Chimichurri Marinated Flank Steak
For the love of green sauce, this is a match made in heaven and creates the perfect summer grilled dinner. The taste is off the charts. Chimichurri marinated flank steak is a simple way to dress up a steak.
Chimichurri Ingredients
The ingredients for the chimichurri marinade are very simple.
- extra virgin olive oil
- lime juice
- minced parsley
- minced cilantro
- minced garlic
- sea salt
The recipe below is enough for 4 oz of steak. I like to make this in the summer when parsley and cilantro are growing in my garden. I mix up the chimichurri sauce in the blender and then put the steak and the sauce in a ziplock bag to marinate in the fridge for a day. Since I often make enough for 1lb of meat or more, I scale the ingredients to match*.
If we’re not eating it right away, this is great for meal prep because it can go right into the freezer so it is ready for when I want a taste of South America's answer to pesto sauce.
*There has been some discussion about scaling the salt in doubled/multiplied recipes. A decent rule of thumb is to start with 1.5x the salt for a doubled recipe, and half of the multiplied amount for larger scales and then adjust (so 4x the recipe would have 2x the salt of the single batch). Go light so you can taste and see where you are. You can always add more, but you can't take it out.
Chimichurri marinade for flank steak
Chimichurri sauce is an herb, oil, and garlic base. Some call it a South American sauce. Others get more specific and say an Argentine sauce. Chimichurri on steak is exceptional, but chimichurri ingredients go well on just about everything. As I mentioned before, chimichurri feels and tastes like South America’s answer to pesto.
Flank steak vs skirt steak
Flank steak is often considered a tough cut of meat because it contains less fat than other cuts. But this doesn’t mean it’s tasteless. On the contrary, flank steak is flavorful and tender when cooked properly.
Flank steak is often used for making fajitas, tacos, burgers, and other dishes that require marinating. It’s also great in stir-fries, stews, and soups.
Flank steak is sometimes called London broil or skirt steak, but they are actually different cuts of meat. Flank steak is cut from the abdominal muscles of the animal. Skirt steak can be substituted for flank steak. However, it can also be a tougher piece of meat and become chewy if not cooked correctly. Both cuts do best with marinades and quick cooking on high heat. So which will be your choice? Flank steak vs skirt steak?
What makes flank steak so special? Here's why you should start eating more of this delicious cut.
Flank steak has a lot going for it!
- It's inexpensive. This means you can buy a whole flank steak for much less money than many other steaks.
- Easy to prepare. Season it with salt and pepper, then sear it on the stovetop or grill until browned, about 3-5 minutes per side.
- Full of flavor. Flank steak is known for its rich taste.
- A rich source of protein. Protein is essential for muscle growth and recovery. A 4 oz. serving contains over 20 grams of protein.
- It’s lower in fat than many more expensive and just as tasty steak options.
- Flank steak is a good source of iron.
- Also a good source of zinc.
- Naturally gluten-free.
- Low in saturated fat compared to other steak types.
- It has over 45% of your daily vitamin B3 in one serving.
- Chimichurri on steak is one of the best grilled beef combinations.
So which steak should you buy? The answer depends on what you’re looking for
Flank steak is usually sold as skirt steak, which is actually a different cut. Flank steak comes from the flat muscle at the bottom of the cow, while skirt steak comes from the top part of the cow. Both are delicious, but flank steak is leaner and more tender.
When my youngest son graduated from high school, I served flank steak fajitas. It was the first time I had marinated flank steak. WOW! Was it phenomenal! We had so many compliments and people taking seconds and even thirds. I am more of a chicken fajita person, and I was eating the flank steak over the chicken option. At that time, I realized that flank steak was going to be a part of our marinating and grilling meal planning
As a green sauce fan, chimichurri marinated flank steak is a welcome addition to our family's favorites.
What is the best method to cook flank steak?
This steak is best when cooked on high heat for a short time. I prefer to grill or pan sear flank steak. If it has been marinated, the grill is my first choice.
I am curious how flank steak tastes broiled, which is an option. Or in the air fryer. Please comment below if you have tried any of these methods or one I didn't mention.
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Chimichurri Marinated Flank Steak
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Equipment
- refrigerator or freezer
- grill or frying pan
Ingredients
- 4 oz flank steak or steak of choice
Chimichurri Marinade
- 2 tbsp extra virgin olive oil
- 2 tbsp lime juice
- 2 tbsp fresh parsley minced
- 2 tbsp fresh cilantro minced
- ½ tsp garlic minced
- ½ tsp sea salt
Instructions
- Combine the ingredients for the marinade in a ziplock bag along with 4 ounces of steak. Remember, if you have more steak, increase your ingredients.
- Seal tightly, and use your hands to massage the marinade around the steak. Make sure the marinade completely coats the steak.
- Place in the fridge to marinate for at least 30 minutes. For best results, marinate up to 6-20 hours.
- Preheat the grill or a pan over high heat. Place the steak on the cooking surface, and discard the extra marinade. Cook for 3-5 minutes on each side. The amount of time will depend on the thickness of your steak and your desired doneness.
Instructions for meal prep [FREEZING]
- Combine the ingredients for the marinade in a ziplock bag along with 4 ounces of steak. Remember, if you have more steak, increase your ingredients.
- Seal tightly, and use your hands to massage the marinade around the steak. Make sure the marinade completely coats the steak.
- Label, date, and freeze.
- Thaw 24 hours or more in the fridge before cooking.
- Preheat the grill or a pan over high heat. Place the steak on the cooking surface, and discard the extra marinade. Cook for 3-5 minutes on each side. The amount of time will depend on the thickness of your steak and your desired doneness.
Video
Notes
Hand Size Portions
Michelle Johnson Jerome is an expert on busting through perfectionism. She is passionate about helping others live life with purpose and joy. By drawing on her extensive experience as a nutrition coach, personal trainer, and yoga instructor she helps develop a realistic approach to goal setting that allows you to make progress and stop obsessing over mistakes.
Find other articles written by Michelle on her coach profile. Discover your "easy button": learn how to manage life's unpleasant parts so you can move forward, reach your goals, and live your best life.
