Chimichurri Flank Steak

This chimichurri flank steak made on a cast iron skillet is my new go-to flank steak recipe, with bright, bold flavors and a perfect sear every time!

So this recipe is part three in my chimichurri series, and it might be my favorite yet.  

First up was my go-to chimichurri sauce, there are a lot of recipes out there for chimichurri, but my take is the perfect combo of bright, flavorful herbs, lemon, vinegar, and salt.  

Then, I shared with you how I use chimichurri sauce 99.9% of the time with my cast iron chicken thigh recipe. And I shared how I use this sauce to make the quickest dinner ever with easy chimichurri shrimp. 

But now, I bring you chimichurri flank steak.  I don't know how one sauce can be so versatile that it works with chicken, fish, or steak, but it does.  I keep a batch in my freezer at all times!  

To Marinate or Not To Marinate? That is the question.

I made this recipe twice.  First, I made the steak (accidentally overcooked the crap out of it) and poured the sauce on top.  Everyone happily ate it even though it was chewy AF.  I say that's a win for the sauce. (Okay, not every one, my 18-month-old tries to eat rocks but won't touch steak of any kind.)

The second time I made this, I marinated the steak for 24 hours and cooked it right.  I tasted a difference in the meat, and the final product was much more flavorful.  But other than the leather steak versus the correctly cooked steak, no one had many comments on the flavor. 

So, you could easily marinate for 30 minutes to an hour, or not at all, and serve this meal just fine!  The marinating makes it tender and more flavorful, but the sauce is delicious enough to dump it on there after you've cooked it (hopefully not overcooked), and everyone will be happy. 

How to Make Chimichurri Flank Steak

As much as I love it when my husband grills, I equally love my cast iron pan.  

Earliest this year, I started almost exclusively cooking with my cast iron pan (which I plan to talk more about in the New Year), and while there has been a learning curve, it doesn't disappoint.  If you heat your pre-seasoned cast iron pan to medium-high and then throw this steak on there, you will get a beautifully delicious sear and tender inside.  

How long?  It depends on how you like your steak cooked.  In the picture above, the thicker part of the steak was medium rare, and the thinner part was well done after cooking it for about 10-12 minutes (5-6 minutes on each side.)  

What is the best way to figure out how long to cook your meat?  Temperature check it in the thickest part! This is true for the grill or cast iron pan! 

• Rare 120-130 °F
• Medium Rare 130-135 °F
• Medium 135-145 °F
• Well, 145-155 °F
• Well Done 155-165 °F
• What Have You Done? 165 °F

For swaps and substitutions, please see the chimichurri sauce recipe!

How to Store and Freeze Chimichurri Steak

To store and reheat: Store in an airtight container in the refrigerator for up to four days.  Reheating steak has a representation for overcooking it, creating a tough leathery product.  To avoid that, let the steak come to room temperature on the counter for 30 minutes before reheating. Then you can reheat it in the oven, on the stove, in the microwave, or even in the air fryer.  The trick is to use low and slow heat.  So half power on the microwave, low heat on the stove, and 250-280 in the air fryer and oven.  You can also avoid all that and eat it cold! 

To freeze: Freeze in an airtight container for up to 3 months.  Defrost under refrigeration and then follow the steps above.  

You May Also Like:

• Chimichurri Egg In A Squash Ring
• Chimichurri Chicken Marinade
• Air Fryer Tumeric Cauliflower with Chimichurri Sauce
• Chimichurri Chicken Thighs (Skillet to Oven method)
• Easy Chimichurri Shrimp
• Chimichurri Salmon
• Chimichurri Burgers