Flank Steak with Chimichurri Sauce
This grilled flank steak with chimichurri sauce is tender, juicy, and ready in under 30 minutes. The shishito pepper chimichurri adds a unique twist. Try it tonight!
What Makes This Grilled Flank Steak with Chimichurri Sauce Special
Josh and my boys love a good steak, and flank steak is one of their favorites. This recipe comes from my friend Kelly’s cookbook, The Secret Ingredient Cookbook, and the twist is brilliant: shishito peppers in the chimichurri. Blistering them first brings out a sweet, peppery flavor that makes the sauce sing. It’s not spicy, just fresh and bright. The whole thing comes together fast, which is why it’s become a weeknight staple around here.
Why You’ll Love This Easy Steak Recipe
- The shishito peppers add a unique sweet-peppery note to the chimichurri that you won’t get from a standard herb sauce.
- The steak cooks in under 15 minutes on the grill, making it perfect for busy weeknights or casual entertaining.
- The sauce comes together in a food processor in minutes, no chopping by hand required.
Key Ingredients for the Best Chimichurri Sauce
- Shishito peppers: These mild Japanese peppers have a grassy, slightly sweet flavor. Blistering them in a hot pan softens their texture and deepens their taste. If you can’t find shishitos, substitute poblano or cubanelle peppers for a similar mild heat.
- Flank steak: A lean, flavorful cut that benefits from quick, high-heat cooking. Look for a steak with even thickness so it cooks uniformly. If flank steak isn’t available, skirt steak works well too.
- Fresh herbs: Italian parsley, cilantro, and oregano give the chimichurri its signature brightness. Use flat-leaf parsley for the best texture, and don’t skip the oregano, it adds a subtle earthiness.
Kitchen Tools for Grilled Flank Steak with Chimichurri
- Food processor (for the chimichurri sauce)
- Grill or stovetop grill pan (for cooking the steak)
- Skillet (for blistering the shishito peppers)
- Instant-read thermometer (to check doneness)
- Cutting board and sharp knife (for slicing the rested steak)
Tips for Making the Best Grilled Flank Steak
Blister the shishito peppers in a hot skillet over medium-high heat, turning them occasionally until they’re charred on all sides, about 5 minutes. Let them cool before removing the stems. When grilling the steak, cook it undisturbed for 6 minutes on the first side, then flip and cook to your desired doneness. For medium-rare, pull it at 130°F. Let the steak rest for 10 minutes under loose foil before slicing against the grain into thin strips. This resting time lets the juices settle so every bite stays tender.
Expert Tips for a Juicy Steak and Flavorful Sauce
Blistering the shishito peppers before blending does more than just char the skin, it softens the peppers so they break down smoothly into the sauce, and it concentrates their natural sweetness. Don’t skip this step. For the steak, letting it rest a full 10 minutes after grilling is crucial. If you slice it too soon, the juices will run out onto the board and the meat will be dry. Slicing against the grain shortens the muscle fibers, making each bite more tender. If you’re unsure which direction the grain runs, look at the lines on the surface of the cooked steak and cut perpendicular to them.
Why Blister the Shishito Peppers First
Blistering the shishito peppers in a hot skillet before adding them to the food processor does two things. First, it softens the peppers so they blend into a smooth sauce rather than leaving chewy bits. Second, the high heat caramelizes their natural sugars, adding a subtle sweetness that balances the acidity of the vinegar and lime juice. Don’t skip this step, it’s what makes this chimichurri different from a standard herb sauce.
Flank Steak with Chimichurri Variations to Try
If you can’t find shishito peppers, try using a poblano or a mild green bell pepper instead, the flavor will be slightly different but still delicious. For a spicier kick, add a serrano or jalapeño to the chimichurri (remove the seeds if you want less heat). You can also swap the cilantro for mint or basil for a different herb profile. The recipe works equally well with skirt steak or hanger steak; just adjust the cooking time based on thickness. To make it dairy-free or gluten-free, no changes needed, the recipe already is both.
How to Serve This Chimichurri Steak
Slice the rested steak against the grain into thin strips, then spoon the chimichurri sauce generously over the top. The sauce is the star here, so don’t be shy with it. Serve the steak with grilled vegetables, a simple green salad, or warm tortillas for a casual meal. The bright, herby sauce also works well drizzled over roasted potatoes or rice on the side.
How to Store Leftover Flank Steak and Chimichurri
Store leftover steak in an airtight container in the refrigerator. Keep the chimichurri sauce in a separate jar or container to prevent the herbs from wilting. The steak will stay good for up to 4 days; the sauce is best used within 2 days for the freshest flavor.
Can You Freeze Grilled Flank Steak?
Yes, you can freeze the cooked steak. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. The chimichurri sauce does not freeze well, the herbs will lose their bright color and texture, so make it fresh when you’re ready to serve.
Best Ways to Reheat Flank Steak
To reheat the steak without drying it out, place it in a skillet over medium-low heat with a splash of water or broth. Cover and warm for 2-3 minutes per side. You can also use the microwave on low power in 30-second bursts, but the skillet method preserves more moisture. Avoid high heat, which will toughen the meat. Reheat the chimichurri sauce at room temperature, do not microwave it, as the herbs will discolor.
Flank Steak with Chimichurri Sauce FAQs
What are shishito peppers and where can I find them?
Shishito peppers are small, thin-skinned Japanese peppers with a mild, slightly sweet flavor. They’re usually found in the produce section of well-stocked grocery stores or at farmers’ markets. If you can’t find them, substitute poblano or cubanelle peppers for a similar mild heat.
Can I use a different cut of beef for this recipe?
Yes, skirt steak or hanger steak are excellent substitutes. Both are thin, flavorful cuts that cook quickly on the grill. Adjust the cooking time based on thickness and use an instant-read thermometer to check doneness.
Can I make the chimichurri sauce ahead of time?
Absolutely. The sauce can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Let it come to room temperature before serving. The flavor may deepen slightly, which is a good thing.
How do I know when the steak is done without a thermometer?
For medium-rare, the steak should feel firm but still give slightly when pressed with your finger (like the fleshy part of your palm when you touch your thumb and pinky together). For a more reliable method, use an instant-read thermometer, 130°F for medium-rare.
Can I grill the steak indoors?
Yes, a stovetop grill pan works well. Heat it over medium-high heat, lightly oil it, and cook the steak as directed. You won’t get the same smoky flavor as an outdoor grill, but the steak will still be delicious.
Recipe
Flank Steak with Chimichurri Sauce
Grilled Flank Steak with a simple chimichurri sauce that is loaded with flavor! This tender and juicy steak is easy to make and is great for entertaining or a quick weeknight dinner.
Ingredients
- 1 tbsp vegetable oil
- 4 oz shishito peppers
- 0.5 cup fresh italian parsley leaves, lightly packed
- 0.5 cup fresh cilantro leaves, lightly packed
- 1 tbsp fresh oregano leaves, lightly packed
- 1 tbsp shallot, roughly chopped
- 3 cloves garlic, peeled
- 2 tbsp red wine vinegar
- 1 tbsp fresh lime juice
- 2 tsp honey
- 0.25 tsp kosher salt, plus more for seasoning
- 0.125 tsp black pepper, plus more for seasoning
- 0.33 cup extra-virgin olive oil
- 1 2-pound flank steak
Instructions
- 1
Heat the vegetable oil in a skillet set over medium-high heat. Once the oil is hot, add the peppers and cook, turning occasionally, until blistered on all sides, about 5 minutes.
- 2
Transfer the peppers to a cutting board. Once they are cool enough to handle, slice off and discard the stems, then transfer the peppers to the bowl of a food processor.
- 3
Add the parsley, cilantro, oregano, shallot, garlic, vinegar, lime juice, honey, salt, and pepper to the food processor and pulse until roughly chopped. With the motor running, stream in the olive oil. Continue blending until combined, scraping down the sides as needed. Taste and season the chimichurri with salt and pepper, then set aside.
- 4
Preheat a grill or heat a stovetop grill pan over medium-high heat. If using a grill, lightly oil the grate.
- 5
Season the steak generously with salt and pepper. Place the steak on the grill and cook undisturbed for 6 minutes. Flip it once and continue cooking until it reaches your desired level of doneness. For medium-rare, cook the steak until it reaches an internal temperature of 130 degrees F.
- 6
Transfer the steak to a cutting board, cover loosely with foil, and let rest for 10 minutes.
- 7
Slice the steak against the grain into thin strips. Top the steak with chimichurri and serve.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 13 of 14 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: dairyFree, gluten-free, glutenFree, grilled, nutFree, steak, summer
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