If you love steak that's bursting with fresh, zesty flavors and a crispy seared crust, then this Crispy Chimichurri Flank Steak Recipe is going to become your new go-to. It’s all about the bright, herbaceous chimichurri sauce paired with perfectly cooked flank steak that’s tender and packed with flavor.

Sliced steak arranged in a slightly curved line on a white plate, showing layers of browned, grilled edges and juicy pink meat inside with a textured, slightly charred surface, small pepper flakes and seasoning visible on top; on the right edge, a glimpse of a wooden bowl with green sauce that has a slightly oily, chunky texture with bits of red and green. 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’ve made this chimichurri flank steak more times than I can count, and honestly, it’s a family favorite every time. The combination of that crispy crust with the vibrant herb sauce just feels like summer no matter the season, and it’s shockingly easy to pull together.

Fast and flavorful: A quick 30-minute marinade infuses the steak with bold, fresh flavors.
Perfectly tender steak: Flank steak’s lean texture gets tender when sliced against the grain and seared just right.
Vibrant chimichurri: Fresh parsley, cilantro, garlic, and lemon juice make a zesty sauce that brightens every bite.
Simple stovetop cooking: No grill? No problem — a hot cast iron skillet creates a crispy crust with ease.

Ingredients & Why They Work

For the best results, grab fresh herbs and ripe lemons, and pick a flank steak that’s nicely marbled but not too thick—you want it to cook quickly and stay tender. The ingredients here are simple but bold, coming together for maximum flavor.

Flat lay of a whole fresh flank steak with rich marbling, two peeled garlic cloves, a small bunch of vibrant fresh parsley, a smaller bunch of bright fresh cilantro, a small white ceramic bowl filled with golden avocado oil, a small white ceramic bowl holding freshly squeezed lemon juice, and a small white ceramic bowl containing coarse sea salt, all arranged symmetrically with perfect proportions 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: This lean cut is flavorful and perfect for quick searing and slicing.
Fresh garlic: Provides that sharp punch that’s essential in chimichurri.
Fresh parsley: The herbaceous backbone of traditional chimichurri sauce.
Fresh cilantro: Adds a bright, citrusy twist that complements the parsley beautifully.
Avocado oil: It’s ideal for high-heat cooking thanks to its high smoke point.
Fresh lemon juice: Brings acidity and brightness to the sauce.
Red wine vinegar: Adds tang for balance and depth of flavor.
Dried oregano: A classic Argentinian herb that ties the sauce together.
Salt: Essential for seasoning both the sauce and the steak perfectly.

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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 beauty of this Crispy Chimichurri Flank Steak Recipe is how easily you can tailor it to fit your taste buds and lifestyle. Whether you want to amp up the heat, swap herbs, or make it diet-friendly, there’s room to get creative while keeping it delicious.

Spicy Kick: Add a chopped jalapeño or a pinch of red pepper flakes to your chimichurri for a little extra heat. I love how that slight burn contrasts with the fresh herbs—it really wakes up the dish!
Herb Swaps: If you’re not a fan of cilantro, try swapping it out for fresh basil or mint. It changes the flavor profile but keeps the sauce vibrant and fresh, perfect for summer meals.
Low-Carb Option: Serve the flank steak over a bed of cauliflower rice or alongside grilled veggies to keep the meal light and gluten free without sacrificing flavor.
Make it Ahead: The chimichurri sauce can be made up to three days ahead and stored in the fridge, making weeknight dinners a breeze. Just toss the steak in marinade and you’re good to go!

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

The dish shows thin slices of grilled steak arranged in one layer on a large white plate. The steak slices have a brown outer edge with pink in the middle, showing a juicy texture. On top of the steak, there is a thick green sauce with visible bits of herbs and small red chili flakes running across the middle. Next to the steak, on the right side of the plate, there is a small wooden bowl filled with more of the same green sauce. A white spoon rests inside the bowl with sauce on it. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up That Flavor-Packed Chimichurri Sauce

Start by pulsing fresh garlic in your food processor until it’s finely minced—you want that garlicky punch but not giant chunks. Next, add the fresh parsley and cilantro, pulsing until everything’s chopped and ready to mingle. Pour in creamy avocado oil, fresh lemon juice, red wine vinegar, dried oregano, and half a tablespoon of salt, pulsing once more until everything comes together beautifully. Set it aside and let the flavors meld while you prep the steak—the anticipation is half the fun!

Step 2: Prep and Marinate Your Flank Steak

If your flank steak is on the larger side or won’t fit in your skillet, cut it in half against the grain to keep it tender. Place the steak (or steaks) in a large baking dish or a resealable bag, then pour in ⅓ cup of your bright chimichurri sauce. Turn the meat to coat every bit in that herby goodness. Pop it in the fridge for at least 30 minutes to soak up the flavors—though 1 to 2 hours will make it even better!

Step 3: Get Your Skillet Smoking Hot for that Perfect Sear

Heat a large cast iron skillet over medium-high heat for about 3 minutes until it’s scorching hot. While it’s heating, take your steak out of the marinade and scrape off any excess sauce. Pat the meat dry with paper towels—this helps you achieve that all-important crispy crust. Lightly season with salt, then add avocado oil to the skillet (1 tablespoon if cooking two pieces, 2 tablespoons if whole). Wait for the oil to shimmer but not smoke.

Step 4: Sear the Steak to Crispy, Juicy Perfection

Using long tongs, gently place the steak in the hot skillet and let it sizzle away for 3 to 4 minutes per side, depending on thickness. For thinner steaks, 2 ½ to 3 minutes per side hits medium rare to medium just right. If you want to be precise, a meat thermometer reading 130-140°F means medium rare, while 140-150°F is medium. If you don’t have one, try the touch test: poke the steak with tongs and gauge firmness — soft for rare, a bit springy for medium rare, and firm for well done.

Step 5: Rest, Slice, and Serve Up the Magic

Once seared, transfer the steak to a cutting board and let it rest for 5 minutes. This is key for juicy, tender slices. If you marinated two pieces, repeat the cooking and resting process with the second steak. Then, slice against the grain into ½-inch thick pieces—you’ll be amazed at how tender it is! Arrange the slices on a platter, drizzle generously with fresh chimichurri, and serve extra sauce on the side. Enjoy your savory, tangy, and utterly satisfying Crispy Chimichurri Flank Steak!

Top Tip

Getting that perfect balance of crispy sear and tender juicy inside is what makes this Crispy Chimichurri Flank Steak Recipe truly shine. Here are some tips I've picked up from cooking this recipe to help you nail it every time.

Marinate Thoroughly: I’ve found that marinating the steak for at least 1 hour—not just the minimum 30 minutes—really lets the chimichurri flavors soak in and keeps the meat tender and flavor-packed.
Pat Steak Dry Before Searing: Removing excess marinade before it hits the skillet helps achieve that unbeatable crispy crust without steaming the steak.
Use a Hot Cast Iron Skillet: Preheating the skillet for a solid 3 minutes ensures a nice sizzle the moment the steak touches the pan, locking in juices.
Slice Against the Grain: This simple step after resting is key to tenderness—cutting properly prevents chewy bites and makes each slice melt in your mouth.

How to Serve Crispy Chimichurri Flank Steak Recipe

The image shows a clear glass bowl filled with a green herb sauce that has a coarse texture. The sauce includes small pieces of red onion and red chili flakes mixed throughout, sitting in a layer of yellow oil that shines on top. A wooden spoon rests inside the bowl, partially covered by the sauce, with its handle extending outwards over the bowl’s edge. The bowl is placed on a white marbled surface with a subtle pattern. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Freshness is key here! Consider garnishing your steak with a sprinkle of fresh parsley or cilantro to echo the herbs in the chimichurri sauce. A few thin slices of lemon on the side add a bright burst of citrus for guests who want extra zing. For a bit of texture, toasted pine nuts or crushed red pepper flakes add an unexpected but delightful touch.

Side Dishes

This steak pairs beautifully with light, vibrant sides. Try serving it alongside grilled vegetables like asparagus or bell peppers, a simple roasted potato dish, or a crisp green salad with vinaigrette. For a heartier meal, creamy mashed potatoes or a bed of fluffy rice work wonders soaking up the chimichurri sauce.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftover steak slices and chimichurri sauce separately in airtight containers. They’ll keep fresh in the refrigerator for up to 3 days. This helps preserve the vibrant flavors and prevents the steak from becoming soggy.

Freezing

If you want to save some steak for longer, wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. Freezing is best done within a day of cooking and the steak will stay delicious for up to 2 months. Note that the chimichurri sauce is best made fresh or kept refrigerated rather than frozen.

Reheating

To gently reheat your steak without drying it out, place slices in a warm skillet over medium-low heat for a few minutes, covering loosely with foil. You can drizzle a touch of leftover chimichurri sauce on top to keep it moist and flavorful. Avoid microwaving if possible, as it tends to toughen the meat.

Frequently Asked Questions:

What if I don’t have a cast iron skillet?

A heavy-bottomed stainless steel or non-stick skillet can work, but a cast iron skillet is preferred because it retains and distributes heat evenly to create the best sear on your flank steak.

Can I prepare the chimichurri sauce ahead of time?

Absolutely! The chimichurri sauce can be made up to 3 days in advance and refrigerated. This actually allows the flavors to meld even more deeply, making your steak taste even better.

How do I know when the steak is done?

Use a meat thermometer to check for 130-140°F for medium rare, or 140-150°F for medium. Without a thermometer, gently press the steak with tongs to feel its firmness: softer is rarer, firmer is more well done.

Can I grill this instead of cooking it on the stove?

Yes! While this recipe is designed for stovetop searing, grilling flank steak with chimichurri is a delicious alternative. Just make sure your grill is preheated to medium-high heat and cook similarly, adjusting times based on thickness.

Final Thoughts

This Crispy Chimichurri Flank Steak Recipe is one of my go-to dishes when I want something quick, flavorful, and satisfying. The magic of the chimichurri sauce combined with a perfectly seared steak makes every bite exciting. Whether it’s a casual weeknight or a special occasion, this recipe never fails to impress. Give it a try, and I promise it will become a favorite in your kitchen too!