Easy Argentinean Marinated Flank Steak with Chimichurri Sauce
Bright, garlicky chimichurri meets a lean, flavor-packed flank steak in this quick Argentine-inspired dish. It’s the kind of recipe you make when you want big, zesty flavors with minimal fuss—perfect for a weeknight grill, a weekend cookout, or an impressive dinner for guests.
Why you’ll love this dish
Flank steak soaks up marinades beautifully, and chimichurri brings a fresh herbal punch that cuts through the meat’s richness. The result is a juicy, slightly charred steak with a bright sauce that never feels heavy.
- Quick: active cook time is under 15 minutes once the steak is ready.
- Budget-friendly: flank is an affordable cut that still delivers big flavor.
- Crowd-pleasing: easy to slice and share; great for tacos, salads, or a plated main.
“Bold, fresh, and simple—this chimichurri-steak combo became our new go-to for weekend dinners. The flavors are restaurant-worthy without the fuss.” — a happy home cook
How this recipe comes together
Overview:
- Marinate the flank steak briefly in chimichurri to infuse flavor.
- Bring steak to room temperature, then sear on a hot skillet or grill for a short time to achieve a caramelized crust.
- Rest the steak so juices redistribute.
- Slice thinly across the grain and finish with fresh chimichurri.
You’ll need a hot pan or grill, a thermometer for best results (optional but recommended), and a sharp knife for thin slices.
What you’ll need
- 1 flank steak (about 1.5–2 lb / 700–900 g)
- 1 cup chimichurri sauce (homemade or store-bought)
- Kosher salt and freshly ground black pepper
- 1–2 tablespoons olive oil (or another high-smoke-point oil like avocado oil) for searing
Notes and substitutions:
- If you don’t have chimichurri ready, see the Tips or Variations for a quick chimichurri recipe.
- Skirt steak or flat iron can substitute for flank; adjust cook time as they differ in thickness.
- For lower-sodium cooking, reduce added salt and use a saltier chimichurri sparingly.
Step-by-step instructions
- Season the steak: Pat the flank steak dry. Season both sides lightly with salt and pepper.
- Marinate: Place the steak in a shallow dish or resealable bag. Add about ¾ cup chimichurri and rub it over the meat. Reserve the remaining chimichurri for serving (do not reuse the marinade that contacted raw meat unless you boil it). Marinate at room temperature for 30–60 minutes, or refrigerate up to 8 hours. Avoid acidic marinades longer than 12–24 hours—flank can get mushy.
- Preheat: Heat a cast-iron skillet or heavy-bottomed pan over medium-high to high heat until very hot. If grilling, preheat to high and oil the grates. Add 1 tablespoon oil to the pan and swirl.
- Sear: Remove excess marinade and place the steak in the hot pan. Sear without moving for 4–5 minutes to develop a crust. Flip and sear the other side 3–5 minutes for medium-rare to medium, depending on thickness. Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. (USDA recommends 145°F for safety; many prefer a lower temp for tenderness.)
- Rest: Transfer steak to a cutting board and tent loosely with foil. Rest 8–10 minutes—this concentrates juices.
- Slice: Slice thinly across the grain at a 45° angle. Serve with the reserved chimichurri spooned over or on the side.
Cooking note: If you prefer the chimichurri to be slightly warmed, spoon a little on the steak right after resting so the sauce warms gently without losing freshness.
Best ways to enjoy it
- Serve over a bed of buttered rice or roasted potatoes, with chimichurri spooned on top.
- Make steak sandwiches with crusty bread, pickled onions, and extra chimichurri.
- Slice into strips for tacos or burrito bowls with grilled peppers and a squeeze of lime.
- Pair with simple sides: grilled asparagus, mixed green salad, or roasted root vegetables.
- Wine pairing: Argentine Malbec, a medium-bodied Cabernet, or a chilled rosé for summer meals.
Plating tip: Fan thin slices across the plate, drizzle with chimichurri, and garnish with fresh parsley or a lemon wedge for color and brightness.
Storage and reheating tips
- Refrigerate: Cool steak to room temperature (no more than 2 hours from cooking), then store in an airtight container. Use within 3–4 days.
- Freeze: Wrap tightly in plastic and foil or use a freezer bag. Freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheat gently: Avoid high direct heat that will overcook. Reheat slices in a skillet over low heat with a splash of broth or olive oil, or warm in a low oven (250°F / 120°C) until heated through. Alternatively, serve cold slices in salads or sandwiches.
- Safety: Do not reuse marinade that contacted raw meat unless you boil it for at least 2–3 minutes to kill bacteria. Always refrigerate within 2 hours (1 hour if ambient temp is over 90°F / 32°C).
Helpful cooking tips
- Bring to temp: Let the steak sit 20–30 minutes at room temperature before cooking for even doneness.
- Dry surface = better crust: Pat the steak dry before searing to get a better Maillard reaction.
- Hot pan: A screaming-hot cast-iron skillet or hot grill is key for a caramelized surface without overcooking inside.
- Use a thermometer: An instant-read probe gives reliable results. Pull steak 5°F (3°C) below your target because it will rise while resting.
- Slice across the grain: Flank’s long muscle fibers need short lengths to feel tender; slicing against the grain is essential.
- Reserve sauce: Always keep some chimichurri back to serve fresh; marinated sauce that touched raw meat should not be used cold on the finished steak.
Creative twists & variations
- Grilled version: Cook on a very hot grill over direct heat for 3–5 minutes per side for a smoky char.
- Cilantro chimichurri: Replace half or all parsley with cilantro for a brighter, Latin-American twist.
- Spicy chimichurri: Add 1 small finely chopped red chili or 1/2 teaspoon red pepper flakes.
- Chimichurri butter: Fold chimichurri into softened butter, chill, and melt a pat over sliced steak.
- Vegetarian swap: Marinate and grill large portobello caps or firm tofu for a chimichurri-topped plant-based main.
- Make it saucier: Blend chimichurri with Greek yogurt or mayo (1:1) to make a creamy sauce for sandwiches.
Quick chimichurri (if you don’t have store-bought):
- 1 cup packed parsley, 2–3 garlic cloves, 2 tbsp red wine vinegar, 1/2 cup olive oil, pinch red pepper flakes, salt and pepper. Pulse in a food processor briefly or chop finely and whisk. Let sit 10 minutes to meld.
Frequently Asked Questions
Q: How long should I marinate the flank steak? A: 30–60 minutes at room temperature gives noticeable flavor without making the meat mushy. You can marinate up to 8–12 hours in the fridge, but avoid much longer with highly acidic marinades.
Q: Can I use the leftover marinade as sauce? A: No—discard or boil any marinade that touched raw meat before using it as a sauce. For safety and best flavor, reserve a cup of chimichurri before adding it to raw steak to use as a finishing sauce.
Q: What’s the best way to check doneness? A: Use an instant-read thermometer for accuracy. Aim for 125–130°F for medium-rare, 135°F for medium. If you don’t have a thermometer, press the center and compare to the firmness of the fleshy part of your palm (fingers together): soft = rare, springy = medium, firm = well done—this takes practice.
Q: Can I make this ahead for a party? A: Yes. Cook the steak, slice it, and keep slices in a shallow dish with foil in the refrigerator for up to 2 days. Rewarm gently before serving or serve cold with chimichurri on the side. Alternatively, marinate the steak the day before to save time.
Q: Is chimichurri safe to store? A: Homemade chimichurri keeps 4–5 days in the fridge in an airtight container. The oil may solidify slightly when chilled; stir before using. For longer storage, freeze in an ice-cube tray and transfer cubes to a bag for up to 3 months.
Enjoy the bright contrast of herbaceous chimichurri and well-seared flank steak—simple technique, bold flavor, and plenty of room for personal tweaks. If you’d like, I can provide a printable recipe card or a full chimichurri recipe scaled for larger crowds. Which would you prefer?
Print
Easy Argentinean Marinated Flank Steak with Chimichurri Sauce
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Carnivore
Description
A quick Argentine-inspired dish featuring flank steak marinated in garlicky chimichurri sauce, perfect for grilling or weeknight dinners.
Ingredients
- 1 flank steak (about 1.5–2 lb / 700–900 g)
- 1 cup chimichurri sauce (homemade or store-bought)
- Kosher salt and freshly ground black pepper to taste
- 1–2 tablespoons olive oil (or another high-smoke-point oil like avocado oil) for searing
Instructions
- Season the steak: Pat the flank steak dry and season both sides lightly with salt and pepper.
- Marinate: Place the steak in a shallow dish or resealable bag. Add about ¾ cup chimichurri and rub it over the meat. Reserve the remaining chimichurri for serving. Marinate at room temperature for 30–60 minutes or refrigerate up to 8 hours.
- Preheat: Heat a cast-iron skillet or heavy-bottomed pan over medium-high to high heat until very hot. If grilling, preheat to high and oil the grates. Add 1 tablespoon oil to the pan and swirl.
- Sear: Remove excess marinade and place the steak in the hot pan. Sear without moving for 4–5 minutes to develop a crust. Flip and sear the other side for 3–5 minutes for medium-rare to medium.
- Rest: Transfer steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes.
- Slice: Slice thinly across the grain at a 45° angle. Serve with the reserved chimichurri spooned over or on the side.
Notes
If you prefer the chimichurri to be slightly warmed, spoon a little on the steak right after resting. Substitute skirt steak or flat iron for flank if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian