Pan-Seared Flank Steak with Chimichurri Sauce
jump toRECIPE
This pan-seared flank steak with chimichurri is a classic combination of deeply browned, tender beef and a bright, herb-forward sauce inspired by Argentine chimichurri. Flank steak is an ideal cut for high-heat searing because its wide, lean surface develops a flavorful crust while remaining tender when cooked properly and sliced against the grain. The chimichurri combines fresh cilantro, parsley, oregano, garlic, shallot, Fresno pepper, red wine vinegar, and extra-virgin olive oil for a sauce that cuts through the richness of the steak with acidity, freshness, and subtle heat.
Ready in about 30 minutes, this steak makes an easy weeknight dinner but is impressive enough for entertaining. For more steak recipes, try my easy seared steak with red wine reduction and refried lentil and arugula grain bowl with seared steak.
What is Chimichurri?
This herby, vinegary sauce makes for a great dressing for potato salad, dip for bread, topping for steak or marinade for chicken. It’s made from chopped herbs – while dried herbs are often reconstituted and used, I love the vibrancy of fresh herbs. While often compared to Italian pesto – it’s not as creamy. Chimichurri is made with chopped herbs and is more similar to an Italian salsa verde.
Why You’ll Love This Recipe
- Bold and fresh – The herb-packed chimichurri brings acidity, garlic, fresh herbs, and mild heat to balance the richness of the seared steak.
- Quick to make – The steak cooks in just minutes, and the chimichurri can be prepared while the meat comes to room temperature.
- Restaurant-quality at home – A hot cast iron skillet creates a deeply browned crust while slicing the rested steak against the grain keeps each bite tender.
Key Ingredients in This Recipe
- Steak – I use flank steak for this recipe. This cut comes from the bottom abdominal part of the cow. Because of the location it is lean with hard-working muscles and creating tougher fibers. Marinades are great for this cut because they help to tenderize the meat and break down some of those fibers. Because it is a lean, wide cut it’s great for searing or grilling. Be sure to slice it against the grain. It can easily be substituted for skirt steak.
- Shallot – Shallots have a mild, slightly sweet flavor. If needed yellow or red onion can be swapped in. The general rule of thumb is 3 medium shallots equal 1 medium onion.
- Herbs – Chimichurri is made with a combination of fresh cilantro, parsley and oregano leaves for a flavorful sauce.
- Fresno pepper – Fresno peppers look similar to jalapeños and have just about equal heat but are sweeter and fruitier in flavor. They have a bit of a wider range on the Scoville scale so there is a chance you can end up with a bigger kick.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Make the chimichurri a little ahead of serving to give the fresh herbs, garlic, vinegar, and pepper time to meld. Taste it before serving and adjust the vinegar, salt, or olive oil as needed so the sauce has enough acidity to complement the rich, seared steak.
Swaps and Substitutions
- Steak: Substitute skirt steak for flank steak. Both cuts benefit from high-heat cooking and should be sliced against the grain.
- Shallot: Use finely minced red or yellow onion in place of the shallot.
- Fresno pepper: Substitute a jalapeño or red chili pepper for the Fresno pepper. Remove the seeds and ribs for less heat.
- Cilantro: If you are not a fan of cilantro, increase the parsley and oregano, though the flavor of the chimichurri will be different.
- Oregano: Use dried oregano if fresh oregano is unavailable, using less since dried herbs have a more concentrated flavor.
- Red wine vinegar: Substitute sherry vinegar or another mild wine vinegar for a slightly different acidity.
How to Make Pan-Seared Flank Steak with Chimichurri (Step-by-Step)
- Marinate aromatics. Combine the red wine vinegar, salt, garlic, shallots and fresno pepper in a medium bowl and let stand for 10 minutes.
- Make the chimichurri. Place the cilantro, parsley and oregano and red wine vinegar mixture in a blender. Pulse at a low speed for about 30 seconds while slowly adding ¼ cup of the olive oil. Stop the blender and stir in the rest of the olive oil and the black pepper. Add the sugar to adjust the acidity if needed.
- Sear steak. Season the steak generously with salt and pepper on both sides. Heat a large cast iron skillet over medium-high heat. Add the steak and sear until browned on one side, about 4 minutes.
- Continue to cook. Flip the steak and continue to cook until browned, about another 4 minutes for medium-rare.
- Let the meat rest. Transfer the meat to a cutting board and let the meat set for 10 minutes before cutting. Thinly slice the meat across the grain.
- Serve. Arrange the sliced grilled steak on a platter and spoon the chimichurri sauce over the top.
How to Serve This Recipe
- With chimichurri: Spoon the fresh chimichurri generously over the sliced steak just before serving.
- With grilled bread: Serve with toasted or grilled ciabatta to soak up any extra chimichurri.
- With potatoes: Pair with roasted potatoes, crispy smashed potatoes, or a simple potato salad.
- With vegetables: Serve alongside grilled vegetables, roasted peppers, or a simple green salad.
- For entertaining: Slice the steak and arrange it on a platter with chimichurri served over the top or alongside for dipping.
How to Store This Recipe
- Steak: Store leftover sliced steak in an airtight container in the refrigerator for up to 3 days.
- Chimichurri: Store leftover chimichurri in an airtight container in the refrigerator for up to 5 days.
- Storage: Keep the steak and chimichurri separate so the steak does not absorb too much of the sauce.
- Reheating: Gently reheat the steak in a skillet over low heat or serve it cold or at room temperature to avoid overcooking.
- Make-ahead: Prepare the chimichurri up to 1 day ahead and refrigerate it until ready to serve.
FAQ – Frequently Asked Questions
The best way to cook flank steak is over high heat in a cast iron skillet or on a grill. Sear the steak until deeply browned, avoid overcooking it, and let it rest before slicing thinly against the grain for the most tender texture.
Chimichurri sauce is made from fresh herbs, garlic, vinegar, olive oil, and seasonings. This version combines cilantro, parsley, oregano, red wine vinegar, garlic, shallot, Fresno pepper, olive oil, black pepper, and a small amount of sugar if needed to balance the acidity.
Slicing flank steak against the grain shortens the long muscle fibers in the meat, making each bite easier to chew and more tender. Look for the direction of the visible muscle fibers and cut perpendicular to them rather than parallel.
Yes, flank steak can be grilled instead of pan-seared. Cook it over high heat until deeply browned and cooked to your preferred doneness, then let it rest before slicing against the grain and serving with chimichurri.
Other Recipes to Try
Looking for more delicious steak recipes? Check out out some of these for more inspo:
- Surf & Turf Tacos with Chimichurri “Aioli” & Crispy Shallots
- Beef, Onion & Potato Empanadas with Chimichurri
- Refried Lentil and Arugula Grain Bowl with Seared Steak
- Seared Steak With Red Wine Reduction
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Pan-Seared Flank Steak with Chimichurri Sauce
Rate this Recipe
Ingredients:
For the chimichurri sauce:
- ¼ cup red wine vinegar
- 1 teaspoon kosher salt
- 4 cloves garlic, minced
- 2 tablespoons finely chopped shallots,
- 1 medium fresno pepper, seeds removed and finely chopped
- 2 packed cups fresh cilantro
- 1½ packed cups flat-leaf parsley
- ½ packed cup fresh oregano
- ¾ cup extra-virgin olive oil
- ¼ teaspoon freshly ground black pepper
- ½ teaspoon granulated sugar, if needed, to adjust acidity
For the steak:
- 2 pounds trimmed flank steak
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Instructions:
For the chimichurri:
- Combine the red wine vinegar, salt, garlic, shallots and fresno pepper in a medium bowl and let stand for 10 minutes.
- Place the cilantro, parsley and oregano and red wine vinegar mixture in a blender. Pulse at a low speed for about 30 seconds while slowly adding ¼ cup of the olive oil.
- Stop the blender and stir in the rest of the olive oil and the black pepper. Add the sugar to adjust the acidity if needed.
For the steak:
- Season the steak generously with salt and pepper on both sides. Heat a large cast iron skillet over medium-high heat. Add the steak and sear until browned on one side, about 4 minutes.
- Flip the steak and continue to cook until browned, about another 4 minutes for medium-rare.
- Transfer the meat to a cutting board and let the meat set for 10 minutes before cutting. Thinly slice the meat across the grain.
- Arrange the sliced grilled steak on a platter and spoon the chimichurri sauce over the top.
Notes:
Nutrition:
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
Great recipe!! Loved the sauce! Can’t wait to try some more!
So glad you enjoyed it!!