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Perfect Chimichurri Flank Steak Recipe Easy Crowd-Pleasing Dinner Idea

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A quick and easy chimichurri flank steak recipe featuring a tangy, herb-packed sauce that tenderizes the meat and delivers bold, fresh flavors perfect for entertaining.

Ingredients

Scale
  • 1.5 to 2 pounds flank steak, trimmed of excess fat
  • 1 cup fresh parsley leaves, tightly packed, roughly chopped
  • 2 tablespoons fresh oregano, chopped (or 1 teaspoon dried oregano)
  • 4 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon salt, plus more to season the steak
  • 1/2 teaspoon freshly ground black pepper
  • 1 small shallot, finely minced (optional)
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Make the Chimichurri Sauce: In a medium bowl, combine parsley, oregano, garlic, red wine vinegar, olive oil, crushed red pepper flakes, salt, black pepper, and shallot if using. Whisk until blended but still slightly textured. Stir in lemon juice last. Set aside at room temperature for about 10 minutes.
  2. Prepare the Flank Steak: Pat the steak dry with paper towels. Lightly season both sides with salt and black pepper.
  3. Marinate: Place the steak in a shallow dish or resealable plastic bag. Pour half of the chimichurri sauce over the steak, turning to coat evenly. Reserve the other half for serving. Let marinate at room temperature for 30-45 minutes or up to 2 hours in the fridge.
  4. Preheat the Grill or Grill Pan: Heat to medium-high, about 400°F (204°C).
  5. Cook the Steak: Grill the steak for 4-5 minutes per side for medium-rare (130-135°F internal temperature). Adjust time for preferred doneness.
  6. Rest the Steak: Transfer to a cutting board, tent loosely with foil, and rest for 8-10 minutes.
  7. Slice and Serve: Slice thinly against the grain. Arrange on a platter and spoon reserved chimichurri sauce over the top. Garnish with extra parsley or red pepper flakes if desired.

Notes

Do not marinate the steak for more than 4 hours to avoid mushy texture. Resting the steak after cooking is essential for juicy meat. Slice against the grain for maximum tenderness. Chimichurri sauce tastes better after sitting for a few hours and can be stored in the fridge up to 3 days. If no grill is available, sear in a cast iron pan and finish in the oven at 400°F for 5-7 minutes.

Nutrition

Keywords: chimichurri, flank steak, steak recipe, easy dinner, crowd-pleaser, grilled steak, herb sauce, marinade, gluten-free, dairy-free

Find it online: https://evabakery.com/perfect-chimichurri-flank-steak-recipe-easy-crowd-pleasing-dinner-idea/