If you're craving a steak dinner that's bursting with bold, fresh flavors and a perfect crispy crust, I’ve got just the thing. This Crispy Chimichurri Flank Steak Recipe combines tender grilled flank steak with a zesty Argentine chimichurri sauce that will have you coming back for seconds.

A white plate filled with several slices of grilled steak arranged closely together, showing a medium-rare inside with a pink center and brown outside edges with grill marks. The steak surface has a slightly charred texture with visible pepper and herb bits, some slices showing a marbled fat pattern. On the right side of the plate, a small part of a bowl with a sauce containing green herbs and red chili flakes is visible. The background is a white marbled texture 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

Honestly, I could talk all day about this steak. It’s one of those recipes that’s simple but stands out – perfect for weekday dinners or impressing guests without slaving away in the kitchen.

Bold Flavor Combo: The fresh herbs and garlic in the chimichurri sauce perfectly complement the smoky, crispy steak.
Quick & Easy: Ready in just over half an hour, this dish fits perfectly into busy weeknights.
Tender Texture: Flank steak gets perfectly tender when grilled right and sliced against the grain.
Versatile Sauce: Leftover chimichurri is amazing on veggies, seafood, or even sandwiches.

Ingredients & Why They Work

Picking fresh herbs is key here—parsley and cilantro bring brightness while garlic and lemon juice add punch. For the steak, look for a good-quality flank cut with a bit of marbling for flavor and tenderness.

Flat lay of a raw flank steak with rich marbling, a small cluster of peeled fresh garlic cloves, a bunch of vibrant fresh parsley leaves, a smaller bunch of fresh cilantro leaves, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl containing bright yellow fresh lemon juice, a small white ceramic bowl with dried oregano leaves, a small white ceramic bowl holding crushed red pepper flakes, and a small white ceramic bowl with coarse salt crystals, all arranged in perfect symmetry 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: This lean cut grills quickly and soaks up the chimichurri flavors beautifully.
Fresh Garlic: Adds sharp, aromatic depth to the sauce.
Fresh Parsley: Brings vibrant color and herbal brightness.
Fresh Cilantro: Gives a lively, slightly citrusy note to the chimichurri.
Olive Oil (or Avocado Oil): Provides richness and helps emulsify the sauce.
Fresh Lemon Juice: Balances the richness with tang and freshness.
Dried Oregano: Adds a subtle earthiness to both steak seasoning and sauce.
Crushed Red Pepper: Brings a gentle kick of heat that livens up the whole dish.
Salt: Essential for seasoning and enhancing all the other flavors.

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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

The beauty of this Crispy Chimichurri Flank Steak Recipe is how versatile it can be. Whether you want to dial up the heat, use different herbs, or switch up the sides, it’s all about making the dish your own and enjoying every bite.

Spicy Kick: If you love heat, add extra crushed red pepper or a splash of hot sauce into your chimichurri. I tried it once with a double dose of red pepper flakes, and it gave the steak a perfect spicy edge that paired wonderfully with the fresh herbs.
Herb Swap: Don’t have cilantro on hand or prefer a different flavor? Try adding fresh oregano or basil instead for a different herbal note. Basil adds a subtle sweetness that’s surprisingly delightful alongside the garlic and lemon.
Low-Carb Friendly: This dish is naturally low in carbs, but for a lighter meal, serve the flank steak with grilled zucchini ribbons or a crisp green salad instead of heavier sides.
Make It Ahead: The chimichurri sauce tastes even better after a few hours as the flavors meld. I like to prepare it in the morning and refrigerate until dinner time — just give it a good stir before serving.

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

This image shows a white oval plate with grilled steak sliced into about 12 thin pieces, arranged in a fanned-out way across the plate. The steak is browned outside with a pink inside, showing it is medium cooked. On top of the slices, there is a thick, green sauce with bits of red and yellow spices, spread from one end of the steak to the other. On the right side of the plate, there is a small wooden bowl filled with more of the same green sauce, with a white spoon resting inside. The plate is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Craft the Vibrant Chimichurri Sauce

Start by combining fresh garlic, parsley, cilantro, olive oil, fresh lemon juice, dried oregano, crushed red pepper, and salt in a blender or food processor. Pulse the mixture until it’s well combined but still slightly chunky — you want that fresh, zesty texture, not a smooth paste. Taste it and adjust salt or lemon juice if needed. The aroma of garlic and herbs will already have your kitchen smelling amazing.

Step 2: Season and Rest the Flank Steak

Pat the flank steak dry with paper towels — this helps it get that beautiful crispy crust when searing. Sprinkle salt evenly over both sides, then let the steak rest at room temperature for about 10 minutes. This subtle resting step helps the salt penetrate and the steak cook more evenly.

Step 3: Get Your Grill or Pan Ready

Preheat your grill or stovetop pan over medium-high heat until it’s nice and hot. Lightly oil the grates or pan surface to keep the steak from sticking and to encourage that perfect crust to form. A hot surface is key for locking in flavor and juice.

Step 4: Sear the Steak to Juicy Perfection

Place your flank steak on the hot grill or pan and cook for about 8 minutes on each side for medium-rare. Keep an eye on the steak’s thickness; if it’s thinner or thicker, adjust your cooking time slightly. You’re looking for a beautiful browned crust outside and tender, juicy meat inside.

Step 5: Let It Rest Before Slicing

After cooking, transfer the steak to a cutting board and let it rest for 5-7 minutes. This step is crucial — it lets the juices redistribute so every bite is tender and flavorful instead of dry.

Step 6: Slice Thin and Serve with Chimichurri

To maximize tenderness, slice the steak thinly against the grain. Then slather it with your vibrant chimichurri sauce. The bright, garlicky sauce pairs brilliantly with the crispy, savory flank steak creating a dish that’s sure to win over any crowd.

Top Tip

Getting the best results from your Crispy Chimichurri Flank Steak Recipe is all about balancing flavors and timing. Here are some tips I’ve picked up to help you nail it every time.

Resting the Steak: Always let your flank steak rest for 5-7 minutes after grilling. I learned that skipping this step leads to a lot of that delicious juice running out when you slice it, making your steak less tender.
Season Generously: >Don't be shy with the salt before grilling. It really brings out the natural flavors and helps form that crave-worthy crisp crust on the outside.
Slice Against the Grain: Cutting across the grain makes the steak easier to chew and keeps it tender—something I discovered after a few chewy bites during early attempts!
Fresh Herbs Are Key: Use fresh parsley and cilantro for your chimichurri sauce instead of dried. Fresh herbs give the sauce that bright, vibrant kick that perfectly complements the bold steak flavors.

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

Simple garnishes like a sprinkle of fresh parsley or a few lemon wedges on the side add a fresh touch and a hint of brightness. You might also consider thinly sliced radishes or a light drizzle of extra chimichurri sauce to amp up the flavor.

Side Dishes

This Crispy Chimichurri Flank Steak pairs beautifully with grilled vegetables like asparagus or zucchini, roasted potatoes tossed with herbs, or a fresh mixed greens salad with a light vinaigrette. For something heartier, creamy mashed potatoes or a flavorful rice pilaf work perfectly too.

Make Ahead and Storage

Storing Leftovers

Once cooled, store leftover steak and chimichurri sauce separately in airtight containers in the refrigerator. The steak will keep well for up to 3 days, and the chimichurri sauce can often last about a week thanks to the acidity of the lemon juice.

Freezing

If you want to freeze leftovers, wrap the steak tightly in plastic wrap and then foil or place it in a freezer-safe bag to avoid freezer burn. Freeze for up to 2 months for best quality. Keep the chimichurri sauce refrigerated and use it fresh whenever possible, as freezing can dull its vibrant flavor.

Reheating

Reheat steak gently in a low oven (around 250°F) wrapped in foil to keep it from drying out. Alternatively, warm slices briefly in a heated skillet with a splash of olive oil. Add fresh chimichurri sauce after reheating to bring back that fresh punch.

Frequently Asked Questions:

Can I use a different cut of steak for this chimichurri recipe?

Absolutely! While flank steak is perfect because of its flavor and texture, skirt steak or sirloin can be used as alternatives. Just adjust cooking times slightly to ensure tenderness.

How spicy is the chimichurri sauce?

The recipe uses crushed red pepper, giving it a mild to moderate heat level. You can easily adjust the amount of red pepper flakes to suit your taste—add more for a kick, or less for a milder sauce.

Can I make the chimichurri sauce in advance?

Yes! Making chimichurri a few hours or even a day ahead allows the flavors to meld beautifully. Just keep it refrigerated and bring it back to room temperature before serving.

What’s the best way to check if the steak is cooked properly?

For medium-rare, cook approximately 8 minutes per side, but the most reliable way is to use a meat thermometer. Aim for an internal temperature of about 130°F before resting, which will rise a bit as it rests.

Final Thoughts

This Crispy Chimichurri Flank Steak Recipe is such a joy to make and even more rewarding to eat. The balance of the perfectly grilled, tender steak with that bright, herbaceous chimichurri brings a little bit of Argentina right to your table. Whether it’s a weeknight dinner or a special occasion, it’s a dish that’s sure to impress and satisfy. Happy grilling and buen provecho!