Irresistible Flank Steak with Bold Chimichurri Sauce Recipe

There’s something about a sizzling steak that brings back such warm memories, don’t you think? I remember grilling with my dad during the long summer evenings, the smell of marinated meat mingling with the sweet scent of blooming flowers in the air. Every bite was an explosion of flavor, and we’d usually serve it with a vibrant green chimichurri sauce that would brighten up the plate. The freshness of the herbs, the kick of garlic, and that tangy finish—it’s like summer on a fork! Today, I want to share with you my favorite recipe for Flank Steak with Chimichurri Sauce, a cozy dish that perfectly captures those sunny moments. Whether you’re a seasoned griller or trying this for the first time, it’s easier than you think, and I guarantee it’ll impress everyone around the table!

Why You’ll Love This Recipe

• Perfect for easy weeknight dinners—throw it on the grill or skillet in no time!
• Deliciously flavorful and satisfying without breaking the bank.
• This chimichurri brings the perfect punch of freshness; it’s vibrant and zesty!
• Leftovers can be wonderfully transformed into tacos, salads, or sandwiches.
• It’s a great dish for entertaining—your guests will think you’re a culinary wizard!

Ingredients

Gathering a few quality ingredients makes a world of difference. Here’s what you’ll need:

• For the Flank Steak:
• 1.5 to 2 pounds flank steak
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon smoked paprika (optional, but it adds a lovely depth)
• For the Chimichurri Sauce:
• 1 cup fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped (feel free to use all parsley if you prefer!)
• 3 to 4 cloves garlic, minced (fresh adds more punch than powdered, trust me!)
• 1/2 teaspoon red pepper flakes (adjust to your spice preference)
• 1/2 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• Salt and black pepper, to taste

Step-by-Step Instructions

1. Prepare the Marinade: In a bowl, mix olive oil, salt, pepper, and smoked paprika. Rub this marinade all over the flank steak. Let it sit while you prepare the chimichurri.
2. Make the Chimichurri: In a separate bowl, combine the parsley, cilantro, garlic, red pepper flakes, olive oil, vinegar, salt, and pepper. Stir well until everything is blended beautifully. Keep it at room temperature while you cook the steak.
3. Heat the Grill or Pan: If you’re grilling, preheat your grill to medium-high heat. For stovetop cooking, heat a large cast-iron skillet with a drizzle of olive oil over medium-high heat.
4. Cook the Flank Steak: Place the steak on the grill or skillet. Cook for about 4-5 minutes on each side for medium-rare, depending on the thickness. Use a meat thermometer if you have one; aim for an internal temperature of 130°F (54°C).
5. Rest the Steak: Once cooked, remove the steak from the grill/pan and let it rest on a cutting board for at least 10 minutes. This allows the juices to redistribute, keeping each slice succulent and juicy!
6. Slice and Serve: Slice the steak against the grain into thin pieces. Serve it with a generous drizzle of chimichurri on top, and store any extra sauce in the fridge for later use.

Pro Tips & Variations

Want to make this dish your own? Here are a few fun twists!

• For an extra kick, add some chopped fresh oregano to the chimichurri.
• Try marinating the flank steak in lime juice instead of vinegar for a zesty twist!
• If you’re looking for a different protein, chicken thighs or pork tenderloin would work nicely with this sauce as well.
• Want a smokier flavor? Consider adding a dash of chipotle powder to the marinade.

Serving Suggestions

Ah, the best part—how to enjoy this amazing dish! I love to serve flank steak with chimichurri sauce alongside a crisp, fresh salad. Think mixed greens tossed with a simple vinaigrette, or something hearty like a quinoa salad with roasted veggies. If you have bread, freshly grilled garlic bread or a warm baguette would be perfect to soak up that flavorsome chimichurri! Oh, and don’t forget a glass of chilled red wine—it’s just the right touch for any gathering.

Storage Tips

Leftovers? Yes, please! If you have any steak left over, allow it to cool completely before storing it. Wrap it tightly in plastic wrap or foil, or place it in an airtight container in the fridge for up to 3 days. You can also freeze it—just slice it first, and it should keep well for about 2-3 months. When reheating, try to avoid the microwave if possible. Instead, a quick reheat in a skillet over low heat with a splash of water or broth keeps it juicy! Reheat the chimichurri sauce separately, and drizzle it on just before serving.

FAQs

Can I use a different cut of meat instead of flank steak?

Absolutely! Skirt steak, sirloin, or even chicken would be delightful with chimichurri sauce. Just adjust the cooking time based on the thickness of the meat you choose.

Can I make the chimichurri sauce in advance?

You sure can! In fact, making it a day ahead allows the flavors to deepen and get even better. Just give it a good stir before serving.

How can I tell when the flank steak is done?

A meat thermometer is your best friend for this! For medium-rare, aim for about 130°F (54°C). If you like it a bit more done, go for 140°F (60°C) for medium.

How fine do I need to chop the herbs for the chimichurri?

You want them chopped finely enough to mix well, but not so fine that they turn into a paste. A rough chop keeps the fresh texture that makes this sauce so great!

Conclusion

I hope you give this Flank Steak with Chimichurri Sauce a try! It’s one of those dishes that feels fancy but is surprisingly easy, perfect for just about any occasion. The flavors are bright and cheerful, like a little party on your plate! If you do try it, I’d love to hear how it turned out for you. Feel free to leave a comment or share your own twists on this recipe. Happy cooking, my friend!

Irresistible Flank Steak with Bold Chimichurri Sauce Recipe

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• Author: antaki
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

Savor Flank Steak with zesty Chimichurri sauce Discover this unique blend of flavors thatll elevate your grilling game Perfect for any occasion

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Ingredients

Scale 1x2x3x

1.5 to 2 pounds flank steak

2 tablespoons olive oil

Salt and black pepper, to taste

1 teaspoon smoked paprika (optional)

1 cup fresh parsley, finely chopped

1/2 cup fresh cilantro, finely chopped

3 to 4 cloves garlic, minced

1/2 teaspoon red pepper flakes

1/2 cup extra virgin olive oil

3 tablespoons red wine vinegar

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Instructions

In a bowl, mix olive oil, salt, pepper, and smoked paprika. Rub this marinade all over the flank steak. Let it sit while you prepare the chimichurri.

In a separate bowl, combine the parsley, cilantro, garlic, red pepper flakes, olive oil, vinegar, salt, and pepper. Stir until blended.

Preheat your grill to medium-high heat or heat a cast-iron skillet with a drizzle of olive oil over medium-high heat.

Cook the flank steak for 4-5 minutes on each side for medium-rare, aiming for an internal temperature of 130°F (54°C).

Remove the steak from the heat and let it rest for at least 10 minutes to allow juices to redistribute.

Slice the steak against the grain into thin pieces and serve with a generous drizzle of chimichurri sauce.

Notes

This Flank Steak with Chimichurri Sauce is a vibrant and flavorful dish that captures the essence of summertime grilling, perfect for any occasion.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Cuisine: Argentinian

Nutrition

• Serving Size: 4 servings
• Calories: 400 calories
• Sugar: 1g
• Fat: 25g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 30g

Keywords: flank steak, chimichurri, summer grilling, beef recipes