Chimichurri Flank Steak

Introduction

Chimichurri Flank Steak is a bold and flavorful dish that pairs juicy, tender steak with the fresh, herbaceous flavors of chimichurri sauce. This vibrant Argentinian-inspired dish is perfect for grilling enthusiasts and steak lovers who enjoy a zesty kick. The flank steak is marinated to enhance its natural flavors, then grilled to perfection and topped with a tangy chimichurri sauce made with fresh herbs, garlic, and olive oil.

I remember the first time I made this for a summer barbecue. The smell of the steak sizzling on the grill mixed with the aroma of fresh chimichurri had everyone excited to dig in. What I love about this dish is its versatility—you can serve it with roasted vegetables, a fresh salad, or even crispy potatoes for a complete and satisfying meal. The vibrant green of the chimichurri sauce adds a pop of color, making the dish as visually appealing as it is delicious.

Despite its impressive presentation, Chimichurri Flank Steak is surprisingly simple to prepare. With just a few basic ingredients for the marinade and sauce, you can create a dish that feels gourmet without the fuss. Whether you’re hosting a dinner party, firing up the grill for a casual gathering, or simply treating yourself to something special, this dish is sure to be a hit!

Perfect for:

• Family dinners
• Summer grilling
• Casual gatherings
• Weeknight meals
• Special occasions

Why You’ll Love This Recipe

Here’s why Chimichurri Flank Steak is bound to become your go-to steak recipe:

• Herbaceous Flavor: The chimichurri sauce is a delightful blend of fresh parsley, garlic, olive oil, and a hint of spice.
• Tender and Juicy Steak: Flank steak, when prepared correctly, is both tender and packed with beefy flavor.
• Simple Preparation: This dish is easy to prepare, requiring minimal ingredients and cooking time.
• Perfect for Grilling: The smoky char from the grill enhances the steak’s flavor, making it irresistible.
• Customizable Heat: You can adjust the spice level of the chimichurri to suit your taste.

Preparation and Cooking Time

• Total Time: 40 minutes (plus marinating time)
• Preparation Time: 15 minutes
• Cooking Time: 10-12 minutes
• Marinating Time: 1-2 hours (optional, for added flavor)
• Servings: 4-6 servings
• Calories per serving: Approximately 250-300 calories
• Key Nutrients: Protein: 25g, Carbs: 2g, Fat: 18g

Ingredients

For the Flank Steak:

• 2 lbs flank steak
• 3 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• ½ cup fresh cilantro, finely chopped (optional)
• 4 garlic cloves, minced
• ½ cup olive oil
• 2 tablespoons red wine vinegar (or lemon juice as a substitute)
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (adjust to taste)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Ingredient Highlights

• Flank Steak: A lean cut of beef that’s flavorful and perfect for grilling.
• Fresh Parsley and Cilantro: Provide a vibrant, fresh base for the chimichurri sauce.
• Olive Oil: Adds richness and helps bind the ingredients in the chimichurri.
• Garlic: A key flavor component in both the steak marinade and chimichurri.
• Red Wine Vinegar or Lemon Juice: Adds acidity to balance the richness of the steak and sauce.

Step-by-Step Instructions

Prepare the Flank Steak:

1. Trim the Steak: Remove any excess fat or silver skin from the flank steak.
2. Marinate the Steak: In a small bowl, mix olive oil, salt, black pepper, garlic powder, and smoked paprika. Rub the mixture evenly over both sides of the steak. Cover and refrigerate for 1-2 hours for maximum flavor (optional).
3. Preheat the Grill: Heat your grill or grill pan to medium-high heat.

Prepare the Chimichurri Sauce:

4. Chop the Herbs: Finely chop the parsley, cilantro (if using), and garlic.
5. Mix the Ingredients: In a small bowl, combine the parsley, cilantro, garlic, olive oil, vinegar or lemon juice, oregano, red pepper flakes, salt, and black pepper. Stir until well combined. Let it sit for at least 10 minutes to allow the flavors to meld.

Grill the Flank Steak:

6. Cook the Steak: Place the marinated steak on the preheated grill. Cook for about 4-6 minutes per side for medium-rare, or adjust the time to your preferred doneness. Use a meat thermometer for accuracy:

• Rare: 125°F (52°C)
• Medium-Rare: 135°F (57°C)
• Medium: 145°F (63°C)

6. Rest the Steak: Remove the steak from the grill and let it rest for 5-10 minutes to retain its juices.

Serve and Garnish:

8. Slice the Steak: Slice the flank steak thinly against the grain to ensure tenderness.
9. Top with Chimichurri: Spoon the chimichurri sauce generously over the sliced steak.
10. Garnish: Optional garnishes include fresh parsley or a sprinkle of red pepper flakes.

How to Serve

• With Grilled Vegetables: Serve alongside grilled asparagus, zucchini, or bell peppers for a complete meal.
• Over Rice or Quinoa: Pair with rice, quinoa, or couscous for a hearty base.
• In Tacos or Wraps: Use the sliced steak and chimichurri as a filling for tacos, wraps, or sandwiches.
• With a Salad: Pair with a fresh green salad for a light and refreshing meal.
• As a Platter: Serve with roasted potatoes, a crusty baguette, or corn on the cob for a crowd-pleasing presentation.

Additional Tips

• Let the steak come to room temperature before grilling for even cooking.
• Use fresh herbs for the chimichurri for the best flavor.
• Avoid overcooking the steak; flank steak is best served medium-rare to maintain its tenderness.
• Double the chimichurri sauce if you want extra for dipping or leftovers.

Recipe Variations

1. Chimichurri Skirt Steak
2. Chimichurri Chicken Thighs
3. Chimichurri Grilled Shrimp
4. Vegan Chimichurri Grilled Veggies
5. Chimichurri Cauliflower Steaks
6. Chimichurri Steak Salad with Avocado
7. Chimichurri Steak Tacos
8. Chimichurri-Marinated Pork Tenderloin (if desired later)
9. Spicy Chimichurri with Jalapeño
10. Citrus Chimichurri with Orange Zest

Freezing and Storage

• Freezing: Chimichurri sauce can be frozen in small portions for up to 3 months.
• Storage: Store leftover steak in an airtight container in the fridge for up to 3 days. Chimichurri sauce keeps well in the fridge for up to a week.

Special Equipment

• Grill or grill pan
• Sharp knife for slicing against the grain
• Small mixing bowls

FAQ Section

1. Can I make chimichurri ahead of time? Yes, it can be made 1-2 days ahead.
2. What can I substitute for flank steak? Skirt steak or flat iron steak are great substitutes.
3. Is cilantro necessary? No, you can omit it or replace it with extra parsley.
4. Can I use a stovetop instead of a grill? Yes, a grill pan works well for indoor cooking.
5. Can I adjust the spice level? Absolutely! Increase or decrease the red pepper flakes as desired.

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Conclusion

Savor the perfect harmony of smoky, tender steak and vibrant, zesty chimichurri sauce with Chimichurri Flank Steak. This dish combines the rich, bold flavors of perfectly grilled steak with the fresh, herbaceous tang of chimichurri, creating a meal that’s both impressive and satisfying.

Whether you’re hosting a summer barbecue, a festive gathering, or simply enjoying a cozy dinner at home, Chimichurri Flank Steak is a versatile and flavorful option that steak lovers will adore. With its simple preparation and stunning presentation, it’s a guaranteed crowd-pleaser.

I’d love to see how your Chimichurri Flank Steak turns out! Snap a photo, share it on social media, and don’t forget to tag me—I can’t wait to see your delicious creations. Happy cooking and enjoy every flavorful bite!