Flank Steak with Chimichurri Sauce

Steak with chimichurri sauce is such a crowd pleasing dish to me. It reminds me of fancy steak houses and special occasions. I love this sauce because it is mainly made up of fresh herbs and spices and is so easy to make. You can pop everything into a food processor and in 5 minutes have this gorgeous, spicy flavorful sauce. I like to pair it with the flank or strip cut of meat because it tends to be a bit bland and tough (hence why it is much cheaper than other cuts) but if you cook it right, marinate it and top with chimichurri it comes out delicious! You can serve this dish so many different ways as well. I served the steak over a bed of brown rice that I tossed with some chopped cilantro and lime juice, fresh cherry tomatoes, jalapeños and smashed pinto beans. You could also make it into a taco, put it on cauliflower rice or enjoy it on it’s own with a side of grilled vegetables! I hope you love this recipe as much as I do!

Flank Steak with Chimichurri

  • Prep Time: 30m
  • Cook Time: 15m
  • Total Time: 45m
  • Serves: 4


  • 1 ½ pounds flank or skirt steak

For the Marinade

  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. paprika
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • ¼ teaspoon cayenne powder
  • 3 tbsp. olive oil
  • 1 tsp. salt
  • ½ teaspoon pepper

For the Chimichurri Sauce

  • 2 c parsley, about ½ cup finely chopped
  • 2 c cilantro, about ½ cup finely chopped
  • 1 tsp. red pepper flakes
  • 1 tsp. dried oregano
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 4 garlic cloves, finely minced
  • 1 tsp. salt
  • ½ teaspoon pepper


  1. Combine all the marinade spices in a bowl. Pour in the olive oil and mix everything together to form a paste.
  2. Rub the marinade paste all over the steak. Place the steak with the marinade in a zip-lock bag and refrigerate for 30 minutes or up to overnight.
  3. While the steak is marinating, you can go ahead and make the chimichurri sauce.
  4. Combine all the ingredients in a bowl and whisk everything together. You can chop everything yourself, which I like to do, or you can put everything minus the oil in a food processor and chop it that way. Once everything is finely chopped you can pulse in the oil. Taste the sauce to adjust any necessary seasonings. You may need to add salt and pepper. Pour the sauce in an airtight container and store in the fridge until ready to use.
  5. When the steak is done marinating, take it out of the fridge and bring it to room temperature.
  6. Heat a cast iron pan or large skillet over medium high heat with a couple tablespoons of avocado oil. I use avocado oil here because it has a higher smoke point than most other oils.
  7. When the oil is hot, add the steak to the pan. Let the steak cook for 6-8 minutes on each side, depending on how thick the steak is and how much you like it cooked. I prefer medium rare steak which usually takes around 7 minutes per side.
  8. When the steak is done cooking on each side, remove it to cutting board and cover with foil. Let the steak rest for 10 minutes before slicing into it.
  9. After 10 minutes, slice the steak into thin strips against the grain of the meat. This is a very important step because it you slice along the grain the meat will be tough.
  10. Place the sliced meat on a platter and drizzle with the chimichurri sauce. Enjoy!

xo, Rachel


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Lodge Cast Iron Skillet

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