Best Chimichurri Sauce Recipe For Flank Steak

Best Chimichurri Sauce Recipe For Flank Steak- When I want something bold, fresh, and restaurant-quality at home, this chimichurri flank steak is one of my go-to recipes. It’s a simple grilled (or pan-seared) flank steak topped with a vibrant green chimichurri sauce made from parsley, garlic, olive oil, and vinegar. The whole thing comes together faster than you’d expect, and the flavor is honestly hard to beat.

Prep Time: 15 minutes
Cook Time: 8-10 minutes (excluding resting time)
Resting Time: 5-10 minutes
Total Time: About 30-35 minutes
Cuisine: Argentinian-inspired
Difficulty: Easy
Best For: Dinner, BBQ, meal prep

What Is This Recipe?

This recipe is my version of a classic Argentinian dish where flank steak is paired with chimichurri sauce. Chimichurri is basically a fresh herb sauce, but calling it “just a sauce” feels unfair. It’s bright, garlicky, slightly tangy, and it completely transforms the steak.

Flank steak itself is a lean cut of beef that cooks quickly and slices beautifully when done right. When I combine it with chimichurri, it turns into something that tastes way more expensive than it actually is.

Why You’ll Love This Recipe

Here’s why I keep coming back to it:

• It’s quick and doesn’t need complicated steps
• The flavors feel fresh, not heavy
• Works on grill, stovetop, or even oven
• Great for meal prep and tastes even better the next day
• Looks impressive but is actually very easy
• No fancy ingredients needed most of the stuff is already in your kitchen

Ingredients You Need for Chimichurri Flank Steak

Ingredient	Quantity
Flank Steak	1.5-2 lbs
Fresh Parsley	1 cup
Garlic	4-5 cloves
Olive Oil	½ cup
Red Wine Vinegar	2 tbsp
Red Chili Flakes	1 tsp
Oregano (dried)	1 tsp
Salt	To taste
Black Pepper	To taste

I usually taste the chimichurri before serving and adjust salt or vinegar. Sometimes it needs a little more kick.

Substitutions & Flavor Variations

I’ve experimented a bit with this recipe, and it’s pretty flexible. No red wine vinegar? Apple cider vinegar works fine. Want it spicier? Add fresh chili or more flakes. No parsley? You can mix in cilantro this actually creates a popular variation called Chimichurri Verde with Cilantro, which is a legitimate style on its own, though it does taste different from the classic version. Steak alternative: skirt steak works almost the same way. Vegan version: chimichurri on grilled mushrooms is surprisingly good.

Note on lemon juice: some modern recipes add 1 tbsp lemon juice for brightness. This is not traditional Argentinian chimichurri, but it works as a personal variation if you prefer a slightly different tang. Sometimes I also add a tiny bit of honey if the sauce feels too sharp, though that’s not traditional either.

Kitchen Equipment Needed

Equipment	Purpose	Buy Link
Cast Iron Skillet or Grill	Cooking steak evenly and getting a good crust	Link
Sharp Knife	Slicing steak thinly against the grain	Link
Cutting Board	Prep work	Link
Mixing Bowl	Making chimichurri sauce	Link
Tongs	Flipping steak safely	Link
Meat Thermometer	Checking internal doneness accurately	Link

I personally prefer cast iron because it gives a really nice crust, but a grill adds that smoky flavor which is also amazing.

How to Make Flank Steak Chimichurri (Step-by-Step)

Step 1: Prepare the Chimichurri

In a bowl, mix parsley, garlic, oregano, chili flakes, salt, and pepper. Then pour in olive oil and red wine vinegar. Stir well and let it sit for at least 10 minutes. This step is important because the flavors need time to come together. Chimichurri can be made a few hours ahead the flavor actually improves with time. Stored in an airtight container in the fridge, it lasts up to 1-2 weeks.

Step 2: Season the Steak

Pat the steak dry with paper towels this helps with searing and getting a proper crust. Season both sides generously with salt and black pepper. Let it sit out for about 15 minutes before cooking so it cooks more evenly.

Step 3: Cook the Steak

Heat skillet or grill to high. Add a bit of oil. Place steak and cook 4-5 minutes per side. For medium-rare, aim for around 130–135°F internal temperature using a meat thermometer.

Step 4: Rest the Steak

Never skip this step. Let the steak rest for 5-10 minutes after cooking. This keeps the juices inside instead of running out when you slice it.

Step 5: Slice and Serve

Slice the steak against the grain into thin strips. This is what makes it tender cutting with the grain will make it chewy. Spoon chimichurri generously over the top and serve extra on the side.

Expert Tips for Best Results

Always slice against the grain, otherwise it gets chewy. Don’t overcook flank steak as it dries out fast. Let chimichurri sit before using. Use fresh herbs because dried doesn’t give the same freshness. Never skip resting the meat.

Important marinating warning: if you want to marinate the steak in chimichurri beforehand, keep it under 2 hours. The vinegar in the sauce will start breaking down the meat fibers if left too long, making the texture mushy rather than tender. Chimichurri is best used as a topping, not a long marinade. One mistake I made earlier was cooking on low heat it didn’t give that nice crust at all.

Storage & Shelf Life

Cooked steak: store in fridge up to 3-4 days. Chimichurri: lasts up to 1-2 weeks in an airtight container in the refrigerator. Freezing: steak can be frozen, but the sauce is better kept fresh or refrigerated. I usually keep the sauce separate and add it fresh when serving. It tastes much better that way.

Nutrition & Health Benefits

Approximate per serving (based on 4 servings):

Calories: 420-460

Protein: 35g

Fat: 35-40g (includes olive oil and steak fat)

Carbs: 2-4g

Fiber: 1g

Health Benefits: High protein helps with muscle building. Olive oil provides healthy monounsaturated fats. Garlic and parsley are rich in antioxidants. Low in carbs, suitable for keto diets. It feels indulgent but is actually pretty balanced overall.

Nutrition Disclaimers

The number of total servings shown is approximate. The actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. The result will be the weight of one

Try These Recipes While You’re Here!

Best Chimichurri Sauce Recipe- Read
Chimichurri Sauce Recipe For Ribeye Steak- Read

Price Breakdown (Approx)

Item	Cost
Flank Steak (2 lbs)	$18–26
Parsley	$2
Garlic	$1
Olive Oil	$3 (used portion)
Vinegar and Spices	$2

Total Cost: Around $26–34
Cost Per Serving (4 servings): approximately $7–9

For this kind of flavor, it still feels like a restaurant meal at a fraction of the price.

Conclusion

This chimichurri sauce recipe for flank steak is something worth coming back to because it’s simple, fresh, and always delivers. It doesn’t need fancy techniques or complicated prep just good ingredients and a few small details done right. If you’ve never tried chimichurri before, this is the best place to start. And once you do, you’ll likely start putting it on everything. Try it once, adjust it to your taste, and you’ll have a solid go-to recipe for years.