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

There’s something truly irresistible about a Crispy Chimichurri Flank Steak Recipe that delivers bold flavors and tender, juicy steak in every bite. When the bright, herbaceous chimichurri sauce meets perfectly seared flank steak, it’s like a little Argentinian fiesta right in your kitchen. Trust me, you’re going to want to make this again and again.

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’ve made this chimichurri flank steak more times than I can count because it’s just so easy and impressive all at once. The combination of the crispy exterior and fresh, zesty sauce is my go-to when I want a quick main dish that feels special without the fuss.

Quick Prep and Cook: You’ll have this on the table in about an hour, including marinating time.
Flavor-Packed: The chimichurri sauce is vibrant, tangy, and herby—it’s the perfect steak partner.
Perfectly Tender: Flank steak marinated and cooked just right for juicy, sliceable perfection.
Flexible and Simple: Uses straightforward ingredients you can find easily and can adapt to what you have on hand.

Ingredients & Why They Work

For this recipe, fresh, high-quality ingredients really make a difference. When you grab your flank steak, look for a nice even thickness for consistent cooking. And for the chimichurri, fresh herbs and freshly squeezed lemon juice brighten up every bite.

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 and flavorful, and when marinated and sliced right, it’s incredibly tender.
Fresh Garlic: Adds pungent depth to the chimichurri sauce, balancing the acidity beautifully.
Fresh Parsley: The herbaceous backbone of the sauce, lending freshness and color.
Fresh Cilantro: Adds a subtle citrusy note that complements the parsley.
Avocado Oil: Perfect for both the sauce and searing the steak because of its high smoke point and mild flavor.
Fresh Lemon Juice: Provides a bright, zesty kick that wakes up all the other flavors.
Red Wine Vinegar: Offers acidity and a slight tang that balances the richness of the steak.
Dried Oregano: Gives the sauce a warm, earthy undertone, evoking classic Argentinian flavors.
Salt: Essential for seasoning and bringing out all those fresh ingredients’ 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 adaptable it is! Whether you want to highlight fresh herbs, adjust the heat, or tweak the marinade, don’t hesitate to make it truly yours.

Herb Twist: I love swapping out fresh cilantro for more parsley or adding a handful of mint for a bright, refreshing spin. It gives the chimichurri a slightly different but just as delicious vibe.
Heat It Up: For an extra kick, toss in a pinch of red pepper flakes or a diced fresh chili when making the sauce. It elevates the flavor without overpowering the steak’s natural richness.
Acid Swap: If you prefer a milder tang, substituting lemon juice with orange juice adds a subtle sweetness, balancing the herbs and garlic beautifully.
Alternative Cuts: If flank steak isn’t available, skirt steak works wonderfully with this method and marinades just as beautifully for crispy, flavorful results.
Oil Options: While avocado oil gives great searing potential and a mild flavor, you can use extra-virgin olive oil for a traditional touch that enhances the sauce’s depth.

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 That Fresh Chimichurri Sauce

Start by adding peeled garlic cloves to your food processor and giving them a quick pulse until minced. Then toss in fresh parsley and cilantro and pulse again until they’re finely chopped. Pour in avocado oil, fresh lemon juice, red wine vinegar, dried oregano, and salt. Pulse everything together until the sauce comes together smooth and vibrant. Set this bright sauce aside — it’s the heart of your Crispy Chimichurri Flank Steak Recipe!

Step 2: Marinate the Steak for Deep Flavor

If your flank steak is large or can’t fit in your skillet whole, slice it against the grain into two pieces. This is key for tenderness — cutting perpendicular to muscle fibers makes all the difference. Place the steak pieces in a baking dish or zip-top bag, pour ⅓ cup of your chimichurri sauce over them, and turn to coat evenly. Marinate for a minimum of 30 minutes in the fridge, but I find 1 to 2 hours really lets those flavors soak in.

Step 3: Heat Up Your Skillet

Grab a large cast iron skillet and heat it over medium-high for about 3 minutes. The pan needs to be hot enough to create that beautiful sear but not smoking. For two steak pieces, add 1 tablespoon of avocado oil and let it shimmer. For one larger piece, double it to 2 tablespoons of oil. You’re aiming for a hot, shimmering surface ready for the steak to hit it.

Step 4: Pat Dry and Salt the Steak

Pull the steak out of the marinade and scrape off any excess sauce to avoid burning. Use paper towels to pat it dry — this step is crucial for that crispy crust. Lightly sprinkle the steak with salt to season just before cooking. This seasoning combined with the marinade sets the stage for a perfectly balanced flavor.

Step 5: Sear to Your Desired Doneness

Carefully place the steak in the hot skillet with long tongs. Cook for 3 to 4 minutes per side, depending on thickness and how you like it cooked. For thicker cuts, 3 minutes per side gives you a succulent medium-rare; thinner cuts take about 2½ minutes per side. Keep an eye on the sear — you want a golden-brown crust with just the right amount of crispiness. Adjust time based on your preference, checking the steak’s doneness with a meat thermometer if you have one.

Step 6: Let It Rest and Slice

After cooking, remove the steak and let it rest on a cutting board for 5 minutes to let the juices redistribute. This resting step is essential for juicy, tender results. If you split your steak into two pieces, repeat the searing process with the second piece while the first rests. Once rested, slice the steak into ½ inch strips against the grain — this ensures each bite is tender.

Step 7: Serve with a Generous Drizzle of Chimichurri

Arrange those perfect steak slices on a platter, then spoon fresh chimichurri sauce generously over the top. Don’t be shy with the sauce — its fresh, zesty herb flavor is what elevates this dish to the next level. Serve extra chimichurri on the side so everyone can add as much as they like. You’re now ready to enjoy your own crispy, flavorful masterpiece!

Top Tip

Mastering the Crispy Chimichurri Flank Steak Recipe is all about attention to detail. These little tips elevate your meal from good to unforgettable.

Marinate Just Right: From experience, letting the steak soak in the chimichurri for 1 to 2 hours really deepens the flavor without risking a mushy texture.
Dry Before Searing: I used to rush this step, but patting the steak dry before it hits the skillet ensures that perfect crispy crust without steaming.
Sear Hot & Quick: Heating your cast iron skillet for a full 3 minutes before adding oil guarantees that satisfying sizzle and beautiful browning.
Cut Against the Grain: A common pitfall is slicing with the grain, which makes steak tough. I always take the extra moment to identify and cut perpendicular for tenderness every time.

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 herbs like extra parsley or cilantro on top add a bright pop. Thin lemon wedges on the side invite a final spritz of citrus, lifting every bite. A sprinkle of flaky sea salt just before serving enhances the steak’s natural flavor beautifully.

Side Dishes

Pair it with oven-roasted potatoes or a crisp green salad for a fresh balance. Creamy mashed cauliflower or grilled asparagus complements the Argentinian-inspired chimichurri flavor perfectly. You could also serve alongside fluffy rice or crusty bread to soak up all that delicious sauce.

Make Ahead and Storage

Storing Leftovers

Store any leftover steak tightly wrapped or in an airtight container in the refrigerator. It will keep well for up to 3 days while retaining most of its flavor and tenderness.

Freezing

If you want to freeze the steak, slice it first and place in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating to preserve texture.

Reheating

Reheat gently in a skillet over medium-low heat with a splash of water or broth to prevent drying out, flipping once until warmed through. Avoid high heat to keep the steak tender.

Frequently Asked Questions:

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

Absolutely! While flank steak is ideal for its flavor and texture, skirt steak is a great alternative and works well with this chimichurri marinade.

How do I know when the steak is cooked to my liking without a thermometer?

You can use the touch test by gently pressing the steak's center with tongs. It should feel soft for rare, a bit firmer yet tender for medium-rare, and very firm for well done.

Can I make the chimichurri sauce ahead of time?

Yes! Chimichurri tastes even better after sitting for a few hours. Store it in an airtight container in the refrigerator for up to 2 days.

Is avocado oil necessary or can I substitute it?

Avocado oil's high smoke point makes it ideal for searing, but you could substitute with another neutral high-heat oil like grapeseed or light olive oil if needed.

Final Thoughts

There’s something truly special about a perfectly cooked flank steak paired with vibrant chimichurri sauce—the way the crispy sear meets fresh herbs and zesty lemon just can’t be beat. This Crispy Chimichurri Flank Steak Recipe has become a favorite go-to for both quick weeknight dinners and weekend entertaining. I hope it brings the same joy and deliciousness to your table as it does to mine. Happy cooking and savor every bite!