Chimichurri Flank Steak Recipe

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The Comfort of Chimichurri Flank Steak Recipe

There’s something deeply satisfying about a perfectly cooked chimichurri flank steak. I love how the vibrant, herbaceous sauce folds into the rich, caramelized crust of the beef—it’s like a little weekend celebration on your plate. You’ll notice each bite carries a lively mix of fresh parsley, zingy vinegar, and just a hint of smoky heat from the red pepper flakes. It’s exactly what elevated comfort food should feel like: familiar, bright, and utterly crave-worthy.

When I first started cooking this dish, I was amazed at how a simple mix of garden-fresh herbs and pantry staples could transform an everyday cut of meat into something that felt special but not fussy. The flank steak, with its juicy, slightly fibrous texture, is ideal for soaking up the sauce, while still holding its own on the grill or in a hot skillet. You’ll find this Chimichurri Flank Steak Recipe quickly becomes a go-to for everything from family dinners to casual entertaining.

Whether you’re an experienced home cook or someone who’s just starting to explore bold flavors, you’ll appreciate how straightforward this recipe is. Plus, it’s a fantastic way to connect with friends and family around a shared, colorful meal. Let’s dive into what makes this dish truly irresistible.

Ingredient Guide

• Ribeye or New York strip steaks: Choose a thick cut, about 1.5 inches, for ideal juiciness and sear potential. Flank steak also works well if you prefer a leaner option.
• Olive oil: Used both for the steak and the chimichurri. Extra virgin keeps the sauce bright and aromatic.
• Fresh parsley and oregano: Provide that classic fresh, herby backbone for the chimichurri sauce. If fresh oregano isn’t available, dried works fine, but adjust the quantity.
• Garlic: Minced to release its pungent, warm flavor that beautifully complements the herbs.
• Red wine vinegar: Adds bright acidity that balances the richness of the steak and oil.
• Red pepper flakes: Just a touch to add warmth and depth—feel free to adjust based on your spice tolerance.
• Salt and freshly ground black pepper: Essential seasoning to bring out the natural flavors of the meat and the sauce.

Prep Before You Begin

One of the best kitchen habits to embrace here is the classic mise en place: get your ingredients prepped and ready so the recipe flows smoothly from start to finish. Take the steaks out 30-45 minutes before cooking to reach room temperature—this little step ensures even cooking and helps form that beautiful sear we all love. Also, let the chimichurri sauce rest for at least 10 minutes after mixing to marry its flavors, ideally at room temperature. Having everything ready before firing up your pan or grill means less scrambling and more savoring.

How to Make Chimichurri Flank Steak Recipe

1. Remove steaks from the refrigerator about 30-45 minutes before cooking. This little patience step lets them warm to room temperature, which helps in cooking evenly and achieving a juicy result.
2. Prepare the chimichurri sauce by finely chopping the parsley and oregano, then mixing them with minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Stir well and let the sauce rest at room temperature for at least 10 minutes to let those fresh flavors meld beautifully.
3. Pat the steaks dry with a paper towel. Moisture on the surface is the enemy of a good sear, so this step makes all the difference in developing that golden crust you’re after. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning gently into the meat to help it stick.

4. Heat a cast-iron skillet or grill pan over high heat for 3-5 minutes. You want it screaming hot so the steak forms a velvety, golden-brown crust quickly. Add the olive oil and swirl to coat—the oil should shimmer but not smoke too much.
5. Place the steaks in the hot pan carefully, and resist the temptation to move them around. Let them sear undisturbed for 3-4 minutes until a deep crust forms. Flip the steaks and cook the other side for another 3-4 minutes for medium-rare. Use your intuition or a meat thermometer (130-135°F) to check doneness.
6. Transfer the steaks to a cutting board and loosely cover with foil. Resting is vital—this step allows the juices to redistribute for juicy, tender slices.
7. Slice the rested steak against the grain into 1/4-inch thick slices. This shortens the muscle fibers, making the meat feel tender in your mouth.
8. Arrange the steak slices on a serving platter and drizzle generously with chimichurri sauce. Keep extra sauce on the side so everyone can dip or add more to their liking.
9. Serve immediately with your favorite sides—roasted vegetables, grilled corn, or a simple salad all make great companions to this vibrant dish.

Creative Variations for Chimichurri Flank Steak Recipe

• Swap the herbs: Add fresh cilantro or basil into your chimichurri for a fresh herbal twist.
• Smoky touch: Include smoked paprika or chipotle flakes in the sauce for a deeper smoky note.
• Chile kick: Use fresh chopped jalapeño or serrano peppers to dial up the heat.
• Citrus punch: Stir in some lemon or orange zest for added brightness and complexity.
• Make it a marinade: Use the chimichurri to marinate your steak for 1-2 hours before cooking for extra flavor infusion.
• Different cuts: Try this recipe on flank, skirt, or hanger steak for varied textures and budget-friendly options.

Storage, Freezing & Reheating

• Refrigerate leftovers: Store cooked steak and chimichurri separately in airtight containers for up to 3 days.
• Freeze cooked steak: Wrap tightly and freeze for up to 2 months; thaw slowly in the fridge.
• Reheat gently: Warm steak slices in a low oven or skillet to avoid drying out. Add fresh chimichurri after reheating.
• Make sauce ahead: Chimichurri can be prepared 1 day in advance and stored covered at room temperature or refrigerated to deepen flavors.

Chimichurri Flank Steak Recipe FAQs

• What cut of steak works best for chimichurri? Flank, skirt, hanger, ribeye, and New York strip steaks all work well. Flank is lean with good flavor; ribeye and strip are richer and more tender.
• How do I know when the steak is done? Use a meat thermometer for best results—130-135°F for medium-rare. You can also do the finger test or cut a small slice to check.
• Can I make chimichurri sauce ahead? Absolutely! It actually tastes better after resting for at least 10 minutes and can be stored up to 24 hours refrigerated.
• How should I slice flank steak? Always slice against the grain in thin strips (about 1/4-inch thick) to ensure tenderness.
• Can I grill the steak instead of pan-searing? Yes, grilling over high heat gives a lovely smoky flavor and great sear—just watch the timing closely.

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