Greek Marinated Flank Steak with Chimichurri

Imagine a perfectly seared flank steak, boasting a rich, savory crust, generously topped with a bright, herbaceous chimichurri sauce. This Greek marinated flank steak with chimichurri is a flavor explosion waiting to happen. This recipe for Greek marinated flank steak with chimichurri combines zesty, aromatic marinades with a classic Argentinian herb sauce for an unforgettable meal. You’ll learn how to marinate flank steak for maximum flavor, achieve a perfect sear, and create a fresh, vibrant chimichurri from scratch.

Why You’ll Love This Recipe

• Incredible Flavor Combination: The savory, spiced marinade complements the rich flank steak, while the zesty chimichurri cuts through with freshness.
• Perfect Texture: Learn the secrets to tender, juicy flank steak with a beautiful crust, every time.
• Quick & Easy Preparation: While marinating takes time, the active cooking and chimichurri prep are surprisingly fast.
• Versatile Meal: Excellent for weeknight dinners or impressive enough for entertaining.
• Customizable: Easily adjust spice levels in the marinade or chimichurri to your preference.

Ingredients Needed for Greek Marinated Flank Steak with Chimichurri

For the Flank Steak Marinade:

• 1 ½ pounds flank steak
• ¼ cup oil
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• juice of 1 lime
• ½ teaspoon Italian blend seasoning
• ½ teaspoon crushed red pepper flakes

For the Chimichurri Sauce:

• ½ cup cilantro
• ½ cup parsley
• ½ onion (diced)
• 1 tablespoon garlic
• ⅓ cup oil
• 2 tablespoons red wine vinegar (or apple cider vinegar)
• 1 teaspoon salt (or to taste)
• ¼ teaspoon pepper (or to taste)

Ingredient Notes & Substitutions

Flank Steak: A lean cut, ideal for marinating and quick cooking. Skirt steak or sirloin can be used as alternatives.

Oil: Olive oil is recommended for both marinade and chimichurri for flavor. A neutral oil like avocado or canola can also be used.

Vinegar: Red wine vinegar provides a classic tang for chimichurri. Apple cider vinegar or even white wine vinegar can be substituted.

Herbs: While cilantro and parsley are traditional for chimichurri, consider adding a small amount of mint or oregano for a unique twist.

How to Make Greek Marinated Flank Steak with Chimichurri

Marinate the Flank Steak:

In a bowl, whisk together the marinade ingredients: ¼ cup oil, chili powder, onion powder, 1 tsp salt, lime juice, Italian seasoning, and crushed red pepper flakes.

Place the flank steak in a large resealable bag or shallow dish.

Pour the marinade over the steak, ensuring it’s well-coated. Seal the bag or cover the dish.

Refrigerate for at least 30 minutes, or ideally up to overnight for deeper flavor penetration.

Prepare the Chimichurri Sauce:

Combine all chimichurri ingredients in a blender or food processor: ½ cup cilantro, ½ cup parsley, ½ diced onion, 1 tbsp garlic, ⅓ cup oil, 2 tbsp red wine vinegar, 1 tsp salt, and ¼ tsp pepper.

Pulse until the sauce is mostly smooth but still retains some texture.

Taste and adjust seasoning (salt, pepper, vinegar) as needed.

Tip: The chimichurri can be made ahead and stored in the refrigerator.

Sear the Flank Steak:

Preheat your skillet or grill to medium-high heat. Add a little oil if using a skillet.

Remove the steak from the marinade, letting any excess drip off (do not rinse).

Sear the steak for approximately 6-8 minutes per side. Look for a deep brown crust to form.

Achieving the Perfect Sear: Ensure the cooking surface is hot before adding the steak. Avoid moving the steak too much initially to allow a crust to develop.

Rest and Slice:

Transfer the seared steak to a cutting board and let it rest for 5-10 minutes. This allows the juices to redistribute, ensuring a tender bite.

Crucial Step: Thinly slice the steak against the grain. Identify the direction of the muscle fibers and cut perpendicular to them.

Serve:

Arrange the sliced steak on a platter and spoon the fresh chimichurri sauce generously over the top.

Deconstructing the Flavor: Marinade Chemistry & The Perfect Sear

The acids (lime juice) in the marinade work to tenderize the flank steak by breaking down tough muscle fibers. The oil helps to distribute fat-soluble flavors and allows herbs to penetrate the meat.

The Maillard reaction – the complex chemical process responsible for the delicious browning and savory flavors on the steak’s surface – is essential. High heat and sufficient cooking time are key for achieving this desirable crust.

To ensure a consistent, beautiful sear on flank steak, whether on the grill or in a pan, make sure the cooking surface is hot before adding the meat. Managing heat and oil prevents sticking and maximizes crust formation.

Pro Tips & Troubleshooting

Expert Tips

• Marinate flank steak for at least 30 minutes, or up to overnight for deeper flavor.
• Don’t overcook the flank steak; aim for medium-rare (130-135°F or 54-57°C) for the best texture and flavor.
• Always slice the steak thinly against the grain to ensure maximum tenderness.
• Ensure your skillet or grill is thoroughly preheated to medium-high heat before searing.
• The chimichurri sauce can and should be made ahead of time; flavors meld beautifully.
• Use fresh, good-quality ingredients for the brightest chimichurri flavor.
• For an even deeper marinade flavor, consider using a vacuum sealer for the marinating process.

Common Mistakes to Avoid

• Not Slicing Against the Grain: This is the most common mistake, leading to a chewy, tough steak.
• Overcooking the Steak: Flank steak is lean and dries out quickly when overcooked.
• Using a Cold Pan: This prevents a proper crust from forming and can lead to steaming rather than searing.
• Not Letting the Steak Rest: Skipping the resting period causes juices to escape, resulting in a drier steak.
• Crowding the Pan: Searing steak in batches ensures each piece gets direct heat for a good sear.
• Not Patting Steak Dry: Excess moisture on the steak surface hinders browning.

Serving & Storage

Serving Ideas

• Serve with sweet potato fries, or grilled vegetables.
• Pair with a fresh green salad, a simple tomato and cucumber salad, or a vibrant quinoa salad.
• Use the sliced steak and chimichurri as a filling for flavorful tacos, burritos, or wraps.
• Enjoy over a bed of fluffy rice or hearty grains like farro or couscous.

Storage and Make-Ahead

Chimichurri: Store leftover chimichurri sauce in an airtight container in the refrigerator for up to 3-4 days. The flavor may intensify.

Cooked Steak: Leftover cooked flank steak can be stored in an airtight container in the refrigerator for 2-3 days.

Reheating: Gently reheat sliced steak in a skillet over low heat or briefly in the oven. Avoid overcooking. Chimichurri is best served fresh but can be gently warmed if necessary.

Conclusion

This Greek marinated flank steak with chimichurri offers a delightful balance of savory, herbaceous, and zesty flavors, coupled with a perfectly tender texture. It’s a straightforward yet impressive dish perfect for any occasion.

Frequently Asked Questions (FAQ)

Why do you need to slice flank steak against the grain?

Flank steak has long muscle fibers running in one direction. Slicing against the grain, or perpendicular to these fibers, shortens them, making the steak much more tender and easier to chew.

What’s the best way to marinate flank steak for flavor?

A good marinade typically includes an acid (like lime juice or vinegar), oil, and aromatics (like garlic, herbs, and spices). Marinating for at least 30 minutes, and up to overnight, allows the flavors to penetrate the meat and tenderize it.

How long should flank steak be marinated?

While 30 minutes is a minimum for flavor, marinating for up to overnight (8-12 hours) will yield the deepest flavor penetration and best tenderization.

How do I know when flank steak is perfectly cooked?

For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). The steak should be firm but still have some give, and a good sear on the outside with a slightly pink center.

How to cook flank steak on the grill?

Ensure your grill is preheated to medium-high heat. Sear the marinated steak for 6-8 minutes per side, turning once, until desired internal temperature is reached. Let it rest before slicing against the grain.

What is chimichurri sauce made of?

Classic chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, vinegar, and red pepper flakes.

How to make chimichurri sauce from scratch?

Combine fresh parsley, cilantro, onion, garlic, olive oil, red wine vinegar, salt, and pepper in a blender or food processor and pulse until desired consistency is reached.

Can I make chimichurri sauce ahead of time?

Yes, chimichurri sauce can be made a day or two in advance and stored in an airtight container in the refrigerator. The flavors often meld and improve over time.

Is flank steak good for grilling?

Yes, flank steak is an excellent cut for grilling due to its relatively thin, flat shape, which allows for quick cooking and a great sear.