Flank Steak with Chimichurri
A juicy, perfectly seared flank steak sliced against the grain, drizzled with a bright and zesty homemade chimichurri. The herb sauce—packed with fresh parsley, oregano, garlic, and a touch of red wine vinegar—cuts through the richness of the beef beautifully. An impressive dinner that comes together in under 30 minutes.
For 4 servings
- prep · ~30 min
Bring the steak to room temperature.
Remove the flank steak from the refrigerator 30 minutes before cooking. Pat it completely dry with paper towels. This ensures a deep, even sear.
TIPDon't skip the resting period — pulling a cold steak from the fridge contracts the muscle fibers and leads to uneven cooking. - prep · ~5 min
Make the chimichurri sauce.
1.In a mixing bowl, combine finely chopped parsley, fresh oregano, minced garlic, red wine vinegar, olive oil, red chili flakes, and a pinch of salt.2.Whisk vigorously until the oil and vinegar emulsify slightly.3.Let the chimichurri rest at room temperature for at least 15 minutes to meld the flavors. - grill · ~3 min
Season and preheat the grill.
1.Preheat a cast-iron grill pan or outdoor grill over high heat until smoking hot.2.Brush both sides of the steak lightly with olive oil.3.Season generously with a pinch of salt and freshly cracked black pepper right before it hits the heat.TIPHigh heat is non-negotiable. You need to hear an immediate sizzle when the meat touches the metal to form a crust. - grill · ~10 min
Grill the flank steak to medium-rare.
1.Place the steak on the hot grill at a 45-degree angle.2.Sear undisturbed for 4-5 minutes until a deep brown crust forms.3.Flip and cook the second side for another 4-5 minutes.4.Check with a meat thermometer—medium-rare registers 130-135°F (54-57°C).TIPFlank steak is lean and thin. Avoid the temptation to move it around; letting it sit still is the secret to that charred, crusty exterior. - rest · ~10 min
Rest the meat.
Transfer the steak to a cutting board and tent loosely with foil. Rest for exactly 10 minutes. This lets the juices redistribute so they don't spill out when you slice.
TIPCutting into a steak immediately is the quickest way to lose all its moisture. Patience here is key. - prep · ~2 min
Slice against the grain.
Look for the long parallel muscle fibers running through the steak. Cut thin slices perpendicular to those fibers, holding your knife at a slight angle. This shortens the tough fibers and makes every bite tender.
TIPSlice thinly (about 1/4 inch) and against the grain only—this is non-negotiable with flank steak. - assemble · ~1 min
Plate and drizzle with chimichurri.
Fan the sliced steak on a warm platter. Spoon the fresh chimichurri generously over the top, letting it run into the crevices. Serve immediately with any remaining sauce on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the steak completely dry before searing to ensure a deep, crusty brown exterior.
- 2Let the chimichurri rest for at least 15 minutes so the garlic and herbs meld together.
- 3Use a high-smoke-point oil like avocado oil if grilling on extremely high heat.
- 4Always slice flank steak against the grain at a 45-degree angle for maximum tenderness.
- 5Rest the steak for a full 10 minutes to keep juices from spilling onto the cutting board.
- 6Make the chimichurri up to a day ahead; store it in the fridge and bring to room temp before serving.
Adapt it for your goals.
Cilantro-lime chimichurri
Swap half the parsley for fresh cilantro and replace the red wine vinegar with lime juice. This gives the sauce a brighter, more citrusy kick that pairs well with grilled chicken or fish.
smoky chipotle steakSmoky chipotle steak
Add 1-2 minced chipotle peppers in adobo to the chimichurri for a smoky, spicy depth. Great for those who love a bolder, Southwestern-style heat.
low oil versionLow-oil version
Reduce the olive oil in the chimichurri to 2 tablespoons and add 2 tablespoons of water or vegetable broth to loosen the sauce. This cuts calories while keeping the herb flavor intact.
Why this is on our healthy list.
Rich in Iron
Flank steak is a great source of heme iron, which helps carry oxygen in the blood and supports energy levels.
High in B Vitamins
Beef provides B12 and B6, essential for nerve function and converting food into usable energy.
Fresh Herb Antioxidants
Parsley and oregano deliver vitamins A, C, and K, plus flavonoids that help fight oxidative stress.
Good Source of Protein
Each serving of flank steak supplies a substantial amount of high-quality protein for muscle repair and satiety.
Frequently asked questions
You can, but flank steak is very lean and becomes tough and chewy past medium. Aim for medium-rare or medium for best texture.
