Kitchen notes · a little help before you start
Flank Steak with Chimichurri Sauce
Bright green chimichurri over a browned steak is a good sight at dinner. You get the savory meat first, then the fresh herbs and sharp vinegar in the next bite. Cut some thin slices, spoon the sauce over and enjoy how well they get along.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cooking method
- Grilling
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Chill the sealed marinade bag
Combine steak and whisked marinade in the bag, seal and chill for the stated waiting window before cooking.
2. Have the sauce ready
Pulse the chimichurri ingredients in the blender or food processor until smooth before serving it over the sliced steak.
3. Rest before thin slicing
Give the steak a short rest on the cutting board before cutting very thin strips across the grain.
Get to know the ingredients
Cilantro and parsley
Both herbs belong in the chimichurri, pulsed with the sauce ingredients rather than added separately over the steak.
Diced onion
Dice the onion for the chimichurri before adding it to the blender or food processor with the herbs.
Vinegar options
Red wine vinegar or apple cider vinegar is listed for the chimichurri; use your chosen option in the sauce mixture.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 4 steps completeMake room for Flank Steak with Chimichurri Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Sauce the thin slices
Cut the steak across the grain after its rest and serve with chimichurri spooned over the top.
A little more help as you go
Preheat the oiled surface
Use an oiled skillet or grill, preheated to medium-high, for the steak's sear on both sides.
Find the grain before cutting
Look for the parallel lines in the steak, then cut across them when making the thin serving slices.
A few questions you might have
Do I have to use an outdoor grill?
An oiled skillet is also included. Preheat your chosen cooking surface to medium-high before adding the marinated steak.
How long can the steak chill in its marinade?
The given window starts at thirty minutes and extends to overnight, with the sealed steak and marinade kept chilled.
Can I use a food processor for the sauce?
Yes. The chimichurri ingredients can be pulsed smooth in a food processor or blender before serving over the meat.
Does the lime go into the green sauce?
Lime juice is listed with the steak marinade ingredients, while vinegar provides the acidic ingredient in the chimichurri.
When should the steak be cut?
Cook it first, let it rest on the cutting board, then slice thinly across the grain.
Any more cooking tips?
When grilling/searing your steak, you want to watch for a blackened outside and a juicy, barely-pink (but not red) center. As soon as the pink starts to disappear, your steak is ready. The other really important step is to cook the steak quickly at a high temperature. If you cook it too long it will get tough and lose that melt-in-your-mouth quality. Be sure to let the steak rest for about 5 minutes or so on a cutting board (so when you cut it the juices don’t run out everywhere), and then cut across the grain in very thin strips. If you don’t know what it means to cut “across the grain,” it’s easy as can be. Just look at the steak and you will see that it has parallel lines running in one direction – cut across the lines, in the opposite direction. This is called cutting across the grain. It makes a huge difference in how tender your meat will be when you eat it and trust me, you can definitely tell the difference when you’re chewing juicy and super tender steak instead of chewy tough flank steak.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: lecremedelacrumb.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
