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Flavorful Chimichurri Marinated Flank Steak Recipe Easy Zesty Herb Marinade

chimichurri marinated flank steak - featured image
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A zesty chimichurri marinade transforms flank steak into a juicy, tender, and flavorful dish perfect for quick weeknight meals or gatherings.

Ingredients

Scale
  • 1 cup packed fresh flat-leaf parsley, finely chopped
  • ½ cup packed fresh cilantro, finely chopped
  • 3 large garlic cloves, minced
  • 3 tablespoons red wine vinegar
  • ⅓ cup extra virgin olive oil
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1.5 to 2 pounds flank steak
  • Optional garnishes: fresh lemon wedges, extra chopped parsley or cilantro

Instructions

  1. Prepare the Chimichurri Sauce (10 minutes): Finely chop the parsley, cilantro, and garlic. In a medium bowl, whisk together the red wine vinegar, olive oil, red pepper flakes, cumin, salt, and pepper. Stir in the chopped herbs and garlic until well combined. Set aside about ⅓ of this sauce for serving later.
  2. Marinate the Steak (at least 1 hour, up to 8 hours): Place the flank steak in a resealable plastic bag or shallow dish. Pour the remaining chimichurri sauce over the steak, coating it evenly. Seal the bag or cover the dish and refrigerate. Let it marinate for at least 1 hour; longer is better for deeper flavor and tenderness.
  3. Bring Steak to Room Temperature (20 minutes): Remove the steak from the fridge about 20 minutes before cooking to take the chill off.
  4. Preheat the Grill or Pan: Heat your grill to medium-high or place a cast-iron skillet on the stovetop over medium-high heat until hot enough that a drop of water sizzles and evaporates immediately.
  5. Cook the Steak (6–8 minutes total): Remove the steak from the marinade, letting excess drip off. Place it on the grill or pan. Cook for about 3–4 minutes per side for medium-rare, flipping once. Use tongs to avoid piercing the meat. Aim for 130°F (54°C) internal temperature if using a meat thermometer.
  6. Rest the Steak (10 minutes): Transfer the cooked steak to a cutting board and let it rest, loosely covered with foil.
  7. Slice and Serve: Slice the steak thinly against the grain. Arrange on a platter and spoon the reserved chimichurri sauce over the top. Garnish with lemon wedges and extra herbs if desired.

Notes

Marinate for at least 1 hour, ideally 4-8 hours but no longer than 24 hours to avoid mushy texture. Slice thinly against the grain for tenderness. Use a hot grill or pan for a good sear and flip only once. Rest steak after cooking to retain juices. Chimichurri sauce can be made ahead and tastes better after resting. For less heat, reduce red pepper flakes or substitute with smoked paprika.

Nutrition

Keywords: chimichurri, flank steak, marinade, grilled steak, herb marinade, easy steak recipe, zesty steak, quick dinner, healthy steak

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