If you’re looking to bring a burst of vibrant, zesty flavor to your next dinner, this Chimichurri Steak Recipe is an absolute must-try. Juicy, tender flank steak meets an herbaceous and tangy chimichurri sauce that’s fresh, garlicky, and just the right amount of spicy. It’s one of those recipes that feels effortlessly impressive yet is surprisingly simple, perfect for weeknights or weekend gatherings when you want to wow your friends and family without fuss. This recipe captures the spirit of Argentina in every bite, making your steak experience unforgettable.
Ingredients You’ll Need
This recipe calls for a handful of fresh and pantry staples that come together in perfect harmony. Each ingredient plays a key role in balancing flavors, enhancing the steak’s texture, and creating that iconic chimichurri brightness.
- 1 lb flank steak: A lean and flavorful cut that grills beautifully and soaks up marinades well.
- 1 cup fresh parsley, chopped: Provides the fresh, vibrant green base and earthy brightness of the chimichurri.
- 2 tsp dried oregano: Adds a warm, slightly bitter herbal note that deepens the sauce’s complexity.
- 4 garlic cloves, minced: Packs a punch of pungent, aromatic flavor essential to chimichurri’s character.
- 1/4 cup red wine vinegar: Gives tangy acidity that balances the richness of the steak and oil.
- 1/2 cup extra virgin olive oil: Brings smoothness and body while helping to meld all ingredients.
- 1/2 tsp red pepper flakes (adjust to taste): Adds a gentle heat that livens up each bite without overwhelming.
- Salt and pepper to taste: Essential seasonings that elevate all other elements naturally.
How to Make Chimichurri Steak Recipe
Step 1: Make the Chimichurri Sauce
Start by blending together parsley, oregano, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and pepper in a food processor. Your goal is a slightly chunky texture that lets the freshness and herbs shine through. This vibrant green sauce is where the magic begins, infusing bold, zesty, and fresh flavors that will complement the steak perfectly.
Step 2: Marinate the Steak
Place the flank steak in a resealable bag or shallow dish and pour in half of the chimichurri sauce. Seal or cover, then refrigerate for at least 1 hour, though overnight is ideal if you have the time. This marinating step not only boosts flavor penetration but also tenderizes the meat, making every bite irresistibly juicy.
Step 3: Preheat the Grill
While your steak marinates, get your grill ready by heating it to medium-high, around 400°F (200°C). Make sure to clean and oil your grill grates well to prevent sticking and to achieve those beautiful char marks that add smoky flavor and texture.
Step 4: Grill the Steak
Remove the steak from the marinade, discarding the leftover marinade, and place it on the hot grill. Cook about 5 to 7 minutes per side for medium-rare, adjusting time to your preferred doneness. The goal here is a nicely caramelized exterior with a tender, juicy interior. The marinade helps create a delicious crust while locking in juicy flavors.
Step 5: Rest and Serve
Once grilled, let your flank steak rest for 5 to 10 minutes to allow the juices to redistribute. Then slice thinly against the grain — this makes the steak easier to chew and amplifies tenderness. Drizzle the remaining chimichurri sauce over the meat for an extra burst of herbaceous, tangy goodness that makes this Chimichurri Steak Recipe sing.
How to Serve Chimichurri Steak Recipe
Garnishes
Fresh parsley sprigs or additional red pepper flakes make simple, colorful garnishes that enhance the rustic look and add fresh herbal notes. A wedge of lemon or lime on the side also brightens flavors if you like a bit of extra citrus zing.
Side Dishes
Crisp grilled vegetables, roasted potatoes, or a fresh leafy salad pair beautifully with this steak. Rice or crusty bread works wonderfully too, helping you soak up every last drop of that delicious chimichurri sauce.
Creative Ways to Present
Try serving sliced chimichurri steak on top of toasted baguette slices for sliders or as a vibrant topping for a grain bowl with quinoa and roasted veggies. It’s also fantastic stuffed inside warm pita pockets with some crisp greens for a quick, tasty lunch.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days. Keeping the sauce separate helps preserve its fresh flavor and texture.
Freezing
The cooked flank steak can be frozen for up to 2 months. Wrap it tightly in foil or plastic wrap and then place in a freezer-safe bag. It’s best to freeze without sauce to prevent texture changes, adding fresh chimichurri after thawing.
Reheating
Reheat steak gently in a low oven or on the stovetop with a splash of broth or water to keep it moist. Avoid microwaving if possible; instead, warm the chimichurri sauce separately and drizzle it over the steak just before serving to retain its fresh bright flavors.
FAQs
Can I use other cuts of steak for this Chimichurri Steak Recipe?
Absolutely! While flank steak is ideal for its texture and flavor absorption, skirt or hanger steak also work wonderfully. Just adjust your grilling time according to the thickness and cut.
How spicy is the chimichurri sauce?
This recipe includes red pepper flakes for a mild heat that can be easily adjusted. You can reduce or omit the flakes if you prefer a milder sauce or increase them for an extra kick.
Is it necessary to marinate the steak overnight?
Overnight marinating enhances flavor and tenderness, but if you’re short on time, a minimum of one hour still yields excellent results. The longer the better, just avoid exceeding 24 hours to keep the steak’s texture optimal.
Can I make the chimichurri sauce ahead of time?
Yes! Chimichurri actually tastes better when made a few hours ahead to let flavors meld. Store it tightly covered in the fridge and bring it to room temperature before using.
What if I don’t have a grill?
You can easily cook the steak on a stovetop grill pan or cast iron skillet. Preheat the pan well, oil it lightly, and cook as you would on a grill for similar char and flavor.
Final Thoughts
This Chimichurri Steak Recipe is one of those dishes that feels like a celebration every time you make it. Rich, vibrant, and packed with flavor, it brings so much joy to the table with minimal effort. I promise once you try this recipe, it will quickly become a cherished favorite in your meal rotation. Go ahead and give it a whirl—you’re in for a delicious treat!
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Chimichurri Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes (including marinating time)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian
- Diet: Gluten Free
Description
A vibrant and flavorful Chimichurri Steak recipe featuring tender grilled flank steak marinated in a zesty chimichurri sauce made from fresh parsley, oregano, garlic, and red wine vinegar. Perfect for a quick and delicious dinner that’s full of bold, herbaceous flavors.
Ingredients
For the Steak and Marinade
- 1 lb flank steak
- Salt and pepper to taste
For the Chimichurri Sauce
- 1 cup fresh parsley, chopped
- 2 tsp dried oregano
- 4 garlic cloves, minced
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1/2 tsp red pepper flakes (adjust to taste)
- Salt and pepper to taste
Instructions
- Make the Chimichurri Sauce: In a food processor, blend together the fresh parsley, dried oregano, minced garlic, red wine vinegar, extra virgin olive oil, red pepper flakes, salt, and pepper until the mixture is slightly chunky, creating a vibrant chimichurri sauce.
- Marinate the Steak: Place the flank steak into a resealable plastic bag or shallow dish. Add half of the chimichurri sauce to the steak, ensuring it is well coated. Seal the bag or cover the dish and refrigerate the steak to marinate for at least 1 hour, preferably overnight for deeper flavor.
- Preheat Grill: Heat your grill to medium-high, approximately 400°F (200°C). Ensure the grill grates are clean and lightly oiled to prevent sticking.
- Grill the Steak: Remove the steak from the marinade, discarding any leftover marinade. Place the steak on the grill and cook for about 5 to 7 minutes on each side to achieve a medium-rare doneness, adjusting time based on thickness and preferred doneness.
- Rest and Serve: After grilling, allow the steak to rest for 5 to 10 minutes to let the juices redistribute. Slice the steak thinly against the grain and drizzle with the remaining chimichurri sauce before serving for an extra punch of flavor.
Notes
- Marinating overnight intensifies the flavor and tenderness of the steak.
- Adjust the red pepper flakes to control the heat level in the chimichurri sauce.
- Use freshly chopped parsley for the best fresh herbal flavor.
- Allowing the steak to rest ensures juiciness and more tender slices.
- Serve with grilled vegetables or crusty bread to complete the meal.
