Tender Marinated Flank Steak with Chimichurri is the perfect way to please your tastebuds. Super easy and done in about 30 minutes.
This marinated flank steak with chimichurri sauce is the perfect 30-minute dinner! The steak is full of flavor from the marinade, and the chimichurri adds a fresh, bright taste. This dish is sure to please everyone at the table.
We love this recipe because we can enjoy it no matter the season and it is super fast to make.
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This dish is perfect for a summer dinner. The steak can be grilled outdoors, and the chimichurri can be made ahead of time. This means that you can spend less time in the kitchen, and more time enjoying your summer evening.
But the best part is that we don’t need the grill to make this. If you have some summer storms roll though, if it is too windy to grill or if you just want to enjoy this during the winter months – no worries. This recipe is made right on your stovetop in just a few minutes.
Here are some commonly asked questions
What is Marinated Flank Steak with Chimichurri?
Marinated flank steak with chimichurri is a dish that is full of flavor.
The steak is marinated in a mixture of olive oil, garlic, and herbs. This gives it a delicious flavor that is perfect for grilling. The chimichurri sauce is made with fresh parsley, garlic, olive oil, and vinegar. It is a bright, fresh sauce that goes perfectly with the steak.
Can I Grill Chimichurri Flank Steak Instead?
Absolutely! If you prefer, you can grill your marinated flank steak instead of cooking it in a pan. Simply preheat your grill to 450 degrees, and cook the steak for about 4-5 minutes per side or until your internal thermometer reaches 130-135 degrees. The chimichurri sauce will add a delicious flavor to the grilled steak.
Ingredients for Marinated Flank Steak with Chimichurri
- flank steak
- parsley leaves
- garlic – finely chopped
- lemon – juiced
- dried oregano
- crushed red pepper flakes – to taste
- good quality olive oil
- salt and pepper to taste
What Is Flank Steak?
Flank steak comes from the chest of the cow, or “bib.” Because flank steak is so lean, make sure to overcook/dry it out when grilling. Marinating the flank steak will help to keep it soft and juicy.
What Is Skirt Steak?
Skirt steak is a great alternative to flank steak. It is also a lean cut of meat, but it has a little more fat than flank steak. This means that it is less likely to dry out when cooking. Skirt steak also has a lot of flavors, so it is a great choice for grilling.
How to Make Marinated Flank Steak with Chimichurri
- Pat the steak dry with a paper towel and place it in a large, shallow dish.
- Add the parsley, garlic, lemon juice, oregano, and red pepper flakes to the bowl of a food processor and pulse until finely chopped– about 10-15 seconds.
- With the processor on low, slowly add in the ½ cup of olive oil and pulse until it is well combined.
- Season with salt and pepper to taste.
- Add ¼ of the chimichurri over the raw steak, reserving the rest to top the steak after it has been cooked.
- Allow the steak to marinate for 15 minutes at room temperature.
- Remove the steak from the marinade and pat it dry with a paper towel. Season it with salt and pepper.
- Heat a cast-iron or heavy-bottomed skillet (non-stick is not recommended here) over medium-high heat. Add the olive oil and allow it to heat until the oil starts to ripple.
- Carefully add the steak and sear on the first side– see the notes section for cooking times based on your steak’s thickness. Then, flip the steak and sear it on the second side.
- Remove the steak and place it on a cutting board and cover it with foil. Allow it to rest for 5 minutes before slicing. Serve hot, with chimichurri on top.
Can You Marinate Skirt Steak Too Long?
You should marinate skirt steak for at least 15 minutes, but no longer than 24 hours. If you marinate the steak for too long, the acid in the marinade will start to break down the protein in the meat, making it tough.
How Do You Cut Flank Steak Against the Grain?
It is important to cut the flank steak against the grain. This means that you should slice the steak in a direction that is perpendicular to the muscle fibers. Cutting the steak against the grain will make it more tender and easier to chew.
To Cut flank steak against the grain, start by finding the direction of the grain. You can do this by looking at the steak and noticing which way the muscle fibers are running. Then, use a sharp knife to slice the steak in a direction that is perpendicular to the grain.
If you are not sure which way the grain is running, you can ask your butcher. They will be able to tell you which way to cut the steak.
Cooking Times for Marinated Flank Steak with Chimichurri
Steaks thicker than one inch will take about 3-5 minutes per side to reach medium-rare. Steaks thinner than one inch will take about 2-3 minutes per side– however, this all depends on how hot of a pan you begin with. I always recommend using a meat thermometer to ensure you get the perfect doneness.
You can substitute ¼ cup of parsley for cilantro if you would like.
What to serve with Marinated Flank Steak with Chimichurri
- Three Bean Salad
- Green Pea Salad
- Duchess Potatoes
- One Hour Disappearing Fat Rolls
- Oven Roasted Mushrooms
- Balsamic Brussels Sprouts
- Pesto Pasta Salad
- Slow Cooker Corn Casserole
Products I love when making Marinated Flank Steak with Chimichurri…
This flank steak recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made steak at home before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy steak dinner recipe, you’re going to love these other beef recipes too. Please click each link below to find the easy, printable recipe!
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Marinated Flank Steak with Chimichurri
Ingredients
- 1 pound flank steak
- ¾ cup parsley leaves
- 1 garlic clove finely chopped
- ½ lemon juiced
- 2 teaspoons dried oregano
- ¼ teaspoon crushed red pepper flakes or to taste
- ½ cup + 1 tablespoon good quality olive oil
- salt and pepper to taste
Instructions
- Pat the steak dry with a paper towel and place it in a large, shallow dish.
- Add the parsley, garlic, lemon juice, oregano, and red pepper flakes to the bowl of a food processor and pulse until finely chopped– about 10-15 seconds.
- With the processor on low, slowly add in the ½ cup of olive oil and pulse until it is well combined.
- Season with salt and pepper to taste.
- Add ¼ of the chimichurri over the raw steak, reserving the rest to top the steak after it has been cooked.
- Allow the steak to marinate for 15 minutes at room temperature.
- Remove the steak from the marinade and pat it dry with a paper towel. Season it with salt and pepper.
- Heat a cast iron or heavy-bottomed skillet (non-stick is not recommended here) over mediumhigh heat. Add the olive oil and allow it to heat until the oil starts to ripple.
- Carefully add the steak and sear on the first side– see the notes section for cooking times based on your steak’s thickness. Then, flip the steak and sear it on the second side.
- Remove the steak and place it on a cutting board and cover it with foil. Allow it to rest for 5 minutes before slicing. Serve hot, with chimichurri on top.
Notes
recommend using a meat thermometer to ensure you get the perfect doneness. You can substitute ¼ cup of parsley for cilantro if you would like.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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