Name: Crispy Chimichurri Flank Steak Recipe
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: Latin American
Ingredients: 1 ½ - 2 pounds flank steak; 2 tablespoons fresh garlic (peeled); ½ cup fresh parsley; ¼ cup fresh cilantro; 1 cup olive oil (or avocado oil); ¼ cup fresh lemon juice; 1 tablespoon dried oregano; 1 tablespoon crushed red pepper; ½ tablespoon salt (plus more to taste)

If you’re craving something bursting with flavor and a perfect crispy crust, this Crispy Chimichurri Flank Steak Recipe is exactly what you need. The tender steak paired with fresh, vibrant herbs will bring a little Latin American fiesta straight to your plate.

A white plate holds several wide slices of steak arranged in a slightly overlapping manner, showing a juicy pink center with a browned, grilled outer edge. The meat displays a mix of dark grill marks and a sprinkle of black pepper and herbs. On the right side of the image, there is a partial view of a white bowl with green sauce inside, resting on a white marbled surface. The 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 so many times because it’s just that good — crispy edges, juicy inside, and that punchy, herbaceous sauce that makes every bite sing.

Quick and Easy: You can have this grilled steak on your table in about 30 minutes, making it perfect for weeknights.
Bold Flavor: The fresh chimichurri sauce packs garlic, lemon, and herbs into every bite.
Versatile Cooking: Whether you have a grill or a skillet, this recipe adapts beautifully.
Feeds a Crowd: With a yield of 6 servings, it’s fantastic for family dinners or casual gatherings.

Ingredients & Why They Work

To nail this flavorful steak, fresh quality ingredients are key — especially the herbs and lemon in the chimichurri. Here’s a quick rundown of what you’ll need and why each plays an important role.

Flat lay of a fresh raw flank steak with rich marbling, a small cluster of peeled garlic cloves, a handful of bright green fresh parsley sprigs, a few sprigs of fresh cilantro, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl holding fresh pale yellow lemon juice, a small mound of dried oregano leaves, a small heap of crushed red pepper flakes, and a small pile of coarse salt crystals, all arranged symmetrically 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 cut is lean, cooks quickly, and delivers a tender but sturdy texture perfect for grilling or pan-searing.
Fresh Garlic: Gives the chimichurri its signature pungent kick that’s better than any pre-minced alternative.
Fresh Parsley: Adds bright, earthy notes that balance the richness of the steak and oil.
Fresh Cilantro: Offers a fresh, slightly citrusy flavor that complements the lemon juice beautifully.
Olive Oil or Avocado Oil: Acts as the base for the sauce, carrying all those fresh herb flavors and helping marinade the steak.
Fresh Lemon Juice: Provides acidity to brighten the dish and tenderize the meat during marination.
Dried Oregano: Brings a warm herbal depth that contrasts the fresh herbs to round out the chimichurri.
Crushed Red Pepper: Adds a subtle heat that wakes up your palate without overpowering the steak.
Salt: Essential for seasoning the meat and enhancing all the other flavors to their fullest.

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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

One of the best things about the Crispy Chimichurri Flank Steak Recipe is how adaptable it is—feel free to customize it to suit your taste buds or dietary needs. Whether you're craving a little extra heat or want to lighten it up, there’s a variation here for every occasion.

Make it spicy: If you love a fiery kick, try adding more crushed red pepper or stirring in a dash of smoked paprika to the chimichurri sauce. I sometimes double up on the red pepper flakes when I’m in the mood for some serious heat.
Herb swap: Don’t have fresh cilantro? No worries! Swap it out for more parsley or even some fresh mint for an unexpected twist that brightens the sauce differently.
Low-carb option: This recipe is naturally low-carb, but for a complete meal, serve the sliced steak over a bed of leafy greens or roasted vegetables instead of starchy sides.
Oven-friendly: No grill or heavy skillet handy? You can roast the marinated flank steak at 425°F for about 15-20 minutes, flipping halfway through, to get a crispy exterior with juicy results.

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

The dish shows a white oval plate with a sliced steak arranged in a single layer, the steak pieces are medium-cooked showing pink centers and a charred brown outer edge. On top of the steak slices, there is a thick green chimichurri sauce spread in a line from one end to the other, speckled with small bits of red pepper and herbs. To the right of the steak, a small light wooden bowl holds more green chimichurri sauce, with a white spoon resting in 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 Bright Chimichurri Sauce

Start by tossing the peeled garlic, fresh parsley, cilantro, olive oil (or avocado oil), lemon juice, dried oregano, crushed red pepper, and salt into your blender or food processor. Blend everything until you have a smooth, vibrant sauce bursting with fresh herb aroma. Taste and adjust the salt if you need a little more zing. This sauce will bring your steak to life!

Step 2: Let the Flank Steak Soak Up the Flavor

Place your flank steak in a shallow dish or a resealable bag and pour half of that gorgeous chimichurri all over it. Use your hands or a spoon to coat the steak evenly. For best results, let it marinate for at least 15 minutes at room temperature, or if you have the time, pop it in the fridge for up to 2 hours. The longer it marinates, the more those flavors will soak in.

Step 3: Heat Things Up

Preheat your grill or a heavy skillet over medium-high heat. To keep your steak from sticking, brush the grill grates or pan lightly with oil. You’ll know it’s ready when it’s shimmering and just starting to smoke a little—that’s your cue to get that perfect sear.

Step 4: Sear to Perfection

Take the steak out of the marinade and place it on the hot grill or skillet. Let it cook for about 8 minutes on each side for a juicy medium-rare finish. Resist the urge to move it around too much—the goal is to get that delicious crispy crust. Use visual and tactile cues: the steak will release easily from the surface when it's ready to flip.

Step 5: Give Your Steak a Rest

Once cooked, set the steak aside on a cutting board and let it rest for 5 to 10 minutes. This step is the secret to juicy meat because it allows the juices to redistribute, keeping every bite tender and flavorful.

Step 6: Slice and Serve Like a Pro

Slice the steak thinly against the grain—this helps maximize tenderness. Then, drizzle the remaining chimichurri sauce over the top or serve it on the side for dipping. Your gorgeous, flavorful Crispy Chimichurri Flank Steak is ready to be devoured!

Top Tip

Mastering the Crispy Chimichurri Flank Steak Recipe means paying attention to a few key steps that really boost the flavor and texture. These tips come from hands-on cooking and a bit of trial and error, so you can avoid common pitfalls and enjoy juicy, perfectly seasoned steak every time.

Marinate Time Matters: While 15 minutes is the minimum, letting your flank steak soak up the chimichurri for 30 minutes to 2 hours unlocks deeper, richer flavors—and makes every bite more tender.
High Heat for the Perfect Sear: Preheat your grill or skillet to medium-high to ensure that crispy, caramelized crust that’s signature to this recipe. Too low, and you’ll miss that satisfying crust; too high, and you risk burning.
Let it Rest: Don’t skip resting the steak after cooking. Let those delicious juices redistribute for 5 to 10 minutes so you get tender, juicy slices and not dry meat.
Slice Against the Grain: Cutting across the muscle fibers is a game changer—it shortens the fibers and makes each slice easier to chew, enhancing the steak's tenderness.

How to Serve Crispy Chimichurri Flank Steak Recipe

The image shows a six-step visual recipe guide starting with a close-up of herbs like parsley and garlic in a food processor with a woman's hand pouring olive oil. Next is a clear bowl with a green herb mixture being stirred by a spoon. The third image shows two raw steaks on a white plate sprinkled with black pepper. The fourth image presents a single seasoned steak on a black grill pan placed on a white marbled surface. The fifth photo captures a thick steak cooking over an open BBQ flame, glowing bright orange. The last image shows a wooden board with sliced medium-rare steak arranged in neat layers, garnished with green herbs and pieces of flatbread on the side, all on a white marbled background. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Brighten your plate with fresh garnishes like lemon wedges to add a zesty squeeze, extra chopped parsley or cilantro for a fresh herbal pop, and even a sprinkle of flaky sea salt to enhance the steak’s natural flavors. If you like a bit of heat, a few additional crushed red pepper flakes won’t hurt either.

Side Dishes

Pair your Crispy Chimichurri Flank Steak Recipe with simple, vibrant sides that complement its Latin American flair. Think grilled vegetables like zucchini and bell peppers, roasted sweet potatoes, or a crisp green salad with avocado and cherry tomatoes. For something heartier, a serving of cilantro lime rice or warm tortillas make excellent companions.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover flank steak tightly in foil or place it in an airtight container, then refrigerate. It will stay fresh and tasty for up to 3 days—perfect for quick lunches or dinner the next day.

Freezing

If you want to freeze cooked flank steak, slice it first and store in a freezer-safe container or heavy-duty freezer bag. Label with the date and consume within 2 months for the best flavor and texture.

Reheating

To reheat, warm steak slices gently in a skillet over low heat or in the microwave with a damp paper towel to keep them from drying out. Avoid overheating to maintain tenderness. Drizzle some reserved chimichurri sauce over the steak when reheating for that fresh flavor boost.

Frequently Asked Questions:

Can I use a different cut of steak for this recipe?

While flank steak is ideal for its texture and flavor, you can substitute skirt steak or hanger steak. Just adjust cooking times slightly, as these cuts may differ in thickness and tenderness.

How spicy is the chimichurri sauce?

The sauce includes crushed red pepper which adds a mild to moderate heat. You can reduce or increase this amount based on your spice preference or omit it for a milder version.

Is it okay to make the chimichurri sauce ahead of time?

Absolutely! Making chimichurri a few hours or even the day before allows the flavors to meld beautifully. Just store it in an airtight container in the fridge and bring it to room temperature before serving.

What’s the best way to ensure medium-rare steak?

Cook the flank steak about 8 minutes per side over medium-high heat as directed, and use an instant-read thermometer aiming for 130–135°F internal temperature. Remember to rest the steak to finish cooking and redistribute juices.

Final Thoughts

There’s something truly special about biting into a perfectly cooked, crispy-edged flank steak bursting with vibrant chimichurri flavors. This recipe is one of my go-tos when I want something impressive yet approachable—perfect for weeknight dinners or when guests come over. Give it a try, savor the fresh herbs and spice, and enjoy a delicious Latin American feast right at home. Happy cooking!