Flank steak with chimichurri delivers bold Argentine flavor in a weeknight-friendly format. This guide walks you through choosing, trimming, and seasoning the meat, then building a vibrant, herb-forward sauce that clings to every slice.
Grilling or pan-searing flank steak creates a deep, caramelized crust that pairs perfectly with the bright acidity and garlic punch of chimichurri. This combination works well for family dinners, casual gatherings, and meal prep without sacrificing sophistication.
Quick Nutrition & Flavor Profile
| Attribute | Flank Steak (113 g serving) | Chimichurri (2 Tbsp serving) | Combined Impact |
|---|---|---|---|
| Calories | 190 kcal | 70 kcal | 260 kcal per plate |
| Protein | 26 g | 1 g | Lean muscle support |
| Fat | 8 g | 6 g | Mostly from olive oil |
| Carbohydrates | 0 g | 3 g | Low unless served with grain |
| Key Flavor Notes | Beefy, mineral-rich | Herbaceous, garlicky, tangy | Grill char + fresh finish |
Selecting and Trimming the Flank Steak
Look for marbling and freshness cues
Choose a flank steak with fine marbling and a deep red color. Avoid pieces that look dry, gray, or have an off smell. A well-marbled flank steak stays tender during grilling and absorbs chimichurri flavor more evenly.
Trim excess fat, not the connective tissue
Remove large hard pockets of fat, but leave a thin layer that protects the meat during cooking. The internal fibrous structure helps the steak hold together after slicing against the grain, which is critical for a tender result.
Grilling and Slicing Techniques
High heat, short time, and precise slicing
Preheat your grill or skillet to medium-high, season the steak simply with salt and pepper, and cook to medium-rare or medium. Slice against the grain into thin strips so each bite showcases the tenderized fibers and soaks up plenty of chimichurri.
Building the Chimichurri Sauce
Fresh herbs, garlic, acid, and oil in balance
Combine parsley and oregano with minced garlic, red wine vinegar, lemon juice, olive oil, and a pinch of salt. Adjust herbs, acid, and oil to suit your palate, and finish with a touch of smoked paprika for depth without overwhelming the steak.
Serving and Pairing Recommendations
- Slice against the grain into thin strips for maximum tenderness.
- Toss steak gently in chimichurri just before serving to preserve herb brightness.
- Serve with grilled vegetables, chimichurri roasted potatoes, or a simple salad.
- Pair with a bold red wine like Malbec or a crisp white such as Sauvignon Blanc.
- Use leftovers in tacos, sandwiches, or over grilled grain bowls.
FAQ
Reader questions
Should I pound the flank steak before marinating
Gently flattening the steak with a mallet or heavy pan helps chimichurri flavors penetrate more evenly, but avoid over-tenderizing to the point where the meat becomes mushy.
Can I make chimichurri ahead and store it in the fridge
Yes, chimichurri keeps well in a sealed jar for up to five days. Flavors often improve overnight, and you can refresh it with a squeeze of lemon before serving.
What is the best internal temperature for flank steak
For medium-rare, aim for 130–135°F (54–57°C); for medium, target 140–145°F (60–63°C). Use a quick-read thermometer, then rest the steak briefly so juices redistribute before slicing.
Will skirt steak work as a substitute for flank steak
Skirt steak is more tender and deeply flavored, and it shares the same need to slice against the grain. Chimichurri complements both cuts, though skirt may have a slightly stronger beef presence.