If you're craving a steak that's bursting with bold, zesty flavors, you’re in for a treat. This Spicy Chimichurri Flank Steak Recipe is all about combining tender, juicy beef with a vibrant chimichurri sauce that livens up every bite.

Sliced steak arranged in a slightly curved line on a white plate, showing layers of browned, grilled edges and juicy pink meat inside with a textured, slightly charred surface, small pepper flakes and seasoning visible on top; on the right edge, a glimpse of a wooden bowl with green sauce that has a slightly oily, chunky texture with bits of red and green. 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 Spicy Chimichurri Flank Steak Recipe
Top Tip
How to Serve Spicy Chimichurri Flank Steak Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Chimichurri Flank Steak Recipe

Why You'll Love This Recipe

I absolutely love how this recipe manages to impress with so little fuss—it’s like having a restaurant-worthy meal right in your own kitchen! The fresh chimichurri sauce really brightens up the rich flavor of the flank steak, making it a crowd-pleaser every time.

Easy yet impressive: A simple marinade and quick sear deliver big flavor without the stress.
Tender, juicy steak: Marinating and cutting against the grain ensures every bite is melt-in-your-mouth good.
Fresh, vibrant sauce: The chimichurri brings a zesty punch that's hard to resist.
Great for any occasion: Perfect for weeknight dinners or sharing with friends on the weekend.

Ingredients & Why They Work

Gathering the right ingredients is half the fun—and flavor—of this dish. Look for fresh herbs and good-quality flank steak to elevate your Spicy Chimichurri Flank Steak experience.

Flat lay of a whole fresh flank steak with rich marbling, two peeled garlic cloves, a small bunch of vibrant fresh parsley, a smaller bunch of bright fresh cilantro, a small white ceramic bowl filled with golden avocado oil, a small white ceramic bowl holding freshly squeezed lemon juice, and a small white ceramic bowl containing coarse sea salt, all arranged symmetrically with perfect proportions 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 soaks up marinades beautifully.
Fresh garlic: Essential for that bold, savory kick in the chimichurri sauce.
Fresh parsley: Provides a bright, herbaceous base for the sauce.
Fresh cilantro: Adds a subtle citrusy note that complements the steak perfectly.
Avocado oil: Its high smoke point makes it ideal for searing without burning, plus it has a mild flavor.
Fresh lemon juice: Gives the chimichurri a fresh, tangy zip.
Red wine vinegar: Balances the oil with acidity for that classic chimichurri bite.
Dried oregano: Brings warming, earthy undertones to the sauce.
Salt: Enhances all the flavors and helps tenderize the steak during marinating.

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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 wonderful thing about this Spicy Chimichurri Flank Steak Recipe is how easily it can be tailored to match your taste buds or what you have on hand. Don’t be afraid to get creative with herbs, heat levels, or serving styles to make this dish truly yours.

Variation: For a bolder kick, I love adding finely chopped fresh jalapeños or a pinch of crushed red pepper flakes to the chimichurri sauce. It gives the sauce and steak an extra layer of spicy goodness without overpowering the bright herbal notes.
Gluten-Free Option: This recipe is naturally gluten free. Just ensure your red wine vinegar and any additional seasonings are certified gluten free for total peace of mind.
Seasonal Twist: Swap out parsley for fresh oregano or add a bit of fresh mint in summer months to freshen the sauce. You’ll be surprised how these small changes make the dish even more vibrant.
Make it a Meal: Serve your sliced flank steak over a bed of quinoa or alongside grilled vegetables to round out this flavorful and satisfying dinner.

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

The dish shows thin slices of grilled steak arranged in one layer on a large white plate. The steak slices have a brown outer edge with pink in the middle, showing a juicy texture. On top of the steak, there is a thick green sauce with visible bits of herbs and small red chili flakes running across the middle. Next to the steak, on the right side of the plate, there is a small wooden bowl filled with more of the same green sauce. A white spoon rests inside the bowl with sauce on it. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Chimichurri Sauce

Start by pulsing the fresh garlic in your food processor until finely minced—that aroma alone gets you ready for what’s to come. Next, toss in the parsley and cilantro and pulse again until everything is chopped but still vibrant green. Slowly add in the avocado oil, fresh lemon juice, red wine vinegar, dried oregano, and salt. Pulse until everything marries together into a luscious, slightly chunky sauce. Set this aside—it’s the magic that infuses the steak with bright, zesty flavor.

Step 2: Marinate the Steak for Maximum Flavor

If your flank steak is on the larger side or too big for your skillet, cut it in half against the grain—this helps keep things tender after cooking. Place the steak or steaks in a large baking dish or zip-top bag, then pour in about ⅓ cup of the chimichurri sauce. Make sure each piece gets a good coating by turning them gently. Pop the steak in the refrigerator to marinate for at least 30 minutes, but if you can spare 1 to 2 hours, even better—the flavors deepen, and the meat becomes beautifully tender.

Step 3: Heat Your Skillet to the Perfect Searing Temp

About 3 minutes before you’re ready to cook, heat a large cast iron skillet over medium-high heat until it’s really hot and shimmering. This step is key to developing that gorgeous crust on the steak. If you’re cooking two pieces, add 1 tablespoon of avocado oil to your skillet; if your steak is one big piece, use 2 tablespoons. Let the oil heat just until shimmering but not smoking for the best sear.

Step 4: Sear the Steak to Juicy Perfection

Remove the steak from the marinade and scrape off any excess sauce—too much moisture can steam the meat instead of searing it. Pat the steak dry with paper towels, then sprinkle lightly with salt to enhance the natural flavors. Carefully place the steak(s) in your hot skillet using long tongs. Let it cook undisturbed for 3 to 4 minutes per side if your steak is thicker, or 2½ to 3 minutes per side for thinner cuts, aiming for medium doneness. You can use a meat thermometer if you like: 140–150°F (60–65°C) is your sweet spot for medium.

Step 5: Rest, Slice, and Serve

Once your steak is beautifully seared, transfer it to a cutting board and let it rest for 5 minutes—this step helps keep all those delicious juices locked inside. If you cooked two smaller pieces, repeat the searing and resting with the second one. When ready, slice the steak against the grain into ½-inch thick slices to keep it tender. Arrange your steak slices on a platter, spoon over some fresh chimichurri sauce, and don’t shy away from serving extra sauce on the side. This combination is simply irresistible!

Top Tip

Making the perfect Spicy Chimichurri Flank Steak Recipe can be super rewarding, but a few insider tips can elevate your results from great to unforgettable.

Marinate Longer: I’ve found that marinating the steak for at least 1 hour (though 30 minutes works) really amplifies both tenderness and flavor.
Cut Against the Grain: This simple technique might seem small, but it makes a huge difference in how tender each bite feels—never underestimate it!
Use Avocado Oil: Thanks to its high smoke point and mild flavor, avocado oil lets you get a perfect sear without overpowering the steak or chimichurri.
Don’t Skip Resting: Allow the steak to rest for 5 minutes after cooking. This keeps the juices locked in and the meat tender rather than dry.

How to Serve Spicy Chimichurri Flank Steak Recipe

The image shows a clear glass bowl filled with a green herb sauce that has a coarse texture. The sauce includes small pieces of red onion and red chili flakes mixed throughout, sitting in a layer of yellow oil that shines on top. A wooden spoon rests inside the bowl, partially covered by the sauce, with its handle extending outwards over the bowl’s edge. The bowl is placed on a white marbled surface with a subtle pattern. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Adding fresh garnishes really brightens this dish. I like topping the sliced steak with extra chopped parsley or cilantro for a fresh pop of color and flavor. A sprinkle of red pepper flakes adds an extra kick for those who love heat. You can also serve with lime wedges for guests to squeeze on for an extra zing.

Side Dishes

This recipe pairs beautifully with roasted or grilled vegetables like asparagus, bell peppers, or zucchini. For a heartier meal, try serving with garlic mashed potatoes or a simple quinoa salad with cherry tomatoes and cucumbers. Even a crusty bread makes a great side to soak up every bit of that delicious chimichurri sauce.

Make Ahead and Storage

Storing Leftovers

After enjoying your meal, store any leftover steak in an airtight container in the refrigerator. It will keep well for up to 3 days. Keep the chimichurri sauce separate in a small jar or container to maintain its freshness and vibrancy.

Freezing

If you want to freeze leftovers, wrap the cooked steak tightly in plastic wrap and then in foil or place it in a freezer-safe bag. The steak itself can be frozen for up to 2 months. Chimichurri sauce freezes well too but may separate slightly; just whisk it back together after thawing.

Reheating

To reheat, gently warm the steak slices in a skillet over medium-low heat with a splash of water or broth to keep them moist. Avoid overheating to maintain tenderness. Reheat chimichurri sauce separately and drizzle over the steak before serving for the best flavor.

Frequently Asked Questions:

Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri sauce actually tastes better after sitting for a few hours to let the flavors meld. You can prepare it up to a day in advance and refrigerate it in a sealed container.

How can I tell if my flank steak is cooked to the right doneness?

If you don’t have a meat thermometer, use the touch test by gently poking the steak’s center with tongs. It should feel slightly firm but still tender for medium doneness. Otherwise, aim for an internal temperature between 140-150°F (60-65°C) for medium.

What if I don’t have avocado oil? Can I use another oil?

You can substitute avocado oil with other oils that have a high smoke point like grapeseed or refined canola oil. Avoid using extra virgin olive oil for searing as it smokes at lower temperatures and can affect flavor.

Can I grill this steak instead of pan-searing it?

Definitely! Grilling works wonderfully for flank steak. Just marinate as directed, preheat your grill to medium-high, and cook about 3-4 minutes per side depending on thickness. Rest and slice against the grain as usual.

Final Thoughts

This Spicy Chimichurri Flank Steak Recipe has become one of my go-to dishes when I want something that’s impressive yet effortless. The fresh, tangy chimichurri sauce complements the meat beautifully, making every bite a celebration of flavor. Whether it’s a weeknight dinner or a weekend gathering, this recipe is sure to bring warmth and joy to your table. Happy cooking!