Embark on a culinary journey to South America with this incredibly flavorful Flank Steak with Chimichurri Sauce. Imagine succulent flank steak, perfectly marinated in a simple yet powerful five-ingredient blend, then expertly seared to achieve that coveted medium-rare doneness with a delightful char. This star of the dish is then generously draped with a vibrant, zesty homemade chimichurri sauce, creating an explosion of fresh herbs and tangy notes that will truly awaken your palate.
This Argentinian-inspired meal is not just about extraordinary taste; it’s also about speed and simplicity, making it an ideal choice for a sophisticated weeknight dinner or an impressive meal for guests. If you appreciate the synergy of beef and robust herb sauces, you’ll also adore our Beef Shish Kebab Recipe with Mojo Verde. And for those who love a spicy kick, our Fresh Jalapeno Relish is a must-try accompaniment to any grilled meat.
Originally published on February 29th, 2016, this popular recipe has been meticulously updated with enhanced information, cooking tips, and fresh photography to guide you to culinary success.
Why You’ll Adore This Flank Steak with Chimichurri
This recipe isn’t just another steak dinner; it’s a sensory experience designed to delight. Here’s why this Flank Steak with Chimichurri will quickly become a cherished favorite in your kitchen:
Explosive Flavor: Every element of this dish is engineered for maximum flavor. The flank steak, a cut known for its rich, beefy essence, is first infused with a balanced marinade that adds layers of umami and subtle acidity. Then comes the star condiment: the Chimichurri Sauce. This vibrant green elixir bursts with the fresh tang of red wine vinegar, the aromatic intensity of garlic and herbs (cilantro and parsley), and a hint of fiery chili. Together, they create a harmonious dance on your tongue, balancing richness with bright, herbaceous notes that leave your taste buds truly alive.
Perfect Texture Every Time: Flank steak can sometimes be intimidating due to its fibrous nature, but with our proven techniques, you’ll achieve a wonderfully chewy and incredibly juicy steak. The secret lies in a quick, high-heat sear that develops a beautifully crisp, charred exterior while locking in moisture, ensuring the interior remains tender and perfectly medium-rare. The final crucial step – slicing against the grain – transforms these long muscle fibers into melt-in-your-mouth strips, making every bite a delight.
Remarkably Quick & Easy: Despite its gourmet appeal, this dish is surprisingly fast to prepare, making it a hero for busy weeknights. While the marinade benefits from an hour of chilling (much of which is passive time), the actual cooking of the steak takes less than 10 minutes. The chimichurri sauce comes together even quicker, often in just five minutes, simply by combining ingredients. This means you can have a restaurant-quality meal on the table in under an hour, with minimal active cooking time. It’s best served immediately to enjoy its peak freshness and warmth. For another fantastic way to enjoy this delicious combination, consider turning leftover steak into delightful Steak Crostini.
Table of contents
- Why You’ll Adore This Flank Steak with Chimichurri
- Unveiling Chimichurri: The Essential South American Herb Sauce
- Understanding Flank Steak: A Flavorful and Versatile Cut
- Essential Ingredients for Chimichurri Flank Steak
- Crafting the Perfect Flank Steak Marinade
- Step-by-Step Guide: How to Make Chimichurri Flank Steak
- Can I Use Other Types of Steak?
- More Quick Dinner Ideas
Unveiling Chimichurri: The Essential South American Herb Sauce
Chimichurri is a bright, uncooked, and utterly addictive sauce that hails from Argentina and Uruguay, where it’s as ubiquitous as ketchup in other cultures. This flavour-packed, zesty condiment is a cornerstone of South American cuisine, particularly revered as an accompaniment to grilled meats (known as churrasco). While recipes can vary slightly from region to region and even from family to family, the core elements remain consistent: fresh herbs, garlic, vinegar, olive oil, and a touch of spice.
The beauty of chimichurri lies in its simplicity and the way it balances the rich, smoky flavors of grilled meat. It’s often used both as a marinade and a finishing sauce. The acidity from the vinegar helps to cut through the richness of the beef, while the fresh herbs provide a refreshing counterpoint, elevating the entire dish.
On our blog, we feature two distinct versions of chimichurri. This particular recipe utilizes a blend of fresh coriander (cilantro) and a hint of fresh red chili for a bright, bold flavor profile. Our other popular Chimichurri Sauce Recipe opts for a more traditional approach with oregano and dried chili flakes (red pepper flakes). Both versions deliver that signature tangy and herby goodness and are perfectly suited to complement this seared flank steak, allowing you to choose based on your preference for herb blend or spice intensity.
Chimichurri is not just limited to beef. Its versatility makes it a fantastic addition to various dishes. You can easily adjust the spice level to your liking – from mild to intensely hot. We particularly enjoy ours with a bit of heat, and it makes a fantastic topping for fajitas, tacos, grilled chicken, or even roasted vegetables. Its bright flavors truly enhance almost any savory dish.
While chimichurri is undoubtedly our top recommendation for this flank steak, if you’re in the mood for something richer and more indulgent, a luxurious creamy mushroom sauce also pairs beautifully with the robust flavor of flank steak, offering a completely different but equally delicious experience.
Understanding Flank Steak: A Flavorful and Versatile Cut
Flank steak is a fascinating cut of beef, known for its strong, beefy flavor and relatively lean profile. It comes from the abdominal muscles of the cow, specifically from the belly area, just behind the front legs. Due to its location, it’s a muscle that gets a lot of exercise, which contributes to its leaner nature and more pronounced grain, making it a tougher cut if not prepared correctly. Historically, flank steak was often ground due to this toughness, but with the right techniques, it can be transformed into an incredibly tender and flavorful meal.
Often confused with or used interchangeably with skirt steak (which comes from below the ribs), flank steak is slightly wider and thicker, with a more pronounced grain. Both cuts are prized for their intense beefy flavor, making them ideal for dishes where you want the meat to stand out.
We absolutely adore flank steak in our household because, despite being a more economical cut, it delivers a deeply satisfying flavor that rivals more expensive options. It’s perfectly suited for quick-cooking methods and is fantastic in recipes like fajitas, tacos, and stir-fries, where its robust flavor truly shines. The key to unlocking its potential lies in a few simple tricks that ensure a tender, melt-in-your-mouth experience every time:
- Marinate It Generously: A good marinade is your best friend when working with flank steak. The acidic components in a marinade (like vinegar or citrus juice) work to break down the tough muscle fibers, tenderizing the meat while simultaneously infusing it with incredible flavor. Even a short marinating time, like 30 minutes to an hour, can make a significant difference.
- Cook It Quickly Over High Heat: Flank steak thrives under intense heat for a short duration. The goal is to achieve a beautiful, dark, and charred crust on the outside, which adds a fantastic smoky flavor and textural contrast, while ensuring the interior remains pink and juicy. Avoid slow cooking, which can make this cut even tougher.
- Aim for Medium-Rare (Never Well-Done): This is perhaps the most crucial tip. Cooking flank steak beyond medium-rare will cause it to dry out and become exceedingly chewy. Medium-rare (internal temperature of 130-135°F or 54-57°C, resting up to 140-145°F or 60-63°C) ensures that the steak retains its natural moisture, resulting in a tender and palatable texture.
- Slice Very Thinly, Against the Grain: Observe your flank steak closely, and you’ll see distinct muscle fibers running in one direction – this is the grain. To ensure maximum tenderness, it is imperative to slice the cooked steak thinly *across* these fibers, not with them. Cutting against the grain shortens the muscle fibers, making the meat far easier to chew and enjoy.
By following these simple yet powerful steps, you will be rewarded with an exceptionally delicious steak. While flank steak is indeed a tougher cut than premium options like tenderloin or ribeye, these more fibrous cuts often boast a deeper, more complex beef flavor. Embrace the high-heat, quick-cook method, and you’ll be immensely rewarded with a steak that’s both economical and incredibly flavorful.
Essential Ingredients for Chimichurri Flank Steak
You’ll find detailed quantities and precise instructions in the complete recipe card below.
- Flank Steak and its Marinade: The foundation of this dish is a high-quality flank steak. The accompanying marinade is a harmonious blend of light soy sauce for a deep umami flavor and salinity, a neutral-flavored oil (like vegetable or canola) to ensure even coverage and moisture retention, bright red wine vinegar to tenderize and add a tangy complexity, earthy mustard powder for an intriguing depth, and freshly cracked black pepper for a touch of warmth.
- Coriander / Cilantro: This fresh, citrusy herb is central to the chimichurri sauce, providing a burst of vibrant flavor. While cilantro is key, feel free to balance it with other fresh herbs like parsley or even a small amount of fresh oregano if you prefer a different herbaceous profile.
- Fresh Garlic: Absolutely essential for chimichurri. Always opt for fresh garlic cloves, minced finely, as their pungent and aromatic qualities are far superior to garlic powder and integral to the sauce’s character.
- Extra-Virgin Olive Oil: The base of your chimichurri. Choose a good quality, light-flavored extra-virgin olive oil that won’t overpower the delicate herbs. The quality of your oil significantly impacts the final taste of the sauce.
- Red Chilli: A long red chilli adds a beautiful visual pop and a controllable kick of heat to the sauce. You can adjust the amount to suit your spice preference, or substitute with finely diced jalapeño for a different pepper flavor, or even a pinch of red pepper flakes.
- Salt and Pepper: These fundamental seasonings are crucial. A pinch of salt is used in the chimichurri to enhance all the fresh flavors, while both salt and pepper are vital for seasoning the steak to perfection, even if you skip the marinade.
- Red Wine Vinegar: A non-negotiable component of chimichurri, providing its signature tang and cutting through the richness of the steak. Sherry vinegar can be used as an excellent alternative if red wine vinegar is unavailable, offering a similar depth of flavor.
- Shallot: A small shallot, finely chopped, adds a mild, delicate onion flavor to the sauce without the harshness of a raw red onion. If you don’t have shallots, a very finely minced piece of red onion can be used as a substitute, but use sparingly.
Crafting the Perfect Flank Steak Marinade
While some traditional preparations of flank steak with chimichurri skip the marinade, we find that a short soak in our specially formulated five-ingredient marinade takes this dish to an entirely new level of tenderness and flavor. This step is technically optional, but it’s one we highly recommend for an unforgettable steak experience.
Our marinade is a carefully balanced blend designed to enhance the flank steak in multiple ways:
- Light Soy Sauce: Contributes a savory, umami-rich depth and provides essential salinity, seasoning the meat from within.
- Oil (e.g., olive oil): Helps to carry the flavors into the meat, keeps the steak moist, and ensures a beautiful sear when cooking.
- Red Wine Vinegar: The acidic component that works wonders in tenderizing the steak’s tough muscle fibers, while also adding a bright, tangy note that complements the beef.
- Mustard Powder: Offers a subtle pungency and complex flavor that deepens the overall taste profile of the steak.
- Freshly Cracked Black Pepper: Provides a gentle warmth and aromatic zest.
The steak needs only a relatively short time in this marinade – about 30 minutes, and up to 1 hour for optimal flavor penetration and tenderization. After marinating, it’s crucial to remove the steak from the marinade, let any excess drip off, and allow it to come to room temperature for about 30 minutes before cooking. This ensures a more even cook and a better sear.
If you’re truly short on time or prefer a simpler approach, you can certainly skip the marinade. In that case, simply season your flank steak generously with salt and pepper on both sides just before grilling or frying. While still delicious, the marinade adds a layer of complexity and tenderness that makes this recipe truly stand out.
Step-by-Step Guide: How to Make Chimichurri Flank Steak
For detailed quantities and precise instructions, please refer to the recipe card below.
Creating this show-stopping dish is surprisingly straightforward, involving just a few key steps that lead to a delicious result. Here’s how to master it:
- Prepare the Marinade & Steak: Begin by whisking together all the marinade ingredients (soy sauce, olive oil, red wine vinegar, mustard powder, and black pepper) in a shallow casserole dish or a high-rimmed plate. Prepare your flank steak by trimming any visible sinew or excess fat. If your steak is particularly large, you might cut it into two more manageable pieces. Submerge the steak in the marinade, ensuring it’s well coated, then cover and chill in the refrigerator for at least 30 minutes. For best results, allow it to marinate for a full hour, bringing it to room temperature for the last 30 minutes before cooking for an even sear.
- Craft the Chimichurri Sauce: While the steak is marinating, prepare your vibrant chimichurri. Finely chop the shallot, red chili (adjusting to your preferred spice level), coriander (cilantro), and parsley. In a medium bowl, combine these chopped ingredients with the red wine vinegar, salt, and minced fresh garlic. Whisk vigorously to combine. While continuing to whisk, slowly drizzle in the extra virgin olive oil until the sauce is emulsified and all ingredients are fully incorporated. Set aside at room temperature.
- Sear the Flank Steak: Heat a large skillet or frying pan (cast iron works wonderfully for this) over medium-high heat. Add a tablespoon of neutral oil to the pan. Alternatively, you can use a grill or BBQ, but avoid adding oil directly to the steak if grilling as it can cause flare-ups. Once the oil begins to smoke lightly, carefully place the marinated flank steak into the hot pan.
- Cook to Perfection: Sear the steak for approximately two minutes on the first side to develop a beautiful crust. Flip it over and sear for another two minutes. Continue to flip the steak every 1-2 minutes until the exterior is nicely charred and the interior reaches your desired doneness. For a perfect medium-rare, aim for an internal temperature of 130-135°F (54-57°C) when measured with a meat thermometer. Remember, flank steak is best enjoyed medium-rare to maintain tenderness.
- Rest and Slice: Once cooked, remove the steak from the pan and transfer it to a cutting board. It’s crucial to allow the steak to rest for at least 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring a tender and moist final product.
- Serve: With a very sharp carving knife, carefully slice the rested steak into thin strips, about 2-3mm thick. Remember to always slice *across the grain* to maximize tenderness. Arrange the sliced steak on a platter and spoon a generous amount of the fresh chimichurri sauce over the top. Serve immediately, allowing everyone to savor this incredible South American feast. This steak also pairs wonderfully with simple sides like roasted potatoes or a fresh green salad. While chimichurri is highly recommended, this steak would also be delicious with our rich pesto butter.
Can I Use Other Types of Steak?
While flank steak is exceptional for this recipe due to its robust flavor and fibrous texture that benefits immensely from the chimichurri and specific cooking method, you absolutely can use other cuts of steak. The beauty of chimichurri is its versatility, making it a fantastic pairing for almost any grilled or seared beef.
Cuts that would also work wonderfully include:
- Skirt Steak: This is a very similar cut to flank steak, often used interchangeably in churrasco dishes. It has an even more pronounced grain than flank steak, so slicing thinly against the grain is even more critical. It cooks very quickly and absorbs marinades beautifully.
- Rump Steak (Sirloin Tip or Round Steak): A lean and flavorful cut that can be more economical. Like flank steak, it benefits from marinating and quick, high-heat cooking to prevent it from becoming tough.
- Sirloin Steak: A popular, moderately tender, and flavorful cut that cooks well on the grill or in a hot pan. It’s a great all-rounder for this recipe.
- Hanger Steak: Known as the “butcher’s cut” due to its rich flavor, similar to skirt or flank. It’s very tender when cooked medium-rare and sliced against the grain.
- Ribeye or Striploin (New York Strip): If you’re looking for a more decadent experience, these premium cuts with their ample marbling will be incredibly tender and flavorful with chimichurri, though they will cook faster and may not require the marinade for tenderization, only for added flavor.
Ultimately, while any cut of steak can be used, the unique characteristics and affordability of flank or skirt steak truly make this dish something special. Their ability to absorb marinades, achieve a fantastic char, and transform into tender, flavorful bites with the right technique make them ideal choices for this vibrant Argentinian meal. Just remember to adjust cooking times based on the thickness and type of steak you choose.
More Quick Dinner Ideas
Looking for more delicious and easy meals that come together in a flash? Explore these other fantastic quick dinner recipes:
- Chimichurri Pork Tenderloin
- Steak Enchiladas
- Flank Steak Tacos
- Crispy Asian Chilli Beef Mince
- Creamy Peppercorn Chicken
- Chicken Fajita Nachos
- Steak and Peppercorn Sauce
- Chilli Beef Nachos
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Flank Steak with Chimichurri Sauce
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Ingredients
FOR THE STEAK & MARINADE
- 750 g flank steak
- ¼ cup light soy sauce
- ¼ cup extra-virgin olive oil (light flavoured)
- 2 tablespoons red wine vinegar
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon mustard powder
FOR THE CHIMICHURRI SAUCE
- ⅓ cup red wine vinegar
- 1 teaspoon salt
- 2 large cloves garlic, minced
- 1 small shallot, finely chopped
- ½ long red chilli, or to taste, finely chopped
- ½ cup extra virgin olive oil
- ½ cup coriander (cilantro), packed and finely chopped
- ⅓ cup parsley, finely chopped
For best results, always weigh ingredients where a weight is provided
Instructions
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In a shallow casserole dish or a high-rimmed plate, whisk together all the marinade ingredients: soy sauce, olive oil, red wine vinegar, mustard powder, and black pepper, until well combined.
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Trim any visible silver skin or excess fat from the flank steak. If your steak is very large, you can cut it into two pieces for easier handling. Place the steak into the prepared marinade, ensuring it’s fully coated. Cover the dish and refrigerate for at least 30 minutes, or up to 1 hour. Allow the steak to come to room temperature for the last 30 minutes of marinating time before cooking.
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For the chimichurri sauce, finely chop the shallot, red chilli (to your preferred spice level), coriander (cilantro), and parsley. In a medium bowl, combine these chopped ingredients with the red wine vinegar, salt, and minced garlic. Whisk thoroughly. While continuously whisking, slowly drizzle in the extra virgin olive oil until the sauce is well combined and has a slightly emulsified consistency. Set aside.
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Heat a large frying pan or skillet (cast iron is excellent for searing) over medium-high heat. Add a tablespoon of neutral oil to the pan. If using an outdoor grill or BBQ, ensure it’s hot but do not add oil directly to the steak as it might cause flare-ups. Once the oil in the pan begins to smoke gently, carefully place the marinated flank steak (after shaking off excess marinade) into the hot pan.
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Sear the steak for two minutes on one side to form a delicious crust, then flip and sear for another two minutes. Continue to flip the steak every 1-2 minutes until both sides are nicely charred and the interior reaches your desired doneness. For a perfect medium-rare, the internal temperature should register around 65°C / 150°F on a meat thermometer. It’s crucial not to overcook flank steak, as it can become tough.
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Once cooked, remove the steak from the pan and transfer it to a clean cutting board. Allow it to rest for at least 5 minutes before slicing. This resting period is essential for the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
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Using a very sharp carving knife, carefully slice the rested steak into thin strips, about 2-3mm thick. Always slice across the grain of the meat to ensure maximum tenderness. Arrange the sliced steak on a serving platter, spoon the vibrant chimichurri sauce generously over the top, and present it in the middle of the table for everyone to enjoy.
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Notes
- Please note that I use an Australian standard 20ml tablespoon (which is equivalent to 4 teaspoons). Adjust accordingly if your standard tablespoon size differs.
- If you prefer to skip the marinade entirely, simply season the flank steak generously with 1 teaspoon of salt and 1 teaspoon of freshly cracked black pepper on both sides just before cooking.
- For those who prefer a quicker prep, feel free to use a food processor or an electric blender to finely chop the shallot, chilli, and herbs for the chimichurri sauce. Pulse carefully to avoid over-processing into a paste.
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