Name: Crispy Chimichurri Flank Steak Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: Argentinian
Ingredients: 1 ½ - 2 pounds flank steak; 2 tablespoons fresh garlic (peeled); ½ cup fresh parsley; ¼ cup fresh cilantro; 1 cup olive oil (or avocado oil); ¼ cup fresh lemon juice; 1 tablespoon dried oregano; 1 tablespoon crushed red pepper; ½ tablespoon salt (plus more to taste)

When I first made this Crispy Chimichurri Flank Steak Recipe, I was blown away by how simple ingredients came together into a flavor-packed, tender steak with a zesty herb sauce. If you love bold South American flavors without fuss, you’re gonna love this one.

A white plate holds several slices of grilled steak arranged in a fanned-out pattern, showing three main layers per slice: a dark brown crust on the outside, a pinkish-red center, and a lighter brown edge between them, with visible grill marks and some small seasoning bits on the surface. To the right edge of the image, part of a wooden bowl with a green sauce inside is visible. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Crispy Chimichurri Flank Steak Recipe
Top Tip
How to Serve Crispy Chimichurri Flank Steak Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Crispy Chimichurri Flank Steak Recipe

Why You'll Love This Recipe

I’m all about quick meals that don’t compromise on flavor, and this crispy flank steak marinated in bright chimichurri fits the bill perfectly. It’s become my go-to when I want something impressive yet effortless.

Bold, fresh flavors: The chimichurri sauce brings garlicky, herbaceous brightness that livens up the steak.
Quick prep and cook time: In just about 32 minutes total, you’ll have dinner on the table.
Perfectly tender steak: Marinating and the right cooking method give you juicy, flavorful results every time.
Versatile serving options: Goes great with grilled veggies, salads, or even in sandwiches.

Ingredients & Why They Work

For this recipe, fresh herbs and quality flank steak really make all the difference. When you’re shopping, look for firm, bright herbs and a flank steak with good marbling—that’ll help keep things juicy and flavorful.

Flat lay of a large raw flank steak with rich marbling, a small pile of peeled garlic cloves, a bunch of fresh flat-leaf parsley, a bunch of fresh cilantro, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl containing bright yellow fresh lemon juice, a small heap of dried oregano leaves, a small heap of crushed red pepper flakes, and a small white ceramic bowl of coarse salt, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Flank Steak: A lean cut with great flavor and texture that soaks up the marinade beautifully.
Fresh Garlic: Adds punchy, aromatic depth to the chimichurri sauce.
Fresh Parsley: Brings herbaceous brightness and that classic chimichurri green color.
Fresh Cilantro: Provides a fresh, slightly citrusy note that complements the parsley.
Olive Oil (or Avocado Oil): Helps emulsify the sauce and adds richness.
Fresh Lemon Juice: Brightens and balances the oil with acidity.
Dried Oregano: Offers earthy, slightly bitter undertones typical of Argentinian chimichurri.
Crushed Red Pepper: Gives the sauce a subtle heat and complexity.
Salt: Enhances all the flavors and tenderizes the meat during marination.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Crispy Chimichurri Flank Steak Recipe is how flexible it is. Feel free to tweak the herbs, spice levels, or even the cut of meat to make it your own signature dish!

Variation: I love swapping the cilantro for a bit of fresh basil when cilantro isn’t on hand—it adds a lovely aromatic twist that pairs beautifully with the lemony chimichurri.
Spice level: If you like things hotter, try upping the crushed red pepper or adding a pinch of smoked paprika for a smoky kick.
Vegetarian version: For a meat-free option, use the chimichurri as a marinade and sauce over grilled portobello mushrooms or roasted eggplant slices.
Cooking methods: While grilling is classic and gives that perfect sear, cooking the steak in a hot cast-iron skillet also works wonders if you don’t have access to a grill.
Serving suggestions: Serve with grilled veggies, a fresh green salad, or even atop a bed of rice or quinoa to soak up all those vibrant chimichurri flavors.

Step-by-Step: How I Make Crispy Chimichurri Flank Steak Recipe

A white oval plate holds thin slices of grilled steak, arranged in a loose row, showing a medium-rare pink center and a dark brown seared crust. Across the center of the steak slices, a thick, chunky green sauce with visible herbs and spices is spread. To the right side of the steak, a small wooden bowl filled with the same green sauce sits on the plate, with a white spoon resting inside it. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Blend the Chimichurri Sauce

Start by combining the fresh garlic, parsley, cilantro, olive oil, lemon juice, dried oregano, crushed red pepper, and salt in a blender or food processor. Blend on high until you achieve a smooth, saucy texture. Don't rush this—blend long enough so everything melds together into a vibrant green sauce that’s bursting with that fresh, zesty aroma. Taste and adjust salt if needed. This sauce is your flavor powerhouse!

Step 2: Marinate the Flank Steak

Next, place your flank steak in a shallow dish or a resealable plastic bag and pour about half of your freshly made chimichurri sauce over it. Make sure the steak is evenly coated so every inch gets some of those bold herbaceous flavors. Cover it and pop it in the fridge for at least 15 minutes. This short marinating time really awakens the meat without overwhelming it—think of it as a quick flavor boost.

Step 3: Heat Up Your Grill or Skillet

With your steak marinating, preheat your grill or a heavy skillet over medium-high heat. You want it hot—very hot—to get that irresistible crispy crust on the steak. If using a skillet, a cast-iron works best for even heat distribution. When you see a slight shimmer on the surface from the heat, you’re ready to go.

Step 4: Cook the Flank Steak

Remove the steak from the marinade, letting any excess drip off (you don’t want the steak to steam). Place it on the hot grill or skillet and cook for about 7 to 8 minutes per side for medium-rare. Timing can vary depending on the steak thickness, so keep an eye on the color and firmness—you’re aiming for a beautifully crisp outside and juicy inside. That sizzle sound and the aroma are your best cues that magic is happening.

Step 5: Let the Steak Rest

Once cooked to your liking, transfer the steak to a cutting board and let it rest for 5 minutes. This resting step is key because it allows the juices to redistribute throughout the meat instead of spilling out when you cut, ensuring each bite is tender and succulent.

Step 6: Slice and Serve with Chimichurri

Finally, slice the steak thinly against the grain—this breaks up the muscle fibers and makes it extra tender to eat. Plate the slices and drizzle generously with the remaining chimichurri sauce. This final burst of fresh sauce ties it all together with bright, herbaceous notes that make this dish unforgettable. Enjoy!

Top Tip

These tips come from spending time perfecting the Crispy Chimichurri Flank Steak Recipe in my own kitchen, making sure every bite is bursting with flavor and perfectly cooked.

Marinate Just Right: I’ve learned that marinating the flank steak for at least 15 minutes but no more than 2 hours gives you the perfect balance — enough flavor without overpowering the meat.
Get That Sear Hot: Heating your grill or skillet until very hot is key to developing a crispy, caramelized crust on the steak, which is where a lot of the flavor lives.
Slice Against the Grain: Cutting the steak against the grain after resting keeps each bite tender, making all the difference in texture.
Don’t Overcook: Avoid the mistake of cooking the flank steak too long — 7 to 8 minutes per side will give you a juicy medium-rare that’s oh-so tender.

How to Serve Crispy Chimichurri Flank Steak Recipe

The image shows six steps of making steak with green sauce, all on a white marbled surface. Step 1 has a woman’s hand holding a food processor bowl with green herbs and spices inside. Step 2 shows a clear glass bowl with a green sauce being mixed by a spoon. Step 3 has two raw steaks with black pepper and salt on a white plate. Step 4 shows one raw steak on a stove grill pan. Step 5 shows a close-up of the steak cooking on a BBQ grill with flames. Step 6 shows the cooked steak sliced on a wooden board with some green sauce and pieces of bread on the side. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh cilantro leaves, thin lemon wedges, or a sprinkle of extra crushed red pepper add bright pops of flavor and a little visual excitement to the plate. You can also drizzle a bit more chimichurri sauce over the sliced steak for that fresh, herbaceous kick.

Side Dishes

This steak pairs beautifully with grilled seasonal vegetables like asparagus or bell peppers, a fresh green salad, or even crispy roasted potatoes. For a South American twist, try serving it alongside some grilled corn or a simple quinoa salad.

Make Ahead and Storage

Storing Leftovers

Keep any leftover steak and chimichurri sauce in airtight containers in the refrigerator. The steak will stay good for up to 3 days, while the chimichurri sauce can last up to 5 days. Just be sure to store the sauce separately to keep the flavors fresh.

Freezing

You can freeze the cooked steak wrapped tightly in foil or plastic wrap, then placed in a freezer bag for up to 2 months. Freeze chimichurri sauce separately in a small airtight container or freezer-safe jar for best quality.

Reheating

To gently reheat the steak without drying it out, warm it in a skillet over low heat with a splash of water or broth, covered, until heated through. Avoid the microwave if possible. Reheat the chimichurri sauce briefly at room temperature and drizzle fresh over the warm steak.

Frequently Asked Questions:

Can I use a different cut of steak for this recipe?

Absolutely! While flank steak is traditional and great for chimichurri, skirt steak also works wonderfully due to its similar texture and flavor profile.

How spicy is the chimichurri sauce?

The crushed red pepper adds a nice kick, but it’s balanced by the fresh herbs and lemon juice. If you prefer milder flavors, you can reduce the amount or omit it.

What’s the best way to slice the steak?

Always slice the flank steak thinly against the grain. This breaks up the muscle fibers and results in a more tender bite.

Can I prepare the chimichurri sauce in advance?

Yes! The sauce actually tastes better when it has time to meld. You can prepare it up to 5 days ahead and store it refrigerated in an airtight container.

Final Thoughts

Preparing the Crispy Chimichurri Flank Steak Recipe is like taking a quick trip to Argentina right in your own kitchen. It’s fresh, vibrant, and impressively simple — perfect for an everyday meal or entertaining friends. I hope you enjoy every juicy, herb-packed bite as much as I do!