Chimichurri Flank Steak is such a flavorful and mouth-watering recipe. Made with herby chimichurri and tender, juicy flank steak, perfect for lunch or dinner. This recipe is quick and easy with minimal marinating time, serve it up with your favorite sides, and this will soon be one of your favorite flank steak recipes.
This steak is my oldest son’s new favorite! He loves when I dice it up and mix it in with rice and a little more of this delicious chimichurri sauce. I have been in somewhat of a dinner rut, not so much that I don t have ideas about what to make, but I have been exhausted from the duty motherhood has bestowed upon me lately. Every season is different, and I think having 2 under 1 is the kicker here, haha. I try to have the most positive outlook on life right now. I know it doesn’t last forever, and it truly goes so quickly.
This steak gets approval from everyone in this house, so I keep it on rotation a few times a month. The chimichurri can also be made and used on chicken, fish, and veggies! It’s versatile and really so dang delicious! However, I do believe that it goes best with this Chimichurri Flank Steak!
This recipe is perfect for weeknight dinners or guests. It is an excellent main dish that goes with so many sides. We keep it pretty simple and serve it with rice, salad, and sometimes some bread. There is no wrong way to do it, guys!
Ingredients
- Flank steak
- Garlic cloves
- Fresh parsley
- Fresh cilantro
- Green onion
- Olive oil
- Lemons
- Dried oregano
- Red pepper
- Salt & pepper
How To Make Chimichurri Flank Steak
This is a fairly simple recipe with minimal steps. I like to let it marinate for 30 minutes – 2 hours. The Chimichurri is always a good idea to double and have for the week. I love it on my toast, rice, bowl, and salads.
- Start by combining all the Chimichurri ingredients in your food processor. Be careful not to over-process, as you want a coarse texture, not a smoothie. Use the pulse button until the ingredients are chopped and combined.
- Reserve 2-3 tablespoons of the marinade and pour the rest over your flank steak. Toss to coat the steak, then cover and marinate in the fridge for 30 minutes or up to overnight.
- Preheat a skillet or grill pan with some cooking oil to medium-high heat. Add the steak and sear for 6-8 minutes, ensuring a brown outside and a slightly pink inside for a juicy, tender steak.
- Let the steak rest for 5 minutes. When ready to eat, slice it across the grain, add chimichurri sauce over the top, and enjoy!