Marinated Flank Steak with Chimichurri Sauce: Juicy & Flavorful Recipe

Why This Marinated Flank Steak with Chimichurri Sauce is a Game-Changer

Picture this: It’s a sunny Saturday afternoon, and I’m hosting a backyard barbecue for my family. The grill is fired up, the air smells smoky and delicious, and everyone is buzzing with excitement. But what’s the star of the show? A juicy, flavorful Marinated Flank Steak with Chimichurri Sauce that had my brother-in-law asking for thirds. Trust me, once you taste this dish, it’ll become your go-to recipe for any occasion.

The Story Behind the Flavor

This dish has its roots in Argentina, where flank steak and chimichurri are staples at asados (barbecues). Chimichurri, a zesty green sauce made with fresh herbs, garlic, and olive oil, adds a burst of freshness to the rich, savory steak. I first tried this combo on a trip to Buenos Aires, and it was love at first bite. Since then, I’ve tweaked the recipe countless times to make it just right for my family’s tastes.

Why You’ll Love This Recipe

What makes this Marinated Flank Steak with Chimichurri Sauce so special? First, it’s incredibly easy to prepare—perfect for busy weeknights or lazy weekends. Second, the bold flavors are unforgettable. The marinade tenderizes the steak while infusing it with garlic, lime, and spices. And the chimichurri? Oh, it’s like a party in your mouth with every bite. Plus, it’s versatile enough to pair with almost anything!

Perfect Occasions to Whip Up This Dish

Whether you’re hosting a summer cookout, celebrating a birthday, or simply craving something delicious for dinner, this recipe fits the bill. It’s great for casual gatherings, date nights, or even meal prep. Serve it sliced thin over a salad, tucked into tacos, or alongside roasted veggies for a complete meal.

Ingredients

1. 1 pound flank steak
2. 3 tablespoons olive oil (divided)
3. 2 cloves garlic, minced
4. Juice of 1 lime
5. 1 teaspoon ground cumin
6. Salt and pepper to taste
7. 1 cup fresh parsley, chopped
8. 1/4 cup fresh cilantro, chopped
9. 1 tablespoon red wine vinegar
10. 1/2 teaspoon red pepper flakes (optional)

Substitution Options

• Swap flank steak for skirt steak or hanger steak if preferred.
• Use lemon juice instead of lime for a slightly different tang.
• Omit red pepper flakes if you’re not a fan of spice.
• Replace cilantro with more parsley if cilantro isn’t your thing.

Preparation Section

Step 1: Marinate the Steak

Start by patting the flank steak dry with paper towels—it helps the marinade stick better. In a small bowl, mix 2 tablespoons of olive oil, minced garlic, lime juice, cumin, salt, and pepper. Pour this mixture over the steak, making sure it’s evenly coated. Place the steak in a resealable bag or shallow dish, cover, and let it marinate in the fridge for at least 2 hours. Pro tip: Overnight marinating gives the best flavor!

Step 2: Make the Chimichurri Sauce

While the steak marinates, whip up the chimichurri. Combine chopped parsley, cilantro, remaining olive oil, red wine vinegar, and red pepper flakes in a blender or food processor. Blend until smooth but still slightly chunky. Taste and adjust seasoning if needed. The vibrant green color and herby aroma will have you sneaking spoonfuls before the steak is ready!

Step 3: Grill the Steak

Heat your grill to medium-high heat. Remove the steak from the marinade and let any excess drip off. Place the steak on the grill and cook for about 4-5 minutes per side for medium-rare. Use a meat thermometer to check for doneness—135°F is ideal. Let the steak rest for 5 minutes before slicing against the grain. Chef’s tip: Resting ensures all those juices stay locked inside.

Timing

Here’s how long everything takes: Prep time is around 15 minutes, cooking time is about 10 minutes, and resting time is 5 minutes. Total time? Just 30 minutes plus marinating. Easy peasy!

Chef’s Secret

To take your chimichurri to the next level, add a splash of orange juice. It adds a subtle sweetness that balances the acidity perfectly.

Extra Info

Did you know chimichurri is often called Argentina’s answer to pesto? While pesto uses basil and pine nuts, chimichurri relies on parsley and olive oil for its signature kick. Both sauces are fantastic, but chimichurri has a unique zestiness that pairs beautifully with grilled meats.

Necessary Equipment

• Grill or grill pan
• Meat thermometer
• Blender or food processor
• Re-sealable plastic bag or shallow dish

Storage

Leftover Marinated Flank Steak can be stored in an airtight container in the fridge for up to 3 days. Keep the chimichurri sauce separate and refrigerate it for up to 5 days. Reheat the steak gently in a skillet to retain its moisture.

If you want to freeze the steak, slice it first and lay the pieces flat in a freezer-safe bag. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.

For the chimichurri, freezing isn’t recommended since the fresh herbs may lose their vibrant flavor. Stick to short-term storage for the best results.

Tips and Advice

Always slice flank steak against the grain—it makes the meat much more tender. If you’re new to grilling, invest in a good-quality meat thermometer to avoid overcooking. Lastly, don’t skip the resting step; it’s crucial for juicy results.

Presentation Tips

• Serve the steak on a wooden board for a rustic look.
• Garnish with extra parsley leaves for a pop of color.
• Drizzle chimichurri artfully over the slices for a restaurant-worthy presentation.

Healthier Alternative Recipes

Looking to lighten things up? Try these variations:

1. Grilled Chicken Breast with Chimichurri: Swap the steak for boneless, skinless chicken breasts. Grill until cooked through.
2. Baked Salmon with Chimichurri: Top salmon fillets with chimichurri and bake at 400°F for 12-15 minutes.
3. Vegetarian Portobello Mushrooms: Marinate large portobello caps and grill them for a hearty plant-based option.
4. Zucchini Noodles with Chimichurri: Toss spiralized zucchini with chimichurri for a low-carb twist.
5. Turkey Cutlets: Use turkey cutlets instead of steak for a leaner protein.
6. Shrimp Skewers: Thread marinated shrimp onto skewers and grill for 2-3 minutes per side.

Common Mistakes to Avoid

Mistake 1: Skipping the Resting Time

One of the biggest blunders is slicing into the steak right off the grill. Those precious juices need time to redistribute, or they’ll spill out, leaving you with dry meat. Be patient and let it rest for at least 5 minutes.

Mistake 2: Overcooking the Steak

Flank steak is best when cooked to medium-rare or medium. Anything beyond that, and it can turn tough. Use a meat thermometer to ensure accuracy. Practical tip: Pull the steak off the grill when it’s 5°F below your target temp—it’ll continue cooking as it rests.

Mistake 3: Using Dull Knives

A sharp knife is essential for slicing against the grain cleanly. Dull knives tear the meat, ruining the texture. Invest in a good knife and keep it sharp!

FAQ

What is flank steak?

Flank steak is a lean, flavorful cut of beef that comes from the cow’s abdominal area. It’s known for its robust flavor and works well with marinades.

Can I use bottled lime juice?

Fresh lime juice is always better because it has brighter flavor, but bottled works in a pinch. Just make sure it’s pure lime juice without additives.

How spicy is chimichurri?

Chimichurri isn’t typically very spicy unless you add extra red pepper flakes. Adjust the amount to suit your heat tolerance.

Can I make this indoors?

Absolutely! Use a grill pan or cast-iron skillet to achieve similar charred edges.

Is chimichurri gluten-free?

Yes, traditional chimichurri is naturally gluten-free.

What sides pair well with this dish?

Grilled corn, roasted potatoes, or a simple arugula salad complement the flavors beautifully.

Can I prep this ahead?

Definitely. Marinate the steak and make the chimichurri a day in advance to save time.

Does chimichurri need to sit?

Letting it sit for 10-15 minutes allows the flavors to meld, but it’s tasty even straight from the blender.

Can I use dried herbs?

Fresh herbs are key for chimichurri’s vibrant flavor, but in a bind, use half the amount of dried herbs.

How do I know when the steak is done?

Use a meat thermometer. For medium-rare, aim for 135°F internally. Remember, carryover cooking will raise the temp slightly after removing it from the grill.

Final Thoughts

This Marinated Flank Steak with Chimichurri Sauce is a crowd-pleaser that’s easy to make yet feels impressive. Whether you’re grilling for two or feeding a crowd, this dish delivers big on flavor with minimal effort. So fire up that grill, grab your ingredients, and get ready to wow everyone at your table. Happy cooking!