Chimichurri Flank Steak That Slaps: Bold Flavor, 15-Min Prep, Zero Regrets

Skip the steakhouse flex. This Chimichurri Flank Steak brings the heat, the herbs, and the kind of swagger that gets people asking for the recipe before they’ve even finished chewing. It’s fast, it’s loud with flavor, and it turns a lean, affordable cut into a showstopper.

We’re talking charred edges, juicy slices, and a green sauce so punchy you’ll put it on everything. Make it on a weeknight, serve it at a party, pretend you planned it for weeks. You’ll look like a genius either way.

Why You’ll Love This Recipe

• Ridiculously flavorful: Bright parsley, garlic, chili, and vinegar cut through the richness of the steak and make every bite pop.
• Budget-friendly: Flank steak delivers big steakhouse energy without the ribeye price tag.
• Fast and flexible: Marinate quickly, grill or pan-sear, and dinner is ready in under 30 minutes of active time.
• Meal-prep gold: Leftovers taste amazing cold or room temp.
  

  Sandwiches, bowls, tacos—done.

  
  
• Show-off sauce: Chimichurri is a no-cook wonder that makes you look like you studied abroad in Buenos Aires.

What Goes Into This Recipe – Ingredients

• Flank steak (1.5 to 2 pounds), trimmed
• Kosher salt and freshly ground black pepper
• Olive oil (about 1/2 cup total, divided)
• Red wine vinegar (3–4 tablespoons)
• Fresh parsley (1 packed cup, flat-leaf preferred)
• Fresh cilantro (1/2 cup, optional but recommended)
• Garlic (4–6 cloves)
• Red chili flakes or fresh red chili (to taste)
• Dried oregano (1 teaspoon) or fresh (1 tablespoon)
• Shallot (1 small), finely chopped
• Lemon zest (1 lemon) and juice (optional squeeze for brightness)
• Ground cumin (1/2 teaspoon, optional for smoky depth)
• Neutral oil (1–2 tablespoons) for searing, if using a skillet

Step-by-Step Instructions

1. Pat the steak dry and season it generously with salt and pepper on both sides. Don’t be shy—this is your base layer.
2. Make the chimichurri: In a bowl or food processor, combine parsley, cilantro, garlic, shallot, oregano, chili, lemon zest, red wine vinegar, and 1/3 to 1/2 cup olive oil. Pulse or chop by hand until it’s saucy but not a puree.
   

   Taste and adjust salt, vinegar, and heat. It should be bright and punchy.

   
   
3. Marinate lightly (optional): Spread 2–3 tablespoons of chimichurri over the steak and let it sit 20–40 minutes at room temp. This is a flavor boost, not a long soak.
4. Preheat your heat source: Grill to medium-high (450–500°F) or heat a heavy skillet (cast iron) over medium-high until ripping hot.
   

   If pan-searing, add a thin film of neutral oil.

   
   
5. Sear the steak: Cook 3–5 minutes per side for medium-rare, depending on thickness. You want deep browning and light charring around the edges. Use a thermometer for accuracy: 125°F–130°F for medium-rare.
6. Rest like you mean it: Transfer to a cutting board and rest 8–10 minutes.
   

   This keeps the juices where they belong—inside.

   
   
7. Slice against the grain: Identify the muscle fibers and cut thin slices perpendicular to them. Angle the knife slightly for wider, tender slices.
8. Sauce it up: Spoon chimichurri over the sliced steak and serve extra on the side. Add a final squeeze of lemon if you like it zippy.

Keeping It Fresh

• Storage: Keep sliced steak in an airtight container up to 3–4 days.
  

  Store chimichurri separately for the same length; top with a thin layer of oil to prevent oxidation.

  
  
• Reheating: Warm slices briefly in a skillet over low heat or dip them in hot broth for 30 seconds. Or eat cold. It’s shockingly good.
• Freezing: Freeze cooked, sliced steak for up to 2 months.
  

  Chimichurri can be frozen in an ice cube tray; thaw in the fridge and whisk in fresh parsley to revive color, IMO.

  
  

Health Benefits

• Lean protein: Flank steak is relatively lean, delivering iron, B vitamins, and protein without heavy marbling.
• Anti-inflammatory herbs: Parsley and cilantro bring antioxidants and micronutrients that support overall health.
• Heart-friendly fats: Olive oil provides monounsaturated fats that play nice with your cardiovascular system.
• Low sugar, high satisfaction: Big flavor with minimal carbs and zero added sugar. Your taste buds win; your macros don’t panic.

Avoid These Mistakes

• Skipping the rest: Cutting too early drains the juices and turns a great steak into a sad story.
• Overcooking: Flank goes from tender to tire in minutes. Use a thermometer and pull early; it’ll carryover cook.
• Wrong slice direction: If you slice with the grain, expect chewiness.
  

  Go against the grain—non-negotiable.

  
  
• Watery chimichurri: Balance oil and acid. If it’s too vinegary, add oil and a pinch of salt. Too oily?
  

  Add vinegar and a splash of lemon juice.

  
  
• Using old herbs: Wilted parsley equals flat flavor and muddy color. Fresh herbs = fresh taste. Obvious, but here we are.

Alternatives

• Different cuts: Skirt steak for extra beefiness; hanger for richness; sirloin flap for tenderness.
  

  Cooking times may vary slightly.

  
  
• No cilantro? Use all parsley or add fresh mint for a cool twist.
• Heat swap: Use fresh jalapeño for gentle warmth or Calabrian chili for fruity fire.
• Vinegar options: Red wine vinegar is classic, but sherry vinegar brings elegance; apple cider vinegar adds mellow tang.
• Cooking methods: Broiler works great—preheat to high, cook 4–6 minutes per side on the top rack. Sous vide at 129°F for 2–3 hours, then sear hard for crust.
• Serving ideas: Pile onto grilled bread, tuck into tacos with pickled onions, or serve with roasted potatoes and a crunchy salad. FYI: it’s brunch-friendly with eggs.

FAQ

Can I make the chimichurri ahead of time?

Yes.

Make it up to 3 days ahead and store in the fridge with a thin oil layer on top. Stir before serving and adjust salt or acid to taste.

How do I know which way to slice against the grain?

Look at the steak’s long muscle fibers running in one direction. Rotate the steak so your knife cuts perpendicular to those lines.

If the slices are chewy, you likely went with the grain—flip and try again.

Can I use dried herbs instead of fresh?

Parsley and cilantro should be fresh for proper flavor and texture. Dried oregano is fine, but don’t swap dried parsley or cilantro; it won’t deliver.

Is marinating necessary?

Not strictly. A short 20–40 minute smear adds flavor, but the real magic happens with the post-slice chimichurri.

Don’t over-marinate; acidity can toughen the exterior.

What if I don’t have a grill?

Use a hot cast-iron skillet or the broiler. Get the pan ripping hot, sear for color, and finish to temp. Vent the kitchen unless you enjoy steak-scented curtains.

How spicy is the chimichurri?

It’s customizable.

Use a pinch of red chili flakes for mild heat or add more for kick. You control the firepower.

Can I make it dairy-free or gluten-free?

It already is. No dairy, no gluten, no problem—just flavor and good decisions.

In Conclusion

Chimichurri Flank Steak is the weeknight hero that moonlights as a dinner-party headliner.

You get char, tenderness, and a sauce that’s bright enough to wake up your entire plate. Keep the technique tight—high heat, proper rest, thin slices—and let the chimichurri do its thing. Simple, bold, and wildly satisfying.

Go make it and pretend it took you hours; your secret’s safe.