Looking for a restaurant-quality meal that’s surprisingly easy to make at home? This Flank Steak with Chimichurri Sauce is your answer. I’ve perfected this recipe through countless attempts, and I’m excited to share a foolproof method that delivers incredible results every time. The combination of perfectly cooked flank steak and fresh, zesty chimichurri sauce creates a flavor explosion that’ll have everyone asking for seconds.
Ingredients
For the Flank Steak:
- 2 pounds flank steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground black pepper
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons fresh oregano
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Remove the flank steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
- While the steak is coming to temperature, prepare the chimichurri sauce. Combine all sauce ingredients in a bowl and mix well. Let it sit at room temperature to allow flavors to meld.
- Pat the steak dry with paper towels and rub with olive oil, minced garlic, salt, and pepper.
- Heat your grill or cast-iron skillet to high heat (around 450°F).
- Place the steak on the hot surface and cook for 4-5 minutes on each side for medium-rare (internal temperature of 135°F).
- Transfer the steak to a cutting board and let it rest for 10 minutes.
- Slice the steak against the grain at a 45-degree angle into thin strips.
- Serve immediately with generous spoonfuls of chimichurri sauce.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 10 minutes
Rest Time: 10 minutes
Total Time: 35 minutes
Servings: 6-8 people
Recipe Notes
- The key to tender flank steak is slicing it against the grain. Look for the lines running through the meat and cut perpendicular to them.
- Don’t skip the resting period! This allows the juices to redistribute throughout the meat, ensuring a juicy result.
- The chimichurri sauce can be made up to 24 hours in advance and stored in an airtight container in the refrigerator. Just bring it to room temperature before serving.
- If you can’t find flank steak, skirt steak makes an excellent substitute.
- For the best sear, ensure your cooking surface is extremely hot before adding the steak.
- Leftover chimichurri sauce keeps well for about 3-4 days and tastes great on chicken, fish, or roasted vegetables.
Flank Steak with Chimichurri Sauce
A restaurant-quality meal that's surprisingly easy to make at home. The combination of perfectly cooked flank steak and fresh, zesty chimichurri sauce creates a flavor explosion.
Ingredients
- 2 pounds flank steak
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 cup fresh parsley finely chopped
- 3 cloves garlic minced
- 2 tablespoons fresh oregano
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Remove the flank steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
- While the steak is coming to temperature, prepare the chimichurri sauce. Combine all sauce ingredients in a bowl and mix well. Let it sit at room temperature to allow flavors to meld.
- Pat the steak dry with paper towels and rub with olive oil, minced garlic, salt, and pepper.
- Heat your grill or cast-iron skillet to high heat (around 450°F).
- Place the steak on the hot surface and cook for 4-5 minutes on each side for medium-rare (internal temperature of 135°F).
- Transfer the steak to a cutting board and let it rest for 10 minutes.
- Slice the steak against the grain at a 45-degree angle into thin strips.
- Serve immediately with generous spoonfuls of chimichurri sauce.
