Chimichurri Flank Steak: A Bold and Flavorful Feast

Introduction

There are few things more satisfying than sinking your teeth into a perfectly cooked steak, but when you add a vibrant, herbaceous chimichurri sauce on top, it takes the dish to a whole new level. Chimichurri Flank Steak is a showstopper of a meal, full of bold flavors and packed with juiciness, making it perfect for any occasion—from weeknight dinners to special gatherings.

Flank steak is a versatile and affordable cut of beef, known for its rich flavor and tender texture when cooked correctly. Marinated and paired with the zesty, garlicky, and herb-packed chimichurri, this dish is both simple and impressive, guaranteed to satisfy meat lovers and those looking to try something new.

In this article, I’m going to walk you through why Chimichurri Flank Steak is a must-try recipe, how to prepare it to perfection, and offer tips, variations, and frequently asked questions to ensure you can recreate this dish like a pro. Let’s dive in!

Why You’ll Love This Recipe

Vibrant Flavor: The chimichurri sauce is the star of this dish. Its tangy, garlicky, and herbaceous notes bring an exciting contrast to the savory flank steak.

Easy to Make: With minimal prep time and straightforward cooking instructions, this recipe is perfect for cooks of all skill levels.

Perfect for Grilling: Flank steak is ideal for grilling, making this a fantastic choice for summer barbecues or an easy weeknight meal.

Versatile: This recipe pairs well with a wide range of sides, making it adaptable to any meal occasion. It’s perfect for serving with roasted vegetables, rice, or even on top of a salad.

Impressive Presentation: The vibrant green of the chimichurri sauce against the rich, deep color of the grilled flank steak makes for an eye-catching dish that will impress guests.

Preparation Time and Servings

• Total Time: 35 minutes (10 minutes prep, 25 minutes cooking)
• Servings: This recipe serves 4 people, making it perfect for a family meal or small gathering.
• Nutrition Facts (per serving):
• Calories: 350
• Protein: 32g
• Carbs: 6g
• Fat: 22g
• Fiber: 1g

Ingredients

For the Chimichurri Sauce:

• 1 cup fresh parsley, chopped: The base of the sauce, providing color and flavor.
• ¼ cup fresh oregano, chopped: Adds a robust, aromatic flavor that’s characteristic of chimichurri.
• 4 cloves garlic, minced: For a punch of savory, garlicky goodness.
• 2 tablespoons red wine vinegar: Gives the sauce its signature tangy kick.
• 2 teaspoons Dijon mustard: Adds a slight sharpness to balance the flavors.
• ½ teaspoon red pepper flakes: For a touch of heat.
• ½ cup olive oil: Acts as the base of the sauce, helping to bring all the ingredients together.
• Salt and pepper, to taste: Essential for seasoning.

For the Flank Steak:

• 1 ½ pounds flank steak: The star of the dish, with its rich flavor and ability to absorb marinades.
• 2 tablespoons olive oil: For searing the steak and adding a bit of richness.
• Salt and pepper, to taste: Essential for seasoning the steak before cooking.

Step-by-Step Instructions

STEP 1: MAKE THE CHIMICHURRI SAUCE

Start by preparing the chimichurri sauce. In a medium bowl, combine the chopped parsley, oregano, garlic, red wine vinegar, Dijon mustard, red pepper flakes, olive oil, and a pinch of salt and pepper. Stir everything together until the sauce is well mixed. The vibrant green color and fresh aroma of the sauce will immediately get your taste buds excited.

Set aside a portion of the chimichurri for drizzling on top of the cooked steak. You can store the leftover sauce in the refrigerator for up to a week or use it as a marinade for other meats.

STEP 2: PREPARE THE FLANK STEAK

While the chimichurri sauce is coming together, prep your flank steak. Pat the steak dry with paper towels to remove any excess moisture. This will help it sear better when it hits the grill or pan.

Rub both sides of the steak with olive oil, and season generously with salt and pepper. Don’t be shy with the seasoning—it enhances the flavor of the meat and helps create a delicious crust when seared.

STEP 3: GRILL OR SEAR THE STEAK

There are two great methods for cooking flank steak: grilling or pan-searing. Both methods work beautifully for this recipe, so choose based on your preference or what equipment you have available.

Grilling: Preheat your grill to medium-high heat. Once the grill is hot, place the flank steak on the grill and cook for 4-5 minutes per side for medium-rare. Flank steak is best served medium-rare to medium, so be mindful not to overcook it. Use tongs to flip the steak, ensuring you get an even sear on both sides. Once done, remove the steak from the grill and let it rest for 5-10 minutes. This helps redistribute the juices and ensures a juicy steak.

Pan-Seared: If you prefer to cook indoors, heat a large cast-iron skillet over medium-high heat. Add a drizzle of olive oil to the pan and let it heat until shimmering. Place the steak in the pan and sear for 4-5 minutes per side, depending on your desired level of doneness. Be sure to get a nice, golden-brown crust on each side. Once the steak is done, remove it from the pan and let it rest for 5-10 minutes.

STEP 4: SLICE THE STEAK

Once the steak has rested, it’s time to slice it. Flank steak has long muscle fibers, so it’s crucial to slice against the grain to ensure the meat is tender. Hold the steak steady with tongs or a fork, and use a sharp knife to slice the steak into thin strips, cutting perpendicular to the grain.

STEP 5: SERVE WITH CHIMICHURRI

Arrange the sliced flank steak on a serving platter and drizzle with the chimichurri sauce. You can also serve the sauce on the side for guests to add as they like. Garnish with extra fresh herbs, such as cilantro or parsley, for an added touch of color and flavor.

How to Serve

• Side Dishes: Chimichurri Flank Steak pairs beautifully with a variety of sides. Consider serving it with roasted vegetables, a fresh green salad, garlic mashed potatoes, or even a hearty quinoa salad.
• Grilled Vegetables: Grilled asparagus, zucchini, or bell peppers make great companions to this steak, balancing the richness of the meat with fresh, smoky flavors.
• Rice or Couscous: A simple rice pilaf or couscous with a squeeze of lemon will soak up the vibrant chimichurri sauce and complement the steak perfectly.

Additional Tips

1. Rest the Meat: Always let your flank steak rest for 5-10 minutes after cooking. This ensures the juices redistribute and results in a more tender, flavorful steak.
2. Use a Meat Thermometer: To achieve the perfect doneness, use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 140-145°F (60-63°C).
3. Customize the Chimichurri: While parsley and oregano are the classic herbs in chimichurri, feel free to experiment with others, such as cilantro or basil, to personalize the sauce.
4. Let the Steak Marinate: If you have time, let the flank steak marinate in a portion of the chimichurri sauce for 30 minutes to 1 hour before grilling or searing. This will infuse the steak with extra flavor.
5. Grill in Batches: If you’re cooking for a crowd, grill the steaks in batches to avoid overcrowding the grill. This ensures a perfect sear on each piece.

Recipe Variations

• Add Citrus: For a more vibrant, zesty flavor, add the zest of one lemon or lime to the chimichurri sauce. This adds a fresh burst of citrus that pairs beautifully with the savory steak.
• Spicy Chimichurri: If you love heat, increase the amount of red pepper flakes or add a chopped fresh chili (such as jalapeño) to the chimichurri sauce for an extra kick.
• Different Cuts of Beef: While flank steak is ideal for this recipe, you can also use skirt steak, sirloin, or ribeye for a different twist on the dish. Just be sure to adjust the cooking time based on the thickness of the cut.
• Vegetarian Version: Swap the flank steak for hearty grilled portobello mushrooms for a vegetarian chimichurri option. The mushrooms soak up the flavors of the chimichurri sauce and make a delicious, satisfying meal.

Freezing and Storage

• Storage: Leftover Chimichurri Flank Steak can be stored in an airtight container in the refrigerator for up to 3 days. The steak will continue to absorb the flavors of the chimichurri sauce as it sits.
• Freezing: While it’s best to enjoy the steak fresh, you can freeze leftover cooked steak for up to 3 months. To reheat, simply defrost in the refrigerator overnight and reheat in a skillet or microwave. If you freeze the chimichurri sauce separately, it can also be used on fresh meat or grilled vegetables later.

FAQ Section

Can I make chimichurri ahead of time?
Yes, chimichurri can be made up to 2-3 days in advance. Store it in an airtight container in the refrigerator to let the flavors meld together.

How do I make this recipe gluten-free?
This recipe is naturally gluten-free, as long as you ensure that your Dijon mustard and other ingredients don’t contain any gluten.

Can I use other cuts of beef?
Yes! You can use cuts like skirt steak, sirloin, or ribeye. Just adjust the cooking time accordingly to ensure the steak reaches your desired level of doneness.

Can I use store-bought chimichurri sauce?
While homemade chimichurri is highly recommended for the best flavor, you can use store-bought versions in a pinch.

Conclusion

Chimichurri Flank Steak is the ultimate combination of bold flavors and simple cooking techniques. The rich, juicy steak pairs beautifully with the zesty, herb-infused chimichurri sauce, creating a memorable meal that’s perfect for any occasion. Whether you’re grilling for a summer barbecue or preparing a quick and delicious dinner, this recipe is sure to be a hit.

Don’t forget to share your creations with me! I’d love to hear how it turns out for you. Enjoy cooking, and happy grilling!

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