Juicy Marinated Flank Steak With Chimichurri
This is steakhouse energy without the reservation. Juicy, marinated flank steak gets draped in bright, herby chimichurri and comes together fast enough for a weeknight. Serve it over rice, tuck it into tacos—honestly, it’s hard to go wrong.
Servings: 4 servings
Ingredients
- 1.5 lb flank steak
- 1/4 cup extra-virgin olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 2 garlic cloves, grated to a paste (or finely minced)
- 1 tsp sea salt and cracked pepper
- 1 lime, zested and juiced
- 1 cup chimichurri
Quick Chimichurri
- 1/2 cup finely chopped parsley
- 1/2 cup finely chopped cilantro
- 2 garlic cloves, minced
- 2 TBSP red wine vinegar
- 1/3 cup extra virgin olive oil
- Salt and pepper, to taste
Instructions
Quick Chimichurri
- Stir everything together in a bowl until well combined. Taste and adjust seasoning as needed—it should be bright, herby, and a little punchy.1/2 cup finely chopped parsley, 1/2 cup finely chopped cilantro, 2 garlic cloves, minced, 2 TBSP red wine vinegar, 1/3 cup extra virgin olive oil
Marinade
- Whisk the ingredients together in a mixing bowl until well blended.1/4 cup extra-virgin olive oil, 1 tsp chili powder, 1/2 tsp cumin, 2 garlic cloves, grated to a paste (or finely minced), 1 tsp sea salt and cracked pepper, 1 lime, zested and juiced
Flank Steak
- Place the flank steak between two pieces of wax paper and, using a meat mallet, pound it from the center outward to get even thickness.
- Lay the steak down flat into a large baking dish. Pour the marinade over the steak and rub it all over, ensuring it’s saturated front to back. Cover the baking dish with foil or plastic wrap and refrigerate it—ideally for 2-12 hours.
- For the Outdoor Grill: Get it really hot so the steak sears quickly. Sear it for 4–5 minutes per side for medium-rare. Flipping once in between, then let it rest for 5 minutes.
- For the Stovetop: Heat the pan over high heat—a cast-iron grill/griddle is ideal for a flank steak. You want it smoking hot so the steak sears instantly. Sear it for 4–5 minutes per side for medium-rare and a golden crust, flipping it halfway through. Let it rest for 5 minutes before slicing so all those juices stay in.
- After letting the steak rest for 5-10 minutes, slice it against the grain and serve with the chimichurri over rice or stuffed into flour tortillas.
Notes
For a more detailed chimichurri with variations and storage tips, see the full recipe here.
