Name: Crispy Chimichurri Flank Steak Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: Argentine
Ingredients: 1 ½ - 2 pounds flank steak; ½ tablespoon salt (plus more to taste); 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

When you’re craving a steak that’s bursting with bold, fresh flavors and has that perfect crispy edge, this Crispy Chimichurri Flank Steak Recipe is exactly what you need. It’s quick, easy, and brings a vibrant Argentine flair straight to your dinner table.

A white plate holds several slices of grilled steak arranged in a fanned pattern. Each slice shows a gradient of colors, from a browned, slightly charred outer edge to a warm pink center. The texture varies from crispy grill marks on the outside to tender, juicy meat inside, with visible seasoning and small bits of herbs and spices on the surface. On the right edge of the plate, a light wooden bowl partially appears, filled with a green sauce that has bits of red and green herbs. 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 first tried this chimichurri flank steak on a sunny weekend, and honestly, it quickly became one of my favorite go-to meals. The combination of the tender steak with the fresh, garlicky chimichurri sauce is just unbeatable—and I’m excited to share it with you!

Bold Argentine Flavor: The chimichurri sauce brings a lively herbaceous punch that elevates the steak to the next level.
Quick Prep and Cook Time: You’ll have dinner ready in just over half an hour, making it perfect for weeknights or last-minute guests.
Versatile and Gluten-Free: Whether you're hosting friends or sticking to a gluten-free diet, this dish fits right in.
Juicy and Crispy Steak: Cooking the flank steak just right seals in the juices while creating a satisfying crispy exterior.

Ingredients & Why They Work

To make this dish shine, I recommend using the freshest herbs you can find and a good quality flank steak. These ingredients work together to create that signature vibrant chimichurri and tender meat you’ll want to enjoy again and again.

Flat lay of a whole fresh raw flank steak with visible marbling, a small pile of peeled garlic cloves, a bunch of bright green parsley sprigs, vibrant fresh cilantro leaves, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl holding pale yellow fresh lemon juice, a small white ceramic bowl containing dried oregano flakes, a small white ceramic bowl of crushed red pepper flakes, and a small white ceramic bowl with coarse salt crystals, all arranged in 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: This cut is flavorful and lean with a great texture for slicing thinly against the grain.
Fresh Garlic: Adds that essential punch that wakes up the chimichurri sauce.
Fresh Parsley: Provides a bright, slightly peppery freshness that forms the base of the sauce.
Fresh Cilantro: Brings a subtle citrusy note; if you’re not a fan, extra parsley works perfectly.
Olive Oil or Avocado Oil: Helps emulsify the sauce while adding richness—you can opt for avocado oil for a higher smoke point.
Fresh Lemon Juice: Gives the sauce a zesty tang that balances the rich steak.
Dried Oregano: Adds a warm, slightly bitter herbaceous flavor classic to Argentine cooking.
Crushed Red Pepper: Provides a subtle heat that livens up the sauce; adjust or omit if you prefer milder flavors.
Salt: Enhances all the flavors and helps tenderize the steak during resting.

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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

The beauty of the Crispy Chimichurri Flank Steak Recipe is how easily you can tailor it to your own tastes. Whether you like it spicy, mild, or with a little twist, this dish is a fantastic base for your culinary creativity.

Variation: For a smoky depth, I sometimes add a dash of smoked paprika to the chimichurri sauce. It complements the fresh herbs and garlic perfectly, giving the sauce a warm, complex flavor.
Spice Level: If you prefer a milder chimichurri, simply reduce or omit the crushed red pepper. It’s just as vibrant and delicious without the heat!
Herb Swap: No fresh cilantro on hand? I often double up on parsley or even throw in some fresh basil for a fragrant twist. Each variation offers a distinct personality to the sauce.
Oil Options: Switching olive oil for avocado oil gives the grilled steak a subtle nuttiness and can stand up to higher grilling temperatures if you want a crispier crust.
Serving Ideas: Make it a full meal by serving the steak with roasted vegetables or wrapped in warm tortillas with some fresh avocado and a dollop of chimichurri as a vibrant steak taco.

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

A white oval plate holds a layer of sliced steak, arranged side by side in an arc shape, showing a pink center and a browned outer edge with grill marks. On top of the steak slices is a thick green sauce with visible bits of herbs and small red chili pieces, spread in a line from one end of the steak to the other. To the right side of the plate, a small wooden bowl contains extra green sauce with a white spoon resting inside it. The plate sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Fresh Chimichurri Sauce

Start by placing peeled garlic, fresh parsley, cilantro, dried oregano, crushed red pepper, lemon juice, and olive oil into a food processor or blender. Pulse everything until it’s finely chopped and combined into a vibrant green sauce. The aroma of fresh herbs and garlic will fill your kitchen, signaling this sauce is packed with bold flavors. Set it aside so the ingredients can meld beautifully while you prepare the steak.

Step 2: Season the Flank Steak Just Right

Pat your flank steak dry with paper towels to ensure a good sear later on. Then sprinkle both sides evenly with ½ tablespoon of salt—or more if you like. This simple seasoning is key to bringing out the beef’s natural flavor. Let the steak rest at room temperature for about 10 minutes; this helps it cook more evenly and keeps it tender.

Step 3: Sear to Crispy Perfection

Preheat your grill or a heavy skillet over medium-high heat. When it’s hot, place the flank steak down. Cook it for 8 to 9 minutes on each side for a perfect medium-rare, or adjust timing based on your preferred doneness. Use a meat thermometer to check—it should read between 130-135°F for that tender, juicy result. The key here is to get a nicely browned, crispy crust while keeping the inside juicy.

Step 4: Let the Steak Rest

Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes. This is a must-do step to let the juices redistribute throughout the meat, making every bite flavorful and tender—not dry.

Step 5: Slice Thin and Serve with Chimichurri

Slice the steak thinly against the grain—this simple trick guarantees maximum tenderness since flank steak can be a bit fibrous. Arrange the slices on a platter or individual plates and generously spoon the fresh chimichurri over the top. Serve immediately, and enjoy the perfect balance of crispy, juicy steak and herbaceous, tangy sauce.

Top Tip

To get the most out of your Crispy Chimichurri Flank Steak Recipe, a few handy tips can make a big difference. These have been trialed and tested in my kitchen, so you can feel confident every bite will be packed with flavor and juicy texture.

Resting the Steak: Always let your flank steak rest for about 5 minutes after cooking. This simple step helps the juices redistribute, keeping the meat tender and juicy instead of dry.
Slice Against the Grain: To maximize tenderness, be sure to slice the flank steak thinly against the grain. It makes all the difference when it comes to chew and texture.
Fresh Chimichurri Flavors: Pulsing the chimichurri ingredients just enough to finely chop but still keep texture provides a vibrant sauce that really complements the crispy steak.
Don't Skip the Salt: Salting the steak before cooking and adjusting to taste ensures the meat is seasoned throughout, avoiding any bland bites.

How to Serve Crispy Chimichurri Flank Steak Recipe

The image shows six steps of making steak sauce and cooking the steak. In the first step, a woman's hand is pouring oil into a clear glass blender with greens and garlic inside. The second step has a clear white bowl with a dark green sauce mixed with chopped herbs and a spoon resting inside. The third step shows two large raw steaks with black pepper on a white plate, placed on a white marbled surface. The fourth step depicts one steak on a black grill pan over a stove. The fifth step is a close-up of a steak cooking on a BBQ grill with flames behind it, showing a charred surface. The last step shows sliced steak on a wooden board with a green herb sauce spoon beside it and pieces of bread on a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

A sprinkle of fresh parsley or extra chopped cilantro adds a fresh, vibrant touch that echoes the chimichurri sauce. For an extra pop of zest, a light drizzle of lemon juice just before serving amps up the bright flavors. You can also add a few sliced red chili flakes if you love a little more heat.

Side Dishes

This Argentine-inspired flank steak pairs beautifully with grilled vegetables like zucchini and bell peppers. Garlic roasted potatoes or a crisp green salad also complement the rich flavors without overpowering the steak. For a heartier meal, consider serving with creamy mashed potatoes or a quinoa salad for some extra texture and balance.

Make Ahead and Storage

Storing Leftovers

Store any leftover steak and chimichurri sauce separately in airtight containers in the refrigerator. The steak will keep well for up to 3 days, and storing the sauce separately ensures it maintains its fresh, vibrant flavor.

Freezing

You can freeze leftover flank steak by wrapping it tightly in plastic wrap and aluminum foil, or placing it in a freezer-safe container. It’s best to use within 2 months for optimal flavor and texture. Chimichurri sauce can also be frozen in ice cube trays for convenient portioning—thaw in the refrigerator before use.

Reheating

To reheat, warm the steak gently in a skillet over medium-low heat or in the oven at 250°F until warmed through, about 10-15 minutes. Avoid high heat that can toughen the meat. Serve with fresh chimichurri spooned on top to revive those herbaceous notes.

Frequently Asked Questions:

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

Yes, while flank steak is recommended for its flavor and texture, skirt steak or hanger steak are good alternatives that will also pair wonderfully with the chimichurri sauce.

How spicy is the chimichurri sauce?

The sauce has a mild to moderate heat thanks to the crushed red pepper. You can adjust the spiciness by reducing or omitting the crushed red pepper to suit your taste.

Can I make the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce can be made ahead and stored in the refrigerator for up to 3 days. In fact, letting it rest enhances the flavors even more.

What’s the best way to check doneness for flank steak?

Using a meat thermometer is the most reliable method. For medium-rare, look for an internal temperature between 130-135°F.

Final Thoughts

This Crispy Chimichurri Flank Steak Recipe is truly a crowd-pleaser that brings a perfect balance of bold Argentine flavors and simple, fresh ingredients to your table. With just 32 minutes from start to finish, it’s an easy way to impress family and friends with a dinner that feels special yet approachable. I hope you enjoy making it as much as I do—one bite and you’ll be hooked!