If you love bold flavors and juicy steak, you’re in for a treat with this Crispy Chimichurri Flank Steak Recipe. It’s that perfect combination of tender, savory meat paired with a bright, zesty chimichurri sauce that really brings the whole dish alive.

A white plate holds several slices of medium-rare steak arranged closely in a slightly overlapping manner from top left to bottom right. Each slice shows a brown, grilled outer edge with grill marks and a warm pink interior, with visible seasoning like black pepper and herbs on the surface. The texture is juicy and tender with a slight char on the edges. On the right edge, part of a bowl with green sauce is visible, providing a contrast to the steak. The plate sits on a white marbled surface. 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 honestly can’t get enough of this chimichurri flank steak! It’s simple to make but feels super special—ideal for weeknight dinners or impressing guests without stress.

Easy to make: Minimal ingredients and straightforward steps make for quick prep and cooking.
Bold flavors: The fresh herbs and garlic in the chimichurri sauce add a vibrant punch.
Juicy & tender steak: Cooking flank steak to medium-rare keeps it perfectly tender and full of flavor.
Versatile serving: Great with grilled veggies, roasted potatoes, or a crisp salad.

Ingredients & Why They Work

Getting your hands on fresh herbs and quality flank steak really makes a difference here. I always look for bright green parsley and cilantro, and the steak should be about 1½ to 2 pounds for ideal slicing.

Flat lay of a fresh whole flank steak, a small pile of peeled garlic cloves, a bunch of fresh parsley, a bunch of fresh cilantro, a small white ceramic bowl filled with olive oil, a small white ceramic bowl with fresh lemon juice, a small white ceramic bowl containing dried oregano, a small white ceramic bowl with crushed red pepper flakes, and a small white ceramic bowl of salt, all arranged with perfect symmetry, placed 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: A lean cut that’s flavorful and becomes tender when cooked right.
Salt: Essential for seasoning the meat and enhancing its natural flavors.
Fresh garlic: Gives the chimichurri sauce a sharp, fragrant kick.
Fresh parsley: The backbone of chimichurri, offering herbal brightness.
Fresh cilantro: Adds a slightly citrusy, fresh note—you can omit if you’re not a fan.
Olive oil (or avocado oil): Binds the sauce and adds richness; avocado oil works well if you prefer higher heat cooking.
Fresh lemon juice: Provides acidity that balances and lifts the sauce.
Dried oregano: Adds a warm, savory depth to the chimichurri.
Crushed red pepper: Brings just the right amount of heat; adjust to your spice preference.

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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 this Crispy Chimichurri Flank Steak Recipe is how easily you can customize it to fit your taste buds and lifestyle. Feel free to tweak the herbs, spice level, or cooking method to make this dish truly your own.

Variation: For a smoky twist, try adding a pinch of smoked paprika to the chimichurri sauce. I love how it adds a subtle depth without overpowering the fresh herbs.
Dietary swap: If you're avoiding cilantro or can’t find it, simply double the parsley. It keeps the sauce just as vibrant and fresh.
Cooking method: If you don’t have a grill or prefer stovetop cooking, use a cast iron skillet. I get a wonderfully crispy crust this way, almost as good as grilling!
Heat level: Want it spicier? Increase the crushed red pepper or add a dash of fresh chopped chili. For a milder flavor, cut back or omit it altogether.
Make ahead: Preparing the chimichurri a few hours or even overnight lets all the flavors meld beautifully. I always do this step in advance—makes the dish taste even better!

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

A white plate holds sliced steak arranged in a slightly overlapping row, showing layers of pink inside and a dark brown grilled crust on the outside. On top of the steak is a thick green sauce with visible pieces of herbs, chili flakes, and seeds, spread down the center of the meat. To the right of the steak on the plate, a small wooden bowl contains more of the green sauce with a white spoon resting inside it. The dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up Your Chimichurri Sauce

Start by combining fresh garlic, parsley, cilantro, olive oil (or avocado oil), fresh lemon juice, dried oregano, crushed red pepper, and a pinch of salt in a food processor or blender. Pulse it until smooth but still slightly chunky—you want that texture! Give it a taste, then adjust the salt or spice level as you like. Set it aside so the flavors can mingle while you prepare the steak. Trust me, pre-making this sauce really brings it all together.

Step 2: Season Your Flank Steak Just Right

Pat your flank steak dry with paper towels to ensure an even sear. Sprinkle about half a tablespoon of salt evenly over both sides, gently pressing it in. This step is key for that amazing crust that makes this recipe so crispy and flavorful.

Step 3: Heat Up Your Grill or Skillet

Preheat your grill or a heavy skillet over medium-high heat until it’s really hot. If you're using a skillet, lightly coat it with oil to prevent sticking. When the surface is good and hot, you’ll know it’s time to cook—the steak will sizzle delightfully when it hits the pan.

Step 4: Cook the Steak to Perfection

Place the flank steak on your hot grill or skillet. Cook it for about 8 to 9 minutes per side for that juicy medium-rare finish. If you’re unsure, use a meat thermometer to check—130°F means perfect medium-rare. As it cooks, you’ll notice the edges crisping up beautifully. That’s the magic of this Crispy Chimichurri Flank Steak Recipe!

Step 5: Let It Rest, Then Slice

Once cooked, remove your steak from the heat and let it rest for 5 to 10 minutes. This is crucial—resting allows the juices to redistribute, making every bite tender and flavorful. When ready, slice the steak thinly against the grain for the best texture and tenderness.

Step 6: Serve with a Spoonful of Chimichurri

To finish, pile generous spoonfuls of your zesty chimichurri sauce over the sliced steak. The fresh herbs and bright lemon punch are the perfect complement to the rich, crispy meat. Serve with your favorite sides—grilled veggies or a crisp salad are my go-tos. Now, dig in and savor every delicious bite!

Top Tip

To make the most of your Crispy Chimichurri Flank Steak Recipe, a few insider tips will elevate your cooking experience and ensure perfect results every time.

Resting Time: Always let your flank steak rest for 5-10 minutes after cooking. This simple step keeps the meat juicy and tender, locking in all those wonderful flavors.
Chimichurri Prep: I found that preparing the chimichurri sauce a few hours—or even better, overnight—ahead really lets all the fresh herb flavors meld beautifully.
Slicing Technique: Slice the steak thinly against the grain to maximize tenderness. It makes a big difference when enjoying each bite!
Don’t Skip Seasoning: Don’t be shy with salt! Even seasoning on both sides before cooking ensures a flavorful crust that gets that wonderful crispy texture we all love.

How to Serve Crispy Chimichurri Flank Steak Recipe

The image shows a six-step cooking process on a white marbled surface. Step 1 has a woman's hand adding herbs and garlic into a food processor with green leaves visible inside. Step 2 shows a glass bowl with a green herb sauce being mixed with a spoon. Step 3 shows two raw steaks seasoned with pepper on a white plate. Step 4 has a steak cooking on a black grill pan on the stove. Step 5 shows a close-up of a steak grilling over bright orange flames. Step 6 shows the final dish with sliced cooked steak arranged neatly on a wooden board next to a small bowl of sauce and pieces of flatbread. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

Fresh garnishes can really brighten things up. Try topping your steak with additional chopped fresh parsley or cilantro for an herbal burst. A light drizzle of extra chimichurri sauce right before serving adds vibrant color and that zesty kick. For a bit of texture, sprinkle some toasted pine nuts or crushed red pepper flakes.

Side Dishes

This flavorful flank steak pairs wonderfully with a variety of sides. Grilled vegetables like asparagus, bell peppers, or zucchini complement the smoky char. Roasted potatoes or crispy sweet potato fries add a hearty touch. A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette balances the richness of the steak beautifully. For something classic, serve it alongside warm crusty bread to soak up all the chimichurri sauce.

Make Ahead and Storage

Storing Leftovers

Store any leftover steak and chimichurri sauce separately in airtight containers in the refrigerator. They will keep fresh for up to 3-4 days, making for easy lunches or quick dinners later in the week.

Freezing

To freeze, wrap the cooked flank steak tightly in plastic wrap and place it in a freezer-safe bag or container. The chimichurri sauce should be frozen in a separate airtight container. Both will keep well for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat your steak gently in a skillet over medium-low heat to avoid drying it out, or warm briefly in the oven at 250°F until heated through. Add fresh chimichurri sauce just before serving to maintain its bright, fresh flavors.

Frequently Asked Questions:

What is the best doneness for flank steak in this recipe?

Medium-rare is ideal for flank steak to keep it tender and juicy. Cook for about 8-9 minutes per side until the internal temperature reaches 130°F. Overcooking can make it tough.

Can I make the chimichurri sauce in advance?

Absolutely! Making the chimichurri sauce a few hours or even overnight allows the flavors to meld and intensify, resulting in a more vibrant sauce.

What can I substitute if I don’t have fresh cilantro?

If fresh cilantro isn’t available, you can use additional fresh parsley or leave it out altogether. The chimichurri will still taste fantastic with just parsley.

Is avocado oil a good alternative to olive oil in this recipe?

Yes, avocado oil works wonderfully especially if you prefer a lighter taste or need a higher smoke point for cooking the steak.

Final Thoughts

Making this Crispy Chimichurri Flank Steak Recipe has quickly become a favorite in my kitchen because it’s simple, vibrant, and endlessly satisfying. The zingy chimichurri sauce paired with perfectly cooked flank steak is a match made in heaven that’s sure to impress family and friends alike. I hope you enjoy every flavorful bite and find it as delightful and easy as I do!