Argentine Flank Steak with Fresh Chimichurri

Prepare to elevate your grilling experience from ordinary to extraordinary with a dish that consistently delivers exceptional flavor: Flank Steak with Chimichurri Sauce. This vibrant, herb-infused sauce spooned generously over perfectly grilled beef transforms a simple meal into a memorable culinary event. If you’re new to the magic of chimichurri, get ready for a delightful discovery that will permanently change your perception of grilled meats.

This recipe is an absolute game-changer, especially as warmer weather invites more outdoor cooking. Imagine tender, smoky grilled flank steak perfectly complemented by a bright, zesty, and unbelievably fresh herb sauce. It’s the ultimate combination for a summer gathering, a weekend barbecue, or simply a delicious weeknight dinner that feels decidedly special.

Overhead view of Grilled Flank Steak with Chimichurri Sauce on a white oval platter, garnished with fresh herbs.

Contents

Why Chimichurri Steak is an Essential Grilling Recipe

For many, discovering authentic Argentinian chimichurri sauce is a revelation. This isn’t just another condiment; it’s a culinary staple from Argentina and Uruguay, renowned for its incredible ability to enhance grilled meats. Traditionally served with “asado” (barbecue), chimichurri is a vibrant green, uncooked sauce packed with fresh herbs, pungent garlic, a tang of vinegar, and rich olive oil. Its fresh, bright, and slightly piquant flavor profile cuts through the richness of beef, creating a perfectly balanced and utterly addictive experience.

Here’s why incorporating this delightful sauce into your grilling repertoire is an absolute must:

Elevates Your Grilling Game: Chimichurri breathes new life into grilled flank steak, turning a familiar dish into something extraordinary. It’s a sophisticated touch that impresses guests and satisfies even the most discerning palates.
Incredibly Versatile: Once you taste the magic of chimichurri on beef, you’ll want to try it on everything! It pairs beautifully with chicken, pork, fish, roasted vegetables, and even as a dip for crusty bread.
An Introduction to Argentinian Flavors: For those unfamiliar with the vibrant tastes of Argentinian cuisine, this recipe offers a delicious and accessible entry point. It showcases the country’s passion for bold, fresh ingredients and perfectly grilled meats.
Simple Yet Sophisticated: Despite its gourmet appeal, chimichurri is surprisingly easy to make, requiring minimal effort for maximum flavor impact. It allows you to create a restaurant-quality meal right in your own backyard.

Forget the usual steak sauces; chimichurri is a fresh, herbaceous burst of flavor that will leave you wondering how you ever enjoyed grilled steak without it.

Close-up of vibrant green Chimichurri Sauce in a glass jar, showing texture.

Crafting the Perfect Chimichurri Sauce

One of the best aspects of chimichurri is its simplicity. This vibrant sauce comes together in mere minutes, making it an ideal choice for busy cooks who don’t want to compromise on flavor. All you need is a blender or food processor, a handful of fresh ingredients, and a few moments of your time. Here’s a detailed guide to creating this irresistible condiment:

Place all ingredients, except the olive oil, into your blender or food processor. This typically includes fresh Italian parsley, minced garlic cloves, fresh oregano leaves, fresh cilantro leaves (if using), red wine vinegar, red pepper flakes, cumin, kosher salt, and freshly ground black pepper. Ensure your herbs are thoroughly washed and dried, and remove any thick stems from the parsley and cilantro for a smoother sauce.
Process the mixture until all the herbs and garlic are finely chopped. You want a consistency that’s well-blended but still has a slight texture, not a completely smooth paste. Stop occasionally to scrape down the sides of the blender or food processor bowl with a spatula, ensuring all ingredients are evenly incorporated. This step helps prevent larger pieces from remaining unchopped.
With the motor running on low speed, slowly drizzle in the extra-virgin olive oil. Adding the oil gradually helps to emulsify the sauce, creating a beautifully cohesive texture. Pouring it in too quickly can result in a separated or oily sauce. Continue blending until the oil is fully incorporated and the sauce has reached a uniform, slightly thick consistency.
Once the oil is incorporated, stop the motor, scrape down the sides of the bowl one last time, and give it a few quick pulses to ensure everything is perfectly combined. This final pulse ensures no stray pieces are left behind and that the flavors are fully integrated.
Transfer the freshly made chimichurri sauce to an airtight container. For the best flavor, refrigerate it for at least 2 hours, or ideally, up to 1 day. This resting period allows the vibrant flavors of the herbs, garlic, and vinegar to meld and deepen, resulting in a more complex and harmonious sauce.
Before serving, give the sauce a good stir. Taste and adjust the seasonings as needed; you might want a little more salt, pepper, or a touch more vinegar for extra tang. Serve at room temperature for the most aromatic experience.

Making chimichurri ahead of time is highly recommended, as it truly allows the flavors to develop. This preparation step makes it a fantastic option for entertaining, as you can focus on grilling your steak closer to mealtime.

Mastering the Art of Grilling Flank Steak

Flank steak is a fantastic cut for grilling – lean, flavorful, and relatively quick-cooking. Its long, flat shape makes it perfect for achieving a beautiful sear and even doneness. However, to unlock its full potential, a few key techniques are essential. Here’s how to grill flank steak to perfection:

Preparation is Key: Season or Marinate Thoughtfully: Flank steak benefits greatly from proper seasoning or marinating. For this recipe, a generous rub of homemade taco seasoning or a simple blend of salt, black pepper, garlic powder, and a drizzle of olive oil works wonders. If you choose to marinate, allow the steak to soak in a flavorful liquid for at least 30 minutes, or up to 4-6 hours for deeper flavor and tenderization. Acidic marinades help break down the fibers, contributing to a more tender result.
High Heat for a Perfect Sear: Preheat your grill to a high temperature, around 450-500°F (232-260°C). This intense heat is crucial for developing a beautiful, caramelized crust on the exterior of the steak, locking in its juices and adding incredible flavor.
Grilling to Medium-Rare Perfection: For a tender and juicy flank steak, aim for a medium-rare doneness, which typically means grilling for about 6-8 minutes per side, depending on the thickness of your steak and your grill’s heat. Use an instant-read thermometer to check the internal temperature, pulling the steak off the grill when it reaches about 125-130°F (52-54°C) for medium-rare. Remember that carryover cooking will raise the temperature by several degrees once it’s off the heat.
The Crucial Resting Period: Once your flank steak is cooked to your desired doneness, immediately transfer it to a cutting board, cover it loosely with foil, and let it rest for at least 5-10 minutes. This resting period is non-negotiable! It allows the muscle fibers to relax and the juices to redistribute throughout the meat, ensuring every slice is incredibly moist and tender. Skipping this step results in a dry steak as all the juices will run out when you cut into it.
Slicing Against the Grain for Tenderness: This is arguably the most important tip for flank steak. After resting, slice the meat thinly on the diagonal, *across* the grain. The grain refers to the visible lines or striations of muscle fibers running through the steak. Cutting against them shortens these fibers, making each bite significantly more tender and easier to chew. Cutting with the grain, or parallel to the fibers, will result in tough, chewy slices.
Serve Drizzled with Chimichurri: Once sliced, arrange the tender flank steak on a platter and generously spoon your homemade chimichurri sauce over the top. The vibrant green sauce against the rich red of the steak is not only visually appealing but also a flavor match made in heaven.

I recall my husband, often a creature of habit with his condiments, eyeing the “green stuff” on his beef with a skeptical gaze. It was certainly a departure from his usual ketchup. While he remained somewhat neutral, and my summer guest found it “pretty good,” I was absolutely captivated by every element of this chimichurri sauce. In fact, I found myself happily nibbling on the flavorful remnants left on the serving plate. It was a win in my book, especially since the ketchup stayed safely in the fridge!

This flank steak with chimichurri is definitely a recipe I’ll keep in my culinary arsenal for future dinner parties. I envision grilling several flank steaks, offering this dynamic sauce as a primary option, perhaps alongside a zesty Tiger Sauce for those who crave an extra kick. It’s a fabulous way to introduce exciting flavors without overwhelming anyone.

Close view of perfectly grilled Flank Steak with vibrant green Chimichurri Sauce drizzled over slices.

Frequently Asked Questions About Chimichurri

What exactly is Chimichurri?

Chimichurri is a thick, vibrant, uncooked herb sauce that originates from Argentina and Uruguay. It’s a staple condiment, traditionally served with grilled meats. The classic blend typically includes finely chopped fresh Italian parsley, oregano, minced garlic, red wine vinegar, olive oil, and sometimes onion, red pepper flakes, salt, and black pepper. Its refreshing, tangy, and slightly spicy profile makes it an ideal accompaniment for rich meats, providing a wonderful counterpoint of flavors.

What dishes pair well with Chimichurri?

Chimichurri is incredibly versatile! While it’s most famously paired with grilled beef, particularly flank steak, skirt steak, and tenderloin, its bright flavor complements a wide array of foods. It’s fantastic with grilled chicken, pork chops, and various types of fish. Beyond meats, try it drizzled over roasted or steamed vegetables, tossed with roasted potatoes, or even mixed into scrambled eggs. It also makes a wonderful dipping sauce for crusty bread or a flavorful addition to sandwiches and wraps.

Can you make Chimichurri without cilantro?

Absolutely, yes! Traditional Argentinian chimichurri primarily relies on parsley and oregano, with cilantro often being a more contemporary or regional addition. If you’re not a fan of cilantro or simply prefer the classic flavor profile, feel free to omit it. The key is to use at least two fresh herbs, usually parsley and oregano, to achieve a complex and authentic flavor. You can adjust the ratios of parsley and oregano, or even experiment with other fresh herbs like thyme or marjoram, to customize the sauce to your liking. My personal preference often includes a touch of cilantro for that extra layer of freshness, but it’s certainly not mandatory.

Explore More Delicious Recipes

If you loved this Flank Steak with Chimichurri, here are some other fantastic beef and grilling recipes you might enjoy:

Carne Asada Tacos from Foodie with Family
Grilled Cuban Flank Steak from Kalyn’s Kitchen
Grilled Tenderloin with Garlic Herb Butter
Beef Teriyaki Kabobs
Mozzarella Stuffed Meatballs
Filet Mignon with a Red Wine Sauce
Plus, essential tips on How to Grill the Perfect Steak
Discover more Beef Recipes for every occasion

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The Recipe:

Chimichurri Sauce

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Yield
1 cup

A flavorful, spicy, and incredibly fresh herb sauce that dramatically elevates grilled meats, making it an ideal topping for your Flank Steak.

Ingredients

1 bunch of fresh Italian parsley (leaves only)
4 garlic cloves, minced
¼ cup packed fresh oregano leaves
½ cup fresh cilantro leaves
3 tablespoons red wine vinegar
¼ teaspoon red pepper flakes
¼ teaspoon cumin
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
½ cup extra-virgin olive oil

Instructions

Place fresh parsley leaves, minced garlic, fresh oregano leaves, cilantro leaves, red wine vinegar, red pepper flakes, cumin, kosher salt, and freshly ground black pepper into a blender or food processor.
Process the ingredients until they are finely chopped. Stop and scrape down the sides of the bowl with a spatula as needed to ensure even chopping and incorporation.
With the motor running on low speed, slowly drizzle in the extra-virgin olive oil. This gradual addition helps to create a smooth and emulsified sauce.
Once all the oil has been added, stop the motor, scrape down the sides of the bowl, and pulse a few more times to ensure everything is thoroughly combined and has a uniform consistency.
Transfer the chimichurri sauce to an airtight container and refrigerate for a minimum of 2 hours, or ideally up to 1 day. This crucial step allows the flavors to meld beautifully and deepen.
Before serving, give the sauce a good stir. Taste and adjust the seasonings (salt, pepper, or vinegar) as necessary to suit your preference. Serve at room temperature for the best aromatic experience.

Notes

For optimal flavor, prepare the chimichurri at least a few hours in advance to allow the herbs and spices to fully infuse. Store any leftover sauce in an airtight container in the refrigerator for up to 1 week. This sauce is fantastic on almost any grilled meat, fish, or even roasted vegetables!

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