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 dish that’s bursting with bold, fresh flavors and a perfect crispy crust, this Crispy Chimichurri Flank Steak Recipe is exactly what you need. Tender flank steak meets vibrant chimichurri sauce in one easy, unforgettable meal.

Sliced steak arranged in a slightly curved line on a white plate, showing layers of browned, grilled edges and juicy pink meat inside with a textured, slightly charred surface, small pepper flakes and seasoning visible on top; on the right edge, a glimpse of a wooden bowl with green sauce that has a slightly oily, chunky texture with bits of red and green. 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 have to say, this chimichurri flank steak quickly became a favorite in my kitchen. It’s so satisfying to get that crispy sear on the outside while keeping the inside juicy and flavorful—plus the sauce is just addictive.

Bold Flavor: Fresh herbs and zesty lemon come together to create an irresistible chimichurri sauce.
Easy Preparation: Marinate the steak and sear it in a cast iron skillet for perfect results every time.
Quick Cook Time: Ready in just about 32 minutes including marinating.
Perfect For Entertaining: Slices beautifully and looks stunning on any dinner table.

Ingredients & Why They Work

Before you get cooking, make sure you have fresh herbs and a good cut of flank steak on hand. The quality of your ingredients really shines through in this recipe, so shop for freshness and flavor.

Flat lay of a whole fresh flank steak with rich marbling, two peeled garlic cloves, a small bunch of vibrant fresh parsley, a smaller bunch of bright fresh cilantro, a small white ceramic bowl filled with golden avocado oil, a small white ceramic bowl holding freshly squeezed lemon juice, and a small white ceramic bowl containing coarse sea salt, all arranged symmetrically with perfect proportions 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 lean cut is perfect for quick cooking and absorbs marinade beautifully.
Fresh Garlic: Provides that essential punch of savory aroma and depth to the chimichurri.
Fresh Parsley: Adds bright, herbal notes that define traditional chimichurri sauce.
Fresh Cilantro: Gives a unique freshness that lifts the flavor profile.
Avocado Oil: Ideal for high-heat searing with a mild flavor that won’t overpower.
Fresh Lemon Juice: Brings acidity and zing that balances the richness of the steak.
Red Wine Vinegar: Adds a subtle tang, enhancing the sauce's complexity.
Dried Oregano: Earthy and aromatic, this herb rounds out the herbaceous mix.
Salt: Essential for seasoning and bringing all these flavors to life.

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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

One of the best things about this Crispy Chimichurri Flank Steak Recipe is how easy it is to tweak based on your tastes and what you have on hand. Whether you prefer a little extra heat or want to keep it fresh and herbaceous, there’s room to make this your own.

Spicy Kick: I love adding a pinch of red pepper flakes to the chimichurri sauce for an extra layer of heat that complements the smoky sear on the steak beautifully.
Dairy-Free & Keto-Friendly: This recipe is naturally gluten-free and dairy-free, perfect if you’re watching carbs or have dietary restrictions. For a creamy twist, you can serve with a dollop of avocado crema on the side.
Herb Swap: Feel free to switch the cilantro with fresh basil or mint for a different herbal profile. Last summer, I tried mint and it was surprisingly refreshing!
Grilled Version: When the weather’s nice, I sometimes grill the marinated flank steak instead of using a skillet—adds beautiful char and smokiness that’s hard to beat.

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

The dish shows thin slices of grilled steak arranged in one layer on a large white plate. The steak slices have a brown outer edge with pink in the middle, showing a juicy texture. On top of the steak, there is a thick green sauce with visible bits of herbs and small red chili flakes running across the middle. Next to the steak, on the right side of the plate, there is a small wooden bowl filled with more of the same green sauce. A white spoon rests inside the bowl with sauce on it. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up That Vibrant Chimichurri Sauce

Start by giving your garlic a quick pulse in the food processor until finely minced—this fresh garlic flavor is the backbone of our sauce. Then add the fresh parsley and cilantro and pulse again until chopped just right; you want it finely textured but not a puree. Next, pour in the avocado oil, lemon juice, red wine vinegar, oregano, and salt. Give it a few more pulses to combine everything into a zesty, emerald-green sauce. Set it aside so those flavors get happy together while you prep the steak.

Step 2: Marinate Like a Pro

If your flank steak is too wide to comfortably fit in your skillet, go ahead and cut it in half against the grain—this keeps the meat tender. Pop your steak pieces in a large baking dish or resealable bag, then pour about a third of your chimichurri sauce over them. Turn and coat the steak well, ensuring every inch gets kissed by those fresh flavors. Let the steak soak up the marinade for at least 30 minutes, but if you can swing 1 to 2 hours, even better! This step infuses the meat with that unmistakable chimichurri punch.

Step 3: Preheat and Prepare Your Cast Iron Skillet

Place your cast iron skillet over medium-high heat for about 3 minutes until it’s sizzling hot—that’s the secret to that crispy crust. When the skillet is ready, pull the steak out of the marinade and scrape off any excess sauce; too much wetness will steam the steak instead of searing it. Pat the steak dry with paper towels, then season lightly with salt to enhance the flavor without overpowering the chimichurri.

Step 4: Time to Sear That Steak

Drizzle 1 tablespoon of avocado oil per steak piece into the hot skillet—if you’re cooking one large piece, use 2 tablespoons. Heat until the oil shimmers but doesn’t smoke. Using long tongs, gently lay the steak into the skillet; you should hear that satisfying sizzle right away. Cook for 3 to 4 minutes per side, depending on thickness: 3 minutes per side if you like it medium-rare, 4 minutes for medium. Flip only once to develop that beautiful crust. If you’re working with two pieces, cook each separately for best results.

Step 5: Rest and Slice with Care

Once cooked to your liking, transfer the steak to a cutting board and let it rest for at least 5 minutes. This pause allows juices to redistribute so every bite stays juicy and flavorful. After resting, slice the steak into ½-inch strips, always cutting against the grain to maximize tenderness.

Step 6: Serve and Savor

Arrange those gorgeous steak slices on a platter, generously spoon fresh chimichurri over them, and keep extra sauce nearby for drizzling at the table. This dish shines bright with its zesty, herbal punch paired with savory, crisply seared steak. Enjoy it with roasted veggies, crusty bread, or your favorite side salad for a meal that’s sure to impress.

Top Tip

These tips can really elevate your Crispy Chimichurri Flank Steak Recipe from great to unforgettable. I’ve learned so much by experimenting, and I’d love to share what worked best for me.

Cut Against the Grain: Always slice your flank steak against the grain in half-inch slices. It’s the secret to ensuring every bite is tender and easy to chew.
Don’t Skip Resting: Letting the steak rest for 5 minutes after cooking keeps all those flavorful juices inside instead of running out onto the cutting board.
Skillet Temperature: Getting your cast iron skillet hot enough before adding the steak guarantees that perfect sear and crispy exterior without drying it out.
Pat Steak Dry Before Searing: Removing excess marinade before tossing the steak into the pan prevents steam, helping you get that coveted crust instead of boiling the meat.

How to Serve Crispy Chimichurri Flank Steak Recipe

The image shows a clear glass bowl filled with a green herb sauce that has a coarse texture. The sauce includes small pieces of red onion and red chili flakes mixed throughout, sitting in a layer of yellow oil that shines on top. A wooden spoon rests inside the bowl, partially covered by the sauce, with its handle extending outwards over the bowl’s edge. The bowl is placed on a white marbled surface with a subtle pattern. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To brighten things up, sprinkle the steak with some freshly chopped parsley or cilantro just before serving. A few lemon wedges on the side add a lovely zesty pop that complements the chimichurri perfectly. For a bit of crunch, toasted pepitas or sliced radishes on the platter offer a wonderful contrast.

Side Dishes

This Crispy Chimichurri Flank Steak pairs beautifully with simple yet flavorful sides. Consider roasted or grilled vegetables like asparagus, bell peppers, or zucchini. Creamy mashed potatoes or a light quinoa salad with fresh herbs offer great balance. And for an authentic Argentinian touch, serve it alongside grilled chimichurri potatoes or a fresh tomato and onion salad.

Make Ahead and Storage

Storing Leftovers

Store any leftover sliced steak and extra chimichurri sauce separately in airtight containers in the refrigerator. They’ll stay fresh and flavorful for up to 3 days — perfect for quick lunches or dinner the next day.

Freezing

If you'd like to freeze the steak, wrap it tightly in plastic wrap or foil and place it in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently in a skillet over medium-low heat to avoid overcooking, adding a splash of water or extra chimichurri to keep the steak moist. Alternatively, warm in the oven at 275°F (135°C) wrapped loosely in foil until heated through.

Frequently Asked Questions:

Can I use a different cut of beef?

While flank steak is ideal for this recipe due to its flavor and texture, you can also use skirt steak or flap meat as alternatives. Just adjust the cooking time accordingly to avoid overcooking.

How long can I marinate the steak?

Marinate the steak for at least 30 minutes, but letting it sit for 1-2 hours enhances the chimichurri flavor and tenderizes the meat even more.

What if I don’t have a cast iron skillet?

A heavy-bottomed stainless steel skillet works well too. Just make sure it’s hot before adding the steak to get a good sear and crispy crust.

Is chimichurri sauce gluten free?

Yes! The chimichurri sauce in this recipe is completely gluten free, made with fresh herbs, garlic, oils, and vinegar — no gluten-containing ingredients.

Final Thoughts

Making this Crispy Chimichurri Flank Steak Recipe always feels like a small celebration in my kitchen. The balance of the tender, juicy steak with that bright, herbaceous chimichurri is simply irresistible. Whether you're cooking for family or impressing guests, it’s a dish that brings warmth and bold flavor to the table with minimal fuss. I hope you enjoy creating and savoring it as much as I do!