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This Flank Steak with Chimichurri starts with a juicy citrus marinated flank steak grilled to perfection, then sliced into strips, and served with our easy cilantro chimichurri sauce! Chimichurri flank steak is the perfect summer meal – tender steak topped with bold, fresh, herby chimichurri!
We absolutely love steak in this house, especially when it’s taken a nice soak in a flavorful marinade!
This flank steak with chimichurri is so flavorful and juicy thanks to the citrus marinade that helps infuse flavor into the steak while also tenderizing it.
And the cilantro chimichurri sauce? Oh man. It’s zippy and peppy and basically does a little dance on your taste buds. And besides all that, it’s so simple to make and a really easy way to elevate your dinner!
We love to drizzle any extra chimichurri over our Parmesan Roasted Potatoes! It’s also good on grilled chicken and pork!
This is one of those summer meals that you’ll want to make again and again and it’s perfect for impressing guests, just like our Greek chicken wraps and teriyaki grilled chicken.
What We Love About This Recipe:
- Flavorful & Tender: This flank steak with chimichurri promises succulent and tender slices of beef, thanks to that citrus marinade.
- Summer Favorite: Fire up the grill and toss your flank steak on. The smokiness and charred edges of the grilled flank steak add an irresistible depth of flavor to this dish.
- Fresh and Herbaceous: The chimichurri sauce is made with a mix of fresh herbs, garlic, and tangy vinegar to bring a bright and herby flavor to your steak.
- Versatile: This chimichurri flank steak is perfect for various occasions, from a satisfying family dinner to a show-stopping centerpiece at a special gathering.
Chimichurri Flank Steak Ingredient Notes:
For the steak:
Flank Steak – Flank steak is a lean cut of beef with a bold flavor and a melt in your mouth texture if it’s prepared and sliced properly.
Marinade – You’ll need a bit of oil, some freshly squeezed orange and lime juice, and a mixture of chili powder, garlic powder, onion powder, and salt. The citrus not only adds flavor but it helps break down the tissue and tenderizes the flank steak.
For the cilantro chimichurri sauce:
Olive Oil – This is used as the base for the chimichurri sauce so use a good quality extra virgin olive oil that you would normally serve with something like bread to get the best flavor.
Red Wine Vinegar – This will add a bit of zip to the chimichurri.
Herbs – I’m using freshly minced Italian parsley and cilantro for the chimichurri sauce. If you’re a cilantro hater, you can use all parsley here, but we love the bright flavor cilantro adds.
Garlic – In addition to the herbs you’ll need freshly minced garlic for the best flavor!
Red Pepper Flakes – We like the ease of using red pepper flakes in the chimichurri and you can add as much or as little as you like, to taste. You may also substitute a finely minced jalapeno or other chili pepper, if preferred.
Salt & Pepper – Some kosher salt and cracked pepper will some more flavor to the chimichurri sauce.
How To Make Flank Steak:
Prepare: Add all the marinade seasonings to a bowl and whisk to combine.
Marinate: Add the flank steak to a large zip top bag and pour the citrus marinade over the steak. Seal the bag and refrigerate for at least 2 hours, or up to 12 hours.
Grill: Heat your grill to a medium high heat and grill the marinated flank steak for about 6 to 8 minutes on each side, or until the outside is nicely seared and browned.
We like our steak cooked to medium, which means we pull it off the grill at 135-140 degrees and let it rest for 5 minutes for a perfect pink center.
Slice: Slice into thin strips across the grain. This means you’ll look for the direction the fibers are going and cut opposite of that for the most tender strips of beef.
My Favorite Thermometer!
I love using this meat thermometer for making sure the meat is fully cooked, and no more guessing how well done a steak is! Easy for beginners & absolutely worth the low cost.
How To Make Cilantro Chimichurri Sauce:
Mince: You’ll want to use freshly minced parsley, cilantro, and garlic for the best flavor!
Combine: Add the herbs and garlic to a bowl with the oil, vinegar, and seasoning. Stir well.
Refrigerate: Like the marinade you’ll want to cover and refrigerate the chimichurri sauce for at least 2 hours, or up to 24 hours.
Helpful Tip!
I’d recommend taking the chimichurri sauce out of the refrigerator and letting it come to room temperature before grilling the steak if you’d rather the sauce not be cold when you top the strips of grilled steak!
Chimichurri Flank Steak in a Skillet:
No grill? No problem! You can also cook the marinated flank steak in a nice heavy skillet like a cast iron.
It’s a great way to get a good sear on the steak too!
Cook the steak on medium high heat with some oil for about 4-5 minutes per side depending on the thickness of the flank steak. You’ll probably want to use a meat thermometer here just to be sure!
My Favorite Skillet!
Cast iron skillets are my favorite! They heat so evenly, get piping hot for searing, and nothing is better than bacon fried in a cast iron skillet.
Leftover Hack!
If you didn’t eat it all in one go and you’ve got leftover grilled flank steak or you just want to serve this steak up a bit differently try one of these:
Chimichurri Steak Tacos – pile it in a charred corn tortilla!
Chimichurri Steak Fajitas – Grill some peppers and onions alongside your steak!
Chimichurri Steak Salad – Pile slices of steak of a green salad and drizzle on the chimichurri. No extra dressing needed!
Recipe FAQs:
Flank steak has good flavor, it’s a budget-friendly cut of beef, it’s good for marinating, and it’s a thin cut that works well for slicing into strips. There are lots of great reasons for using flank steak!
It’s important to cut the flank steak across the grain. Look for the lines of muscle fiber and cut across them, not with them. This cuts through all the tough fibers so it is more tender and easier to chew!
If you’ve got leftover steak you can keep it stored in the refrigerator for 3-4 days. I’d recommend storing the sauce separately if you can.
You can keep the sauce refrigerated for up to 24 hours after preparing it. If you don’t use it by then I’d recommend just making some fresh! You can keep it longer than that but it won’t taste as fresh.
More Beef Favorites!
Flank Steak with Chimichurri
Ingredients
For the flank steak:
- 1 ½ pounds flank steak
- ¼ cup oil
- 1 orange
- 1 lime
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
For the cilantro chimichurri:
- ½ cup olive oil good quality
- 2 tablespoons red wine vinegar
- ½ cup Italian parsley
- ¼ cup cilantro
- 4 cloves garlic
- 1/2 teaspoon red pepper flakes see notes
- 1 teaspoon kosher salt
- ½ teaspoon cracked pepper
Instructions
To make the steak:
- Add the steak to a large zip top bag.
- Add the oil to a small bowl. Juice the orange and lime into the oil. Add the chili powder, garlic powder, onion powder, and salt and whisk to combine.
- Pour the marinade over the steak, seal, and refrigerate for at least 2 hours and up to 12 hours.
- When ready to cook, heat a grill to medium high heat and grill the steak on each side for about 6-8 minutes or until the outside is nicely browned and the inside is still pink. Use a meat thermometer for the most accurate results.
- Let steak rest for at least 5 minutes and then slice into thin strips across the grain and drizzle chimichurri over the top.
To make the chimichurri:
- After preparing the steak marinade, prepare the chimichurri. Ideally it will set for at least 2 hours to allow the flavors to develop.
- Add the oil and vinegar to a small bowl. Finely mince the parsley, cilantro, and garlic and add to the bowl.
- Add the red pepper flakes, salt, and pepper and stir to combine.
- Cover and refrigerate until ready to serve, up to 24 hours.
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