This post may contain affiliate links. See my disclosure policy.
My chimichurri steak recipe features tender pan-seared flank steak topped with a zesty and refreshing chimichurri sauce. The sauce is versatile and makes a delicious and family-friendly dinner.
We are a family of chimichurri sauce lovers. It’s basically the perfect sauce, especially when paired with a juicy flank steak. The steak is pan-seared, sliced, then drizzled with the most tangy, zesty, and flavor-packed chimichurri. It’s one of my favorite summertime dishes, full of fresh flavors.
Table of Contents
Why I love this recipe
- Packed with flavor. The chimichurri adds freshness and zest, making it perfect for pairing with a juicy steak.
- Quick and easy. This takes less than 20 minutes.
- Cost-effective. It’s made with affordable and easy-to-find ingredients.
Hungry for more steak recipes? Try my grilled bavette steak, ranch steak, and pan-seared steak next.
Key Ingredients
- Flank steak. My preferred steak for this recipe, as it’s lean, has some bite to it, and absorbs the flavor of the sauce beautifully. If you don’t have flank steak, you can make my ribeye steak, flat iron steak, or skirt steak and drizzle the sauce. These three particular steaks have very minimal seasonings and no marinating is needed.
- Kosher salt and black pepper. To taste.
- Butter. For cooking the steak.
- Chimichurri sauce. A delicious combination of parsley, shallots, garlic, red chili, spices (kosher salt, pepper, dried oregano, and thyme), fresh limes, and extra virgin olive oil.
How to make chimichurri steak
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Add the parsley, shallot, garlic, chili, salt, pepper, and dried herbs to a food processor or mixing bowl.
Step 2- Blend or mix until smooth. Transfer the mixture to a small bowl and stir in the rest of the sauce ingredients.
Step 3- Rub salt, pepper, and melted butter over the steak.
Step 4- Place a cast iron skillet over medium heat. Once hot, add the seasoned steak and sear for 6 minutes, flipping halfway through.
Step 5- Remove the steak from the heat and rest for 10 minutes. Cut the steak into slices and serve with chimichurri sauce drizzled on top.
Arman’s recipe tips
- Cook to medium-rare. This particular steak recipe tastes best cooked medium-rare. I suggest using a meat thermometer to double-check. The internal temperature should be 135°F. If you want it cooked longer, look for 145°FF for medium and 160°FF for well done.
- Slice the steak against the grain. You’ll notice some faint lines running across the cooked steak. Cut across those lines in the opposite direction. This makes all the difference in how tender the steak will be, which is essential when working with a lean cut like flank steak.
- Rest the steak for 10 minutes. This allows the juices to redistribute and add so much more flavor.
- Mix the chimichurri before drizzling. The sauce may have separated a little as it sits, so give everything a good mix before topping the steak with it. You don’t want the occasional pool of oil!
Storage instructions
To store: Place the chimichurri sauce in an airtight container and refrigerate it. It will keep it fresh for 2-3 weeks. Let the steak come to room temperature, then store it in an airtight container for 3-4 days.
To freeze: Freeze leftover chimichurri sauce in the freezer for up to 3 months. Wrap leftover steak in foil and freeze for 2-3 months.
To reheat: If desired, microwave the chimichurri sauce for 10-15 seconds. Reheat the steak in a skillet on the stovetop over medium heat.
Frequently asked questions
If you use parsley that isn’t fresh, it can sometimes yield a bitter sauce. If this happens to you, squeeze half a lemon and add 1/2 teaspoon of salt.
What to serve with chimichurri steak
This steak works beautifully with just about any side. Here are some favorites:
If you’ve enjoyed this Chimichurri Steak recipe, please give it a star rating. It really helps others thinking of making this.
Chimichurri Steak
Video
Ingredients
- 1 1/2 pounds flank steak
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons butter softened
Chimichurri Sauce
- 1 bunch parsley stems removed
- 1 medium shallot
- 2 cloves garlic
- 1 small red chilli
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup olive oil
- 1 small lime juiced and zest
Instructions
- In a food processor or mixing bowl, add the parsley, shallot, garlic cloves, chili, salt, pepper, oregano, and thyme. Blend or mix until smooth.
- Stir through the olive oil, lime juice, and lime zest.
- Rub salt, pepper, and melted butter over the steak.
- Place a skillet over medium heat. Once hot, add the seasoned steak and sear for 6 minutes, flipping halfway through. You can also use a meat thermometer to check the internal temperature and aim for 135F.
- Remove the steak from the heat and let the meat rest for 10 minutes. Slice it against the grain and drizzle with chimichurri sauce.
Notes
- Steak doneness. Look for 135°F for medium-rare (best texture for this recipe). If you want it cooked longer, look for 145°F for medium and 160°F for well done.
- Make red chimichurri sauce. Add one cup of roasted red peppers and substitute lime juice for red wine vinegar.
- Storage. Place the chimichurri sauce in an airtight container and refrigerate it. It will keep it fresh for 2-3 weeks.
Nutrition
Originally published September 2022, updated and republished June 2025
