Flank steak marinated in a 5 ingredient marinade, then seared and charred on both sides until medium-rare. Served with a punchy herb sauce – this chimchurri flank steak has some serious flavour going on.
Table of contents
Why you’ll love it
Flavour: This flank steak with chimichurri is loaded with flavour. From the tang of vinegar in the sauce, to the fresh and vibrant flavour of herbs and the umami-packed steak. This steak will set your taste buds alive.
Texture: Chewy and juicy with a nice crisp char on the outside.
It’s quick: Like super quick and easy too. Plan ahead to marinate for 1 hour but other than that, this steak cooks up in less than 10 minutes. The chimichurri takes even less than that to make and this is best served immediately.
What is chimichurri?
This flavour packed, zesty sauce is a South American staple. Recipes can vary slightly but they are all loaded with herbs – most often coriander / cilantro – and red wine vinegar.
Chimichurri is often associated with churrasco, a South American cooking style of grilling or barbecuing meat.
Chimichurri can be made as spicy as you like, or not at all. We like ours a bit spicy and it’s great used over fajitas (use the recipe from these Chicken Fajita Nachos) or tacos as well.
So what is flank steak?
Flank steak is a cheaper cut, that comes from the belly area of the cow. Often minced (ground) due to it’s tougher texture though, with a few tricks, it will melt in your mouth.
We love flank steak in our house. It is loaded with flavour and, as long as you give it a little TLC, is a delicious cut for things like fajitas and tacos.
- Marinade it: Giving the meat a quick bathe in a great marinade can help to add flavour and tenderise
- Cook it quickly: The aim is to get the outside nice and dark and charred, while leaving the inside pink and tender
- Medium-rare – never well-done: Making sure it’s pink inside means there is still moisture and it will be less chewy.
- Slice very thinly, across the grain: This is a fibrous cut of meat so you’ll easily see the direction of the grain, so make sure to cut across it, not with it.
Follow these simple steps and you will be rewarded with the most delicious steak ever!
Ingredients for Chimichurri Flank Steak
- Steak and marinade (image 1): this marinade is made up of soy sauce, oil, red wine vinegar, mustard powder and pepper.
- Coriander / cilantro (2): you can replace some of this with things like parsley and oregano if you prefer.
- Garlic (3): make sure to use fresh garlic, as opposed to powdered.
- Olive oil (4): I prefer a mild flavoured variety but just make sure to use a good quality, extra-virgin olive oil.
- Chilli (5): Long red chilli adds a gorgeous pop of colour to the sauce.
- Salt (6) and pepper, not pictured, are the seasonings for the steak, while a little salt only is added to the sauce.
- Red wine vinegar (7): or sherry vinegar works just as well.
- Shallot (8): a very mild onion, perfect for using raw.
About the marinade
This is an optional step and not always used for this style of steak, but we love it. A simple mixture of soy sauce for umami flavour and salt, oil for coverage, vinegar adds flavour and tang, mustard powder and pepper.
The steak sits in the marinade only for an hour, then remove it, let it drip off a little and start cooking.
Technically, if you want to skip, just season the meat with salt and pepper then grill or fry.
Can I use other types of steak?
It’s worth mentioning, you could use any cut of steak to make this but the flavour of the skirt or flank steak really makes this something special. Rump would also work well.
More quick dinners
- Steak Enchiladas
- Crispy Asian Chilli Beef Mince
- Beef Shish Kebabs with Mojo Verde
- Creamy Peppercorn Chicken
- Chicken Fajita Nachos
- Stuffed Crust Pepperoni Pizza
Now, go forth and grill! 🙂FOLLOW ALONG on Pinterest, Instagram and Facebook
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Flank Steak with Chimichurri Sauce
FOR THE STEAK & MARINADE
- 750 g flank steak
- ¼ cup light soy sauce
- ¼ cup extra-virgin olive oil (light flavoured)
- 2 tablespoons red wine vinegar
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon mustard powder
FOR THE CHIMICHURRI SAUCE
- ⅓ cup red wine vinegar
- 1 teaspoon salt
- 2 large cloves garlic, minced
- 1 small shallot
- ½ long red chilli, or to taste
- ½ cup extra virgin olive oil
- ½ cup coriander (cilantro), packed
- ⅓ cup parsley
- Mix together the marinade ingredients (soy sauce, olive oil, red wine vinegar, mustard powder, pepper) in a casserole dish or high rimmed plate.
- Trim any visible sinew from the flank steak and, if it's very large, cut in two pieces. Place into the marinade and chill for ½ an hour. Let it come to room temperature for 1/2 an hour before cooking (giving it a total marinating time of 1 hour).
- Finely chop the onion, chilli and herbs and combine in a bowl with the vinegar, salt, and garlic. Whisk well. While whisking, drizzle in the oil until all fully combined.
- Heat a tablespoon of oil over medium-high heat in a large frying pan, skillet or alternatively you can use a grill or BBQ but do not pour oil over. Once it starts smoking, gently place the steak in the pan.
- Sear for two minutes, then turn over for another 2 minutes. Depending on the thickness of your steak, keep flipping it until the outside is nicely charred and the inside is medium-rare. Medium rare will register 65C / 150F on a meat thermometer.
- Remove the steak from the pan, and allow it to rest for 5 minutes.
- Use a very sharp carving knife to carefully slice the steak very thinly (2-3mm thick), across the grain. Lay it out on a platter, spoon the sauce over the top and place in the middle of the table for everyone to dig in.
- I use an Australian standard 20ml tablespoon (equal to 4 teaspoons)
- If you prefer to skip the marinade, just season the meat with 1 teaspoon of salt and 1 teaspoon of pepper right before cooking.
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