Flank Steak With Chimichurri Sauce

Thanks to a great chimichurri sauce, this chimichurri flank steak is insanely tasty.

The flank steak is incredibly soft when cooked medium rare inside the skillet, and it’s all straightforward and quick to put together, taking around 30 minutes total, not including marinate time.

Great for entertaining and grilling as well! Whole30, clean eating, paleo, low carb, and keto are all popular diets.

Who else enjoys chimichurri flank steak (also known as churrasco) as much as I do?

False – it’s a trick question! No one likes chimichurri flank steak more than your girl. Impossible! My mouth waters at the prospect of dining at the neighborhood churrascara. Oh, and my hubby doesn’t even ask me when a significant occasion is approaching. He already knows where we’ll be eating.

So, where are you? The chimichurri is freely flowing, and the flank steak is very soft and covered in it. Bonus points for caipirinhas and Brazilian cheesy bread (po de queijo, if you’re feeling fancy).

Why Is This Recipe So Delicious?

The reason I adore chimichurri flank steak is simple: it’s flavorful and surprisingly simple to prepare at home. While marinating it improves the flavor, searing it in a cast-iron skillet just takes a few minutes.

Yes, you read that correctly! To grill this chimichurri flank steak, no need to bundle up in the winter or work up a sweat in the summer. Seared in a really hot, heavy skillet, it cooks rapidly and has a beautiful crust. Perfection.

That chimichurri sauce, too? Years ago, I altered the recipe from Texas de Brazil’s, and it’s one of my most popular recipes on the blog.

Fresh garlic, dried oregano, spicy chili flakes, fresh lemon juice, and rich olive oil make this the perfect combination of parsley and cilantro. For the past six or seven years, we’ve kept a jar in the fridge at all times. That’s right… it’s that good.

Why Will You Enjoy It?

• The chimichurri sauce is brimming with flavor and comes together in a flash in a blender or food processor.
• This recipe is both inexpensive and simple because flank steak is used. Like a quality ribeye or strip, it’s a good cut of meat that’s not too pricey. However, it is still quite sensitive and requires little effort to prepare.
• The flank steak becomes soft and flavorful after being marinated in the chimichurri sauce.
• My personal favorite is the chimichurri sauce. It’s the perfect balance of brilliant lemon juice, fresh garlic, herbaceous parsley and cilantro, dried herbs, spiciness, and saltiness.

Chef’s Advice

• Make sure the steak is cut against the grain. Look for small grooves or lines in the meat to do so. In general, they should all head in the same direction. This grain or flow should be cut perpendicular to. Cut north to south (or south to north – same deal!) to cut against the grain if the grain runs east to west from your perspective point. Believe it or not, this makes a huge difference in the tenderness of your chimichurri flank steak.
• Other cuts of meat, such as skirt steak, can be substituted for the flank steak. Marinate the steak as directed in this recipe, but depending on how thin or thick the meat is, increase or decrease the searing time.
• In a food processor, make the chimichurri sauce by blitzing the garlic first, then the herbs. Blend in the remaining ingredients until the desired texture is achieved. So simple and quick!

Flank Steak With Chimichurri Sauce

Chimichurri sauce and steak go together like magic, and this dish is incredibly simple. The steak is delicate and flavorful thanks to the tasty chimichurri!

Ingredients

• 1 ½ – 2 pounds flank steak

For the Chimichurri Sauce

• 2 tablespoons fresh garlic peeled
• ½ cup fresh parsley
• ¼ cup fresh cilantro
• 1 cup olive oil or avocado oil
• ¼ cup fresh lemon juice
• 1 tablespoon dried oregano
• 1 tablespoon crushed red pepper
• ½ tablespoon salt plus more to taste

Instructions

Chimichurri Sauce Preparation

1. Add the garlic to a food processor. Pulse until finely chopped. Pulse in the fresh parsley and cilantro until finely minced. Pulse in the remaining ingredients for the chimichurri sauce until fully blended. Place aside.

To Prepare the Steak

1. Prepare the steak by: Cut the steak down the middle if it’s a big one, about 2 pounds, or too big to fit in your skillet. Always cut against the grain (See Tips section in post content for help). 13 cup chimichurri, placed in a big baking dish or plastic food storage bag. Coat the pan. Marinate for at least 30 minutes and up to two hours.
2. Griddle the steaks: For about 3 minutes, heat a big cast-iron skillet over medium-high heat. Remove the steaks from the chimichurri and discard any remaining marinade. Dry thoroughly and season with a pinch of salt.
3. Pour 1 tablespoon avocado oil into a cast-iron skillet and heat for 30 seconds, or until shimmering but not smoking, if dealing with two pieces of steak. If working with a single piece of steak, heat 2 tablespoons of avocado oil.
4. When the oil is shimmering, carefully place the steaks in the skillet using a pair of long tongs. Depending on the thickness of the steak, cook 3-4 minutes on each side. For more information, see the Notes.
5. Remove the steak from the skillet and set it aside to rest for 5 minutes on a cutting board. If the steak was cut in half, repeat with the second piece. Cut the steak into 12″ slices against the grain when it has rested. Serve on a big serving dish with fresh chimichurri sauce on the side. Serve with more chimichurri if desired.

Notes

Cooking Durations (Approximate)

• For a thicker slice of flank steak, follow these steps:
• Medium-rare = 3 minutes per side
• 4 minutes per side is considered medium.
• 2 oz. for a thinner piece of flank steak Medium-rare = 1/2 minute per side
• Medium = 3 minutes per side

Thermometer Test for Doneness in Meat

• 130–140°F (55–60°C) medium rare
• Medium (60–65°C) = 140–150°F
• 150–160°F (66–69°C) medium well
• 160–170°F (70–75°C) well done

Steak Doneness is Determined by Touch

• If you don’t have a meat thermometer, check for doneness with tongs. With a pair of blunt tongs pushed together, gently poke the center of the steak as it is searing.
• Rare will be quite gentle.
• Medium rare will be stiffer than medium, but still sensitive.
• A well-done job will feel firm.

Nutrition Information

Serving: 1serving, Calories: 488kcal, Carbohydrates: 3g, Protein: 25g, Fat: 42g, Saturated Fat: 7g, Cholesterol: 68mg, Sodium: 668mg, Potassium: 476mg, Fiber: 1g, Sugar: 1g, Vitamin A: 877IU, Vitamin C: 12mg, Calcium: 55mg, Iron: 3mg, Net Carbs: 2g