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Chimichurri Flank Steak Recipe

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4.6 from 54 reviews

A vibrant and flavorful Chimichurri Flank Steak recipe featuring perfectly seared ribeye or New York strip steaks paired with a fresh, zesty chimichurri sauce made from parsley, garlic, oregano, and red wine vinegar. This dish is quick to prepare, delivering a juicy medium-rare steak balanced by a tangy herb sauce that’s perfect for any meal.

Ingredients

For the Steak:

  • 2 ribeye or New York strip steaks, about 1.5 inches thick
  • 2 tbsp olive oil
  • Salt and freshly ground black pepper, to taste

For the Chimichurri Sauce:

  • 1 cup fresh parsley leaves, finely chopped
  • 3 garlic cloves, minced
  • 2 tbsp fresh oregano leaves, finely chopped (or 1 tbsp dried oregano)
  • 1/2 cup extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt, or to taste
  • 1/4 tsp freshly ground black pepper

Instructions

  1. Bring steaks to room temperature: Remove steaks from the refrigerator 30-45 minutes before cooking to ensure even cooking.
  2. Prepare chimichurri sauce: In a medium bowl, combine parsley, garlic, and oregano. Stir in olive oil, red wine vinegar, red pepper flakes, salt, and black pepper. Mix well, taste, and adjust seasoning if needed. Let rest at room temperature for at least 10 minutes to allow flavors to meld.
  3. Season the steaks: Pat steaks dry with a paper towel to remove surface moisture. Generously season both sides with salt and freshly ground black pepper, pressing the seasoning into the meat.
  4. Heat the pan: Place a cast-iron skillet or grill pan over high heat and heat for 3-5 minutes until very hot. Add 2 tablespoons olive oil and swirl to coat the pan evenly; oil should shimmer without excessive smoke.
  5. Sear the steaks: Carefully place the steaks in the hot pan. Cook without moving for 3-4 minutes on the first side until a deep golden-brown crust forms. Flip and cook an additional 3-4 minutes on the other side for medium-rare doneness. Adjust time for preferred doneness.
  6. Rest the steaks: Transfer steaks to a cutting board and loosely cover with foil. Let rest 5-10 minutes to allow juices to redistribute.
  7. Slice and serve: Slice steaks thinly against the grain into 1/4-inch thick slices. Arrange on a serving plate and drizzle generously with chimichurri sauce. Serve immediately with extra sauce on the side for dipping.

Notes

  • Allowing steaks to come to room temperature before cooking ensures more even cooking.
  • Patting steaks dry before searing helps develop a better crust.
  • Letting the chimichurri rest enhances flavor melding; it can be made ahead and refrigerated for up to 24 hours.
  • Adjust red pepper flakes for desired heat level.
  • Use a cast-iron skillet or grill pan for best searing results.
  • Resting the steak after cooking is crucial for juicy, tender slices.

Find it online: https://oliviabakes.com/chimichurri-flank-steak-recipe/