Grilled Flank Steak with Vibrant Chimichurri

Embark on a culinary adventure that transforms an ordinary meal into an extraordinary dining experience with Flank Steak with Chimichurri Sauce. This vibrant, herb-packed sauce, generously spooned over perfectly grilled beef, elevates a simple entrée into a gourmet masterpiece that’s surprisingly easy to achieve.

Elevate your grilling prowess this season by introducing a burst of fresh flavor to your Grilled Flank Steak. This Argentinian-inspired chimichurri sauce is the ultimate companion, infusing every bite with zesty, herbaceous notes. It’s the perfect addition to any summer meal, barbecue, or special gathering, promising a dish that’s both impressive and incredibly delicious.

Overhead view of perfectly grilled Flank Steak adorned with vibrant Chimichurri Sauce, presented on an elegant white oval platter.

Discover the Magic of Chimichurri Steak: Why This Dish is a Must-Try

For many, discovering Chimichurri Sauce is like uncovering a hidden culinary gem. Hailing from the plains of Argentina, this emerald green condiment is a powerful flavor enhancer. It’s a harmonious blend of fresh herbs, pungent garlic, a delicate splash of vinegar, and rich olive oil – a symphony of tastes that awakens the palate and turns a good steak into a truly memorable one.

Growing up, my exposure to international cuisine was limited, making the discovery of such an exotic and flavorful sauce all the more exciting. Chimichurri has since become a staple in my kitchen, proving that exceptional flavors can be both accessible and effortless to create. Here’s why you absolutely need to add Grilled Flank Steak with Chimichurri Sauce to your cooking repertoire:

Effortless Elegance: It’s a spectacular yet straightforward way to transform your grilled flank steak, making it ideal for entertaining guests or simply upgrading a weeknight dinner.
Unforgettable Flavor Profile: Once you experience the vibrant, tangy, and fresh taste of chimichurri, you’ll want to drizzle it over everything – from beef and chicken to roasted vegetables and even eggs!
A Taste of Argentina: This dish serves as a delightful introduction to the rich and robust flavors of Argentinian cuisine, inspiring further exploration into South American culinary traditions.
Health-Conscious & Fresh: Packed with fresh herbs and healthy fats from olive oil, chimichurri offers a flavorful way to incorporate more wholesome ingredients into your diet.

This dish is a testament to how simple ingredients, when combined thoughtfully, can yield profoundly delicious results. It’s not just a meal; it’s an experience that invites you to savor every single bite.

Vibrant green Chimichurri Sauce stored in a clear glass jar, showcasing its fresh texture.

Crafting the Perfect Chimichurri: A Step-by-Step Guide

One of the most appealing aspects of chimichurri is its ease of preparation. This incredibly flavorful sauce comes together in minutes, especially when utilizing the convenience of a blender or food processor. The key is to combine the ingredients until finely chopped, achieving a rustic yet cohesive texture that bursts with freshness. Here’s a detailed look at the process:

Before you begin, ensure all your fresh herbs are thoroughly washed and dried. Excess moisture can dilute the flavor and affect the sauce’s consistency. Gather your ingredients, and let’s create this sensational condiment:

Combine Core Ingredients: Place all the fresh herbs (parsley, oregano, cilantro if using), minced garlic cloves, red wine vinegar, red pepper flakes, cumin, kosher salt, and freshly ground black pepper into your blender or food processor.
Pulse to Chop: Process the mixture until all ingredients are finely chopped but not pureed. You’re aiming for a coarse, vibrant texture, not a smooth paste. Stop frequently to scrape down the sides of the bowl with a spatula, ensuring everything is evenly incorporated.
Slowly Incorporate Oil: With the motor running on low, slowly drizzle in the extra-virgin olive oil. This gradual addition helps emulsify the sauce, creating a beautifully balanced and slightly thickened consistency.
Final Mix: Once all the oil is added, scrape down the sides one last time and pulse a few more times to ensure everything is perfectly combined. Avoid over-processing, as this can make the sauce bitter and lose its fresh appeal.
Allow Flavors to Meld: Transfer the chimichurri sauce to an airtight container. Refrigerate it for at least 2 hours, or ideally, up to 1 day before serving. This crucial resting period allows the flavors to truly meld and deepen, transforming from individual notes into a harmonious symphony.
Adjust and Serve: Before serving, give the sauce a good stir. Taste it and adjust the seasonings as needed – perhaps a pinch more salt, a dash more vinegar, or a touch more red pepper flakes if you prefer a spicier kick.

Making chimichurri ahead of time is not only convenient but also highly recommended for the best flavor. It stores beautifully in the refrigerator for up to a week, becoming more flavorful with each passing day.

Mastering Grilled Flank Steak: Tips for Tender, Flavorful Results

Flank steak is an incredibly flavorful cut of beef, known for its robust taste and fibrous texture. When prepared correctly, it yields wonderfully tender and juicy slices. The key lies in proper seasoning, high-heat grilling, and precise slicing. Here’s how to cook flank steak to perfection, ensuring it’s an ideal canvas for your homemade chimichurri:

Preparation is Key: Season or Marinate: Flank steak benefits greatly from thorough seasoning or a good marinade. For this recipe, a generous application of your favorite spice blend, such as homemade taco seasoning, combined with a drizzle of olive oil, works exceptionally well. Allow the steak to sit at room temperature for about 30 minutes before grilling for more even cooking.
High Heat Grilling for a Perfect Sear: Preheat your grill to a high temperature. Flank steak cooks relatively quickly, and high heat helps to achieve a beautiful crust (Maillard reaction) while keeping the interior juicy. Grill for approximately 5-7 minutes per side for a medium-rare doneness (internal temperature of 130-135°F / 54-57°C). Use a meat thermometer for accuracy. Remember that grilling times can vary based on steak thickness and grill temperature.
The Crucial Resting Period: Once cooked, transfer the flank steak to a cutting board. Cover it loosely with aluminum foil and let it rest for 5-10 minutes. This step is non-negotiable! Resting allows the juices, which have been pushed to the center during cooking, to redistribute throughout the meat, resulting in a much juicier and more tender steak. The internal temperature will also continue to rise a few degrees during this carryover cooking.
Slice Against the Grain: This is perhaps the most critical step for achieving tender flank steak. Identify the direction of the muscle fibers (the grain). Using a sharp knife, slice the meat thinly on the diagonal, against the grain. Cutting across these long fibers shortens them, making each bite incredibly tender and easy to chew.
Serve with Abundant Chimichurri: Arrange the thinly sliced steak on a platter and generously drizzle with your freshly prepared chimichurri sauce. The vibrant green sauce against the rich red of the steak is not only visually stunning but creates an outstanding pairing of flavors and textures.

I recall the initial skepticism from my husband, a creature of habit who usually reached for ketchup over anything green. It was a bold departure from his norm. While he remained neutral, our summer guest, Nick, found it “pretty good.” These are baby steps, of course, but the fact that the ketchup stayed in the fridge was a small victory!

This dish is now a permanent fixture in my repertoire for dinner parties. I envision Bill grilling several flank steaks, with chimichurri as a centerpiece sauce option. For those who enjoy variety, a fabulous Tiger Sauce could also be offered as a delicious bonus. The versatility and sheer deliciousness of chimichurri make it an indispensable condiment for any grill master.

Close-up view of a slice of Grilled Flank Steak generously topped with vibrant green Chimichurri Sauce, served on a white oval platter.

Frequently Asked Questions About Chimichurri and Flank Steak

What Exactly is Chimichurri?

Chimichurri is a traditional uncooked, oil-based sauce originating from Argentina, often used as a condiment for grilled meat. It’s characterized by its vibrant green color and fresh, zesty flavor profile. The classic blend typically includes finely chopped fresh parsley, oregano, garlic, red wine vinegar, olive oil, and red pepper flakes. Variations, like the one in this recipe, may also incorporate fresh cilantro for an added layer of flavor and brightness.

What Are the Best Ways to Enjoy Chimichurri?

Chimichurri is incredibly versatile! While it’s most famously paired with grilled meats, particularly beef (like flank steak, skirt steak, or tenderloin) and chicken, its applications extend far beyond. It’s absolutely terrific drizzled over roasted or steamed vegetables, makes a fantastic sauce for fish (especially tuna or salmon), and can even be used as a vibrant dressing for salads or a flavorful spread for sandwiches. Its bright flavors cut through richness beautifully.

Can I Make Chimichurri Without Cilantro?

Absolutely! Many traditional chimichurri recipes do not include cilantro. The core herbs are typically parsley and oregano. If you’re not a fan of cilantro or don’t have it on hand, simply omit it. You can adjust the quantities of parsley and oregano, or even introduce other fresh herbs like chives or a hint of mint, to achieve a complex flavor. The most important thing is to use at least two fresh herbs to ensure a rich, multi-layered taste profile. Our recipe includes Italian flat-leaf parsley and oregano, with cilantro as an optional, but highly recommended, addition.

What Kind of Flank Steak Should I Buy?

Look for a flank steak that is evenly thick, with a bright red color and minimal fat marbling (it’s a lean cut). Aim for a steak around 1.5 to 2 pounds, which is ideal for quick grilling. If the steak has a silverskin or excessive fat on the outside, trim it off before cooking for better texture.

How Can I Ensure My Flank Steak is Tender?

Tender flank steak relies on a few critical steps: 1) Marinating or seasoning thoroughly to break down fibers and add moisture, 2) Grilling quickly over high heat to avoid drying it out, 3) Allowing it to rest adequately after cooking so juices redistribute, and most importantly, 4) Slicing it very thinly AGAINST the grain. Cutting against the grain shortens the muscle fibers, making the steak significantly more tender and easier to chew.

Explore More Delicious Recipes

If you’ve enjoyed the bold flavors of this Flank Steak with Chimichurri, you’ll love these other fantastic recipes that celebrate beef and vibrant sauces. Perfect for expanding your culinary repertoire!

Carne Asada Tacos from Foodie with Family
Grilled Cuban Flank Steak from Kalyn’s Kitchen
Grilled Tenderloin with Garlic Herb Butter
Beef Teriyaki Kabobs
Mozzarella Stuffed Meatballs
Filet Mignon with a Red Wine Sauce
Plus, essential tips on How to Grill the Perfect Steak
Discover more Beef Recipes for every occasion!

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The Recipe:

Chimichurri Sauce

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Yield
1 cup (approx. 4 servings)

A flavorful, spicy, and incredibly fresh herb sauce that is absolutely wonderful over grilled meats, especially flank steak. This Argentinian condiment is quick to make and elevates any dish.

Rating: 5 out of 5 stars (Based on 32 reviews)

Ingredients

1 bunch of fresh Italian parsley (leaves only), finely chopped
4 garlic cloves, minced
¼ cup packed fresh oregano leaves, finely chopped
½ cup fresh cilantro leaves, finely chopped (optional, but recommended for extra flavor)
3 tablespoons red wine vinegar
¼ teaspoon red pepper flakes (adjust to your spice preference)
¼ teaspoon ground cumin
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

Instructions for Chimichurri Sauce

Place the finely chopped parsley, minced garlic, oregano leaves, cilantro (if using), red wine vinegar, red pepper flakes, cumin, kosher salt, and black pepper into a blender or food processor.
Process until all ingredients are finely chopped, stopping and scraping down the sides of the bowl as needed to ensure even chopping. Avoid pureeing; you want a rustic, textured sauce.
With the motor running on low, slowly drizzle in the extra-virgin olive oil until fully incorporated and the sauce has a slightly emulsified consistency.
Scrape down the sides of the bowl once more and pulse a few times to ensure everything is perfectly combined. Taste and adjust seasonings if necessary.
Transfer the chimichurri sauce to an airtight container. Refrigerate for at least 2 hours, or ideally up to 1 day, to allow the flavors to fully meld and deepen.
Before serving, give the sauce a good stir. Spoon generously over grilled flank steak, chicken, or any other preferred dish.

Notes

The homemade chimichurri sauce will keep beautifully in an airtight container in the refrigerator for up to 1 week. Its flavors will intensify over time.

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