This Flank Steak with Chimichurri starts with a juicy citrus marinated flank steak grilled to perfection, then sliced into strips, and served with cilantro chimichurri sauce! The cilantro chimichurri adds the perfect zippy flavor to this tender flank steak.
We absolutely love steak in this house, especially when it’s taken a nice soak in a flavorful marinade!
This flank steak with chimichurri is so flavorful and juicy thanks to the citrus marinade that helps infuse flavor into the steak while also tenderizing it.
And the cilantro chimichurri sauce? Oh man. It’s zippy and peppy and basically does a little dance on your taste buds. And besides all that, it’s so simple to make and a really easy way to elevate your dinner!
We love to drizzle any extra chimichurri over our Parmesan Roasted Potatoes! It’s also good on grilled chicken and pork!
This is one of those meals that you’ll want to make again and again and it’s perfect for impressing guests!
Chimichurri Steak Ingredient Notes:
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For the steak:
Flank Steak – It’s the perfect cut of beef for this recipe! Full of flavor, but also budget-friendly and great for marinating.
Marinade – You’ll need a bit of oil, some freshly squeezed orange and lime juice, and a mixture of chili powder, garlic powder, onion powder, and salt. The citrus not only adds flavor but it helps break down the tissue and tenderizes the flank steak.
For the cilantro chimichurri sauce:
Olive Oil – This is used as the base for the chimichurri sauce so use a good quality extra virgin olive oil that you would normally serve with something like bread to get the best flavor.
Red Wine Vinegar – This will add a bit of zip to the chimichurri.
Herbs – I’m using freshly minced Italian parsley and cilantro for the chimichurri sauce. If you’re a cilantro hater, you can use all parsley here, but we love the bright flavor cilantro adds.
Garlic – In addition to the herbs you’ll need freshly minced garlic for the best flavor!
Red Pepper Flakes – We like the ease of using red pepper flakes in the chimichurri and you can add as much or as little as you like, to taste. You may also substitute a finely minced jalapeno or other chili pepper, if preferred.
Salt & Pepper – Some kosher salt and cracked pepper will some more flavor to the chimichurri sauce.
What We Love About This Recipe:
- Flavorful & Tender: This flank steak with chimichurri promises succulent and tender slices of beef, thanks to that citrus marinade.
- Summer Favorite: Fire up the grill and toss your flank steak on. The delightful smokiness and charred edges of the grilled flank steak add an irresistible depth of flavor to this dish.
- Fresh and Herbaceous: The chimichurri sauce is made with a medley of fresh herbs, garlic, and tangy vinegar to brings a bright and herby flavor to your steak.
- Easy Gourmet: Impress your family and friends with this gourmet-worthy dish that is surprisingly simple to prepare, creating a restaurant-quality meal at home.
- Versatile: This flank steak with chimichurri is perfect for various occasions, from a satisfying family dinner to a show-stopping centerpiece at a special gathering.
- Leftover Ready: You’ll enjoy using your leftover chimichurri sauce in a variety of ways. It’s delicious on chicken and pork or drizzled over roasted vegetables.
How To Make Marinade:
Prepare: You’ll first prepare the flank steak marinade for maximum flavor! Begin by adding the oil to a small bowl with the freshly juiced orange and lime. Add all the marinade seasonings then whisk until it’s all well combined!
Marinate: Add the flank steak to a large zip top bag and pour the citrus marinade over the steak. Seal the bag and refrigerate for at least 2 hours, or up to 12 hours.
You’re going to need at least a couple of hours to let the chimichurri sauce set to get the best flavor anyways so plan on a couple hours. You’ll also want to start preparing the chimichurri sauce immediately after the marinade.
Grill & Slice: Heat up your grill to a medium high heat and grill the marinated flank steak for about 6 to 8 minutes on each side, or until the outside is nicely seared and browned.
We like our steak cooked to medium, which means we pull it off the grill at 135-140 degrees and let it rest for 5 minutes for a perfect pink center.
I love using this meat thermometer for making sure the meat is fully cooked, and no more guessing how well done a steak is! Easy for beginners & absolutely worth the low cost.
After the grilled flank steak has rested for about five minutes you can start slicing it into thin strips across the grain. That will ensure you get the most tender strips of beef!
When you’ve sliced the steak into strips start drizzling on all that chimichurri sauce over the top and serve it hot!
How To Make Cilantro Chimichurri Sauce:
Mix: Just after preparing the marinade start making the chimichurri sauce. They both need time to set. Start by adding the olive oil and red wine vinegar to a small bowl.
Mince: You’ll want to use freshly minced parsley, cilantro, and garlic for the best flavor! Add those to the bowl with the oil and vinegar and mix.
Seasoning: Now you can add in the red pepper flakes, salt, and pepper. You can add more or less of the red pepper flakes depending on how spicy you prefer the chimichurri sauce to be! Minced jalapeno would work too.
Stir it all up again until the seasoning is well combined with the other ingredients.
Refrigerate: Like the marinade you’ll want to cover and refrigerate the chimichurri sauce for at least 2 hours, or up to 24 hours.
I’d recommend taking the chimichurri sauce out of the refrigerator and letting it come to room temperature before grilling the steak if you’d rather the sauce not be cold when you top the strips of grilled steak!
Chimichurri Flank Steak in a Skillet:
No grill? No problem! You can also cook the marinated flank steak in a nice heavy skillet like a cast iron.
It’s a great way to get a good sear on the steak too!
Cook the steak on medium high heat with some oil for about 2 to 3 minutes per side depending on the thickness of the flank steak. You’ll probably want to use a meat thermometer here just to be sure!
Cast iron skillets are my favorite! They heat so evenly, get piping hot for searing, and nothing is better than bacon fried in a cast iron skillet.
If you didn’t eat it all in one go and you’ve got leftover grilled flank steak or you just want to serve this steak up a bit differently try one of these:
Chimichurri Steak Tacos – pile it in a charred corn tortilla!
Chimichurri Steak Fajitas – Grill some peppers and onions alongside your steak!
Chimichurri Steak Salad – Pile slices of steak of a green salad and drizzle on the chimichurri. No extra dressing needed!
Flank steak has good flavor, it’s a budget-friendly cut of beef, it’s good for marinating, and it’s a thin cut that works well for slicing into strips. There are lots of great reasons for using flank steak!
It’s important to cut the flank steak across the grain. Look for the lines of muscle fiber and cut across them, not with them. This cuts through all the tough fibers so it is more tender and easier to chew!
If you’ve got leftover steak you can keep it stored in the refrigerator for 3-4 days. I’d recommend storing the sauce separately if you can.
You can keep the sauce refrigerated for up to 24 hours after preparing it. If you don’t use it by then I’d recommend just making some fresh! You can keep it longer than that but it won’t taste as fresh.
MORE RECIPES Featuring STEAK!
Flank Steak with Chimichurri
For the flank steak:
- 1 ½ pounds flank steak
- ¼ cup oil
- 1 orange
- 1 lime
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
For the cilantro chimichurri:
- ½ cup olive oil good quality
- 2 tablespoons red wine vinegar
- ½ cup Italian parsley
- ¼ cup cilantro
- 4 cloves garlic
- 1/2 teaspoon red pepper flakes see notes
- 1 teaspoon kosher salt
- ½ teaspoon cracked pepper
To make the steak:
- Add the steak to a large zip top bag.
- Add the oil to a small bowl. Juice the orange and lime into the oil. Add the chili powder, garlic powder, onion powder, and salt and whisk to combine.
- Pour the marinade over the steak, seal, and refrigerate for at least 2 hours and up to 12 hours.
- When ready to cook, heat a grill to medium high heat and grill the steak on each side for about 6-8 minutes or until the outside is nicely browned and the inside is still pink. Use a meat thermometer for the most accurate results.
- Let steak rest for at least 5 minutes and then slice into thin strips across the grain and drizzle chimichurri over the top.
To make the chimichurri:
- After preparing the steak marinade, prepare the chimichurri. Ideally it will set for at least 2 hours to allow the flavors to develop.
- Add the oil and vinegar to a small bowl. Finely mince the parsley, cilantro, and garlic and add to the bowl.
- Add the red pepper flakes, salt, and pepper and stir to combine.
- Cover and refrigerate until ready to serve, up to 24 hours.