This is a delicious and colorful steak recipe packed with flavor—it’s juicy, fresh, and super easy to make. I love how the bold chimichurri sauce brings brightness and zest, while the flank steak stays tender and full of savory goodness.

The green sauce is vibrant with parsley, garlic, olive oil, vinegar, and a little citrus, making it perfect for both weeknight dinners and special occasions. With just a few ingredients and simple steps, you get a dish that looks amazing, tastes incredible, and feels like it came from a fancy grillhouse. And the best part? It doesn’t take hours to prepare.

I made this recipe for a weekend lunch with my family, and everyone asked for seconds! It smelled so good while cooking that we couldn’t wait to sit down. You’ll love it for sure, and for a perfect summer grill night or casual dinner at home, it checks all the boxes—flavorful, simple, and satisfying.

I serve the steak sliced thin with the chimichurri spooned generously on top, and some grilled veggies on the side. Add some crusty bread, and the whole meal becomes a celebration. This recipe always feels like a little vacation on a plate.

What is Chimichurri Flank Steak?

Chimichurri Flank Steak is a South American-inspired dish that combines tender grilled or pan-seared flank steak with a vibrant green sauce made from parsley, garlic, olive oil, vinegar, and lemon. It’s a flavorful and colorful meal that’s both light and satisfying. The steak is usually marinated or simply seasoned, and the chimichurri is served fresh on top or on the side.

Perfect for

• Perfect for outdoor grilling when the weather is nice. It’s quick to cook and always feels festive, especially when paired with a glass of wine or a cold drink.
• Perfect for weeknight meals—you can prep the sauce ahead and cook the steak in minutes. It’s fast and easy, but it feels gourmet.
• Perfect for healthy eating. It’s packed with fresh herbs, lean protein, and healthy fats. You’ll feel good after eating it.
• Perfect for impressing guests without stressing in the kitchen. It looks elegant, has bold flavors, and can be served in many creative ways.

Ingredients

For the steak:

• 1½ lbs (about 700g) flank steak
• Salt and pepper, to taste
• 1 tbsp olive oil

For the chimichurri sauce:

• ½ cup fresh parsley, finely chopped
• 2 tbsp fresh oregano (or 1 tbsp dried)
• 4 garlic cloves, minced
• ½ tsp chili flakes (optional for heat)
• ½ cup olive oil
• 2 tbsp red wine vinegar
• Juice of ½ lemon
• Salt and black pepper, to taste

Kitchen Equipment You’ll Need

• Mixing bowl (for the chimichurri sauce)
• Garlic press or fine grater
• Sharp knife and cutting board
• Grill, grill pan, or skillet
• Tongs for flipping the steak
• A spoon or a small ladle for the sauce
• Measuring spoons for accuracy
• Food storage containers for leftovers

How to make Chimichurri Flank Steak

Step 1:

In a medium bowl, mix parsley, oregano, garlic, chili flakes, olive oil, vinegar, lemon juice, salt, and pepper. Stir until well combined. Taste and adjust seasoning if needed. Let it sit for 10–15 minutes to let the flavors blend.

Step 2:

Pat the flank steak dry with paper towels. Season both sides well with salt and pepper. Brush lightly with olive oil. For best flavor, marinate the steak in half of the chimichurri (reserve the rest for serving) for at least 30 minutes or up to 8 hours in the fridge.

Step 3:

Heat a grill or large skillet over medium-high heat. Cook the steak for about 5–6 minutes on each side, or until it reaches your preferred doneness. Flank steak is best cooked to medium-rare or medium (about 130–140°F or 55–60°C).

Step 4:

Transfer the steak to a plate, cover loosely with foil, and let it rest for 5–10 minutes. Then slice thinly against the grain for the most tender bites.

Step 5:

Top the sliced steak with the remaining chimichurri sauce and serve warm with your favorite sides like grilled vegetables, rice, or potatoes.

Tips to Make It Even Better

• Let the steak rest before slicing—it keeps the juices inside and makes each bite tender and flavorful.
• Chop the herbs finely, but don’t overdo it in a food processor—chimichurri should have a rustic, fresh texture.
• If you want extra flavor, marinate the steak in some chimichurri for a few hours or even overnight in the fridge.
• Slice the steak against the grain—it makes a big difference in how tender the meat feels in your mouth.
• Add a splash of lime juice to the sauce for a little tropical twist that brightens everything up.
• Don’t skip the resting time for the chimichurri—it helps all the flavors blend and mellow together.

Optional Ingredients To Add

• Red chili flakes – Add heat to the chimichurri for spice lovers.
• Cilantro – Mix with parsley for a more herbaceous, citrusy flavor.
• Mint leaves – Great for summer, adds a burst of cool freshness.
• Shallots – Mince and stir into the sauce for a gentle onion flavor.
• Paprika – Rub on the steak before cooking for smoky depth.
• Crumbled feta – Sprinkle on top before serving for a salty, creamy contrast.

What to Pair with Chimichurri Flank Steak?

To make the plate complete, pair this steak with roasted potatoes or garlic mashed potatoes. They soak up the sauce perfectly and add warmth. Grilled corn or zucchini are great side choices—they match the freshness and feel of the dish. The char adds a beautiful smoky flavor.

Rice or couscous works well, especially with extra chimichurri drizzled on top. They’re light, fluffy, and perfect for soaking in the flavors. For something light, go with a crisp salad with a lemony vinaigrette. It balances the richness of the steak and adds a clean bite.

Is Chimichurri Flank Steak Healthy?

Yes! This dish is made with lean beef and lots of fresh herbs, garlic, and olive oil. It’s low in carbs and high in protein. You can control the oil and salt to match your health goals. It’s gluten-free and can be adjusted for keto or paleo diets. Add more veggies on the side for a well-balanced, colorful plate that’s both tasty and nourishing.

Variations and Substitutions

• Different herbs: Swap parsley with cilantro, basil, or a blend of all three for a fresh twist.
• Different protein: Use chicken breast, shrimp, tofu, or portobello mushrooms as alternatives.
• No red wine vinegar? Use lemon juice, white vinegar, or apple cider vinegar instead.
• Extra spicy: Add chopped fresh chili or more chili flakes for a fiery kick.
• No grill? Cook the steak in a hot skillet, grill pan, or under the broiler.
• Meal bowl version: Serve the steak over rice, greens, or quinoa with veggies.
• Vegetarian swap: Use roasted cauliflower or thick-cut mushrooms as the base.
• Make it creamy: Mix a little Greek yogurt or avocado into the chimichurri for a creamy sauce.

How to Store

Store leftover steak in an airtight container in the fridge for 3–4 days. Reheat it gently in a skillet or microwave to keep it juicy. You can also enjoy the slices cold in wraps, sandwiches, or salad bowls.

Chimichurri can be made ahead and stored in the fridge for up to 5 days. Stir it before using, as the oil may separate. You can also freeze it in small containers or ice cube trays for later use.

FAQ

How long should I marinate the flank steak?

If you have time, marinate the steak for at least 30 minutes to 2 hours. For even more flavor, you can leave it in the fridge overnight using a portion of the chimichurri as the marinade.

Can I use a different cut of steak instead of flank?

Yes! You can use skirt steak, flat iron, or even sirloin. Just keep in mind that cooking times may vary slightly depending on the thickness of the cut.

What herbs can I use if I don’t have parsley?

You can mix in cilantro, basil, or even mint if you prefer. Just make sure the herbs are fresh to keep the chimichurri bright and flavorful.

What’s the best way to slice flank steak?

Always slice it against the grain. This means cutting across the muscle fibers, which makes the steak much more tender and easier to chew.

Is chimichurri spicy?

Not always—it depends on how much chili you add. You can keep it mild or add red pepper flakes or chopped chili to turn up the heat a little.

Can I cook this steak without a grill?

Yes! A cast iron skillet or grill pan works great on the stovetop. You can also use the broiler in your oven to get a similar seared effect.

Chimichurri Flank Steak Recipe

Recipe by Wasian CookeryCourse: MainCuisine: ArgentineDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Chimichurri Flank Steak is a juicy, tender steak topped with a bold, herb-packed sauce made from parsley, garlic, and olive oil.

Ingredients

• For the steak:

• 1½ lbs (about 700g) flank steak

• Salt and pepper, to taste

• 1 tbsp olive oil

• For the chimichurri sauce:

• ½ cup fresh parsley, finely chopped

• 2 tbsp fresh oregano (or 1 tbsp dried)

• 4 garlic cloves, minced

• ½ tsp chili flakes (optional for heat)

• ½ cup olive oil

• 2 tbsp red wine vinegar

• Juice of ½ lemon

• Salt and black pepper, to taste

Directions

• In a medium bowl, mix together parsley, oregano, garlic, chili flakes, olive oil, vinegar, lemon juice, salt, and pepper. Stir until well combined. Taste and adjust seasoning if needed. Let it sit for 10–15 minutes to let the flavors blend.
• Pat the flank steak dry with paper towels. Season both sides well with salt and pepper. Brush lightly with olive oil. For best flavor, marinate the steak in half of the chimichurri (reserve the rest for serving) for at least 30 minutes or up to 8 hours in the fridge.
• Heat a grill or large skillet over medium-high heat. Cook the steak for about 5–6 minutes on each side, or until it reaches your preferred doneness. Flank steak is best cooked to medium-rare or medium (about 130–140°F or 55–60°C).
• Transfer the steak to a plate, cover loosely with foil, and let it rest for 5–10 minutes. Then slice thinly against the grain for the most tender bites.
• Top the sliced steak with the remaining chimichurri sauce and serve warm with your favorite sides like grilled vegetables, rice, or potatoes.