If you're craving something that’s bursting with bold, fresh flavors and has that perfect crispy crust, you’ve got to try this Crispy Chimichurri Flank Steak Recipe. It’s an easy way to bring a taste of South America right into your kitchen with herbs, garlic, and a little kick of heat.

A white plate is filled with several slices of grilled steak arranged overlapping from the bottom left to the top right. The steak slices show a rich brown exterior with light char marks and a juicy pink interior, indicating medium doneness. The texture of the meat is visible with some herbs and seasoning on the surface. On the top right edge of the image, there is a small white bowl with a green herb sauce, adding a fresh contrast to the dish. The whole scene is set on a white marbled surface. 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

I honestly love making this recipe because it’s quick, full of flavor, and gets everyone asking for seconds. The balance between the juicy, tender steak and the vibrant chimichurri sauce is just unbeatable.

Super Flavorful: The chimichurri sauce brings fresh herbs and citrus that brighten up the rich, grilled steak.
Quick & Easy: Ready in just over 30 minutes, making it perfect for weeknights or casual get-togethers.
Versatile: Great grilled or pan-seared, and perfect for serving with a variety of sides.
Feeds a Crowd: This recipe yields 6 servings, so it’s ideal for family dinners or entertaining friends.

Ingredients & Why They Work

When picking your ingredients for this chimichurri flank steak, fresh herbs and quality steak are key. Look for a good-quality flank steak that’s about 1½ to 2 pounds for even cooking—plus, fresh parsley, cilantro, and garlic make the sauce sing.

Flat lay of a large raw flank steak with rich red marbling, a small pile of fresh peeled garlic cloves, a handful of bright green fresh parsley sprigs, a few fresh cilantro leaves, a small white ceramic bowl filled with golden olive oil, a small white ceramic bowl with fresh yellow lemon juice, a small heap of dried oregano leaves, a small mound of crushed red pepper flakes, and a small white ceramic bowl containing coarse sea salt, 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 cut is lean but flavorful and cooks quickly, making it ideal for grilling or pan-searing.
Fresh garlic: Provides a pungent kick that forms the backbone of the chimichurri sauce.
Fresh parsley: Adds bright, herbaceous notes that lighten up the rich steak.
Fresh cilantro: Brings a slightly citrusy, fresh flavor that complements the parsley perfectly.
Olive oil (or avocado oil): Helps emulsify the sauce and adds a smooth, rich texture; avocado oil is a great swap for a mild flavor and high smoke point.
Fresh lemon juice: Adds acidity to balance the oil and enhance the herbs’ brightness.
Dried oregano: Gives a hint of earthiness with a subtle Mediterranean touch.
Crushed red pepper: Adds a gentle heat to awaken your taste buds without overpowering the other flavors.
Salt: Essential for seasoning the steak and balancing the chimichurri’s 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 great thing about this Crispy Chimichurri Flank Steak Recipe is how easily it adapts to your tastes and pantry staples. Whether you want it spicier, herbier, or lighter, there’s a way to make it truly your own.

Spice it up: I love turning up the heat by adding extra crushed red pepper or fresh chili flakes to the chimichurri—it's a fantastic kick that wakes up the flavors without overpowering the steak.
Herb swap: When cilantro isn’t my favorite, I go heavier on parsley and even toss in some fresh oregano for an earthy twist that complements the grilled meat beautifully.
Oil options: Sometimes I swap olive oil for avocado oil to get a milder flavor and higher smoke point, which is perfect if you’re grilling on high heat.
Make ahead: Preparing the chimichurri a day in advance allows those vibrant flavors to really meld, making your steak night even more effortless and delicious.
Serving style: For a fresh summer meal, I like to serve the steak thinly sliced over a bed of arugula with a squeeze of lemon on top to brighten up every bite.

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

A white plate shows a layer of grilled steak sliced into thin pieces arranged side by side with a pink center and browned edges. On top of the steak, there is a green herb sauce with bits of red pepper spread from one end to the other. A small wooden bowl filled with more green sauce and a white spoon rests on the right edge of the plate. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whirl up your chimichurri sauce

Start by combining fresh garlic, parsley, cilantro, dried oregano, crushed red pepper, salt, olive or avocado oil, and fresh lemon juice in a food processor or blender. Blend until everything is harmoniously mixed but the texture still has a bit of chunkiness—this keeps it lively and fresh. Set it aside so the flavors can mingle while you prep the steak.

Step 2: Prep your steak for maximum flavor

Pat the flank steak dry with paper towels—this helps achieve a crispy crust when cooking. Season generously with salt on both sides. If you like extra heat, sprinkle on a little more crushed red pepper now. This simple seasoning lets the quality of the meat shine through and works beautifully with the chimichurri.

Step 3: Get your grill or skillet smoking hot

Preheat your grill or a heavy skillet over medium-high heat until it’s nice and hot. This high temperature is key for that coveted crispy exterior. You want to hear that satisfying sizzle the moment the steak hits the surface—that’s when the magic starts.

Step 4: Sear the steak to juicy perfection

Cook the flank steak for about 8 to 9 minutes on each side for a perfect medium-rare. Keep an eye on it and adjust if your steak is thinner or thicker. The ideal charred crust will keep the inside tender and bursting with flavor. Resist the urge to flip it too often to build those amazing grill marks.

Step 5: Let it rest (the most important step!)

Once cooked, transfer the steak to a cutting board and let it rest for 5 to 10 minutes. This pause allows the juices to redistribute throughout the meat, keeping every bite juicy and tender. Trust me—patience here pays off beautifully.

Step 6: Slice and serve with a generous spoonful of chimichurri

Finally, slice the steak thinly across the grain; this is key for tender bites. Plate it generously topped with that vibrant chimichurri sauce you made earlier. Serve immediately and enjoy the perfect balance of crisp, herbaceous sauce and juicy grilled steak—an unbeatable combo that always impresses!

Top Tip

Mastering the perfect Crispy Chimichurri Flank Steak Recipe is all about balancing flavors and cooking technique. Here are some key tips that have made this dish a standout in my kitchen.

Resting the Steak: After grilling, always let your flank steak rest for 5 to 10 minutes. This simple step lets the juices redistribute, keeping your steak juicy and tender every time.
Chimichurri Prep: I like to prepare the chimichurri sauce at least a few hours ahead or even a day before. It allows those glorious herbs and garlic to marry and intensify, making every bite vibrant.
Slice Against the Grain: When serving, slice the steak thinly across the grain. Trust me, this ensures every piece is tender and easy to chew.
Watch the Heat: Since flank steak is relatively thin and cooks fast, keep an eye on the grill or skillet to avoid overcooking. Medium-rare, at about 8 to 9 minutes per side, is pure perfection!

How to Serve Crispy Chimichurri Flank Steak Recipe

The image shows six steps of preparing steak. Step one displays a woman's hand holding a food processor with green herbs and garlic inside on a white marbled surface. Step two shows a clear glass bowl with a green herb sauce being mixed by a spoon, positioned on a white marbled background. Step three has a white plate with two raw steaks sprinkled with black pepper on a white marbled surface. Step four shows a raw steak placed on a black grill pan on a white marbled surface. Step five is a close-up of a steak cooking on a BBQ grill with flames in the background. Step six shows sliced, cooked steak on a wooden board with green herbs and a small bowl of sauce nearby, placed on a white marbled surface with a corner of flatbread. photo taken with an iphone --ar 2:3 --v 7

Garnishes

To add even more freshness and crunch, consider sprinkling chopped fresh parsley or cilantro on top before serving. A few lemon wedges on the side add a lovely zesty brightness. For a little extra kick, finely minced fresh chili or a drizzle of extra olive oil can elevate the dish beautifully.

Side Dishes

This Crispy Chimichurri Flank Steak pairs wonderfully with grilled vegetables like asparagus or bell peppers, a crisp green salad, or smoky roasted potatoes. You might also enjoy it with a side of fluffy white rice or warm crusty bread to soak up any extra chimichurri sauce.

Make Ahead and Storage

Storing Leftovers

Store any leftover cooked flank steak and chimichurri sauce in separate airtight containers in the refrigerator. The steak will keep well for up to 3 days, and the chimichurri sauce maintains its vibrant flavor during the same time span.

Freezing

If you want to save leftovers longer, slice the steak and freeze it in airtight freezer-safe containers or heavy-duty freezer bags for up to 2 months. Chimichurri sauce can be frozen too, though the texture might mellow slightly upon thawing—still delicious but best used within 1 month.

Reheating

For reheating, gently warm the sliced steak in a skillet over low heat to avoid drying it out, or heat in the microwave in short bursts. Add fresh chimichurri right before serving to preserve its bright, fresh flavors.

Frequently Asked Questions:

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

While flank steak works best due to its texture and flavor, you can substitute skirt steak or sirloin if needed. Just adjust the cooking time accordingly and be sure to slice against the grain.

How spicy is the chimichurri sauce?

The sauce has a mild to moderate heat thanks to the crushed red pepper. You can easily adjust the spiciness by adding more crushed red pepper or fresh chili flakes if you prefer it hotter.

Can I make the chimichurri sauce vegan?

Absolutely! The chimichurri sauce is naturally vegan as it’s made from fresh herbs, garlic, oil, lemon juice, and spices. It’s a bright and flavorful vegan condiment that complements steak perfectly.

What’s the best way to reheat leftover flank steak without drying it out?

Reheat the sliced steak slowly in a skillet over low heat or in the microwave with short bursts, adding a splash of water or broth to retain moisture. Avoid high heat which can make it tough.

Final Thoughts

This Crispy Chimichurri Flank Steak Recipe is one of those dishes that never fails to impress. The combination of a tender, perfectly cooked steak with that herbaceous, zesty chimichurri sauce brings vibrant South American flavors straight to your table with minimal fuss. Whether you're cooking for family or entertaining friends, this recipe delivers big on flavor and satisfaction. Happy grilling and enjoy every delicious bite!