Chimichurri Flank Steak

Name: Chimichurri Flank Steak
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 2 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Fresh flat-leaf parsley, packed and roughly chopped; 2 tbsp Fresh oregano leaves, stemmed; 4 clove Garlic, minced; 2 tbsp Red wine vinegar; 0.33 cup Extra-virgin olive oil; 0.5 tsp Crushed red pepper flakes; 1.5 tsp Kosher salt; 0.5 tsp Freshly ground black pepper; 1.5 lb Flank steak (trimmed)

A vibrant Argentinian chimichurri brightens rich, charred flank steak for a lively, grill-ready main. Quick to prepare and perfect for weeknight grilling or weekend gatherings, this dish pairs herbaceous sauce with tender, thinly sliced beef.

0.0(0 reviews)

Prep: 20m · Cook: 12m · Total62 mins

DifficultyMedium

Serves4

AuthorJake

Jake's note

"This chimichurri brings bright, garlicky herb flavor that cuts through the beefy richness — it shines at backyard barbecues and dinner parties alike. Reserve some sauce to finish the sliced steak for the freshest taste and best presentation."

Chimichurri Flank Steak

Flank steak is one of those cuts that rewards attention: lean, fibrous, and intensely beefy, it needs high heat, a careful rest, and the right companion to sing. This chimichurri — rough-chopped parsley and oregano, garlic, red wine vinegar, olive oil, and a kiss of red pepper — brings brightness and a hint of heat that cuts through the steak's char without overpowering the meat. I like to make the sauce by hand rather than blitzing it to a purée: the little herb pieces cling to the crust and add fresh texture to each bite.

What makes this version work is balance and timing: a light dose of chimichurri to marinate so the surface picks up flavor, plus a reserved portion spooned over the sliced steak for immediate herbal lift. The method leans on quick, very hot grilling to form a crust while keeping the interior medium-rare; a brief rest and thin, diagonal slices across the grain turn what could be a tough cut into something tender and shareable — ideal for weeknight dinners or a weekend grill with friends.

Plan your timing

Enter your target meal time:

5:55 pm–6:05 pm→Make the chimichurri

6:05 pm–6:15 pm→Season and marinate the steak

6:15 pm–6:25 pm→Preheat the grill

6:25 pm–6:35 pm→Grill the flank steak

6:35 pm–6:45 pm→Rest and slice

6:45 pm–6:55 pm→Serve with chimichurri

Ingredients

Yield

Instructions

Make the chimichurri

Combine the chopped parsley, oregano, minced garlic, red wine vinegar, extra-virgin olive oil, crushed red pepper flakes, 1 teaspoon kosher salt and the black pepper in a bowl. Stir thoroughly and taste, adjusting salt or vinegar if needed; let sit 15–20 minutes at room temperature to allow flavors to meld, reserving about one-third of the sauce for finishing the steak.

For this step

1 cupFresh flat-leaf parsley, packed and roughly chopped
2 tbspFresh oregano leaves, stemmed
4 cloveGarlic, minced
2 tbspRed wine vinegar
0.38 cupExtra-virgin olive oil
0.5 tspCrushed red pepper flakes
1.5 tspKosher salt
0.5 tspFreshly ground black pepper

Season and marinate the steak

Pat the flank steak dry and season both sides lightly with remaining kosher salt and a pinch of black pepper. Place steak in a shallow dish or zip-top bag and spread half of the chimichurri over it, pressing to coat; refrigerate for at least 30 minutes or up to 2 hours to marinate, bringing to room temperature for 20 minutes before grilling.

For this step

1.5 lbFlank steak (trimmed)

Preheat the grill

Preheat a gas or charcoal grill to high heat (about 450–500°F / 230–260°C) and oil the grates to prevent sticking. For a stovetop option, heat a heavy grill pan over high heat until smoking and brush with oil.

Grill the flank steak

Grill the steak over direct high heat 4–6 minutes per side for medium-rare, turning once to develop a good crust; use an instant-read thermometer and remove at 125–130°F (52–54°C) for medium-rare. If you prefer more doneness, grill a couple minutes longer per side, monitoring temperature closely.

Rest and slice

Transfer the steak to a cutting board and let rest uncovered for 8–10 minutes so juices redistribute. Slice thinly across the grain at a slight diagonal to maximize tenderness; slicing against the grain is key for flank steak.

Serve with chimichurri

Arrange sliced steak on a platter and spoon the reserved chimichurri over the top, serving additional sauce on the side. Pair with grilled vegetables, roasted potatoes, or a crisp salad for a complete meal.

Tips from the kitchen

Dry and season well

Pat the steak completely dry before salting so the surface browns instead of steaming, and use the remaining kosher salt on the steak after building flavor in the chimichurri.

Room-temperature steak

Bring the steak to room temperature for about 20 minutes before grilling to promote even cooking and a consistent medium-rare center.

High heat, one flip

Sear on very hot grates and flip only once to develop a deep crust; too many turns prevent a proper char from forming.

Use an instant thermometer

Pull the steak at 125–130°F (52–54°C) for medium-rare, as residual carryover will bring it to the perfect temperature while resting.

Slice against the grain

Let the steak rest, then slice thinly at a slight diagonal across the grain to shorten muscle fibers and maximize tenderness.

Variations & substitutions

Garlicky blender chimichurri

Pulse the herbs, garlic, oil, and vinegar briefly in a food processor for a smoother, bolder sauce that clings more uniformly to the steak.

Citrus chimichurri twist

Swap half the red wine vinegar for fresh lemon or orange juice to add bright citrus notes that pair especially well with grilled vegetables.

Make it spicy

Increase crushed red pepper or add a diced fresh red chile (like Fresno) to the chimichurri for a livelier, heat-forward finish.

Protein swap: skirt or hanger

Use skirt or hanger steak in place of flank; both take quick, high-heat cooking and benefit from the same thin, against-the-grain slicing.

Storage & make-ahead

Store leftover sliced steak and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Keep the sauce on top of the steak if you prefer the meat to continue absorbing flavor, but expect the herbs to darken slightly. Reheat gently in a 275°F oven wrapped loosely in foil for 8–10 minutes to avoid overcooking the center, or warm slices briefly in a skillet and finish with fresh reserved chimichurri.

What to serve with it

Serve the sliced steak piled on a warmed platter with extra chimichurri spooned over and a bowl on the side for guests to add more. Grilled corn, patatas bravas or roasted fingerlings, and a simple peppery arugula salad with sherry vinaigrette are great contrasts in texture. For drinks, a medium-bodied Malbec or a citrus-forward lager complements the herb-acid profile without overwhelming the grill char.

Frequently asked questions

Can I marinate the steak longer than 2 hours?

Yes — you can marinate up to 6 hours, but because chimichurri contains acid, avoid overnight marinating which can begin to break down the surface texture and make it mushy.

Can I make chimichurri ahead of time?

Absolutely — chimichurri keeps well refrigerated for 24–48 hours and often tastes better after sitting, but bring it back to room temperature and stir before using so the oil isn’t congealed.

What if I don't have a grill?

Use a heavy cast-iron grill pan or skillet on the stovetop over high heat until very hot and follow the same searing times; you may not get as much smoky char but the crust will still form.

How do I prevent flank steak from being tough?

Cook quickly over high heat to the target temperature, rest the meat, and slice very thinly against the grain — those three steps are the most important for tenderness.

Can I freeze leftovers?

You can freeze sliced steak wrapped tightly for up to 2 months, but chimichurri is best kept fresh; freeze portions of sauce separately in an ice cube tray for quick use later.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Make the chimichurri

Fresh flat-leaf parsley, packed and roughly chopped1 cup
Fresh oregano leaves, stemmed2 tbsp
Garlic, minced4 clove
Red wine vinegar2 tbsp
Extra-virgin olive oil0.38 cup
Crushed red pepper flakes0.5 tsp
Kosher salt1.5 tsp
Freshly ground black pepper0.5 tsp

Step 2: Season and marinate the steak

Flank steak (trimmed)1.5 lb

Nutrition Facts

Per serving: 6 oz steak

Calories464

Total Fat32.7g

Saturated Fat8.4g

Trans Fat0g

Polyunsaturated Fat14g

Monounsaturated Fat7.7g

Total Carbohydrates1.3g

Dietary Fiber0.2g

Total Sugars0.1g

Protein38g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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