5: Sear the Steaks

Carefully place the steaks in the hot pan. Cook 3–4 minutes on the first side without moving to form a deep golden-brown crust. Flip and cook another 3–4 minutes for medium-rare. Adjust time for desired doneness.

Step 6: Rest the Steaks

Transfer steaks to a cutting board and loosely cover with foil. Let rest 5–10 minutes to allow juices to redistribute, ensuring tender, juicy slices.

Step 7: Slice and Serve

Slice the steaks thinly against the grain into 1/4-inch thick slices. Arrange on a serving plate and drizzle generously with chimichurri sauce. Serve immediately with extra sauce on the side for dipping.

Tips for Success

• Allowing the steak to come to room temperature ensures even cooking.
• Patting the steaks dry before searing helps develop a better crust.
• Let the chimichurri rest to enhance flavor; it can be made ahead and refrigerated for up to 24 hours.
• Adjust red pepper flakes for your preferred spice level.
• Use a cast-iron skillet or grill pan for optimal searing results.
• Resting the steak after cooking is crucial for juicy, tender slices.

Equipment Needed

• Cast-iron skillet or grill pan
• Cutting board
• Chef’s knife
• Medium mixing bowl

Recipe Variations

• Spicy Chimichurri: Add extra red pepper flakes or a dash of hot sauce to the sauce.
• Garlic-Infused Oil: Sear steaks with a smashed garlic clove in the pan for extra aroma.
• Grilled Version: Cook the steak on a preheated outdoor grill for smoky flavor.
• Vegetarian Twist: Use the chimichurri sauce over grilled portobello mushrooms or roasted vegetables.

Serving Suggestions

• Serve with roasted potatoes or grilled vegetables for a complete meal.
• Pair with a crisp green salad for freshness.
• Offer extra chimichurri on the side for dipping bread or topping other proteins.

FAQs

Can I use other cuts of steak?
Yes! Flank steak, skirt steak, ribeye, or New York strip all work well.

Can chimichurri be made ahead?
Absolutely! Store in the refrigerator for up to 24 hours.

How do I know when the steak is medium-rare?
Use a meat thermometer: medium-rare is 130–135°F (54–57°C).

Can I make this recipe for a crowd?
Yes! Multiply the ingredients, and cook steaks in batches or on a large grill.

Is chimichurri spicy?
It has a gentle kick from red pepper flakes, adjustable to your taste.

Final Thoughts

This Chimichurri Flank Steak is a vibrant, restaurant-quality dish that’s quick enough for weeknights yet impressive enough for special occasions. With juicy steak and tangy, herb-packed chimichurri, it’s a flavor-packed meal that’s sure to become a go-to favorite. Serve it over rice, potatoes, or a simple salad, and enjoy every juicy, flavorful bite!

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