Name: Crispy Chimichurri Flank Steak Recipe
Prep time: 25 min
Cook time: 17 min
Total time: 32 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 olive oil or avocado oil; ¼ cup fresh lemon juice; 1 tablespoon dried oregano; 1 tablespoon crushed red pepper; ½ tablespoon salt (plus more to taste)

If you’re craving a steak that’s bursting with fresh, zesty flavors and that perfect crispy edge, you’ve got to try this Crispy Chimichurri Flank Steak Recipe. It’s tender, vibrant, and seriously impressive without being complicated—a real weeknight game-changer.

A close-up view of thinly sliced grilled steak arranged in overlapping layers on a white plate, showing a mix of light pink inside and dark brown char edges, with visible grill marks and small bits of seasoning on the surface. On the right edge of the image, partially visible, is a white bowl containing a green sauce with herbs and tiny red specks. The background is a white marbled texture 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 remember the first time I made this chimichurri flank steak — the punchy sauce and that crispy, caramelized crust totally won me over. It’s one of those recipes you want to make again and again because it hits all the right flavor notes so effortlessly.

Bold Flavor Combination: The herbaceous chimichurri sauce adds vibrant freshness that perfectly complements the savory steak.
Simple Ingredients: You probably already have most of what you need in your pantry and fridge, making it super easy to whip up.
Quick and Easy: From start to finish, you’re looking at just 32 minutes including rest time — ideal for busy weeknights.
Versatile Serving: This recipe shines as a main course but also makes amazing leftovers for salads or sandwiches.

Ingredients & Why They Work

When you shop for this recipe, fresh herbs and quality flank steak are your best friends. Look for vibrant parsley and cilantro, and don’t be shy with the garlic—it’s the backbone of that irresistible chimichurri charm.

Flat lay of a large raw flank steak with rich marbling, a small cluster of peeled fresh garlic cloves, a handful of vibrant green parsley sprigs, bright cilantro leaves, a small white ceramic bowl filled with golden olive oil, another small white bowl containing bright yellow fresh lemon juice, a small white bowl holding dried oregano flakes, a small white bowl with crushed red pepper flakes, and a small white bowl of coarse salt, all 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: Known for its rich beefy flavor and great texture when sliced thin, perfect for grilling or pan-searing.
Fresh Garlic: Adds a pungent, aromatic bite that really wakes up the chimichurri sauce.
Fresh Parsley: This herb brings fresh, slightly peppery notes essential to classic chimichurri.
Fresh Cilantro: Adds a bright, citrusy nuance to balance the herbs and garlic.
Olive Oil (or Avocado Oil): Provides richness and a smooth mouthfeel—avocado oil is great for a lighter taste.
Fresh Lemon Juice: A splash of acidity to brighten the sauce and tenderize the steak.
Dried Oregano: Adds a warm, earthy depth that complements the fresh herbs beautifully.
Crushed Red Pepper: Just enough heat to give the sauce a lively kick without overpowering.
Salt: Essential for seasoning and bringing all flavors together.

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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 beautiful thing about this Crispy Chimichurri Flank Steak Recipe is how easy it is to tailor to your tastes. Whether you like it spicy, herb-forward, or with a twist, you can make it truly your own in just a few simple ways.

Variation: I love adding a touch of smoked paprika to the chimichurri sauce for a subtle smoky depth that pairs perfectly with the grilled steak’s char. It’s an easy way to elevate the flavors without complicating the recipe.
Herb Swaps: If fresh parsley or cilantro are hard to find, I sometimes use a mix of fresh basil and mint for a fresh but slightly different flavor profile. Just remember to use half the amount if substituting with dried herbs to avoid overpowering the sauce.
Oil Options: For a lighter taste, try swapping olive oil with avocado oil. It keeps the sauce silky but with a milder flavor that lets the herbs really shine.
Heat Level: Crushed red pepper is flexible here—if you prefer things milder, reduce the amount or omit, or add a pinch of cayenne for a different kind of kick.
Marinating Magic: Marinate the flank steak in half of the chimichurri sauce for 30 minutes to an hour before cooking. This extra step adds layers of flavor and tenderizes the meat beautifully.

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

On a large white plate with a white marbled background, there is one layer of grilled steak sliced into medium-thick pieces showing a pink center with a slightly charred brown edge. The steak slices are arranged in a slightly fanned-out manner covering most of the plate. On top, running diagonally from the top left to the bottom right, is a thick layer of green chimichurri sauce with visible chunks of herbs and red pepper flakes. On the right edge of the plate, next to the steak, is a small wooden bowl filled with the same green sauce, with a white spoon resting inside it. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whirl Up Your Chimichurri Sauce

Start by tossing fresh garlic, parsley, cilantro, olive oil, lemon juice, dried oregano, crushed red pepper, and salt into your blender or food processor. Blend everything until it’s smooth and vibrant—this sauce needs to taste bright and zesty, so don’t be shy about giving it a quick taste and adjusting salt or lemon juice to your preference. Setting it aside for the flavors to marry while you prep the steak is key to that unforgettable punch.

Step 2: Prep and Season the Flank Steak

Pat your flank steak dry with paper towels—this helps it crisp up nicely when cooking. Lightly season both sides with salt to taste, keeping in mind the chimichurri sauce will add a ton of flavor too. If you’re marinating, spread half the prepared chimichurri evenly over the steak and let it rest in the fridge for 30–60 minutes. This extra step makes the meat even juicier and flavorful!

Step 3: Heat Things Up — Grill or Sear

Preheat a grill or heavy skillet over medium-high heat until it’s hot and just starting to smoke. That intense heat is what gives the steak that irresistible crispy, caramelized exterior. Whether you’re using cast iron or a grill, make sure it’s properly preheated to get the best sear.

Step 4: Cook the Steak to Perfection

Place the flank steak on the hot grill or pan and cook for about 8 to 9 minutes on each side, depending on thickness and how you like your steak. Aim for an internal temperature of 130-135°F for medium-rare—this keeps the meat tender and juicy with a bit of pink in the center. Use a meat thermometer if you have one handy for precision. The outside should develop a beautiful, crispy crust!

Step 5: Let it Rest (Patience Pays Off)

Once cooked, remove the steak from the heat and let it rest on a cutting board for 5 to 10 minutes. This resting period is crucial: it allows the juices to redistribute throughout the meat, keeping every bite juicy and tender rather than dry.

Step 6: Slice Thin and Serve with Love

Slice your flank steak thinly against the grain—the key to maximizing tenderness. Then, pile on generous spoonfuls of your vibrant chimichurri sauce right on top. Serve alongside your favorite sides, and enjoy the perfect combination of crispy, juicy steak and fresh, zesty chimichurri.

Top Tip

These tips come from hands-on experience and will help you get the best results with your Crispy Chimichurri Flank Steak Recipe — making sure your steak is juicy, flavorful, and that chimichurri sauce shines.

Marinate for Maximum Flavor: I always recommend marinating the flank steak in half of the chimichurri sauce for at least 30 minutes before cooking. It tenderizes the meat beautifully and infuses it with those irresistible herbaceous notes.
Dry the Steak Well: Patting the flank steak dry before seasoning ensures a better sear and helps you get that coveted crispy crust without steaming the meat.
Rest Before Slicing: Letting the steak rest for 5 to 10 minutes after grilling redistributes the juices, so every bite stays moist and tender.
Slice Against the Grain: Always slice flank steak thinly against the grain — this technique is key to making the meat easy to chew and truly enjoyable.

How to Serve Crispy Chimichurri Flank Steak Recipe

The image shows a six-step process for preparing a steak dish on a white marbled surface. In step one, a woman's hand is pouring oil into a blender containing green herbs and garlic. Step two features a clear glass bowl with a mix of chopped green herbs and oil being stirred by a spoon. Step three shows a white plate holding two raw steaks sprinkled with black pepper. In step four, a raw steak with seasoning is placed on a black grill pan on the stove. Step five captures a close-up view of a steak grilling over bright orange flames. The final step shows sliced, cooked steak arranged on a wooden board, with green herbs beside it and pieces of bread on the side. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh herbs like extra parsley or cilantro sprinkled on top add a pop of green and freshness. A squeeze of lemon over the plated steak brightens all the flavors. For a little extra texture, try toasted pine nuts or thinly sliced radishes for a mild crunch alongside the rich steak and sauce.

Side Dishes

This Crispy Chimichurri Flank Steak pairs beautifully with simple, vibrant sides like grilled vegetables, roasted potatoes, or a crisp mixed green salad with a light vinaigrette. If you want something heartier, buttery mashed potatoes or a fragrant rice pilaf are perfect companions that soak up the chimichurri sauce.

Make Ahead and Storage

Storing Leftovers

Store any leftover sliced steak and chimichurri sauce separately in airtight containers. The steak will stay fresh in the refrigerator for up to 3 days, while the chimichurri sauce keeps well for up to 5 days. Keeping them separate preserves the steak’s texture and stops the sauce from overpowering the meat.

Freezing

If you'd like to freeze leftovers, wrap the steak tightly in plastic wrap, then place it in a freezer-safe container or bag. Freeze for up to 2 months. The chimichurri sauce doesn’t freeze as well, so it's best to make a fresh batch when thawed.

Reheating

Reheat steak gently in a skillet over low heat or in the oven at 250°F until warmed through to maintain tenderness. Avoid high heat to prevent drying out. Drizzle with a little fresh chimichurri sauce after reheating to bring back the brightness and flavor you love.

Frequently Asked Questions:

Can I use a different cut of steak in this Crispy Chimichurri Flank Steak Recipe?

Absolutely! While flank steak is ideal for its flavor and texture, skirt steak or hanger steak can also work well. Just adjust cooking time as needed to avoid overcooking.

How spicy is the chimichurri sauce?

The sauce has a balanced kick from the 1 tablespoon of crushed red pepper, but you can easily adjust it to your liking—reduce the crushed red pepper for milder heat or add more for extra spice.

Can I prepare the chimichurri sauce ahead of time?

Yes! Preparing it a few hours or even the day before allows the flavors to fully develop. Just store it in an airtight container in the refrigerator for up to 5 days.

What’s the best way to check if the steak is cooked perfectly?

Use a meat thermometer to check internal temperature — aim for 130-135°F for a perfect medium-rare. This ensures juicy, tender steak every time.

Final Thoughts

Cooking the Crispy Chimichurri Flank Steak Recipe has become one of my go-to ways to enjoy a flavorful, restaurant-quality meal at home that’s quick and simple. The vibrant herbs in the sauce combined with that perfectly seared flank steak create a little celebration of Argentinian flavors on your plate. I hope you enjoy every juicy, zesty bite as much as I do — happy cooking!