Chimichurri Steak with Pan-Seared Flank Steak and Fresh Herbs
By Isabella Quinn
Prep
10 min
Cook
10 min
Total
20 min
Servings
8
Level
Easy
Choose a lean flank steak with visible grain and a fresh bunch of parsley for this chimichurri steak. The beef has enough bite to pair with the herb sauce, while lime, garlic, shallot, and red chili give each sliced piece a tangy, fresh finish.
The sauce starts with parsley, shallot, garlic, red chili, salt, pepper, oregano, and thyme, blended or mixed smooth before olive oil, lime juice, and zest are stirred in. Those ingredients make a loose herb sauce that cuts through the richness of the pan-seared beef. Salt, pepper, and butter season the steak without competing with the chimichurri.
A hot skillet should give the flank steak a browned exterior during its six-minute sear, with one flip halfway through. For the texture named in the recipe, use a thermometer and aim for 135°F for medium-rare. The most common mistake is slicing with the grain; cut across the faint muscle lines after the full ten-minute rest.
Spoon the stirred chimichurri over thin steak slices and serve with wedge salad, baked potato, sautéed broccolini, air fryer mushrooms, grilled vegetables, or crusty bread. Keep the sauce and steak separately in airtight containers so the herbs remain ready for later servings.
Why you'll love this recipe
- Lean flank steak brings a pronounced beefy bite, and the fresh parsley sauce gives that affordable cut a bright, tangy contrast.
- A full bunch of parsley, lime zest, and lime juice make the chimichurri taste herb-forward rather than relying on a heavy seasoning blend.
- Minimal steak seasoning lets the shallot, garlic, red chili, oregano, and thyme remain distinct when the sauce is spooned over each slice.
- Butter helps season the pan-seared flank steak, while olive oil carries the chopped herb mixture into a pourable sauce.
- The recipe uses one small lime in two ways, with juice and zest contributing separate citrus notes to the parsley-based sauce.
- Flank steak stretches well when sliced thinly against the grain, allowing the fresh chimichurri to coat more of the beef.
Ingredients
- •1.5 lb flank steak
- •0.5 teaspoon salt
- •0.5 teaspoon pepper
- •2 tablespoons butter (softened)
- •1 bunch parsley (stems removed)
- •1 medium shallot
- •2 cloves garlic
- •1 small red chilli
- •1 teaspoon salt
- •0.5 teaspoon pepper
- •1 teaspoon dried oregano
- •1 teaspoon dried thyme
- •1 cup olive oil
- •1 small lime (juiced and zested)
Instructions
- 1
In a food processor or mixing bowl, add the parsley, shallot, garlic cloves, chili, salt, pepper, oregano, and thyme.
- 2
Blend or mix until smooth.
- 3
Stir through the olive oil, lime juice, and lime zest.
- 4
Rub salt, pepper, and melted butter over the steak.
- 5
Place a skillet over medium heat.
- 6
Once hot, add the seasoned steak and sear for 6 minutes, flipping halfway through.
- 7
Use a meat thermometer to check the internal temperature and aim for 135°F.
- 8
Remove the steak from the heat and let the meat rest for 10 minutes.
- 9
Slice it against the grain and drizzle with chimichurri sauce.
FAQ
Nutrition (per serving)
Calories
367
Protein
31g
Fat
19g
Carbs
3g
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