Chimichurri Flank Steak is a great choice of meat that is flavorful and diverse for a variety of meals. The chimichurri marinade and flank steak is whole 30, paleo, keto, clean eating and low carb compliant. Sliced thin, across the grain after pan seared or grilled to a medium-rare perfection, this beef will be deliciously tender and juicy.
Flank steak is my choice cut for so many recipes and meals. It’s one of the rare cuts of beef that cooks great indoors or out. Pan searing this steak is quick and easy with minimal prep time.
Chimichurri Recipe for Steak Marinade
Step one: Combine the olive oil, vinegar, parsley, cilantro, garlic, red pepper flakes, lemon juice, and cumin in a food processor until smooth. Add salt and pepper to taste. Place in a storage container in the fridge or set aside until steak is ready to serve.
Step two: In a small bowl, combine the marinade with olive oil, lime juice, and chopped garlic.
Step three: Place marinade and steak into a air tight container, making sure to coat the steak well. Place in refrigerator to marinate at least one hour, overnight if possible.
How to Pan sear a Steak with Chimichurri
Step one: Start with a very hot skillet, medium high heat. Preferably a (Amazon links) cast iron skillet or one of the many types cast iron pans. I use this indoor grill iron skillet that I place on the stove top. The method is the same whether using an indoor grill or skillet.
Step two: After it heats up, lightly coat the indoor grill with olive oil or a nonstick spray. Immediately place the marinated steak on the grill. It should be hot enough that it immediately begins to sizzle. You’ll need that to have a seared flank steak.
Step three: Cook flank steak for 3-4 minutes before turning it. Look for the dark brown almost black charred look before turning.
Step four: Continue to cook for additional 3-4, depending the thickness your cut of meat.
Step five: Remove from the grill and place on a cutting board. Let the meat rest for 10 minutes before slicing to allow the juices to distribute.
- Allow the steak to come to room temperature by placing steak on the counter for about 30 minutes prior to cooking.
- Make sure to turn on your exhaust fan as soon as you put the steak on the indoor grill or skillet or you may have to deal with your smoke detector going off in the midst of cooking. That’s happened a few times at my house…once while my husband on a work call meeting. That was fun.
- Don’t be worried the skillet will get too hot, I haven’t had that happen. The hotter the better.
- Don’t leave the oil on the skillet or grill longer than about 30 seconds before adding the steak.
- Make sure to cut against the grain when slicing the steak for tenderness.
- Slice the steak very thinly.
- If you aren’t experienced with judging how done beef is by the softness of it, you’ll probably want to place a temperature gage into the thickest part of the meat and cook according to your preference.
How to cut flank steak
You’ll want to cut flank steak against the grain before serving so that it isn’t tough. To find the grain, look for the lines in the steak and cut or slice in the opposite direction. It will make a huge difference.
It’s also very important to slice thin pieces.
Best ways to eat
Chimichurri Flank Steak is versatile! You can create tacos, burritos, salads, or just add your favorite sides to it! Mexican corn salad is one of my favorite sides, especially if I’m making tacos!
This steak recipe also does well for meal prepping and as leftovers.
Flank Steak with Chimichurri
- Cast iron skillet, optional
- Cast iron indoor grill, optional
- Food processor
- ¼ cup Extra Virgin Olive Oil
- 3 tbsp Lime juice
- 2 cloves garlic chopped
- ½ cup Extra Virgin Olive Oil
- ⅓ cup Red wine vinegar
- 1 cup Flat leaf Parsley
- ⅓ cup Fresh cilantro
- 2 cloves garlic
- ¾ tsp Red pepper flakes
- 3 tbsp Lemon juice
- 1 tsp ground cumin
- salt and pepper to taste
- 1½ lbs flank steak
- Combine all ingredients in Chimichurri sauce into food processor. Blend until smooth.
- Store in an air tight container until after steak is cooked.
Flank Steak Marinade
- In a small glass bowl, combine all ingredients for marinade until well blended.
- Place steak and marinade in an air tight container. Allow steak to marinade for 1 hour and up to overnight.
Cooking Flank Steak
- Start with a very hot skillet, medium high heat. Preferably a cast iron skillet or one of the many types cast iron pans. I use this indoor grill iron skillet that I place on the stove top.
- After it heats up, lightly coat the indoor grill with olive oil or a nonstick spray. Immediately place the marinated steak on the grill. It should be hot enough that it immediately begins to sizzle. You'll need that to have a seared flank steak.
- Cook flank steak for 3-4 minutes before turning it. Look for the dark brown almost black charred look before turning.
- Continue to cook for additional 3-4, depending the thickness your cut of meat.
- Remove from the grill and place on a cutting board. Let the meat rest for 10 minutes before slicing to allow the juices to distribute.