Skillet Flank Steak with Chimichurri Sauce
A flavorful flank steak cooked in a hot skillet and topped with a vibrant, herb-packed chimichurri sauce bursting with fresh flavors. This argentinian-inspired beef ready in about 27 minutes blends flank steak, salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb flank steak
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 cup packed fresh parsley
- 1/2 cup packed fresh cilantro
- 3 minced garlic cloves
- 2 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- 1/3 cup extra virgin olive oil
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Season 1 lb flank steak evenly on both sides with 1 tsp salt and 1 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the steak and cook for 4-5 minutes per side for medium-rare, then remove from heat and let rest for 5 minutes.
- Step 3: While the steak rests, combine 1 cup packed fresh parsley, 1/2 cup packed fresh cilantro, 3 minced garlic cloves, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, 1/3 cup extra virgin olive oil, and 1 tbsp lemon juice in a food processor. Pulse until finely chopped but still textured.
- Step 4: Slice the flank steak thinly against the grain and spoon the bright chimichurri sauce generously over the top before serving.
Frequently asked questions
How long does Skillet Flank Steak with Chimichurri Sauce take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Skillet Flank Steak with Chimichurri Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Skillet Flank Steak with Chimichurri Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Skillet Flank Steak with Chimichurri Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Skillet Flank Steak with Chimichurri Sauce?
Argentinian beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
