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Flavorful Chimichurri Marinated Flank Steak Recipe with Fresh Herbs Made Easy

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A quick and easy chimichurri marinated flank steak bursting with fresh herbs and vibrant flavors, perfect for busy weeknights or casual cookouts.

Ingredients

Scale
  • 1 cup fresh flat-leaf parsley, packed
  • ½ cup fresh cilantro, packed (optional)
  • 2 tablespoons fresh oregano leaves
  • 4 large garlic cloves, minced
  • 3 tablespoons red wine vinegar
  • ½ cup extra virgin olive oil
  • ½ teaspoon red pepper flakes
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1.5 to 2 pounds flank steak, trimmed of excess fat

Instructions

  1. Finely chop the parsley, cilantro, and oregano leaves. Mince the garlic cloves well.
  2. In a medium bowl, whisk together red wine vinegar, olive oil, red pepper flakes, salt, and black pepper. Stir in the chopped herbs and garlic until well combined. This should take about 10 minutes.
  3. Place the flank steak in a large resealable plastic bag or shallow dish. Pour the chimichurri marinade over the steak, coating evenly. Seal and refrigerate for at least 1 hour, ideally 3-4 hours, but no more than 8 hours. Flip the bag halfway through to redistribute the marinade.
  4. About 30 minutes before cooking, remove the steak from the fridge to bring it to room temperature.
  5. Heat a cast iron skillet or grill pan over medium-high heat until very hot.
  6. Remove the steak from the marinade, letting excess drip off. Place the steak on the hot pan and sear for 4-5 minutes on one side.
  7. Flip and cook another 3-4 minutes for medium-rare (internal temperature around 130°F / 54°C). Adjust time for preferred doneness.
  8. Transfer the steak to a cutting board and tent loosely with foil. Rest for 10 minutes to redistribute juices.
  9. Slice the steak thinly against the grain and serve. Optionally, spoon extra chimichurri over the top.

Notes

Do not skip the resting step to keep the steak juicy. Avoid overcrowding the pan to ensure proper searing. Slice against the grain for tender bites. Marinate at least 1 hour, ideally 3-4 hours but no more than 8 hours to prevent over-tenderizing.

Nutrition

Keywords: chimichurri, flank steak, marinated steak, fresh herbs, quick steak recipe, grilled steak, easy dinner, herb marinade

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