Chimichurri Flank Steak
Chimichurri Flank Steak is a standout dish that perfectly melds the bold, grassy flavors of Argentine chimichurri sauce with the savory, juicy texture of grilled flank steak.
At the very heart of South American cuisine, chimichurri sauce—an aromatic blend of parsley, garlic, vinegar, and olive oil—has enjoyed immense popularity both as a marinade and as a finishing sauce on grilled meats.
The pairing of flank steak with chimichurri is a testament to the ingenuity of Argentine grill masters, who have long relied on this vibrant condiment to brighten and complement the deep flavors of beef.
Flank steak, with its pronounced grain and inherent beefiness, takes especially well to this zesty topping, soaking up the marinade for maximum flavor, then grilling up beautifully tender and juicy. Today, Chimichurri Flank Steak is beloved around the world, especially by those who appreciate fresh, bold, and healthful flavors.
Whether you are hosting a summer grill party or simply looking for a quick weeknight dinner, this recipe promises to deliver.
For more about the origins and cultural significance of chimichurri, consider visiting this comprehensive article from Serious Eats: https://www.seriouseats.com/the-food-lab-complete-guide-to-chimichurri-argentine-sauce. Let’s embark on a culinary journey that will elevate your grilling repertoire with every bite of Chimichurri Flank Steak.
Ingredients for Chimichurri Flank Steak
- 2 pounds flank steak, trimmed
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 3/4 cup fresh Italian parsley, finely chopped
- 1/2 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
- 1 teaspoon crushed red pepper flakes
- 1/2 teaspoon smoked paprika (optional)
- Zest from 1 lemon
- 2 tablespoons fresh lemon juice
- 1 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Instructions for Making Chimichurri Flank Steak
- Pat the flank steak dry with paper towels. Season both sides evenly with kosher salt and freshly cracked black pepper.
- In a medium bowl, combine parsley, olive oil, garlic, red wine vinegar, oregano, red pepper flakes, smoked paprika, lemon zest, lemon juice, sea salt, and ground black pepper. Stir well to make the chimichurri sauce.
- Place half of the chimichurri sauce in a glass or ceramic dish (not aluminum). Add the flank steak, making sure both sides are well-coated. Cover and refrigerate for 1 to 4 hours, turning occasionally.
- Preheat a grill (gas or charcoal) to high heat. Lightly oil the grill grates.
- Remove steak from the marinade, scraping off excess chimichurri to prevent burning. Let it sit at room temperature for 20 minutes before grilling.
- Grill the flank steak for about 4-5 minutes per side for medium-rare, or until desired doneness. Use an instant-read thermometer to check: 130°F for medium-rare, 140°F for medium.
- Transfer steak to a plate, tent loosely with foil, and let rest for 10 minutes.
- Slice the steak thinly against the grain. Drizzle with reserved chimichurri sauce before serving.
Nutritional Information
Chimichurri Flank Steak is a flavorful dish that offers both nutritional value and satisfaction, making it a favorite for protein lovers. A typical 6-ounce serving delivers about 350 calories, with 28 grams of protein, 23 grams of fat (largely from heart-healthy olive oil), and only about 3 grams of carbohydrates.
The flank steak itself provides essential nutrients such as iron, vitamin B12, niacin, and zinc, which support oxygen transport, energy metabolism, and immune function. The fresh herbs used in the chimichurri sauce, especially parsley, are packed with antioxidants and vitamins like vitamin K and C.
Olive oil supplies beneficial monounsaturated fats, which are known to improve cholesterol levels and reduce inflammation. Garlic contains allicin, a compound with proven cardiovascular and immune-supporting effects.
While the dish is rich in flavor, it is also relatively low in sugar and contains no gluten, making it suitable for low-carb, keto, and gluten-free diets. Those monitoring sodium intake should season thoughtfully, keeping in mind the natural sodium from kosher and sea salts.
For further nutritional details and health analyses, consult the USDA FoodData Central: https://fdc.nal.usda.gov.
Wine/Beverage Pairings With Chimichurri Flank Steak
Chimichurri Flank Steak pairs beautifully with robust, medium-bodied red wines such as Malbec, which mirrors the Argentine roots of the dish. Other excellent pairings include Cabernet Sauvignon or a Spanish Tempranillo, each offering ample structure and dark fruit notes to complement the beef and herbal chimichurri.
If you prefer beer, opt for a crisp, hoppy IPA or a rich brown ale to balance the acidity and herby notes of the sauce. For a non-alcoholic option, consider a sparkling lemonade or herb-infused iced tea—both refresh and cleanse the palate between bites.
Cooking Tips and Variations
For an exceptional Chimichurri Flank Steak experience, always start with a high-quality piece of beef. Allowing the steak to marinate for at least one hour—not only imparts intense flavor, but also helps tenderize the lean, fibrous cut. If time permits, marinate the steak overnight for even deeper infusion.
When preparing the chimichurri sauce, use fresh, flat-leaf parsley for the most authentic taste. If you have access to fresh oregano, it will greatly elevate the herbaceous profile; however, dried oregano is a fine substitute.
Grill the steak over high, direct heat to achieve a flavorful crust while keeping the interior juicy, and avoid overcooking as flank steak can become tough if cooked past medium. Always rest the steak before slicing, and be sure to cut thinly against the grain for the most tender bite.
Variations include substituting skirt steak for flank steak, or using the chimichurri as a marinade and doubling as a table sauce. For those seeking more heat, add finely diced jalapeño or increase the red pepper flakes.
Experiment with adding fresh cilantro for a unique twist, or whisk in a little Dijon mustard to the sauce for tang. Leftover Chimichurri Flank Steak works beautifully in sandwiches, salads, or tacos.
Serving Suggestions
To present Chimichurri Flank Steak in its most appetizing form, arrange thin slices of steak on a large serving platter, fanning them slightly for visual appeal.
Generously drizzle the reserved chimichurri sauce over the top, allowing the vibrant green of the herbs to contrast beautifully with the deep char of the meat.
Pair the steak with simple sides such as roasted potatoes, grilled vegetables, or a fresh tomato and avocado salad to highlight its South American roots. For a festive meal, serve alongside warm, crusty bread that’s perfect for soaking up any extra sauce.
Chimichurri Flank Steak also lends itself well to casual outdoor gatherings served family-style or as part of a mixed grill. To enhance the authenticity, consider garnishing with extra chopped parsley, lemon wedges, and a sprinkle of finishing salt.
This steak is just as good served hot off the grill as it is at room temperature, making it ideal for picnic fare. Remaining slices work wonderfully in tortillas or wraps, making leftovers highly versatile for the next day.
Be sure to offer any extra chimichurri on the side—guests will likely want more.
Chimichurri Flank Steak Health Benefits
Chimichurri Flank Steak offers several health benefits beyond its delicious flavor. The main feature, flank steak, is a lean cut packed with complete protein, supporting muscle maintenance and satiety. The generous amount of parsley in chimichurri provides powerful antioxidants and acts as a natural diuretic, helping to reduce bloating.
Olive oil contributes heart-healthy fats and supports absorption of fat-soluble vitamins. Garlic and oregano both deliver potent anti-inflammatory and antibacterial compounds. The dish is relatively low in carbohydrates and sugar, suitable for those on ketogenic, paleo, or gluten-free meal plans.
By trimming excess visible fat and limiting added salt, Chimichurri Flank Steak can fit well into balanced, heart-smart diets. For those looking to boost iron or B vitamin intake, this dish is an excellent option, especially when paired with iron-absorbing vitamin C from lemon juice and parsley.
For additional information about the health effects of lean beef and Mediterranean diet components, refer to the American Heart Association: https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/nutrition-basics/protein-and-heart-health.
FAQs About Chimichurri Flank Steak
Can I use a different cut of beef for Chimichurri Flank Steak?
Yes, while flank steak is traditional for this recipe, similar cuts such as skirt steak, hanger steak, or even flat iron steak work well and can be cooked using the same method.
Is it possible to make Chimichurri Flank Steak without a grill?
Absolutely. You can achieve excellent results using a cast-iron skillet or grill pan on the stove over high heat. Broiling in the oven is another suitable option.
How far in advance can I prepare chimichurri sauce?
Chimichurri sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. In fact, resting helps meld the flavors beautifully.
What’s the best way to slice flank steak?
Always slice against the grain in thin strips to maximize tenderness. Cutting with the grain can result in chewy bites.
Is Chimichurri Flank Steak spicy?
The base recipe has a mild kick from red pepper flakes, but you can easily adjust the spice level to taste by adding more or less red pepper.
Chimichurri Flank Steak brings together the best of savory grilled beef and fresh, zingy Argentine herbs, making it a favorite for weeknight dinners, backyard gatherings, or special celebrations. Mastering this recipe means enjoying bold flavor, tender meat, and maximum versatility at your table. With simple ingredients and a quick marinade, you can deliver a restaurant-worthy dish that is as nutritious as it is delicious. Try this Chimichurri Flank Steak recipe for your next meal and savor the essence of South American grilling with every bite.
Ingredients
- 1 1/2 pounds flank steak
- 1/2 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup red wine vinegar
- 3 cloves garlic, minced
- 1/2 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Salt and black pepper to taste
Instructions
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1In a medium bowl, combine parsley, cilantro, garlic, red wine vinegar, oregano, and crushed red pepper flakes.
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2Slowly whisk in the olive oil until the chimichurri sauce is well combined. Season with salt and black pepper to taste.
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3Place the flank steak in a large resealable bag or shallow dish. Pour half of the chimichurri sauce over the steak, ensuring it is well coated. Marinate in the refrigerator for at least 1 hour.
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4Preheat the grill to high heat. Remove steak from marinade and discard used marinade.
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5Grill flank steak for 6-8 minutes per side, or until desired doneness. Let rest for 5 minutes before slicing thinly against the grain.
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6Serve the sliced steak topped with the remaining chimichurri sauce.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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