This chimichurri steak is a flavorful, easy-to-make dinner featuring marinated flank steak cooked quickly on the grill or in a skillet. Tossed in a bright chimichurri marinade and finished with extra sauce, it's a simple way to make steak feel special without complicated steps.
A Quick Look at the Recipe
✅ Recipe Name: Chimichurri Steak
🕒 Ready In: ~45 minutes (including marinating)
👪 Serves: 4 servings
🍽 Calories: ~330 per serving
🥣 Main Ingredients: Flank steak, chimichurri sauce, lime juice
📖 Dietary Info: Gluten-free, dairy-free
👌 Difficulty: Easy - quick marinade and fast cooking
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The steak marinates in chimichurri sauce, lime juice, and seasonings, then cooks in just minutes over high heat. After resting and slicing against the grain, each bite is tender, juicy, and packed with herby flavor, perfect for both weeknight dinners and casual entertaining.
If you enjoy bold, steak dinners like this one, you may also like our Steak with Mushroom Sauce, Carne Asada (Mexican Steak), or Steak Caesar Salad that come together fast.
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Why You'll Love this Chimichurri Steak:
Bold, herby flavor: Chimichurri adds bright, savory flavor without heavy sauces.
Quick cooking time: Flank steak cooks fast over high heat, making it great for weeknights.
Simple marinade: A short marinade delivers big flavor with minimal effort.
Grill or skillet friendly: Easy to make year-round, indoors or outdoors.
Great for slicing and sharing: Perfect for serving family-style or for entertaining.
Key Ingredients:
- flank steak. Lean, flavorful, and ideal for quick grilling. You can also use skirt steak or sirloin if preferred.
- garlic powder. Adds depth and complements the herbs in the chimichurri without overpowering them.
- chimichurri sauce. A mix of parsley, garlic, olive oil, and vinegar that adds bold, tangy flavor. Use store-bought or homemade chimichurri sauce for the freshest taste.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Use a different cut of steak: Skirt steak or flat iron steak work well in place of flank steak; adjust cook time as needed.
- Make it spicier: Add red pepper flakes or a pinch of chili flakes to the chimichurri for extra heat.
- Change the citrus: Lemon juice can be used instead of lime for a slightly different brightness.
- No grill? No problem: This recipe works just as well cooked in a hot cast-iron skillet.
- Serve it differently: Slice the steak thin and serve over salads, roasted vegetables, or grain bowls.
How to Make Chimichurri Steak:
- Place the flank steak in a shallow dish or large resealable bag.
- In a small bowl, whisk together the chimichurri sauce, lime juice, salt, pepper, and garlic powder. Pour the mixture over the steak and turn to coat evenly.
- Cover or seal and marinate in the refrigerator for at least 30 minutes or up to 8 hours.
- When ready to cook, remove the steak from the refrigerator and let it sit at room temperature for 15 minutes.
- Preheat a grill or large skillet to medium-high heat. Lightly oil the grates or pan.
- Remove the steak from the marinade, allowing excess to drip off. Cook for 4-5 minutes per side for medium doneness, or until the steak reaches your desired internal temperature.
- Transfer the steak to a cutting board and let rest for 5-10 minutes.
- Slice thinly against the grain and drizzle with additional chimichurri sauce before serving.
Recipe Notes & Tips:
- Slice against the grain: This shortens the muscle fibers and keeps flank steak tender.
- Don't skip the rest: Letting the steak rest after cooking helps the juices redistribute for better texture.
- Watch the cook time: Flank steak cooks quickly; overcooking can make it tough. Use a thermometer if needed.
- Use extra chimichurri at the end: Drizzling fresh sauce after slicing keeps the flavor bright and fresh.
- Serving suggestions: Serve alongside Sautéed Broccolini or pair with Garlic Roasted Potatoes for a balanced, no-fuss meal.
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How to Store:
Refrigerator: Store sliced steak in an airtight container for up to 4 days.
Freezer: Freeze cooled slices in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently in a skillet over medium-low heat or microwave briefly to avoid drying out.
Chimichurri: Store extra sauce separately in a jar in the refrigerator for up to 1 week. Stir before serving.
Chimichurri Steak FAQs:
Flank steak is one of the best cuts for chimichurri steak because it absorbs marinade well and becomes tender when sliced thin against the grain.
Chimichurri steak should marinate for at least 30 minutes to build flavor, but it can be marinated for up to 8 hours for deeper seasoning.
To keep chimichurri steak tender, avoid overcooking, let it rest after cooking, and always slice the steak thinly against the grain.
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Chimichurri Steak
Ingredients
- 1.5-2 pounds flank steak
- ½ cup chimichurri sauce
- 3 tablespoons lime juice
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
Instructions
- Place the flank steak in a shallow dish or large resealable bag.
- In a small bowl, whisk together the chimichurri sauce, lime juice, salt, pepper, and garlic powder. Pour the mixture over the steak and turn to coat evenly.
- Cover or seal and marinate in the refrigerator for at least 30 minutes or up to 8 hours.
- When ready to cook, remove the steak from the refrigerator and let it sit at room temperature for 15 minutes.
- Preheat a grill or large skillet to medium-high heat. Lightly oil the grates or pan.
- Remove the steak from the marinade, allowing excess to drip off. Cook for 4-5 minutes per side for medium doneness, or until the steak reaches your desired internal temperature.
- Transfer the steak to a cutting board and let rest for 5-10 minutes.
- Slice thinly against the grain and drizzle with additional chimichurri sauce before serving.
Nutrition
Notes
- Slice against the grain: This shortens the muscle fibers and keeps flank steak tender.
- Don't skip the rest: Letting the steak rest after cooking helps the juices redistribute for better texture.
- Watch the cook time: Flank steak cooks quickly; overcooking can make it tough. Use a thermometer if needed.
- Use extra chimichurri at the end: Drizzling fresh sauce after slicing keeps the flavor bright and fresh.
- Serving suggestions: Serve alongside Sautéed Broccolini or pair with Garlic Roasted Potatoes for a balanced, no-fuss meal.
Debbie says
This was delicious! I couldn’t find a flank steak, so substituted a flat iron. The sauce was full of fresh flavors and complimented the steak so well.