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    Pan-Seared Flank Steak with Chimichurri Sauce

    By Julia | Updated: Dec 23, 2022 | Published: Mar 13, 2013 | 19 Comments

    20.4K shares
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    Pan-Seared Flank Steak with Chimichurri Sauce - Argentinian style dinner that you can make at home! Flank steak is cooked in lots of spices, then topped with a spoonful of Chimichurri sauce. You don’t need much sauce for each serving, because it has a pretty strong flavor. I love to serve the thin strips of flank steak over mashed potatoes.

    Flank steak and Chimichurri sauce

     

    Before I tried this Argentinian sauce, I've never taken the steak covered in a green-colored sauce seriously. Steak served in a red, wine-based sauce (or some sort of demi-glace)? Bring it on. Steak smothered in something green and garlicky? I did have some initial reservations about that. Well, what do you know, the pan-seared flank steak with Chimichurri sauce is now one of my favorite ways to eat steak. I've introduced this dish to several other people in my life: my husband, in-laws, friends (none of them ever had a steak with Chimichurri sauce before), and each time I encountered the same reaction: a little skepticism about green sauce turned into curiosity to try something different on steak, and next thing you know everybody is in love with this dish.

    Chimichurri sauce is actually a very popular traditional Argentinian sauce, widely used with grilled steak, chicken and other meats. If you've never tried it, you will be pleasantly surprised to discover the whole new array of flavors that you can serve with your steak.

    Flank steak and Chimichurri sauce

    Another reason I highly recommend flank steak with this sauce is because it's so easy to make! To make Chimichurri sauce, you just place all ingredients in the food processor and that's it! To prepare the flank steak, you just use a grill or sear it on high heat on stove top in spices for a total of 10 minutes - and it's done! This is my go-to dish during the weekdays, when I have a lot of work to do during the day and don't have time to fuss in the kitchen in the evening.

    Flank steak is also one of the cheapest steak cuts, and when it's spiced up as in this recipe and served with this green sauce - it becomes a very tasty and good-looking meal without a lot of strain on your wallet.

    To make Chimichurri sauce I use fresh parsley.  You can also use fresh spinach (washed and rinsed) in place of parsley.

    Flank steak and Chimichurri sauce

    Flank steak and Chimichurri sauce

    Flank steak and Chimichurri sauce

    Flank steak and Chimichurri sauce

    Flank steak and Chimichurri sauce

    flank steak with chimichurri sauce
    5 from 2 votes

    Pan-Seared Flank Steak with Chimichurri Sauce

    Pan-Seared Flank Steak with Chimichurri Sauce.    Chimichurri sauce is a very popular traditional Argentinian sauce, widely used with grilled steak, chicken and other meats. 
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Total Time 40 minutes mins
    Course Main Course
    Cuisine Argentinian
    Servings 4 people
    Calories per serving 466 kcal
    Author: Julia

    Ingredients

    Chimichurri sauce:

    • 3 cups fresh parsley , washed and rinsed, chopped (you can also use spinach instead or mix both)
    • ⅓ cup olive oil
    • 2 tablespoons balsamic vinegar
    • 5 garlic cloves
    • 1 teaspoon crushed red pepper
    • ½ teaspoon cumin
    • ½ teaspoon salt

    Ingredients for flank steak:

    • 1 pound flank steak
    • ¼ cup olive oil
    • ¼ teaspoon parsley
    • ¼ teaspoon sage
    • ¼ teaspoon cumin
    • ¼ teaspoon curry
    • ¼ teaspoon paprika
    • ¼ teaspoon basil
    • ¼ teaspoon chili powder
    • ¼ teaspoon coriander
    • 3 cloves garlic chopped
    • salt and pepper
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    Instructions 

    How to make Chimichurri sauce

    • Place all ingredients for the sauce in the food processor and blend for about 4 minutes until you get a pesto-like sauce. Using a spatula, transfer the sauce into a bowl. Add more parsley (or spinach) if needed.

    How to cook flank steak

    • Mix all spices together in a small bowl. Rub spices on both sides of flank steak, scatter chopped garlic over steak.
    • Heat a large skillet on high heat until very hot, add 2 tablespoons olive oil (it should sizzle). Add flank steak (with spices and garlic) and sear it on high heat about 4 minutes on one side.  Flip it over, add 2 more tablespoons of olive oil, and sear 4  minutes on another side.  
    • Cover the skillet with the lid – let the flank steak rest, covered, for about 5 or 8 minutes.
    • Transfer cooked flank steak onto the large platter and slice it into thin strips, against the grain.
    • Place strips of flank steak in the middle of each plate, top with a spoonful of Chimichurri sauce. 

    Nutrition

    Nutrition Information
    Pan-Seared Flank Steak with Chimichurri Sauce
    Amount per Serving
    Calories
    466
    % Daily Value*
    Fat
     
    37
    g
    57
    %
    Saturated Fat
     
    6
    g
    38
    %
    Cholesterol
     
    68
    mg
    23
    %
    Sodium
     
    375
    mg
    16
    %
    Potassium
     
    521
    mg
    15
    %
    Carbohydrates
     
    6
    g
    2
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    25
    g
    50
    %
    Vitamin A
     
    1560
    IU
    31
    %
    Vitamin C
     
    21.9
    mg
    27
    %
    Calcium
     
    60
    mg
    6
    %
    Iron
     
    3.4
    mg
    19
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition Disclaimer:

    The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Penny Thompson-Burke

      July 06, 2021 at 8:12 pm

      My family loved this and it was very easy. I made it with beef chuck boneless shoulder steak to save money. The chimichurri sauce is more vinegary than other recipes, but it was a hit.

      Reply
      • Julia

        July 13, 2021 at 5:54 pm

        Thank you, Penny, for your feedback - I really appreciate it. Glad you enjoyed the recipe! 🙂

        Reply
    2. Dominique

      March 05, 2014 at 7:21 pm

      Just made this tonight and it was WONDERFUL!! I didn't have the sage so I substituted with Bells seasoning and it came out perfect. Thanks for sharing!!

      Reply
    3. Lauren Starski

      December 27, 2013 at 12:14 pm

      I love Chimmichurri sauce! I usually use a skirt steak. Is a flank steak better?? Also I never thought of substituting spinach 🙂
      Thx!

      Reply
      • Julia

        December 30, 2013 at 3:35 pm

        Lauren, skirt steak and flank steak are so similar, I think flank steak is leaner than skirt steak but not by much. 🙂 Both steaks should not be cooked more than medium-rare, and they need to be sliced thinly across the grain otherwise the steak would be tough. Love using spinach in Chimichurri sauce! In fact, I make this sauce with spinach most of the time - I like the spinach version better! 🙂

        Reply
        • Debbie

          May 20, 2017 at 6:16 pm

          my sauce is brown, the balsamic turned it all brown. What did I do wrong?

          Reply
          • Jo

            December 12, 2022 at 10:21 pm

            Debbie, I had the exact same experience -- I wonder if the measurements are accurate? Or if it's the type of balsamic we used? But mine looked nothing like the photo!

            Reply
            • Julia

              December 23, 2022 at 4:52 pm

              Jo, I corrected the recipe according to your feedback.

    4. Christine @ Cooking Crusade

      March 18, 2013 at 3:34 am

      Wow ! That meat looks so juicy and succulent and especially flavousome with that chimmichurri - gotta put this on my to do list!!

      Reply
    5. Laura Dembowski

      March 17, 2013 at 12:50 pm

      I love, love, love chimichurri sauce! It is nice to have an acidic counterpart to red meat, which is typically quite rich.

      Reply
    6. Kiran @ KiranTarun.com

      March 15, 2013 at 1:53 pm

      We don't eat beef, but dare I say that looks delicious? Especially the sauce! 😀

      Reply
    7. Gomo | cHow Divine

      March 14, 2013 at 6:41 pm

      I love steak with chimichurri! But I know what you mean. My husband's first reaction to the green sauce was "what's THAT?" He, too, ended up loving it tho. Beautiful dish!

      Reply
    8. Juliana Walters

      March 14, 2013 at 4:14 pm

      I found your blog after you left a very nice comment on mine and I am so glad you did because your photographs are just beautiful!

      Reply
    9. Christin@FortMillSCLiving

      March 14, 2013 at 9:02 am

      I've never made chimichurri sauce but I love anything with crushed red pepper flakes!

      Reply
    10. john@kitchenriffs

      March 13, 2013 at 4:10 pm

      I, too, don't usually think of a green sauce with steak (wine sauce? Of course!). But I'll bet the chimichurri sauce works well - it sure looks good. And I know variations of this sauce are popular in so many cuisines. Really nice recipe, and a good post. Thanks so much.

      Reply
    11. Judy @Savoring Today

      March 13, 2013 at 7:25 am

      Can't wait to light my grill for this recipe! 🙂

      Reply
    12. Denise Browning@From Brazil To You

      March 13, 2013 at 6:31 am

      Yummy! Chimichurri is not only a popular sauce in Argentina but in Southern Brazil as well. It is the South America's pesto. Have you tried in sandwiches? I have made this so many times and incorporated in so many different dishes but I never get tired of it.

      Reply
    13. Monique

      March 13, 2013 at 6:05 am

      You even make meat look great..Such a good photographer:)

      Reply

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    Julia is the author of JuliasAlbum.com (a food blog focused on easy dinner recipes, pasta dishes, salads made with seasonal ingredients). In this photo, Julia is pictured wearing a yellow sweater against an Autumn background.

    Hi, I'm Julia!

    I am a full-time food blogger living in beautiful Colorado. I focus primarily on savory recipes (protein-based & fiber-rich main dishes, pasta, salads) using fresh & seasonal ingredients. A food blogger since 2012, I help home cooks create well-balanced and visually appealing dinners (many of which are 30-minute ONE-PAN meals). Find out more about me and my cooking philosophy. 

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