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Sliced medium rare flank steak on a plate with lots of fresh chimichurri sauce on top

Chimichurri Flank Steak

Chimichurri sauce and steak are absolutely magical together, and this recipe is so easy. The steak is tender and loaded with flavor from the delicious chimichurri! 

Course Main Course
Cuisine Argentinian
Keyword chimichurri steak, flank steak
Prep Time 15 minutes
Cook Time 17 minutes
Marinating Time 30 minutes
Total Time 32 minutes
Servings 6 servings
Calories 201 kcal

Ingredients

  • 1 1/2-2 pound flank steak

Chimichurri Sauce

  • 2 tablespoons fresh garlic peeled
  • 1/2 cup fresh parsley
  • 1/4 cup fresh cilantro
  • 1 cup olive oil or avocado oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon dried oregano
  • 1 tablespoon crushed red pepper
  • 1/2 tablespoon salt plus more to taste

Instructions

  1. Make the chimichurri: In a food processor, add the garlic. Pulse until minced. Add fresh parsley and cilantro and pulse until finely chopped. Add remaining chimichurri sauce ingredients and pulse until well combined. Set aside.
  2. Marinate the steak: If the steak is large, about 2 pounds, or too big to fit into your skillet, cut it down the middle now. Make sure to cut against the grain (See Tips section in post content for help). Place steaks in a large baking dish or plastic food storage bag and add 1/3 cup chimichurri. Turn to coat. Marinate for at least 30 minutes, preferably 1-2 hours.
  3. Sear the steaks: Heat a large cast iron skillet over medium-high heat for about 3 minutes. Remove steaks from chimichurri and scrape off excess marinade. Pat dry and sprinkle with a modest amount of salt.
  4. If working with two pieces of steak, pour 1 tablespoon of avocado oil into a cast-iron skillet and let heat about 30 seconds or until shimmering but not smoking. If working with steak in one piece, pour 2 tablespoons avocado oil in and heat.
  5. When the oil is shimmering, use a pair of long tongs and carefully place steaks in skillet. Cook 3-4 minutes on each side, depending on the thickness of the steak. See Note 1 for details.

  6. Remove steak from skillet and let rest on a cutting board for 5 minutes. Repeat with the second piece of steak, if steak had been cut in two. After resting, cut the steak into 1/2" slices against the grain. Arrange on a large serving platter and top with fresh chimichurri sauce. Serve with additional chimichurri.

Recipe Notes

Note 1
For a thicker piece of flank steak:
3 minutes per side = medium-rare
4 minutes per side = medium

For a thinner piece of flank steak:
About 2 1/2 minutes per side = medium-rare
3 minutes per side = medium

Meat Thermometer Test for Doneness
Medium rare = 130–140°F (55–60°C)
Medium = 140–150°F (60–65°C)
Medium well = 150–160°F (66–69°C)
Well done = 160–170°F (70–75°C)

Touch Test for Steak Doneness

If you don't have a meat thermometer, use your tongs to test for doneness. Gently poke the center of the steak whilst searing with a pair of blunt tongs pressed together.

Rare will feel very soft
Medium rare will feel a bit firmer but still tender.
Well-done will feel very firm

Nutrition Facts
Chimichurri Flank Steak
Amount Per Serving
Calories 201 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 2g13%
Cholesterol 68mg23%
Sodium 667mg29%
Potassium 472mg13%
Carbohydrates 3g1%
Fiber 1g4%
Protein 24g48%
Vitamin A 875IU18%
Vitamin C 11.6mg14%
Calcium 53mg5%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.