Flank Steak with Chimichurri delivers a bold flavor profile with tender, juicy beef served alongside a vibrant herb sauce. This dinner recipe combines the richness of seared flank steak with a zesty, garlic-forward sauce for a satisfying meal. The preparation requires minimal effort yet offers restaurant-quality results suitable for busy weeknights or weekend gatherings.
| Detail | Information |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Total Time | 20 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
| Cuisine | Argentinian |
| Category | Beef |
| Method | Searing |
Why This Recipe Works
Flank Steak with Chimichurri succeeds because of the balance between texture and acidity in the sauce. Flank steak benefits from quick high heat which creates a flavorful crust while keeping the inside tender. The fresh herbs in the sauce cut through the richness of the meat for a clean finish. This combination prevents the dish from feeling heavy despite containing substantial protein.
Using a simple blender for the sauce saves time without sacrificing quality. The oil emulsion helps coat the meat strands evenly when plated. Seasoning the steak generously before cooking ensures the flavor penetrates deeply. Timing is critical since flanking cuts cook very fast and can become tough if overdone.
We achieve a balance of fat and acidity by using high quality olive oil and lime juice. The cumin adds warmth while the cilantro brings brightness to the overall experience. Cooking times are short enough to fit into a weekday schedule easily.
Chef Tips for Perfect Results
- Bring meat to room temp: Allow the steak to sit out for 30 minutes before heating so it cooks evenly across.
- High heat sear: Use the highest heat setting on your stove to lock in juices quickly.
- Slice against the grain: Locate the muscle lines and cut perpendicular to them for maximum tenderness.
- Let meat rest: Keep the foil cover on to redistribute natural juices throughout the fibers.
- Adjust spice: Remove jalapeno seeds entirely if you prefer milder flavors without losing heat.
- Blend sauce: Pulse herbs first then add oil to control the texture of the final mixture.
Common Mistakes to Avoid
| Mistake | Why It Happens | How to Fix It |
|---|---|---|
| Overcooking steak | Leaving meat on heat too long causes dryness | Use a timer and remove at medium rare |
| Wrong slicing direction | Cut with the grain creates chewy texture | Identify lines and cut against them |
| Watery sauce | Too much liquid in blender makes mixture runny | Use fewer lime juices if herbs are wet |
| Underseasoned steak | Forgetting to salt before searing reduces flavor | Apply salt heavily before cooking heat |
| Cooking from cold | Cold center prevents even browning on outside | Take steak out of fridge early |
| Soggy resting meat | Wrapping too tightly traps steam | Loosely tent foil over cutting board |
Variations and Substitutions
| Ingredient or Element | Substitution or Variation | Impact on Flavor or Texture |
|---|---|---|
| Flank steak | Skirt steak or hanger steak | Slightly more chew but similar taste |
| Parsley | Celery leaves or spinach | Milder taste with greener color |
| Cilantro | Basil or dill | Aromatic herbs add different notes |
| Green jalapeno | Red bell pepper | Sweeter profile without heat |
| Red onion | Shallots or scallions | Less pungent bite to sauce |
| Ground black pepper | Cayenne pepper | Hotter and spicier overall dish |
| Ground cumin | Ground coriander only | Adjusts earthiness of sauce base |
Serving Suggestions and Pairings
Flank Steak with Chimichurri pairs best with sides that absorb the sauce well. Here are several ways to complement the main dish for a complete meal experience.
- Roasted asparagus drizzled with lemon zest
- Warm crusty bread to soak up extra sauce
- Saffron rice pilaf for a fragrant base
- Simple green salad with vinaigrette
- Grilled corn on the cob seasoned with salt
- Mashed potatoes for creamy contrast
- Cauliflower rice for low carb option
- Grilled vegetables like peppers and zucchini
- Cold beer for a cold beverage pairing
- Iced tea with fresh mint sprigs
- White wine is not allowed due to restrictions so opt for lemon water
- Rubbed potato wedges for heavy starch
One complete meal idea includes the steak served with roasted red potatoes and steamed broccoli to create a balanced plate with protein, carb, and greens.
Make Ahead Options
You can prepare the chimichurri sauce up to three days in advance and store it in the refrigerator. The flavors actually deepen and improve over the first 24 hours as the ingredients meld together. Store the sauce in a sealed container to prevent oxidation and loss of brightness.
The steak should be seasoned ahead of time but cooked fresh for the best texture. Marinating for 24 hours is not recommended as the acid from the juice will begin to break down the muscle fibers. This ensures the meat stays tender without becoming mushy from the marinade.
Storage and Reheating
| Method | Duration | Instructions |
|---|---|---|
| Room Temperature | 2 hours | Keep tightly wrapped to prevent bacterial growth |
| Refrigerator | 3 to 4 days | Store meat and sauce separately in airtight containers |
| Freezer | 2 months | Wrap meat tightly and freeze sauce in ice cube trays |
| Reheating | Skillet | Warm gently to avoid drying out the meat fibers |
| Make Ahead | 1 day | Keep sauce chilled and meat raw until ready to cook |
Nutritional Information
Approximate values are based on one serving and may vary depending on exact ingredients and portion size.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Protein | 35 grams |
| Fat | 25 grams |
| Saturated Fat | 6 grams |
| Carbohydrates | 4 grams |
| Fiber | 1 gram |
| Sugar | 2 grams |
| Sodium | 600 mg |
Frequently Asked Questions
Can I substitute flank steak for another cut?
Yes, skirt steak is the closest alternative with similar texture. Sirloin can also work but will require slightly less cooking time. Hanger steak is another excellent choice for this preparation.
What is the best doneness for flank steak?
Medium rare to medium is ideal for this cut of meat. Anything beyond medium will likely become tough and dry. Use a meat thermometer to check the internal temperature accurately.
Why is my chimichurri too thin?
This happens if there is too much liquid relative to the herbs. Add a small amount of olive oil gradually to thicken the emulsion. More olive oil will also improve the texture of the finishing sauce.
Can I freeze the chimichurri sauce?
Yes, you can freeze it for up to three months. Pour into ice cube trays for easy portioning later. Thaw in the refrigerator before using to maintain freshness.
What sides go well with this beef dish?
Grilled vegetables or roasted potatoes complement the rich beef flavor. A simple green salad helps balance the heavy protein component. Bread is also excellent for soaking up the leftover sauce.
How do I store leftovers safely?
Place cooked steak and sauce in separate airtight containers. Keep in the refrigerator for up to four days. Reheat gently to avoid making the meat tough during the warm up process.
Flank Steak with Chimichurri brings a vibrant and savory element to your dinner table with minimal effort. The combination of seared beef and fresh herbs satisfies your craving for rich and bright flavors. This dish is a reliable choice for any occasion where you want to impress or comfort at home.
Recipe Card
Flank Steak with Chimichurri
Ingredients:
1 tablespoon olive oil
2 pounds flank steak or skirt steak
1 teaspoon kosher salt, to coat steak
1 teaspoon ground black pepper, to coat steak
1/3 bunch fresh Italian parsley
1/3 bunch fresh cilantro
1/2 red onion, quartered
1/2 jalapeno, seeds removed
juice of 2 limes, about 2 to 3 tablespoons
1 clove garlic, smashed
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon coriander seeds, or ground coriander
1/2 cup olive oil
Instructions:
Heat the olive oil in a large skillet over high heat.
Generously season the steak with salt and pepper.
When the pan and oil are hot, add the steak and cook on high for 3 to 4 minutes, until well browned.
Flip and cook another 3 to 4 minutes, until well browned.
Remove from heat, transfer to a cutting board, and cover with foil for 5 minutes.
While the steak cooks and rests, make the chimichurri by combining parsley, cilantro, red onion, jalapeno, lime juice, garlic, salt, cumin, and coriander in a blender.
Pulse until chopped.
Add olive oil and puree until smooth, about 1 minute.
Slice the steak thinly across the grain and drizzle with chimichurri sauce.
Flank Steak with Chimichurri
Ingredients
Method
- Bring steak to room temperature (30 minutes)
- Season steak with salt and pepper
- Heat 1 tbsp oil in a skillet over high heat
- Sear steak 3-4 minutes per side for medium-rare
- Let rest 5 minutes under foil
- Pulse garlic, herbs, jalapeño, vinegar, cumin, and 3 tbsp oil in a blender
- Stream in lime juice and stir until emulsified
- Slice steak against the grain and drizzle sauce over top
Nutrition
Notes
Use hottest stove setting for sear
Resting redistributes juices
Seeded jalapeño reduces heat
Blend sauce after oil for smooth texture
Serve extra chimichurri on the side
