Flank Steak with Chimichurri Sauce: The Perfect Argentinian Pairing

There’s something magical about the combination of perfectly cooked flank steak with chimichurri sauce. This classic Argentinian pairing brings together the rich, beefy flavor of juicy steak with the bright, herbaceous punch of chimichurri, creating a meal that feels both special and surprisingly simple to prepare.

As someone who discovered this dish during travels through Buenos Aires, I’ve spent years perfecting my technique. The beauty of flank steak with chimichurri lies in its straightforward preparation that delivers remarkable results, even for home cooks who might be intimidated by steak. For another excellent beef and chimichurri combination, check out my Violet Witchel’s Dense Bean Salad with Steak and Chimichurri.

What is Chimichurri Sauce?

The Argentinian Green Gold

Chimichurri is Argentina’s beloved herb sauce – their equivalent to Italy’s pesto or France’s béarnaise. This vibrant green mixture has humble origins as a condiment used by gauchos (Argentinian cowboys) to flavor their grilled meats on the pampas.

Traditional chimichurri combines fresh parsley, cilantro, garlic, red wine vinegar, olive oil, and red pepper flakes. The result is a perfect balance of herby brightness, garlic punch, tangy acidity, and subtle heat that cuts through rich meats.

Authentic vs. Modern Variations

While purists might insist on specific proportions, chimichurri varies from family to family across Argentina. Some versions skew heavily toward parsley with minimal cilantro, while others incorporate oregano for an earthy note. The texture traditionally remains somewhat chunky from hand-chopping, rather than the smooth puree often found in American restaurants.

The Science of Tender Flank Steak

Understanding the Cut

Flank steak comes from the abdominal muscles of the cow, which means it’s lean, flavorful, and has distinctive muscle fibers running along its length. This structure gives flank steak its characteristic grain – something that plays a crucial role in achieving tenderness.

Because these muscles get a workout during the animal’s life, flank steak benefits from proper cooking and cutting techniques to maximize tenderness. Get these right, and you’ll enjoy one of the most flavorful beef cuts available. If you’re interested in working with other premium cuts, my guide on How to Cook Ribeye Roast: Oven, Grill & Reverse Sear Methods provides excellent techniques.

Marinating: Worth the Time?

While not strictly necessary, marinating flank steak for even 30 minutes can enhance both flavor and texture. The acid in a marinade (like the lime juice in our chimichurri) helps break down some of the tough muscle fibers, while salt assists in moisture retention during cooking.

For best results:

• 30 minutes: Good flavor penetration on the surface
• 2 hours: Deeper flavor development
• Overnight: Maximum tenderness and flavor infusion

Don’t marinate longer than 24 hours – the acid can make the meat mushy rather than tender.For science-backed insights on meat marination, the American Meat Science Association’s research offers fascinating details on how marinades affect meat at the molecular level.

Essential Ingredients of flank steak with chimichurri sauce

For the Perfect Chimichurri Sauce

• 1 cup fresh parsley leaves, packed
• ½ cup fresh cilantro leaves
• 4-5 garlic cloves, minced
• 2 tablespoons red wine vinegar
• ¼ cup olive oil (extra virgin preferred)
• 1 tablespoon lime juice
• 1 teaspoon red pepper flakes (adjust to taste)
• ¾ teaspoon salt
• ¼ teaspoon freshly ground black pepper

For Juicy Flank Steak

• 1.5-2 pounds flank steak
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 tablespoon high-heat oil (avocado or grapeseed)

How to make flank steak with chimichurri sauce

Preparing the Perfect Chimichurri Sauce

Hand-Chopped vs. Food Processor Method

While a food processor makes quick work of chimichurri, there’s something special about hand-chopping. The texture ends up less uniform, with little bursts of herb and garlic in each bite.

If using a food processor:

1. Add garlic first and pulse until minced
2. Add herbs, pulse until chopped but not pureed
3. Transfer to bowl, then stir in remaining ingredients

For hand-chopped chimichurri:

1. Mince garlic finely
2. Chop herbs into small pieces but not too fine
3. Mix everything together in a bowl

The sauce should sit for at least 15 minutes before serving to allow flavors to meld, but it’s even better made a few hours ahead. For another flavorful garlic-forward beef recipe, try my Garlic Butter Steak Bites Recipe – Easy and Flavorful.

Cooking Techniques Compared

Grilling Flank Steak

Grilling imparts a wonderful smoky flavor that complements chimichurri perfectly:

1. Preheat grill to high heat (450-500°F)
2. Pat steak dry and season generously
3. Grill 4-5 minutes per side for medium-rare (internal temp 135°F)
4. Rest 5-10 minutes before slicing

Perfect Pan-Searing Method

Don’t have access to a grill? Pan-searing creates an excellent crust:

1. Heat cast iron skillet until smoking hot
2. Add high-heat oil
3. Sear steak 4-5 minutes on first side
4. Flip and cook 3-4 minutes more for medium-rare
5. Rest before slicing

The Most Important Technique: Cutting Across the Grain

The difference between tough and tender flank steak often comes down to one simple step – how you slice it. Those long muscle fibers I mentioned earlier must be cut perpendicular to their direction (across the grain) rather than parallel to them.

Look for the lines running along the length of your cooked steak. Then slice thinly at a 90-degree angle to those lines. This shortens the muscle fibers, making each bite easier to chew. Aim for slices about ¼-inch thick for the best texture.

Serving Suggestions for flank steak with chimichurri sauce

Flank steak with chimichurri sauce shines as part of a larger spread. In Argentina, you’d likely find it alongside:

• Grilled vegetables (bell peppers, zucchini, eggplant)
• Simple green salad with vinaigrette
• Crusty bread for sopping up extra chimichurri
• Roasted potatoes with herbs

For drinks, reach for a bold Malbec from Argentina’s Mendoza region – the wine’s full body and fruit-forward character stand up beautifully to the flavorful steak and herb sauce. For a completely different but equally impressive beef preparation, explore my recipe for The Ultimate Chinese Braised Beef: Tender, Flavorful, and Easier Than You Think.

Troubleshooting Tips for Perfect Results

Common Problems and Solutions

Problem: Tough steak despite proper slicing Solution: Your cooking temperature may have been too high or you might have overcooked it. Aim for medium-rare to medium for the most tender result.

Problem: Bland chimichurri Solution: Don’t skimp on salt or acid components. The vinegar and lime juice bring the herbs to life.

Problem: Burning on the outside before inside is done Solution: Let the steak come to room temperature for 30 minutes before cooking for more even results.

Storage and Leftover Ideas

Chimichurri sauce keeps well in an airtight container in the refrigerator for up to 3 days. The olive oil may solidify when cold – simply let it stand at room temperature for 15 minutes before using.

Leftover steak can be refrigerated for up to 3 days. Instead of reheating (which can toughen it), try:

• Slicing it cold for sandwiches with chimichurri sauce as a spread
• Adding to scrambled eggs for a protein-packed breakfast
• Tossing with greens and vinaigrette for a steak salad

Nutritional Benefits flank steak with chimichurri sauce

This dish combines lean protein from the flank steak with the antioxidant benefits of fresh herbs. A typical serving provides:

• Approximately 25g protein
• Heart-healthy monounsaturated fats from olive oil
• Vitamin C, K, and A from fresh herbs
• Iron and B vitamins from beef

For those watching calories, the portion size can be easily adjusted, and the chimichurri can be made with less oil if desired. For another nutrient-rich beef dish from a different culinary tradition, you might enjoy my Taiwanese Beef Noodle Soup: A Bold Taste of Tradition. For evidence-based nutritional information about beef, the American Heart Association’s guidelines on lean meat consumption provide balanced insights.

Frequently Asked Questions

Conclusion & Call to Action

Flank steak with chimichurri sauce represents the beautiful simplicity of Argentinian cooking – quality ingredients treated with respect and paired thoughtfully. This recipe transforms an affordable cut of beef into a memorable meal through proper technique and bold flavors.

Have you tried making flank steak with chimichurri? I’d love to see your results! Share your photos or let me know in the comments if you added your own twist to the chimichurri sauce. Your experience might just inspire fellow cooks to try something new!