Name: Flank Steak with Chimichurri Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Argentinian
Ingredients: 1 ½ pounds flank steak; ¼ cup oil; 1 teaspoon chili powder; 1 teaspoon onion powder; 1 teaspoon salt; Juice of 1 lime; ½ cup cilantro; ½ cup parsley; ½ onion, diced; 1 teaspoon salt (or to taste); ¼ teaspoon pepper (or to taste); 1 tablespoon garlic; ½ teaspoon Italian blend seasoning; ½ teaspoon crushed red pepper flakes; ⅓ cup oil; 2 tablespoons red wine vinegar (or apple cider vinegar)

If you’re on the hunt for a steak recipe that’s bursting with bold, fresh flavors and comes together pretty quickly, you’re in for a treat. This Flank Steak with Chimichurri Sauce Recipe has become one of my absolute favorites because it’s juicy, tender, and topped with a zesty, herb-packed sauce that just takes it to another level. When I first tried this, my family went crazy for it—and I’m betting you’ll love it just as much once you give it a whirl in your kitchen.

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Why You’ll Love This Recipe

Bold Flavor Explosion: The chimichurri sauce brings a bright, fresh punch that complements the rich steak perfectly.
Quick & Easy Prep: You’ll appreciate how simple the marinade and sauce come together with pantry staples.
Juicy, Tender Steak Every Time: Cooking the flank steak just right guarantees a melt-in-your-mouth texture.
Versatile Dish: This recipe works great for weeknight dinners or weekend gatherings with friends.

A black pan holds several slices of cooked steak arranged side by side, showing a rich brown grilled texture on top. A bright green sauce with a chunky, fresh texture is spread thickly over the middle of the steak, with some spilling onto the pan. A silver spoon rests in the pan near the upper left side, coated with some of the green sauce. The pan is set on a white marbled surface, and a jar of extra green sauce is partly visible in the top left corner of the image. photo taken with an iphone --ar 2:3 --v 7 - Flank Steak with Chimichurri Sauce, flank steak, chimichurri recipe, grilled steak with chimichurri, easy steak dishes

Ingredients You’ll Need

This recipe balances fresh herbs with just the right spices, making each bite full of zest and savor. When I shop for this, I always look for the freshest parsley and cilantro, and make sure my flank steak is well-trimmed but not too thin—this helps it cook evenly and stay juicy.

Flat lay of a whole raw flank steak with deep red color and marbling, a small white bowl of golden oil, a small white bowl of bright red chili powder, a small white bowl of pale beige onion powder, two whole uncracked brown eggs, a lime cut in half showing juicy green flesh, a bunch of fresh green cilantro sprigs, a bunch of fresh dark green parsley sprigs, half a white onion diced neatly on a small white plate, a small white bowl of coarse salt crystals, a small white bowl of black peppercorns, a small white bowl of minced garlic cloves, a small white bowl of mixed Italian seasoning with green and brown herbs, a small white bowl of crushed red pepper flakes, a small white bowl of red wine vinegar with a rich ruby hue, all arranged in perfect symmetry on a simple white ceramic surface placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Flank Steak with Chimichurri Sauce, flank steak, chimichurri recipe, grilled steak with chimichurri, easy steak dishes

Flank Steak: Choose a steak that’s about 1½ pounds for the best portion size and flavor.
Oil: Use a good quality oil like olive or avocado for both the marinade and chimichurri—it helps the sauce cling to the steak beautifully.
Chili Powder & Onion Powder: These add just a touch of warmth and depth—perfect for that subtle heat I love.
Salt: Essential for seasoning both the steak and chimichurri to balance all the flavors.
Lime Juice: Gives the marinade a bright zing that tenderizes the meat wonderfully.
Cilantro & Parsley: Fresh herbs that bring the vibrant green color and herby freshness to the sauce.
Onion: Adds a mild, savory bite when diced finely in the chimichurri.
Garlic: Can’t skip it! Fresh garlic infuses that punchy aroma and flavor.
Italian Blend Seasoning & Crushed Red Pepper Flakes: These boost the flavor complexity and spice kick.
Red Wine Vinegar: Or apple cider vinegar, both work great to brighten up the chimichurri.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Flank Steak with Chimichurri Sauce Recipe can feel a bit different each time you make it, depending on what you play around with. Here are a few twists I’ve tried and enjoyed—you might want to experiment too!

Milder Version: If you’re not a fan of spice, reduce or skip the crushed red pepper flakes. The steak is still deliciously flavorful without the heat.
Herb Swaps: Sometimes I swap out cilantro for fresh mint when I want a slightly sweeter, cooler twist in the chimichurri.
Grilled Variation: Instead of searing in a skillet, grilling over charcoal adds a smoky char that I just can’t get enough of.
Protein Swap: This chimichurri sauce works shockingly well on grilled chicken or even roasted vegetables for a lighter option.

How to Make Flank Steak with Chimichurri Sauce Recipe

Step 1: Marinate the Steak for Maximum Flavor

Start by whisking together the marinade ingredients—oil, chili powder, onion powder, salt, and lime juice. I discovered this trick when I realized a quick marinate of 30 minutes really punches up the flavor, but if you have time, letting it chill overnight in a sealed ziplock bag works wonders, too. Just make sure the steak is evenly coated before storing it in the fridge.

Step 2: Make the Chimichurri Sauce

While the steak marinates, toss the chimichurri ingredients—cilantro, parsley, diced onion, salt, pepper, garlic, Italian seasoning, crushed red pepper, oil, and vinegar—into a blender or food processor. Pulse just until smooth. You’ll find this fresh sauce adds a zesty pop that’s truly addictive. If you like a chunkier texture, pulse less, but I’m a fan of the silky smooth consistency it gets with a few more pulses.

Step 3: Cook the Steak to Juicy Perfection

Heat an oiled skillet or grill to medium-high heat. When it’s hot enough that a drop of water sizzles instantly, lay the steak down. Sear for about 6-8 minutes on each side—this timing nails a nice char while keeping the middle just slightly pink and tender. I’ve learned that flipping too often dries the steak out, so patience is key here.

Step 4: Slice Against the Grain and Serve

Once rested for five minutes, slice the steak thinly against the grain—this makes all the difference for tenderness. Top with a generous spoonful of that gorgeous chimichurri sauce, and you’re ready to dig in.

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Pro Tips for Making Flank Steak with Chimichurri Sauce Recipe

Marinate Longer for Tenderness: If you have time, marinate the steak overnight to deepen the flavor and ensure tenderness.
Don’t Skip Resting: Let the steak rest 5-10 minutes after cooking to lock in those juicy flavors—this really made the difference in my first attempts.
Slice Against the Grain: This tip is key! Slicing against the grain shortens the muscle fibers and keeps each bite tender.
Adjust Heat Carefully: Too hot and the outside burns before the inside cooks; too low and you don’t get a proper sear. Medium-high heat hits the sweet spot.

How to Serve Flank Steak with Chimichurri Sauce Recipe

A dark pan holds a piece of grilled meat sliced into thick, even strips arranged compactly in a slightly curved line. The meat has a rich, brown color with visible grill marks, and a rough texture indicating it is well-cooked. On top of the meat, a thick, chunky green sauce is spread generously, with bits of herbs and oil visible. A spoon with more green sauce sits in the corner of the pan, with some sauce spilled around it. The pan rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Flank Steak with Chimichurri Sauce, flank steak, chimichurri recipe, grilled steak with chimichurri, easy steak dishes

Garnishes

I love topping this dish with a little extra fresh parsley or cilantro for a bright, herbaceous boost. Sometimes I add thinly sliced radishes or a sprinkle of flaky sea salt—it adds a nice crunch and pop of flavor that pairs perfectly.

Side Dishes

My favorite sides to serve with flank steak and chimichurri are roasted potatoes or a simple grilled veggie medley. A crisp green salad with a tangy vinaigrette also balances the hearty steak beautifully.

Creative Ways to Present

For special occasions, I like serving the sliced steak fanned out on a rustic wooden board with small bowls of chimichurri for dipping, alongside grilled bread or empanadas. It makes for a fun, shareable meal that guests always rave about.

Make Ahead and Storage

Storing Leftovers

I store leftovers wrapped tightly in an airtight container and keep them in the fridge for up to three days. The steak seems to absorb even more of the chimichurri flavor overnight—so leftovers are actually a bonus in my book.

Freezing

If I’m making extra, I freeze the cooked steak without the sauce to keep the texture intact, storing it in a freezer-safe bag for up to two months. When I thaw it, I reheat gently to avoid drying out the meat.

Reheating

To reheat, I warm the steak slices in a skillet over low heat just until heated through. I add a splash of water or extra chimichurri to keep it moist. Microwave reheating tends to dry out flank steak, so I avoid it whenever possible.

FAQs

Can I use a different cut of beef for this chimichurri recipe?

Absolutely! While flank steak is ideal because of its flavor and texture, skirt steak, hanger steak, or even sirloin can work well. Just adjust cooking times to avoid overcooking leaner cuts.
How spicy is the chimichurri sauce?

The sauce has a mild to medium kick from red pepper flakes, but you can easily tailor it—use less for a milder flavor or add more if you like heat. The freshness of the herbs balances the spice nicely.
Can I make chimichurri sauce ahead of time?

Yes! Chimichurri actually tastes even better after sitting in the fridge a few hours or overnight, which allows the flavors to meld. Just bring it to room temperature before serving.
What’s the best way to cook flank steak if I don’t have a grill or skillet?

You can broil flank steak in your oven on a high rack—watch it carefully and cook about 4-5 minutes per side, depending on thickness, to get a nice sear similar to grilling.

Final Thoughts

Every time I make this Flank Steak with Chimichurri Sauce Recipe, I’m reminded why it’s become a family favorite. It’s quick enough for weeknights but impressive enough for guests, and those fresh, herbaceous flavors in the chimichurri are just irresistible. If you’re looking to add a bit of South American flair to your dinner lineup, I wholeheartedly recommend giving this one a try—you’ll be thanking yourself for weeks to come!