Can I marinate the flank steak in the chimichurri sauce?

Chimichurri is traditionally used as a finishing sauce, as it contains lime. Marinating steaks in lime will affect the texture of the beef, causing it to take on a rubbery texture. I would stick with the soy sauce, salt and garlic powder for the marinade part and save the chimichurri for last.

Can I use a different cut of steak?

Yes! Skirt steak is the closest substitute and works brilliantly with chimichurri. Hanger steak is another excellent choice. If you use a thicker cut like a New York strip, adjust your grilling time accordingly.

Can I make this recipe without a grill?

Definitely. A cast-iron skillet over high heat on the stovetop works wonderfully. Get the pan screaming hot, add a touch of oil, and sear for 3–4 minutes per side. Finish in the oven at 400°F if needed for thicker pieces.

Is chimichurri sauce spicy?

This version is bright and herby rather than spicy. If you’d like a kick, you can add a pinch of red pepper flakes or a small slice of fresh chili to the sauce. It’s easy to customize to your heat preference.

Can I substitute dried parsley for fresh?

For chimichurri, fresh parsley is strongly recommended — it’s the backbone of the sauce, and dried parsley simply doesn’t deliver the same vibrant, herbaceous flavor. Fresh is non-negotiable here (trust us on this one)!

How do I know when flank steak is done?

Use an instant-read thermometer. For medium-rare, pull it off the grill at 125°F; for medium, aim for 135°F. The steak will continue cooking a few degrees while it rests. Don’t skip the rest — 5 minutes minimum!

Why should I slice flank steak against the grain?

Flank steak has long, visible muscle fibers. Slicing against (perpendicular to) the grain shortens those fibers, making every bite far more tender and easier to chew.

How long should I marinate flank steak?

Even 30 minutes adds flavor, but for best results marinate for 2 to 8 hours. Avoid going much longer if your marinade contains lime or other acids, as they can break down the meat and affect texture.

Can I make chimichurri ahead of time?

Yes! Chimichurri can be made a few hours ahead and stored in the fridge. The flavors actually deepen as it sits, though it’s best enjoyed within a day or two for peak freshness.

Chimichurri Flank Steak

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We love steak in our house. We usually use flank steak for stir-fry but every once in a while, we crave a good chimichurri steak and I love to use flank steak for this. I’ve been through many chimichurri recipes that use red wine vinegar, oregano or chili. I have come to settle on my chimichurri sauce that uses fresh parsley, scallions, fresh garlic, lime, salt and olive oil. It’s my favorite combination for chimichurri sauce and I’ve stuck with this over the years. My family loves it so much that I have zero inclination to change a thing about it. Hope you try it!

This Chimichurri Flank Steak is a grilled masterpiece built for bold flavors. A bright, zesty chimichurri sauce made with fresh parsley, scallions, garlic, lime, and olive oil coats every juicy slice. Flank steak’s hearty texture handles the heat of the grill and soaks up every drop of that vibrant herb sauce perfectly.

Author: Ellen

Ingredients

Units Scale

Steak and Marinade for Steak

3 to 3 1/2 pounds of flank steak
2 tablespoons low-sodium soy sauce
3 teaspoons salt
3 teaspoons garlic powder
2 teaspoons onion powder

Chimichurri Sauce

6 to 8 cloves (~48 grams)of garlic
20 stalks of parsley (~20 grams, leaves only)
6 stalks scallions (~86 grams)
2 teaspoons kosher salt
1 cup extra virgin olive oil
2 limes, squeezed (~92 grams)

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Instructions

Trim your flank steak of any excess fat. Slice the flank steak WITH the grain, making approximately 3 inch strips. My steaks were on the smaller side so I sliced them down the middle, parallel to the lines on the steak. This makes the steak easier to handle, to marinate and to grill.
Drizzle soy sauce evenly over the steaks. You just need a thin coating across the entire surface and both sides. After drizzling the soy sauce on the steaks, flip them around a few times to get an even coat. I always drizzle the soy sauce on first, before using the dry seasonings so as not to wash off any of the seasonings. The soy sauce also acts like a makeshift glue to help the dry seasoning adhere to the meat.
Evenly season both sides of the steaks with salt, garlic powder and onion powder. Cover and refrigerate for at least 1 hour, overnight is great, but don’t exceed 24 hours.
Prepare the chimichurri sauce: Peel the garlic cloves and pulse in the food processor until chopped fine. You can also chop my hand. Next, add the scallions and pulse again until the scallions are just chopped fine. Then add the parsley leaves, pulse 2 or 3 times until the parsley looks chopped up well. Then add the olive oil and salt. Pulse another 3 or 4 times until the mixture looks well combined. Add the fresh squeezed juice of limes and pulse 2 or 3 times. Transfer the mixture to a container and let that sit on the counter so the flavors meld together.
Take the steaks out of the fridge 30 minutes before grilling. Grill for about 4 to 5 minutes on each side for medium rare. Let the steak rest for 10 minutes before slicing.
Slice the steaks, however thick you prefer, against the grain, perpendicular from the lines on the steak. Spoon chimichurri sauce over the sliced steaks.

Find it online: https://moderateposh.com/chimichurri-flank-steak/