A bright, garlicky chimichurri and a simply marinated, fast-seared flank steak make a dinner that feels celebratory but comes together with minimal fuss. This Argentinian-style flank steak is perfect when you want bold herb flavor, a little heat, and a steak that slices neatly for sharing. It’s quick enough for a weeknight but impressive enough for guests.
Why you’ll love this dish
This recipe balances high-impact flavor with straightforward technique. Chimichurri brings fresh parsley, vinegar bite, and garlic heat; the marinade tenderizes the steak while adding extra depth; and quick, high-heat cooking yields a nicely charred exterior with a flavorful interior.
“Crisp sear, tangy sauce, and a melt-in-your-mouth slice — this is our new go-to for weekend guests.” — home cook review
Perfect for weeknight dinners, casual backyard cookouts, or when you want an authentic South American touch without a lot of fuss. It’s budget-friendly (flank steak is economical), family-friendly, and very adaptable.
How to make Easy Argentinian Marinated Flank Steak with Chimichurri Sauce
Overview: You’ll make the chimichurri, reserve half for serving, and use the other half to marinate the steak. Let the steak sit at room temperature briefly, then sear on a hot grill or skillet until it reaches your desired doneness. Rest the steak, slice thinly against the grain, and serve with the remaining chimichurri.
Timing at a glance:
- Active prep: 15–20 minutes
- Marinate: 30 minutes to 24 hours (30 minutes minimum)
- Cook: 8–12 minutes (depends on thickness and doneness)
- Rest: 5–10 minutes
- Total (minimal marinate): ~1 hour
Ingredients
What you’ll need (serves 4)
- 1 flank steak (about 1 to 1 1/4 lb / 450–550 g) — skirt or bavette can substitute
- 1 cup fresh parsley, packed and finely chopped (flat-leaf preferred)
- 1/4 cup red wine vinegar (substitute: sherry vinegar or 2 tbsp lemon juice + 2 tbsp red wine vinegar)
- 1/2 cup extra-virgin olive oil
- 4 cloves garlic, minced (about 1.5–2 tbsp)
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon dried oregano or 1 tbsp fresh oregano, chopped (optional)
- Salt and black pepper to taste (start with 1 tsp salt)
- Optional: 1/4 cup fresh cilantro, chopped (for a greener chimichurri)
- Optional finishing: lemon wedges or a sprinkle of smoked paprika
Notes:
- If you prefer less heat, use 1/2 tsp red pepper flakes or omit.
- Olive oil quality matters for the chimichurri flavor.
Directions
Step-by-step instructions
- Make the chimichurri. In a bowl combine chopped parsley, red wine vinegar, olive oil, minced garlic, red pepper flakes, oregano (if using), and 1 teaspoon salt plus 1/4 teaspoon pepper. Stir to combine. Taste and adjust salt or acid.
- Reserve half of the chimichurri in a separate bowl for serving.
- Marinate the steak. Place the flank steak in a wide dish or zip-top bag. Pour the remaining chimichurri over it and rub to coat both sides. Marinate for at least 30 minutes at room temperature or up to 24 hours in the fridge (see storage tips).
- Bring steak to near room temperature. If chilled, remove the steak from the fridge 20–30 minutes before cooking. Pat dry with paper towels; this helps with a good sear.
- Preheat your cooking surface. Heat a grill, grill pan, or heavy skillet (cast iron ideal) over medium-high to high heat until very hot. If using a skillet, add a tablespoon of neutral oil and let it shimmer.
- Sear the steak. Place the steak on the hot surface. Cook about 4–5 minutes per side for medium-rare (time varies by thickness). Use an instant-read thermometer: 125°F (52°C) for rare, 135°F (57°C) for medium-rare, 145°F (63°C) for medium.
- Rest the steak. Transfer the steak to a cutting board and tent loosely with foil. Rest 5–10 minutes to let juices redistribute.
- Slice and serve. Slice thinly against the grain across the steak. Arrange slices on a platter and spoon the reserved chimichurri over the top. Serve immediately.
How to serve Easy Argentinian Marinated Flank Steak with Chimichurri Sauce
Best ways to enjoy it:
- Serve over warm rice, roasted potatoes, or a bed of mixed greens for a lighter meal.
- Fill warm tortillas or crusty bread for steak sandwiches or tacos.
- Pair with simple sides: grilled corn, chimichurri-roasted veggies, or a crisp tomato salad.
- Wine pairing: a medium-bodied Malbec or a fruity Tempranillo complements the herbaceous sauce.
- For family style, place sliced steak on a board with extra chimichurri, lemon wedges, and warm flatbreads.
Plating tip: Fan slices across the plate and drizzle chimichurri down the center for an appealing presentation. Add a sprinkle of flaky sea salt just before serving.
How to store
Storage and reheating tips:
- Refrigerate: Store leftover steak and chimichurri separately in airtight containers. Refrigerate within 2 hours of cooking. Use cooked steak within 3–4 days.
- Freeze: To freeze, slice steak and wrap tightly in plastic wrap and foil or use a freezer-safe container. Freeze up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheat: Gently reheat sliced steak in a skillet over low heat with a splash of beef stock or water, or warm in a 275°F (135°C) oven until just heated through to avoid overcooking. You can also enjoy cold slices in sandwiches or salads.
- Chimichurri keeps well in the fridge for up to 1 week. If it darkens, it’s generally still fine; stir in a splash of vinegar for brightness.
Food safety: Never leave cooked meat at room temperature for more than 2 hours (1 hour above 90°F / 32°C). Use a food thermometer to confirm safe storage temperatures.
Tips to make
Helpful cooking tips
- Pat the steak dry before searing. Moisture prevents good browning.
- Slice against the grain. This shortens muscle fibers and makes the steak tenderer in each bite.
- Use a thermometer. It’s the most reliable way to hit the doneness you want.
- Don’t over-marinate. Acid can change texture if left too long (especially thinner cuts). 30 minutes to 6 hours is ideal; up to 24 hours is acceptable but not necessary.
- Make chimichurri ahead. It develops flavor after a few hours and is a great make-ahead condiment.
- Adjust oil-to-vinegar ratio to taste. If the chimichurri is too sharp, add a bit more oil to smooth it out.
- For an extra-crisp sear on a grill, let the steak form a proper crust before flipping — avoid moving it too soon.
Variations
Creative twists
- Spicy chimichurri: Add 1 small fresh jalapeño or serrano, minced, or increase red pepper flakes.
- Smoky chimichurri: Swap part of the olive oil for smoked olive oil or add a pinch of smoked paprika.
- Citrus chimichurri: Add 1 tbsp fresh orange or lime juice for a brighter note.
- Butter-basted steak: After searing, add 2 tbsp butter and baste the steak for a richer finish.
- Vegetarian swap: Grill thick portobello caps marinated in chimichurri for a meaty texture and similar flavor.
- Short ribs or skirt steak: Use the same chimichurri but adjust cooking: short ribs need low and slow braising; skirt steak cooks quickly like flank.
FAQs
Q: Can I use skirt steak instead of flank? A: Yes. Skirt steak works well. It cooks fast and benefits from high heat. Cook to a slightly lower internal temp for medium-rare and slice thinly against the grain.
Q: How long should I marinate the steak? A: Minimum 30 minutes to let flavors penetrate. For deeper flavor, marinate 4–6 hours. Avoid much longer than 24 hours for acidic marinades, as the texture can turn mushy.
Q: Can I make chimichurri without red wine vinegar? A: Yes. Use sherry vinegar, apple cider vinegar, or a mix of lemon juice and red wine vinegar. Adjust to taste — you want a bright, tangy balance.
Q: Is it safe to store chimichurri with the steak? A: Store them separately. The acid in chimichurri can change the cooked meat’s texture and color over time. Keeping them apart preserves both textures and flavors.
Q: How can I keep the steak tender if I’m reheating leftovers? A: Reheat gently over low heat with a splash of broth or water to add moisture. Avoid high heat that will overcook the meat. Slicing cold and adding fresh chimichurri for a salad or sandwich is another great option.
If you want, I can give a printable one-page recipe card with timings and a shopping list, or a version scaled for 8 servings. Which would you prefer?
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Easy Argentinian Marinated Flank Steak with Chimichurri Sauce
- Total Time: 60 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A bright, garlicky chimichurri sauce paired with simply marinated, fast-seared flank steak for a delicious and impressive meal.
Ingredients
- 1 flank steak (about 1 to 1 1/4 lb / 450–550 g)
- 1 cup fresh parsley, packed and finely chopped
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon dried oregano or 1 tbsp fresh oregano, chopped (optional)
- Salt and black pepper to taste
- Optional: 1/4 cup fresh cilantro, chopped
- Optional finishing: lemon wedges or a sprinkle of smoked paprika
Instructions
- Make the chimichurri. In a bowl combine chopped parsley, red wine vinegar, olive oil, minced garlic, red pepper flakes, oregano (if using), and salt plus pepper. Stir to combine. Taste and adjust seasoning.
- Reserve half of the chimichurri in a separate bowl for serving.
- Marinate the steak. Place the flank steak in a dish or bag. Pour the remaining chimichurri over it and rub to coat. Marinate for at least 30 minutes.
- Bring the steak to near room temperature, pat dry with paper towels.
- Preheat your grill or skillet over medium-high to high heat until very hot.
- Sear the steak for about 4–5 minutes per side for medium-rare.
- Rest the steak on a cutting board, tent loosely with foil for 5–10 minutes.
- Slice thinly against the grain and serve with reserved chimichurri.
Notes
Serve over rice, in tortillas, or with grilled corn for a complete meal. Store leftovers separately for best quality.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Argentinian