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 perfectly crisp exterior, you’re in for a treat with this Crispy Chimichurri Flank Steak Recipe. Trust me, this one’s a game-changer that’s quick enough for weeknights but fancy enough for weekend dinners.

A white plate holds several slices of cooked steak arranged in a slightly overlapping row, showing a gradient from browned, slightly charred edges to a pink, juicy center with visible texture and small black pepper flakes on the surface. To the upper right corner of the plate, there is a round bowl with a light green sauce containing small red and green bits. The plate is set on a white marbled surface. 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 can’t get enough of how that vibrant chimichurri sauce elevates the tender flank steak, creating a perfect balance between fresh herbs, tanginess, and that irresistible crust you get from searing. Every bite feels like a celebration!

Bold Flavor Boost: The bright, tangy chimichurri sauce adds layers of flavor that bring the steak to life.
Simple Yet Impressive: Minimal prep with maximum wow-factor, ideal for both casual dinners and entertaining.
Perfectly Tender: Marinating the flank steak ensures each slice is juicy and full of flavor.
Quick Cook Time: From start to finish, you’ll have dinner ready in just over an hour, including marinating.

Ingredients & Why They Work

Let’s talk about what goes into this dish—and why I picked each ingredient. Fresh herbs and quality oil really make the chimichurri sing, and choosing the right cut of steak sets you up for flavor and tenderness you’ll love.

Flat lay of a large raw flank steak with rich marbled texture, two whole uncracked brown eggs, a small pile of fresh garlic cloves with papery skins, a bunch of vibrant fresh parsley with deep green leaves, a bunch of bright fresh cilantro with delicate leaves, a small white ceramic bowl filled with clear golden avocado oil, a small white ceramic bowl holding fresh lemon juice with a pale yellow hue, and a small white ceramic bowl of coarse salt crystals — all ingredients carefully 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 lean, flavorful, and perfect for marinating to get that tender bite.
Fresh Garlic: Adds sharpness and depth to the sauce—make sure to peel it fresh for the best aroma.
Fresh Parsley: The backbone of chimichurri’s herbaceous flavor with a mild, fresh note.
Fresh Cilantro: Brings a subtle citrusy brightness that brightens the sauce beautifully.
Avocado Oil: Chosen for its high smoke point, it’s perfect for searing and helps the steak crisp up nicely.
Fresh Lemon Juice: Gives the chimichurri that essential zesty lift and balances the richness of the steak.
Red Wine Vinegar: Adds acidity and depth, creating the classic tangy chimichurri flavor.
Dried Oregano: Brings an earthy, slightly peppery note that rounds out the fresh herbs.
Salt: Essential to season both the steak and the sauce, enhancing all the natural flavors.

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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 this Crispy Chimichurri Flank Steak Recipe is how easily it adapts to your taste buds and pantry. Feel free to tweak the herbs or experiment with cooking methods to make it truly your own!

Variation: For a smoky twist, try grilling the steak instead of searing. This adds a whole new dimension of flavor that’s amazing for summer cookouts. I love how the charred edges complement the fresh, tangy chimichurri sauce.
Herb Swap: If you’re not a fan of cilantro, simply increase the parsley or add mint leaves for a refreshing lift. It’s a subtle change but really highlights different flavor notes in the chimichurri.
Diet-Friendly: Looking to keep this recipe paleo or Whole30? Stick with avocado oil and fresh herbs, and serve it over roasted veggies instead of grains. It’s satisfying and keeps the focus on that juicy steak.
Make It Spicy: Add a pinch of crushed red pepper flakes or a diced jalapeño to the chimichurri for some heat. It pairs so well with the rich, meaty steak and bright herbs!

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

The dish shows a white oval plate with about 15 thin slices of medium-rare steak arranged in a slightly fanned shape, revealing a mix of pink and brown inside with a seared texture on the edges. On top of the steak, there is a thick, chunky green sauce with visible pieces of herbs and bits of red chili spread across the center. To the right side of the plate, a small wooden bowl filled with more green sauce sits with a white spoon resting inside it. The plate is set on a white marbled surface, and the whole scene looks bright and fresh. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Chimichurri Sauce

Start by adding 2 tablespoons of fresh peeled garlic to your food processor, pulsing until it’s finely minced — this fresh punch of garlic is essential! Next, toss in ½ cup fresh parsley and ¼ cup fresh cilantro, pulsing again until everything’s finely chopped. Pour in 1 cup of avocado oil, ¼ cup fresh lemon juice, 1 tablespoon red wine vinegar, 1 tablespoon dried oregano, and ½ tablespoon salt. Pulse once more until the sauce is well combined and vibrant green. Set this gorgeous sauce aside — it’s the star marinade and topping all in one!

Step 2: Marinate the Flank Steak

If your flank steak is a large cut — around 1½ to 2 pounds — and won’t fit neatly in your skillet, go ahead and cut it in half against the grain. This is key to keeping the steak tender. Toss the steak(s) into a large baking dish or a plastic food storage bag, then pour in ⅓ cup of your chimichurri sauce. Turn the steak pieces to ensure they’re evenly coated. Let them marinate for at least 30 minutes, but if you have 1-2 hours, the flavors will really deepen and make each bite sing.

Step 3: Get That Skillet Smoking Hot

Heat your cast iron skillet over medium-high heat for about 3 minutes until it’s hot and ready to sear. Remove the steak from the marinade, scraping off any excess sauce — too much moisture will steam the steak rather than crisp it up. Pat the meat dry with paper towels, then sprinkle with a modest amount of salt to enhance the flavor. For one piece of steak, add 2 tablespoons of avocado oil to the skillet; if you have two pieces, 1 tablespoon is plenty. Heat the oil until it’s shimmering but not smoking.

Step 4: Sear to Crispy Perfection

Using long tongs, gently lay the steak(s) into the skillet — listen for that satisfying sizzle! Cook thicker pieces for 3 to 4 minutes per side to reach medium-rare to medium doneness, or thinner pieces for about 2½ to 3 minutes per side. Adjust your timing based on steak thickness and preferred doneness. The edges will develop a beautiful, crispy crust that contrasts perfectly with the tender interior. Remember, if you cut your steak into two pieces, sear both separately for even cooking.

Step 5: Rest, Slice, and Serve

Once seared, transfer the steak to a cutting board and let it rest for 5 minutes — this little pause lets the juices redistribute, ensuring every slice is juicy and flavorful. After resting, slice the steak into ½ inch thick pieces against the grain; this simple trick keeps the meat tender. Arrange the slices on a serving platter, spoon fresh chimichurri sauce over the top, and offer extra on the side. Whether it’s for a casual family meal or impressing guests, this Crispy Chimichurri Flank Steak steals the show every time!

Top Tip

These tips come from cooking this Crispy Chimichurri Flank Steak Recipe multiple times. They’ll help you get the best flavor and perfect texture every time.

Marinate Longer for More Flavor: While 30 minutes is enough, letting the steak soak in that zesty chimichurri for 1-2 hours really amps up the taste and tenderness.
Pat Dry Before Searing: I learned that scraping off the excess marinade and drying the steak ensures you get that nice crispy sear without steaming the meat.
Slice Against the Grain: Cutting the steak against the grain always makes it so much more tender and enjoyable to eat.
Don’t Skip Resting: Letting the steak rest for 5 minutes after cooking helps the juices redistribute, keeping every bite juicy and flavorful.

How to Serve Crispy Chimichurri Flank Steak Recipe

A close-up view of a glass bowl filled with a green sauce that has a coarse texture, showing small pieces of herbs and bits of red and purple, likely onions or chili. The sauce sits in a layer of golden yellow oil that reflects light. A wooden spoon with a rounded edge is dipped into the sauce, placed on the right side of the bowl. The background is a dark brown wooden surface. The entire setup looks fresh and vibrant. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh chimichurri sauce on top is a must for an extra kick of brightness. A sprinkle of chopped fresh parsley or cilantro adds a vibrant green pop, and a wedge of lemon on the side lets everyone add a fresh squeeze if they like.

Side Dishes

This steak pairs beautifully with simple grilled vegetables like asparagus or bell peppers. Creamy mashed potatoes or a light quinoa salad complement the bold flavors perfectly. For a true Argentinian touch, serve with roasted potatoes or a fresh garden salad dressed in olive oil and red wine vinegar.

Make Ahead and Storage

Storing Leftovers

Store any leftover flank steak tightly wrapped in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it a great option for meal prep or next-day lunches.

Freezing

If you want to save the steak longer, slice it first and then freeze in airtight freezer bags or containers. It’s best used within 2 months for optimal flavor and texture — just thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the sliced steak gently in a skillet over medium-low heat with a splash of water or broth to keep it moist. Avoid high heat to prevent drying out. Serve with fresh chimichurri to bring back that bright, fresh flavor.

Frequently Asked Questions:

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

Yes, though flank steak is ideal for its texture and ability to soak up marinade. If using other cuts like skirt or sirloin, adjust cooking times accordingly as they vary in thickness and tenderness.

Is avocado oil necessary for the chimichurri sauce and searing?

Avocado oil’s high smoke point makes it perfect for searing, but you can substitute olive oil if needed. The flavor will be slightly different but still delicious.

How do I know when the steak is cooked to medium-rare without a thermometer?

Use the touch test by gently pressing the center of the steak with tongs: a medium-rare steak feels a bit firmer than rare but still has some give. Practice helps build this skill over time.

Can I prepare the chimichurri sauce ahead of time?

Absolutely! Chimichurri can be made a day ahead to let flavors meld. Keep it refrigerated and bring to room temperature before serving for the best taste.

Final Thoughts

There’s something truly special about this Crispy Chimichurri Flank Steak Recipe — it’s loaded with bold, fresh flavors and the steak always comes out tender and juicy. It’s perfect for everything from casual weeknight dinners to lively weekend gatherings. I hope these tips and serving ideas inspire you to make it your own and enjoy every delicious bite!