Name: Flank Steak with Chimichurri Sauce: A Bold and Flavorful Grilling Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Argentine
Ingredients: 1.5–2 lbs flank steak; 1 tsp chili powder; 1 tsp onion powder; 1 tsp salt; Juice of 1 lime; 2 tbsp olive oil; ½ cup fresh parsley; ½ cup fresh cilantro; ½ small onion; 1 tbsp minced garlic; ½ tsp red pepper flakes; ½ tsp Italian seasoning; 2 tbsp red wine vinegar; ½ cup olive oil; 1 tsp salt; ¼ tsp black pepper

When it comes to dishes that embody smoky char, juicy tenderness, and vibrant herbaceous zing, few recipes can compete with Flank Steak with Chimichurri Sauce. This recipe is the perfect union of fire-kissed beef and a zesty green sauce that’s beloved worldwide. Whether you’re firing up the grill for summer weekends, impressing dinner guests, or just treating yourself to a hearty, flavor-packed meal, this dish always delivers.

But Flank Steak with Chimichurri Sauce isn’t just another steak recipe—it’s a true culinary experience. The steak brings the smoky richness, while the chimichurri sauce provides the freshness, tang, and a hint of spice that cuts beautifully through the richness of beef. Together, they create a dish that’s bold, balanced, and unforgettable.

In this article, we’ll dive deep into what makes this recipe special, explore its origins, break down the ingredients with precision, and walk through the step-by-step preparation. Along the way, you’ll also find creative variations, answers to common questions, and pairing suggestions to elevate your meal.

So, let’s fire up the grill and explore this delicious recipe for Flank Steak with Chimichurri Sauce.

What is Flank Steak with Chimichurri Sauce?

At its heart, Flank Steak with Chimichurri Sauce is a fusion of two simple yet powerful components:

Flank steak: A long, flat cut of beef from the abdominal muscles of the cow. It’s lean, flavorful, and perfect for grilling when marinated and sliced correctly. Unlike fattier cuts like ribeye, flank steak shines when cooked quickly at high heat and sliced against the grain.
Chimichurri sauce: A traditional South American condiment, most famously associated with Argentina and Uruguay. Made with fresh parsley, cilantro, garlic, olive oil, vinegar, and spices, chimichurri is vibrant, tangy, and herbaceous. It’s often used as a marinade, topping, or dipping sauce for grilled meats.

When these two come together, you get the perfect balance of smoky, juicy steak paired with a bright, herby sauce. It’s not heavy like cream-based sauces, nor overwhelming like overly spicy marinades—it’s refreshing, bold, and full of layers that excite the palate.

Think of it as grill mastery meets garden freshness.

The Origins of Flank Steak with Chimichurri Sauce

To truly appreciate Flank Steak with Chimichurri Sauce, it’s worth understanding where it comes from.

The Argentine Roots

Chimichurri sauce is deeply rooted in Argentine cuisine. In Argentina, grilling beef—known as asado—is more than just cooking; it’s a cultural ritual. Families and friends gather around open flames, where large cuts of beef are grilled slowly over wood or charcoal. Alongside the meat, chimichurri sauce is always present.

No Argentine barbecue is complete without a bowl of chimichurri on the table. It’s drizzled over steak, spooned onto sausages, or even spread on bread. Its exact origin is debated, but most agree it was born in the countryside, where gauchos (cowboys) needed a quick, fresh sauce to enhance the flavor of fire-roasted beef.

The Rise of Flank Steak

While chimichurri was becoming a staple in Argentina, flank steak was gaining popularity worldwide. Once considered a tougher cut, it became a favorite for grilling enthusiasts when cooks discovered that marination + high-heat searing + slicing against the grain turned it into a tender, flavorful star.

The Perfect Marriage

Eventually, flank steak and chimichurri found each other, and it’s easy to see why. The lean cut benefits from the sauce’s acidity, which tenderizes the meat while complementing its robust beefy flavor. The dish quickly spread across borders, becoming a beloved favorite in North America, Europe, and beyond.

Today, you’ll find Flank Steak with Chimichurri Sauce on restaurant menus, backyard grills, and food blogs everywhere. It represents a fusion of fire and freshness, tradition and modernity—and it’s here to stay.

Ingredients for Flank Steak with Chimichurri Sauce (Serves 4)

The beauty of this recipe lies in its simplicity. Each ingredient has a purpose, and together they create something truly extraordinary.

For the Steak

1.5–2 lbs flank steak
1 tsp chili powder
1 tsp onion powder
1 tsp salt
Juice of 1 lime
2 tbsp olive oil

For the Chimichurri Sauce

½ cup fresh parsley
½ cup fresh cilantro
½ small onion
1 tbsp minced garlic
½ tsp red pepper flakes
½ tsp Italian seasoning
2 tbsp red wine vinegar
½ cup olive oil
1 tsp salt
¼ tsp black pepper

These simple pantry and garden staples come together to create an explosion of flavor. The lime juice tenderizes the steak, the chili and onion powders add depth, and the fresh herbs in the chimichurri sauce brighten every bite.

Step-by-Step Directions and Preparation

Making Flank Steak with Chimichurri Sauce is straightforward, but success lies in attention to detail. Follow these steps for a flawless result:

1. Marinate the Steak

In a bowl, whisk together chili powder, onion powder, salt, lime juice, and olive oil.
Rub this marinade generously over the flank steak.
Place the steak in a sealed bag or airtight container and refrigerate for at least 30 minutes—but ideally overnight for maximum flavor.

Why it matters: The marinade not only infuses the steak with flavor but also helps tenderize the lean cut.

2. Make the Chimichurri Sauce

In a food processor, combine parsley, cilantro, onion, garlic, red pepper flakes, Italian seasoning, vinegar, olive oil, salt, and black pepper.
Pulse until the mixture is blended but still has some texture (chimichurri should never be completely smooth).

Pro tip: Let the sauce sit for at least 20 minutes before serving to allow the flavors to meld.

3. Grill the Steak

Preheat your grill or skillet to medium-high heat.
Sear the steak for 6–8 minutes per side, depending on thickness and your preferred doneness.
For medium-rare, aim for an internal temperature of 130–135°F (54–57°C).

Resting is key: After grilling, let the steak rest for 5 minutes to allow the juices to redistribute.

4. Slice and Serve

Using a sharp knife, slice the steak thinly against the grain. This shortens the muscle fibers, making each bite more tender.
Spoon the chimichurri sauce generously over the slices.

And just like that, you’ve created the perfect Flank Steak with Chimichurri Sauce—a dish bursting with smoky, tangy, and herby notes.

Variations of Flank Steak with Chimichurri Sauce

One of the reasons this recipe is so beloved is its versatility. Here are a few creative variations:

1. Chimichurri Variations

Spicy Chimichurri: Add extra red pepper flakes or fresh jalapeño for a fiery kick.
Citrus Chimichurri: Incorporate lemon or orange zest for a brighter, fruitier flavor.
Creamy Chimichurri: Blend in a spoonful of Greek yogurt for a smoother, tangier sauce.

2. Steak Alternatives

Skirt Steak: Another thin cut with even more beefy flavor.
Ribeye or Strip Steak: For a richer, fattier version.
Chicken or Fish: Chimichurri also pairs beautifully with grilled chicken thighs or firm fish like swordfish.

3. Cooking Methods

Oven Broiling: Great for those without grills—just broil on high for 5–6 minutes per side.
Cast Iron Skillet: Perfect for a deep, caramelized crust indoors.
Sous Vide + Sear: Cook to exact doneness with sous vide, then finish with a hot sear.

Pairing Ideas

Elevate your meal by serving Flank Steak with Chimichurri Sauce alongside complementary sides and drinks:

Roasted potatoes or grilled corn on the cob
Charred onions or blistered cherry tomatoes
A bold Malbec or smoky Tempranillo wine
Fresh green salad with a light vinaigrette

The pairings enhance the balance of smoky steak and zesty chimichurri.

FAQs About Flank Steak with Chimichurri Sauce

1. Can I make chimichurri ahead of time?

Yes! In fact, it tastes better after resting. Store it in the fridge for up to 3 days in a sealed container.

2. Can I freeze chimichurri sauce?

Absolutely. Freeze in ice cube trays for portioned servings. Thaw and stir before using.

3. What if I don’t have flank steak?

You can substitute skirt steak, hanger steak, or even chicken breast. The marinade and chimichurri still work beautifully.

4. How do I know when the steak is done?

Use a meat thermometer:

Rare: 125°F (52°C)
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)

5. How do I keep the steak juicy?

Don’t overcook it, and always let it rest before slicing. Cutting too early causes juices to escape.

Conclusion

At the end of the day, Flank Steak with Chimichurri Sauce is more than a recipe—it’s an experience. It embodies the spirit of grilling, the tradition of South American cuisine, and the joy of sharing bold, flavorful food with loved ones. From the smoky, perfectly seared steak to the zesty, herb-packed sauce, every bite tells a story of fire, freshness, and balance.

Whether you’re a seasoned grill master or a home cook looking to impress, this dish delivers every single time. Try it once, and it may just become your go-to recipe for summer cookouts and beyond.

So grab your steak, blend that chimichurri, and create magic on the grill—the unforgettable taste of Flank Steak with Chimichurri Sauce awaits.

Flank Steak with Chimichurri Sauce: A Bold and Flavorful Grilling Recipe

Author: David Andersson
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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