When we think of our favorite steak sauces, chimichurri is pretty darn near the top, and this chimichurri flank steak recipe is one of our favorite steak dinners. Chimichurri sauce is an Argentine sauce and it is designed for grilled meats – particularly beef, although it’s also quite good on pork and seafood. Made from a base of chopped parsley, it brings freshness to the rich grilled beef flavors that we absolutely love. The sauce can be used as a marinade, but we prefer a dry rub before grilling and then spooning the sauce on top of the cooked steak.
Flank steaks come from the belly of a beef animal. They’re not the most tender cut of beef, but they have very rich beef flavor, and that’s why adding this sauce helps these steaks so much. Adding the sauce on top gives a little bit of “wetness” to the meat that helps the meat seem more tender, and the brightness of the sauce’s flavors balances off the richnesss of the beef. We absolutely love slicing the steak across the grain into strips and serving chimichurri flank steak at a party. It’s a real crowd favorite!
The chimichurri sauce in this chimichurri flank steak recipe is my own personal recipe that I use whenever I’m feeling the sauce. There are lots of recipes out there and they all vary in the exact amount of what’s used. I like to use red onion, but shallot is often used, and some people spice up the recipe more with more red pepper flakes. Feel free to adjust the sauce to your own personal taste. I use extra virgin olive oil for this recipe, but if you are going to use this as a marinade, I recommend using a lesser quality of olive oil so it doesn’t burn on the grill.
I love chimichurri sauce so much that we have many recipes other than this chimichurri flank steak recipe. Check them out:
- Argentine Chimichurri Burger
- Chimichurri BBQ Short Ribs
- Chimichurri Pork Tenderloin
- Smoked Chimichurri Tri Tip Steak
When you think of Argentinian cuisine, you think of beef, but you also think of wine. The country is renowned for their quality Malbec wines, and this chimichurri flank steak would be exceptional with a bottle of Catena Malbec or Cabernet Sauvignon wine. In addition to the wine, we recommend serving a potato dish – either roasted, baked, or even french fries! It’s a hearty meal, so don’t skimp on the side dishes.
What do you think of our chimichurri flank steak recipe? Did you make any tweaks to the reicpe to suit your taste? We’d love to hear from you – just leave us your thoughts or a rating in the comments below!
- 1 Leahy’s Angus Beef Flank Steak
- LGCM Ultimate Steak & Roast Rub (or your favorite steak seasoning)
- 1 bunch Flat Leaf Parsley (chopped)
- 1 bunch Cilantro (chopped)
- 1/2 Red Onion (finely chopped)
- 2 clove Garlic (minced)
- 1 cup Olive Oil
- 1/4 cup Red Wine Vinegar
- 2 Tbsp Lemon Juice
- 1 Tbsp Dried Oregano
- 1 tsp Kosher Salt
- 1/4 tsp Red Pepper Flakes
Generously season the steak with Ultimate Steak & Roast Rub (or your favorite steak seasoning) on all sides and let sit at room temperature for 15 – 30 minutes. While the steak is resting, add the remaining ingredients to a mixing bowl and combine to make your chimichurri sauce. Let sit in the refrigerator while you grill the steak.
Heat a grill to medium high heat (400°F) and place the flank steak directly over the heat. Cook for 5-6 minutes per side, flipping only once, until the meat reaches 135°F.
Remove the steak from the grill, let rest for five minutes and then slice into thin strips, cutting against the grain of the steak. Serve with chimichurri sauce spooned over the top. Enjoy!