Name: Crispy Chimichurri Flank Steak Recipe
Prep time: 45 min
Cook time: 17 min
Total time: 1 h 2 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 avocado oil; ¼ cup fresh lemon juice; 1 tablespoon red wine vinegar; 1 tablespoon dried oregano; ½ tablespoon salt, plus more to taste

If you're craving a steak that's bursting with fresh, zesty flavor and a satisfyingly crispy sear, this Crispy Chimichurri Flank Steak Recipe is exactly what you need. Trust me, once you try this, your steak nights will never be the same!

Sliced steak arranged in a slightly curved line on a white plate, showing layers of browned, grilled edges and juicy pink meat inside with a textured, slightly charred surface, small pepper flakes and seasoning visible on top; on the right edge, a glimpse of a wooden bowl with green sauce that has a slightly oily, chunky texture with bits of red and green. 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 still remember the first time I made this chimichurri flank steak — the aroma filled the kitchen and the taste blew me away. It’s hands down one of my go-to recipes when I want impressive flavor with minimal fuss.

Flavor-packed marinade: Fresh herbs and garlic infuse the flank steak with unforgettable taste.
Perfectly tender steak: Cutting against the grain and a quick marinate means juicy, melt-in-your-mouth bites.
Easy yet impressive: This recipe is simple enough for a weeknight but elegant enough for entertaining.
Versatile chimichurri sauce: Vibrant and zesty, it doubles as a marinade and a fresh finishing drizzle.

Ingredients & Why They Work

Before you get started, grabbing fresh, quality ingredients will make all the difference. I like to use bright, fresh herbs and good avocado oil to get that perfect sear without smoke.

Flat lay of a whole fresh flank steak with rich marbling, two peeled garlic cloves, a small bunch of vibrant fresh parsley, a smaller bunch of bright fresh cilantro, a small white ceramic bowl filled with golden avocado oil, a small white ceramic bowl holding freshly squeezed lemon juice, and a small white ceramic bowl containing coarse sea salt, all arranged symmetrically with perfect proportions 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: This lean cut is flavorful and perfect for quick cooking; slicing against the grain ensures tenderness.
Fresh garlic: Essential for that bold punch in the chimichurri.
Fresh parsley: Gives the sauce a fresh, grassy note that balances the garlic.
Fresh cilantro: Adds a bright, citrusy element that complements the other herbs.
Avocado oil: With its high smoke point, it’s ideal for searing the steak without burning.
Fresh lemon juice: Provides a tangy kick that wakes up the sauce beautifully.
Red wine vinegar: Adds depth and acidity to the chimichurri.
Dried oregano: Brings a warm, earthy undertone typical in Argentine-style chimichurri.
Salt: Enhances all the vibrant flavors and seasons the steak perfectly.

📝

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

The Crispy Chimichurri Flank Steak Recipe is wonderfully versatile and perfect for customizing to fit your mood or pantry. Whether you want it extra spicy, herbaceous, or on the lighter side, you can tweak this dish to your liking—and it’ll still be a crowd-pleaser every time.

Flavor Boost Variation: I like to add a pinch of red pepper flakes into my chimichurri sauce for a subtle heat kick that complements the garlic and herbs beautifully. It gives the steak a lively edge without overpowering the fresh flavors.
Herb Swap: Sometimes I swap out cilantro for fresh basil or mint depending on what’s fresh in my garden. It changes the personality of the chimichurri but keeps that vibrant, zesty feel.
Grilling Option: For a smoky twist, try grilling the flank steak instead of pan-searing. I find it adds an irresistible char that pairs perfectly with the bright chimichurri.
Low-Sodium Version: If you're watching your sodium intake, reduce the salt in the chimichurri sauce and seasoning, and balance with a splash of extra lemon juice for that punch of acidity.
Seasonal Veggie Pairing: Serving this steak alongside grilled asparagus or a fresh summer salad really rounds out the meal, adding both color and crunch.

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

The dish shows thin slices of grilled steak arranged in one layer on a large white plate. The steak slices have a brown outer edge with pink in the middle, showing a juicy texture. On top of the steak, there is a thick green sauce with visible bits of herbs and small red chili flakes running across the middle. Next to the steak, on the right side of the plate, there is a small wooden bowl filled with more of the same green sauce. A white spoon rests inside the bowl with sauce on it. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Chimichurri Sauce

Start by placing peeled garlic cloves into your food processor and pulsing until finely minced. Then add fresh parsley and cilantro, pulsing again until everything is finely chopped but not mushy. Pour in the avocado oil, fresh lemon juice, red wine vinegar, dried oregano, and salt, and pulse once more until all ingredients come together in a lush, vibrant sauce. This chimichurri is the heart of flavor, so set it aside and get ready to marinate your steak.

Step 2: Marinate the Steak for Maximum Flavor

If your flank steak is on the larger side (about 2 pounds), I recommend cutting it in half against the grain now for easier cooking and serving. Place the steak pieces in a large baking dish or a resealable bag, pour ⅓ cup of the chimichurri sauce over them, and turn to coat evenly. This marinade needs a minimum of 30 minutes to start working its magic, but I prefer 1 to 2 hours if you want that deep, herbaceous flavor fully infused.

Step 3: Heat That Skillet Till It’s Searing Hot

Now, place your cast iron skillet over medium-high heat and give it about 3 minutes to reach the perfect temperature—hot enough that the steak will sizzle immediately upon contact. A well-heated skillet is key to achieving the crisp, caramelized exterior that makes this Crispy Chimichurri Flank Steak Recipe so irresistible.

Step 4: Prep and Sear the Steak to Perfection

Remove the steak pieces from the marinade, scraping off any excess chimichurri to avoid burning in the pan. Pat each piece dry with paper towels and lightly season both sides with salt. For two pieces, add 1 tablespoon of avocado oil to your hot skillet; for a single large piece, use 2 tablespoons. Let the oil heat for about 30 seconds until shimmering but not smoking. Carefully place the steak in the skillet using long tongs and cook for 3 to 4 minutes on each side, adjusting slightly if your steak is thinner (about 2½ minutes per side for medium-rare). The goal is a beautifully browned crust that locks in juicy tenderness.

Step 5: Rest, Slice, and Serve

Once cooked to your liking, move the steak to a cutting board and let it rest for 5 minutes. This rest is essential—it lets the juices redistribute so every bite is juicy and flavorful. If you cooked two pieces, repeat the searing process with the second piece. When ready, slice your steak into ½-inch thick pieces against the grain for maximum tenderness. Arrange the slices on a serving platter, drizzle generously with fresh chimichurri sauce, and keep extra sauce on the side for dipping. This final flourish makes the dish truly shine!

Top Tip

These tips will help you get the absolute best out of the Crispy Chimichurri Flank Steak Recipe, ensuring tender, juicy meat with all the vibrant flavors shining through.

Marinating Makes a Difference: I always try to marinate the steak for at least 1 hour if time allows. It really lets the fresh herbs and garlic soak in deeply, creating that punchy flavor signature of chimichurri.
Pat Dry Before Searing: Removing excess marinade and patting the steak dry is a game changer. It helps achieve that crispy sear instead of steaming the meat, which I learned after a few soggy attempts.
Use a Cast Iron Skillet: For the perfect crust, I rely on a good cast iron skillet preheated for 3 minutes. It locks in juices beautifully and gives that restaurant-worthy finish.
Rest Your Steak: Don’t skip letting the steak rest for 5 minutes post-cooking. This little pause keeps every bite juicy, a lesson I learned the hard way by cutting too soon once!

How to Serve Crispy Chimichurri Flank Steak Recipe

The image shows a clear glass bowl filled with a green herb sauce that has a coarse texture. The sauce includes small pieces of red onion and red chili flakes mixed throughout, sitting in a layer of yellow oil that shines on top. A wooden spoon rests inside the bowl, partially covered by the sauce, with its handle extending outwards over the bowl’s edge. The bowl is placed on a white marbled surface with a subtle pattern. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Enhance your steak experience by garnishing with additional fresh parsley or cilantro leaves for color and freshness. A sprinkle of chili flakes can add a nice subtle heat. Serve with lemon wedges on the side for those who love an extra citrusy kick.

Side Dishes

This flavorful flank steak pairs beautifully with simple roasted vegetables like asparagus or carrots. Creamy mashed potatoes or a light quinoa salad also complement the rich chimichurri sauce. For an Argentinian touch, a classic chimichurri roasted potato or grilled corn on the cob is perfect.

Make Ahead and Storage

Storing Leftovers

Store any leftover steak in an airtight container in the refrigerator. It will keep well for up to 3 days. To maintain flavor, keep the chimichurri sauce separated if possible and drizzle fresh sauce when serving again.

Freezing

You can freeze cooked flank steak slices wrapped tightly in plastic wrap and placed inside a freezer bag. Freeze for up to 2 months. For best texture, thaw overnight in the refrigerator before reheating.

Reheating

Gently reheat leftovers in a skillet over medium-low heat with a splash of water or broth to keep the steak moist. Avoid high heat which can overcook and toughen the meat. Add a little fresh chimichurri after warming for that bright, fresh flavor.

Frequently Asked Questions:

Can I prepare the chimichurri sauce ahead of time?

Absolutely! In fact, making the chimichurri sauce a few hours or even the day before helps the flavors meld beautifully. Store it in an airtight container in the refrigerator until ready to use.

How do I know when the steak is cooked to medium-rare?

Using a meat thermometer is the most accurate way—aim for 130–140°F. Alternatively, you can use the touch test by gently poking the steak with tongs; medium-rare feels slightly firm but tender.

What if I don’t have avocado oil?

No worries! You can substitute with another neutral oil that has a high smoke point, like grapeseed or light olive oil. This will still give you a nice sear.

Can this recipe be grilled instead of pan-fried?

Yes, grilling is a fantastic alternative. Just marinate as usual and grill over medium-high heat for 3-4 minutes per side, adjusting for thickness and desired doneness.

Final Thoughts

The Crispy Chimichurri Flank Steak Recipe is one of those dishes that feels special yet so approachable. With simple ingredients and a straightforward technique, you get that perfect balance of tender meat and vibrant tangy sauce. Whether you’re cooking for family, friends, or just treating yourself, this recipe invites you to savor every flavorful bite. Enjoy the process, and don’t forget to share the love—and the chimichurri!