Flank Steak with Chimichurri Sauce

Easy Argentinean marinated flank steak with chimichurri sauce is bursting with bold savory flavors and just a hint of heat. This quick-seared steak is so tender and juicy it will melt in your mouth. 

Flank Steak with Chimichurri Sauce | lecremedelacrumb.com

About six months ago I visited Austin TX for the second of two times in my life. The first visit was when I was a fresh man in high school and I spent 8 days seeing all that the city had to offer, visiting the capital, swimming in the humid Summertime heat, and discovering that down there high school football fields are as big as college fields up north. Texas take football seriously, which is probably which I felt right at home.

Flank Steak with Chimichurri Sauce | lecremedelacrumb.com

The second trip, last November, was for work. I spent three days eating my way around town including the best donut I’ve ever had in my life at Gourdoughs (don’t worry, I have plans to recreate that sugary overload dream here pretty soon) and my first encounter with flank steak mingled with chimichurri sauce. My friend and fellow blogger Chelsea ordered a flank steak at dinner one night and let me sneak a few bites off of her plate.

That steak melted in my mouth. That juicylicious steak, combined with the tangy garlic chimichurri sauce has been on my mind ever since and a little while back I started working on a recipe to make it happen at home.

Flank Steak with Chimichurri Sauce | lecremedelacrumb.com

The key is a good marinade – simple, with just a couple of pantry staple ingredients – for at least 30 minutes, or up to 8 hours or overnight. The other really important step is to good the steak quickly at a high temperature. If you cook it too long it will get tough and lose that melt-in-your-mouth quality.

Watch for a blackened outside and a juicy barely-pink (but not red) center. As soon as the pink starts to disappear, your steak is ready. Let it rest for five minutes or so on a cutting board so the juices don’t run out everywhere, then cut across the grain in very thin strips.

Flank Steak with Chimichurri Sauce | lecremedelacrumb.com

Tip: if you don’t know what it means to cut “across the grain”, it’s easy as can be. Just look at the steak and you will see that it has parallel lines running in one direction – cut across the lines, in the opposite direction. This is called cutting across the grain. It makes a huge difference in how tender your meat will be when you eat it and trust me, you can definitely tell the difference when you’re chewing juicy and super tender steak instead of chewy tough steak.

Flank Steak with Chimichurri Sauce | lecremedelacrumb.com

What people are saying about this Flank Steak with Chimichuri Sauce

“I made this dish over the weekend and it was excellent! I loved the marinade, my steak came out perfectly! The next day for lunch I put the leftover steak into a tortilla with cheddar cheese with the chimichurri sauce and made a wrap. I will definitely make this again!” – Sarah

“I made this for my family last night and my Mom stayed for dinner. I’m sad that I didn’t take a picture. This was soooo good and it is ALL gone!! My mother said it was like eating at a restaurant. My 11 year old loved it sauce and all. I can’t thank you enough!” – Arva

“This is a delicious recipe! The marinade adds flavor and helps tenderize the meat, but it’s the sauce that really adds the pizzazz. Who knew such simple ingredients could produce such a “wow” factor. The color and fresh taste are spectacular. The sauce would be great on other meats — chicken, salmon, etc. — but don’t fail to make this recipe as is! Delicious!” – Joyce

“Awesome. The family all gave it a thumbs up. It’ll be in the weekly rotation.” – Carlos

Flank Steak with Chimichurri Sauce | lecremedelacrumb.com
5 from 1 vote
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Flank Steak with Chimichurri Sauce

Easy Argentinean marinated flank steak with chimichurri sauce is bursting with bold savory flavors and just a hint of heat.

Course Main Course
Cuisine Argentinian
Keyword chimichurri, steak
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Author Tiffany

Ingredients

  • 1 1/2 pounds flank steak

Marinade

  • 1/4 cup oil
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • juice of 1 lime

Chimichurri Sauce

  • 1/2 cup cilantro
  • 1/2 cup parsley
  • 1/2 onion, diced
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • 1 tablespoon garlic
  • 1/2 teaspoon Italian blend seasoning
  • 1/2 teaspoon crushed red pepper flakes
  • 1/3 cup oil
  • 2 tablespoons red wine vinegar or apple cider vinegar

Instructions

  1. Whisk together marinade ingredients. Combine marinade and steak in a large ziplock bag. Seal and chill for 30 minutes, or up to overnight.

  2. Combine all chimichurri ingredients in a blender or food processor, and pulse until smooth.

  3. Preheat a an oiled skillet or grill to meidum-high heat. Sear steak for 6-8 minutes on each side until heavily browned on the outside and slightly pink in the middle.

  4. Thinly slice steak across the grain and serve with chimichurri sauce on top.

 

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Comments

This looks incredible, can’t wait to make it one night!!

This steak looks soooo yummy! Steak is one of my weaknesses. And I had no idea chimichurri sauce was this simple to make!

http://www.theindiebyline.com/blog

Chimichurri was one of my absolute favorites growing up. I love introducing people to Latin American flavors and feel delighted when I see posts like this one. Your twist with the red onions looks absolutely divine. I’ll have to try this version at my next BBQ.

Absolutely one of our favorite meals. LOVE the color of the chimchuri. – Laurel Bledsoe

I made this dish over the weekend and it was excellent! I loved the marinade, my steak came out perfectly! The next day for lunch I put the leftover steak into a tortilla with cheddar cheese with the chimichurri sauce and made a wrap. I will definitely make this again!

I made this tonight. Cooked the flank steak on the grill. My family and I loved everything about it! I cannot wait to make this for friends! Thank you!!! P. S. People…..Please don’t post until you have tried it!

    Thanks for your review Tammy ~ I’ll be trying this! I totally agree that reviews should only be AFTER you’ve made a recipe…kind of like taste testing.:)

Onions come in all sizes so I used about 1/4 -1/3 of a large white onion. It had such a strong onion flavor I had to throw it out. Why can’t recipes use measurements ? 1/2 cup chopped onion would have been more specific. Very disappointed!

MAde this last night, so good. We will definitely make this again!!

I made this for my family last night and my Mom stayed for dinner. I’m sad that I didn’t take a picture. This was soooo good and it is ALL gone!! My mother said it was like eating at a restaurant. My 11 year old loved it sauce and allI can’t thank you enough! I marinated the steak in the fridge for 30 minutes, cooked as directed in an oiled pan, let it rest for 5 mins, and sliced it. It was too rare for me so we finished it in the oven and drizzled it with the sauce. Oh wow!!! I will be keeping this recipe.

Delicious!! The chimichurri sauce is soooo good.

This is a delicious recipe. I did the steak on the grill (about 6 minutes per side) because cooking things like this on the stovetop sets off my smoke alarms!

The marinade adds flavor and helps tenderize the meat, but it’s the sauce that really adds the pizzazz. Who knew such simple ingredients could produce such a “wow” factor. The color and fresh taste are spectacular. The sauce would be great on other meats — chicken, salmon, etc. — but don’t fail to make this recipe as is! Delicious!

Btw, I made the sauce in my Ninja cup (not the big blender or food processor attachment but the smoothie cup). It turned out perfectly. Easy clean up too!

This recipe looks great! What sides do you recommend serving with this dish?

this looks delicious! I am planning to make this on thursday, but I wanted to know, what oil did you use for the marinade? Would avocado oil work? thanks!

    Hi Hannah – I used extra virgin olive oil, but avocado oil should work as well.

dELICIOUS! i ACCIDENTALLY LEFT THE ONION OUT OF MY CHIMICHURRI (AND WAS KIND OF RELIEVED i DID, AFTER READING THE REVIEWS THAT THE ONION TASTE COULD BE TOO STRONG) AND i SERVED IT WITH CORN ON THE SIDE AND CARAMELIZED ONIONS AND BELL PEPPERS. mY 9 YEAR-OLD WANTED TO EAT THE CHIMICHURRI WITH A SPOON! tHANKS FOR THE RECIPE!

    Ehm, sorry for the weird caps.

    Kid approved- you just can’t beat that!

Amazing recipe! I made it for my family and we all loved it. I broiled the steak instead of on the skillet – it turned out just as good. Thank you!

    Glad that it turned out awesome that way as well!

Great recipe! Amazing taste…

    Thanks, Lisa!

The onion flavor OF the chimchurri was too much. :/ Wish i read the reviews first. had to TOss as well after the effort. i wonder what it would have tasted like without it! meat had a good flavor though.

    Sorry that you didn’t have a fantastic outcome, Julie! Not sure what caused such the strong onion flavor for you. I hope you enjoy it next time with perhaps a little less onion. 🙂

Awesome. The family all gave it a thumbs up. It’ll be in the weekly rotation

    Hi Carlos! That makes me so happy to hear that your entire family loved this! The homemade chimichurri sauce is the best! Right?!

Holy wow! This recipe Was deliCious! I read the reviews and started small with the onion thinking i could just add more if it wasnt enough. I used 1/4 onion and it was perfect. I made bbq veggie skewers as a side and it paIred PerfEctly 🙂

    So happy this dish turned out so great for you, Christina! This is one of my absolute favorite, non traditional ways to eat steak! Thanks for sharing your input on the onion flavoring!