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Greek Marinated Flank Steak with Chimichurri

Experience an explosion of flavor with this Greek marinated flank steak, topped with a vibrant, homemade chimichurri sauce. Perfect for any occasion!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Flank Steak Marinade:
  • 1.5 pounds flank steak
  • 1/4 cup oil olive oil recommended
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 juice of lime
  • 0.5 teaspoon Italian blend seasoning
  • 0.5 teaspoon crushed red pepper flakes
For the Chimichurri Sauce:
  • 0.5 cup cilantro fresh
  • 0.5 cup parsley fresh
  • 0.5 onion diced
  • 1 tablespoon garlic minced
  • 1/3 cup oil olive oil recommended
  • 2 tablespoons red wine vinegar or apple cider vinegar
  • 1 teaspoon salt or to taste
  • 0.25 teaspoon pepper or to taste

Method
 

Marinate the Flank Steak:
  1. 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.
  2. Place the flank steak in a large resealable bag or shallow dish.
  3. Pour the marinade over the steak, ensuring it's well-coated. Seal the bag or cover the dish.
  4. Refrigerate for at least 30 minutes, or ideally up to overnight for deeper flavor penetration.
Prepare the Chimichurri Sauce:
  1. 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.
  2. Pulse until the sauce is mostly smooth but still retains some texture.
  3. Taste and adjust seasoning (salt, pepper, vinegar) as needed.
  4. The chimichurri can be made ahead and stored in the refrigerator.
Sear the Flank Steak:
  1. Preheat your skillet or grill to medium-high heat. Add a little oil if using a skillet.
  2. Remove the steak from the marinade, letting any excess drip off (do not rinse).
  3. Sear the steak for approximately 6-8 minutes per side. Look for a deep brown crust to form.
Rest and Slice:
  1. 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.
  2. Thinly slice the steak against the grain. Identify the direction of the muscle fibers and cut perpendicular to them.
Serve:
  1. Arrange the sliced steak on a platter and spoon the fresh chimichurri sauce generously over the top.

Notes

Flank steak is best marinated for at least 30 minutes, or up to overnight. Always slice the steak thinly against the grain for maximum tenderness. Ensure your cooking surface is preheated to medium-high heat for a perfect sear. Chimichurri can be made ahead and stored in the refrigerator for 3-4 days.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.