Flank Steak with Chimichurri Sauce

Flank steak is a versatile cut of beef that delivers both tenderness and flavor when cooked properly. It’s lean, yet packed with bold, meaty flavor, making it the perfect choice for grilling, searing, or broiling. However, what really takes this dish to the next level is the vibrant, tangy Flank steak with chimichurri that accompanies it. Originating from Argentina, chimichurri is a fresh, herbaceous sauce typically made with parsley, garlic, vinegar, and olive oil. When paired with juicy flank steak, the combination is nothing short of sensational.

this RECIPE

This recipe for Flank Steak with Chimichurri Sauce brings together the rich, savory taste of grilled flank steak and the bright, zesty flavors of chimichurri for an unforgettable meal. Whether you’re cooking for a special occasion or looking to spice up your weeknight dinner, this dish is sure to impress. With minimal prep time and simple ingredients, it’s easy to bring this Argentine classic to your table.

Flank steak is a crowd-pleaser on its own, but when topped with chimichurri sauce, it becomes a showstopper. The bright herbs, garlic, and vinegar balance the richness of the beef and create a mouthwatering contrast that will have everyone coming back for more. Plus, this dish is naturally gluten-free and can be paired with a variety of sides, making it a great option for many dietary preferences.

What You’ll Need for Flank steak with chimichurri

Before you get started, make sure you have all the right ingredients to make Flank Steak with Chimichurri Sauce. The steak itself is straightforward, and the chimichurri sauce requires just a handful of fresh ingredients. Here’s what you’ll need:

For the Flank Steak:

• 1 ½ to 2 lbs flank steak – This cut is perfect for grilling or broiling, with a natural grain that soaks up the marinade beautifully.
• 2 tbsp olive oil – To help with the searing process and add a little richness.
• 1 tsp salt – To season the steak, bringing out its natural flavor.
• ½ tsp black pepper – To balance out the seasoning.
• 1 tsp garlic powder – For a little depth of flavor.

For the Chimichurri Sauce:

• 1 cup fresh parsley – The star of the chimichurri sauce! This herb provides the fresh, green base.
• 2 tbsp fresh oregano – Adds a peppery, slightly bitter note to the sauce that balances the parsley.
• 3 cloves garlic – For a punch of sharpness and depth.
• 1 tbsp fresh lemon juice – Adds a citrusy brightness that complements the tang of the vinegar.
• ½ cup olive oil – The base of the chimichurri sauce, which helps bring everything together while adding richness.
• ½ tsp salt – To enhance all the flavors in the sauce.
• ¼ tsp crushed red pepper flakes – Optional, but it gives the chimichurri a little heat. You can adjust this based on your spice preference.

Optional Garnishes:

• Lemon wedges – For a fresh burst of citrus when serving.
• Extra parsley – To sprinkle over the steak before serving for added color and flavor.

How to Make for Flank steak with chimichurri

Cooking Flank Steak with Chimichurri Sauce is straightforward and comes together in no time. The key to success here is properly marinating the steak, achieving the perfect sear, and making sure the chimichurri sauce is fresh and vibrant. Follow these steps to create a meal that’s full of bold, flavorful goodness.

Step 1: Prepare the Chimichurri Sauce

Start by making the chimichurri sauce. This vibrant, herb-packed condiment can be made ahead of time and stored, but it’s best when fresh.

1. Chop the herbs: Finely chop 1 cup of fresh parsley and 2 tablespoons of fresh oregano. If you want to save time, you can use a food processor, but be careful not to over-pulse it; you want the herbs to remain a little chunky.
2. Mince the garlic: Peel and finely mince 3 cloves of garlic.
3. Combine the ingredients: In a small bowl, mix the chopped parsley, oregano, and minced garlic with 1 tablespoon of fresh lemon juice.
4. Add olive oil and season: Pour in ½ cup of olive oil, followed by ½ teaspoon of salt and ¼ teaspoon of crushed red pepper flakes (optional). Stir everything together to combine.
5. Taste and adjust: Taste your chimichurri sauce and adjust the seasoning if needed—add more salt, pepper, or red pepper flakes depending on your preferences. If you like it tangier, add a little more vinegar or lemon juice.

Once done, set the chimichurri sauce aside, and let it sit for at least 15-30 minutes at room temperature. This allows the flavors to meld and develop. If you’re making it ahead, you can store the chimichurri in an airtight container in the fridge for up to 2 days.

Step 2: Prepare the Flank Steak

While the chimichurri is sitting, prepare your flank steak.

1. Season the steak: Pat your 1 ½ to 2 lbs flank steak dry with paper towels. This helps to get a good sear. Rub the steak with 2 tablespoons of olive oil, and season with 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of garlic powder. Massage the seasonings into the meat, making sure it’s well-coated.
2. Preheat the grill or pan: If grilling, preheat your grill to medium-high heat (about 400°F or 200°C). If pan-searing, heat a large cast-iron skillet or heavy pan over medium-high heat. Add a bit of oil to the pan.
3. Grill or sear the steak: Place the seasoned flank steak on the grill or in the hot pan. Grill for 4-6 minutes per side for medium-rare, depending on the thickness of the steak. For medium, cook for 6-7 minutes per side. Make sure to flip the steak only once to get a beautiful sear on each side.
4. Rest the steak: Once cooked to your desired doneness, remove the steak from the grill or pan and let it rest for at least 5-10 minutes. This allows the juices to redistribute and keeps the steak juicy and tender.

Step 3: Slice and Serve

1. Slice the steak: After resting, slice the flank steak against the grain. This is important because cutting against the grain helps break up the muscle fibers, making the steak more tender.
2. Top with chimichurri: Arrange the steak slices on a serving platter, and generously drizzle the chimichurri sauce over the top.
3. Garnish and serve: Garnish with fresh lemon wedges and a sprinkle of additional parsley for extra flavor and color.

Serving and Storage Tips for Flank steak with chimichurri

Serving Suggestions for Flank steak with chimichurri:

Flank Steak with Chimichurri Sauce is a flavorful and filling meal that pairs well with a variety of sides. Here are some excellent options to serve alongside:

• Grilled Vegetables: Roasted or grilled vegetables like bell peppers, zucchini, and asparagus make a great side dish. They complement the bold flavors of the steak and chimichurri.
• Rice or Quinoa: A fluffy serving of white rice, brown rice, or quinoa can help balance the richness of the steak and sauce.
• Potatoes: Serve with roasted potatoes or crispy mashed potatoes for a comforting, hearty addition to the meal.
• Salad: A light, refreshing salad with greens, avocado, and a tangy vinaigrette can balance the rich flavors of the steak and chimichurri.
• Grilled Bread: Don’t forget to serve a few slices of grilled baguette or ciabatta bread. It’s perfect for soaking up any extra chimichurri sauce!

Storage Tips for Flank steak with chimichurri:

If you have leftovers, here’s how to store them:

• Flank Steak: Store leftover steak in an airtight container in the refrigerator for up to 3 days. To reheat, use a low-heat method like warming it in the oven at 250°F (120°C) to avoid drying it out.
• Chimichurri Sauce: The chimichurri sauce can be stored separately in the fridge for up to 2 days. Keep it in an airtight container to maintain its freshness. If it separates after refrigeration, simply stir it before using.

Freezing:

Both the flank steak and chimichurri sauce can be frozen, although the texture of the steak may change slightly after thawing. Freeze the steak in an airtight container for up to 2 months, and the chimichurri sauce can be frozen in a small container for up to 1 month.

Mistakes to Avoid for Flank steak with chimichurri

While making Flank Steak with Chimichurri Sauce is relatively simple, there are a few common mistakes to watch out for to ensure your steak turns out perfect every time. Avoid these missteps to achieve the best results:

1. Overcooking the Flank Steak

Flank steak is best cooked to medium-rare or medium doneness. Overcooking it can result in a tough, dry texture, as it’s a lean cut with less fat than other steaks. To avoid overcooking:

• Use a meat thermometer to check the internal temperature—130°F (54°C) for medium-rare, and 140°F (60°C) for medium.
• Always remember to let the steak rest for at least 5-10 minutes before slicing. This allows the juices to redistribute, ensuring a tender, juicy steak.

2. Not Slicing Against the Grain

Flank steak has long muscle fibers that can make it chewy if not sliced correctly. For the best texture, always slice against the grain. Look at the lines of the steak and cut perpendicular to them, which helps break up the muscle fibers, resulting in a more tender bite.

3. Skipping the Marinade Time

While you don’t need to marinate flank steak for hours, letting it rest with the seasoning for at least 15-30 minutes can make a difference. It helps the flavors penetrate the meat, creating a more flavorful steak. If you have more time, you can marinate it for a few hours in the fridge for even more depth.

4. Not Adjusting Chimichurri to Taste

Chimichurri is a highly customizable sauce. If you prefer more acidity, feel free to add extra vinegar or lemon juice. If you like it spicier, add more crushed red pepper flakes. Always taste and adjust the seasoning before serving. Chimichurri is all about balancing the fresh herbs, garlic, vinegar, and spice, so make it your own!

5. Forgetting to Rest the Steak

Resting the steak after cooking is crucial to maintaining its juiciness. When the meat is hot and fresh off the grill or pan, the juices are concentrated in the center. Letting the steak rest helps the juices redistribute throughout the meat, resulting in a more tender and flavorful steak.

Tips and Tricks for Flank steak with chimichurri

With a few simple tricks, you can elevate your Flank Steak with Chimichurri Sauce and make it even more delicious. These helpful tips will take your dish from great to extraordinary:

1. Use a Cast-Iron Skillet for Searing

If you’re pan-searing your steak, a cast-iron skillet is your best friend. It retains heat incredibly well and creates a beautiful, crispy crust on the steak. Preheat the skillet until it’s very hot, then add a little oil before placing the steak in. The intense heat helps create a perfect sear and locks in all the juices.

2. Rest the Chimichurri Sauce Before Serving

While you can make chimichurri at the same time as the steak, letting the sauce sit for at least 15 minutes (or even up to an hour) helps meld the flavors together. The fresh herbs and garlic infuse into the oil and vinegar, making the sauce more flavorful.

3. Make Extra Chimichurri Sauce

Chimichurri is so versatile that it’s great to have on hand for other meals. It’s perfect as a marinade for chicken, pork, or vegetables, and can even be used as a dip for bread. Make a double batch, and you’ll have enough to enjoy throughout the week.

4. Grill the Steak for a Smoky Flavor

Grilling flank steak over charcoal or on a gas grill can impart a smoky flavor that complements the fresh, herby taste of the chimichurri sauce. If you don’t have a grill, broiling the steak in the oven also works well, but grilling will give it an added depth of flavor.

5. Add Avocado for Extra Creaminess

For an extra layer of richness, try adding sliced avocado on top of the steak along with the chimichurri sauce. The creamy avocado balances the acidity of the sauce and adds a lovely texture to the dish.

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Suggestions for Flank steak with chimichurri

While Flank Steak with Chimichurri Sauce is absolutely delicious on its own, there are a few fun ways to customize and serve it to suit your preferences. Here are some suggestions to take your meal to the next level:

1. Serve with a Side of Grilled Corn for Flank steak with chimichurri

Grilled corn on the cob is a fantastic side dish to pair with flank steak. Its sweetness complements the savory, charred meat, and it works beautifully with the vibrant tang of the chimichurri sauce. Simply grill the corn until it’s golden and slightly charred, then drizzle it with a little melted butter and a squeeze of lime.

2. Try Chimichurri on Other Meats for Flank steak with chimichurri

While chimichurri sauce is a classic match for flank steak, it also works well with other cuts of beef, like sirloin, skirt steak, or ribeye. You can also use chimichurri with grilled chicken, pork, or even lamb. It’s a great way to add a pop of flavor to any grilled or roasted meat!

3. Make It a Taco Night

For a fun and casual take, use the flank steak with chimichurri sauce to make steak tacos. Warm some corn tortillas, slice the steak thinly, and top with chimichurri, pickled onions, and a sprinkle of fresh cilantro. You can also add a little sour cream or guacamole for extra creaminess.

4. Add Roasted Vegetables

If you’re looking to round out the meal with a healthy, colorful side, try adding roasted vegetables like sweet potatoes, carrots, or brussels sprouts. Toss them with olive oil, salt, and pepper, then roast in the oven until they’re tender and caramelized. The earthiness of the roasted veggies pairs beautifully with the fresh flavors of the steak and chimichurri.

5. Create a Chimichurri Dressing

Turn leftover chimichurri sauce into a tangy, herbaceous salad dressing. Simply thin it out with a little extra olive oil or water, then drizzle it over mixed greens or a light cucumber salad. This will elevate any salad with minimal effort.

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FAQ for Flank steak with chimichurri

1. Can I use a different cut of beef instead of flank steak?

Yes, absolutely! While flank steak is the most traditional choice for chimichurri, you can also use skirt steak, sirloin, or even ribeye. Just keep in mind that cooking times may vary depending on the thickness and fat content of the steak.

2. Can I make chimichurri sauce ahead of time?

Yes, chimichurri sauce can be made ahead of time and stored in the fridge for up to 2 days. The flavors actually improve after sitting for a few hours, so making it in advance is a great option. Just be sure to bring it to room temperature before serving to ensure the oil doesn’t solidify.

3. How can I adjust the spice level of the chimichurri?

If you prefer a spicier chimichurri, you can increase the amount of crushed red pepper flakes or add a minced jalapeño or serrano pepper to the sauce. Taste as you go to make sure you get the right level of heat for your taste.

4. Can I make this recipe without a grill?

Yes, if you don’t have a grill, you can cook the flank steak on the stovetop in a cast-iron skillet or on a broiler pan in the oven. A heavy pan will create a good sear, and broiling will mimic the high heat of a grill. Just make sure to monitor the steak closely to avoid overcooking.

5. Can I make chimichurri sauce with dried herbs?

While fresh herbs are recommended for the best flavor, you can use dried herbs in a pinch. Use 1 tablespoon of dried parsley and 1 teaspoon of dried oregano in place of fresh herbs. However, the texture and flavor won’t be quite as vibrant as when using fresh herbs.

Conclusion for Flank steak with chimichurri

Flank Steak with Chimichurri Sauce is a simple yet flavorful dish that combines the richness of grilled steak with the fresh, zesty notes of chimichurri. Whether you’re hosting a barbecue or making a quick weeknight dinner, this recipe is sure to impress with minimal effort. The steak is tender, juicy, and perfectly seasoned, while the chimichurri sauce adds an explosion of flavor that ties everything together.

With a few easy-to-find ingredients, you can create a mouthwatering meal that will transport your taste buds straight to Argentina. Whether you serve it with grilled vegetables, roasted potatoes, or a fresh salad, this dish is versatile enough to pair with a wide range of sides. Plus, it’s easy to customize the chimichurri sauce to suit your tastes—whether you like it mild, spicy, or extra tangy.

So fire up your grill, prepare the chimichurri, and get ready to enjoy a dish that’s both satisfying and packed with flavor. Bon appétit!

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