As the holidays approach, I find myself joyfully reminiscing about family dinner gatherings where laughter mingles with the delectable aromas wafting from the kitchen. This year, why not wow your loved ones with something a little different? Enter the Chimichurri Flank Steak, a vibrant and flavorful dish that sets the stage for an unforgettable Christmas dinner. One of the delightful perks of this recipe is its quick preparation—perfect for those busy holiday schedules. Plus, it’s adaptable enough to satisfy both meat lovers and those seeking a vibrant, herb-infused experience. As you plan your festive feast, consider how this mouthwatering dish will elevate your table and spark conversations. Are you ready to spice up your holiday menu with a fresh twist?
Why Choose Chimichurri Flank Steak?
Bold and Flavorful: This dish bursts with vibrant herbs and spices that elevate your holiday meal.
Quick Preparation: With minimal prep time, you can whip this up between decorating or wrapping gifts.
Versatility: Perfectly pairs with roasted veggies or a fresh salad, catering to various tastes.
Showstopper Presentation: The striking colors of chimichurri make your plate pop, impressing guests instantly.
Family-Friendly: Even picky eaters can’t resist the juicy, tender meat coated in zesty sauce!
For more holiday inspiration, check out our ideas for easy Christmas dinner recipes.
Chimichurri Flank Steak Ingredients
For the Steak
• Flank Steak – A lean cut that cooks quickly and absorbs flavors beautifully.
• Olive Oil – Helps to marinate the meat and keep it tender during cooking.
• Salt – Essential to enhance the natural flavors of the steak.
• Black Pepper – Adds a bit of warmth to the steak’s taste.
For the Chimichurri Sauce
• Fresh Parsley – Brightens the flavor profile with a fresh, herbal note.
• Fresh Cilantro – Offers a second layer of herbaceousness; replace with more parsley if you prefer.
• Garlic Cloves – Adds a punch of depth and richness; adjust to taste.
• Red Wine Vinegar – Provides the perfect acidity to balance the steak’s richness.
• Red Pepper Flakes – Introduces a delightful kick; use less if you prefer milder flavors.
• Lemon Juice – Freshly squeezed juice brings brightness and balances the sauce.
• Oregano – Dried or fresh, it adds fragrant earthiness to the chimichurri.
This Chimichurri Flank Steak is an incredible dish that will surely bring joy to your holiday table!
Step‑by‑Step Instructions for Chimichurri Flank Steak
Step 1: Prepare the Marinade
In a mixing bowl, combine chopped fresh parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, lemon juice, oregano, and a pinch of salt. Whisk in ½ cup of olive oil until well blended. This vibrant chimichurri sauce will infuse your flank steak with robust flavors. Allow it to sit for at least 15 minutes to let the flavors meld beautifully.
Step 2: Season the Steak
While the chimichurri marinates, take your flank steak and pat it dry with paper towels. Generously season both sides with salt and freshly ground black pepper to enhance its natural flavors. This step is crucial for achieving a delicious crust and perfectly-balanced taste. Once seasoned, set aside while you prepare to cook.
Step 3: Preheat the Grill
Prepare your grill by preheating it to medium-high heat, aiming for around 400°F. This temperature is ideal for getting a good sear on the flank steak while maintaining its juicy tenderness. Ensure the grates are clean and lightly oiled to prevent sticking. You’ll know it’s ready when you can hold your hand above the grates for just a few seconds before retreating from the heat.
Step 4: Grill the Steak
Place the seasoned flank steak directly on the grill. Grill for about 4–6 minutes per side, or until you achieve a medium-rare doneness (an internal temperature of 130-135°F). Look for a nice char on the outside while ensuring the inside remains juicy and tender. This short cooking time keeps your steak deliciously succulent.
Step 5: Rest the Steak
Once grilled to your desired doneness, remove the flank steak from the grill and let it rest for 5–10 minutes on a cutting board. This resting period allows the juices to redistribute throughout the steak, resulting in a more flavorful and tender bite. Use this time to plate any side dishes or finish your chimichurri sauce.
Step 6: Slice and Serve
Carefully slice your rested chimichurri flank steak against the grain to ensure maximum tenderness. Plate the slices and generously drizzle the remaining chimichurri sauce over the top. This presentation not only enhances the steak’s flavor but also adds stunning color to your holiday feast. Serve alongside your favorite sides, and get ready for the compliments!
Make Ahead Options
These Chimichurri Flank Steaks are perfect for meal prep enthusiasts! You can prepare the chimichurri sauce up to 3 days in advance. Simply combine the parsley, cilantro, garlic, vinegar, and spices as instructed, then refrigerate it in an airtight container. The steak itself can be marinated with the sauce for up to 24 hours before grilling, allowing those robust flavors to infuse beautifully. Be sure to keep the marinated steak covered in the refrigerator to maintain its quality. When you’re ready to serve, grill the steak as directed, let it rest, and slice it just before serving for a juicy, restaurant-quality dish that will impress your guests with minimal effort!
How to Store and Freeze Chimichurri Flank Steak
Fridge: Store leftover chimichurri flank steak in an airtight container for up to 3 days. This ensures the meat stays moist and retains its vibrant flavors.
Freezer: For longer storage, wrap the cooled flank steak tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Just remember to thaw in the refrigerator before reheating.
Reheating: Gently reheat the steak in a skillet on low heat to avoid drying it out. For extra flavor, drizzle a little chimichurri sauce while reheating.
Chimichurri Sauce: Store any leftover chimichurri sauce separately in the fridge for up to a week. It also freezes well for up to 2 months in small containers or ice cube trays.
Variations & Substitutions for Chimichurri Flank Steak
Feel free to get creative with this recipe, enhancing flavors or accommodating dietary preferences!
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Dairy-Free: Substitute butter with olive oil when grilling; this keeps the dish safe for dairy-sensitive guests without sacrificing flavor.
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Vegetarian Option: Replace the flank steak with grilled Portobello mushrooms, marinated in the chimichurri for an equally flavorful and hearty dish.
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Spice it Up: Add chopped jalapeños to your chimichurri for an extra kick. The heat balances beautifully with the lush flavors, making each bite exciting.
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Flavor Switch: Try adding fresh mint or basil to the chimichurri for a unique twist. These herbs add a delightful freshness that makes the dish even more vibrant.
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Different Cuts of Meat: For a change of pace, use a skirt steak or ribeye instead of flank. Each cut provides a distinct texture and flavor profile that can elevate your meal.
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Zesty Citrus: Replace lemon juice with lime juice to give your chimichurri a tangy twist. This brightens the dish and complements the beef nicely.
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Grain Bowl Element: Serve your chimichurri steak atop a bed of quinoa or brown rice for a hearty grain bowl. Toss in roasted veggies for added texture and nutrition.
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Make-ahead: Prepare the chimichurri sauce a day in advance. Not only does this save time, but the flavors deepen overnight. Perfect for holiday prep!
Embrace the flexibility of this dish and consider other ideas, such as our delicious options for easy Christmas dinner recipes to keep your festive menu diverse!
Expert Tips for Chimichurri Flank Steak
• Resting Time Matters: Always allow the flank steak to rest before slicing. This crucial step ensures juicy, tender bites.
• Slice Against the Grain: For the most tender pieces, slice the flank steak against the grain. This enhances the overall eating experience.
• Make it Ahead: Prepare the chimichurri sauce a day in advance for deeper flavors. Just give it a good stir before drizzling over the steak!
• Grill Temperature: Ensure the grill is at medium-high heat (around 400°F) to achieve that perfect char without drying out the steak.
• Watch the Cook Time: Flank steak cooks quickly, about 4–6 minutes per side. Use a meat thermometer to check for doneness; aim for 130-135°F for medium-rare.
For a memorable festive feast, this Chimichurri Flank Steak will surely impress your guests with its vibrant flavors!
What to Serve with Chimichurri Flank Steak?
As you prepare to indulge in the zesty flavors of Chimichurri Flank Steak, consider these delightful pairings to create a feast that will have everyone reminiscing about the special moments shared over dinner.
- Roasted Vegetables: A colorful medley of seasonal veggies, caramelized to perfection, adding depth and nourishment to your meal.
- Fluffy Quinoa: Light and nutritious, quinoa complements the steak while absorbing the chimichurri’s delightful flavors for a harmonious bite.
For something fresh and vibrant, consider adding a salad; the crispness brightens the plate. Top it off with a touch of citrus dressing to enhance your steak’s zesty notes.
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Garlic Mashed Potatoes: Creamy and rich, these mashed potatoes offer comforting familiarity and balance the chimichurri’s boldness beautifully.
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Warm Bread: Freshly baked bread is perfect for soaking up any leftover chimichurri—a simple indulgence that guests adore.
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Chilled White Wine: A crisp Sauvignon Blanc or a light Chardonnay provides a refreshing contrast, elevating your dining experience.
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Chocolate Mousse: End your meal on a sweet note; this luscious dessert creates the perfect finish, impressing your guests long after the last bite.
With these pairings, your holiday table will be a gathering place for joy, laughter, and delicious memories!
Chimichurri Flank Steak Recipe FAQs
How do I select the perfect flank steak?
Absolutely! Look for flank steaks that are bright red with a bit of marbling. Avoid any meat that appears dull or has dark spots. A good cut will be around 1 to 1.5 inches thick, ensuring it remains juicy and flavorful after grilling.
What’s the best way to store leftover Chimichurri Flank Steak?
For optimal freshness, store leftover chimichurri flank steak in an airtight container in the fridge for up to 3 days. Ensuring an airtight seal will help keep the meat moist and lock in its vibrant flavors, making it a delicious option for quick meals later in the week!
Can I freeze Chimichurri Flank Steak?
Certainly! To freeze, first let the cooked steak cool completely. Then, wrap it tightly in plastic wrap followed by aluminum foil to prevent freezer burn. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it again, thaw it in the refrigerator overnight before reheating.
What’s the best method for reheating the steak?
Gently reheat the flank steak in a skillet over low heat. This method helps retain moisture and prevents drying out the meat. For added flavor, consider drizzling some leftover chimichurri sauce over the steak as it warms up. Heat it until it reaches a temperature you enjoy, usually about 5 to 7 minutes, flipping halfway through.
Can I modify this recipe for dietary restrictions?
Very much so! If you have allergies or are cooking for specific diets, consider replacing the chimichurri sauce with a nut-free option. If you need a gluten-free choice, ensure your vinegar is certified gluten-free. The flank steak itself is naturally gluten-free, so most modifications can be accommodated while still creating a delicious dish for all to enjoy.
How should I serve Chimichurri Flank Steak for a festive occasion?
A showstopper presentation starts with slicing the steak against the grain to ensure tenderness. Serve it on a beautiful platter, topped with a generous drizzle of chimichurri sauce. I often add colorful sides like roasted vegetables or a fresh salad to enhance the visual appeal. Festively garnish with fresh herbs or citrus slices to really make it pop at your holiday gathering!
Savoring Chimichurri Flank Steak: A Flavor Explosion!
Ingredients
Equipment
Method
- In a mixing bowl, combine chopped fresh parsley, cilantro, minced garlic, red wine vinegar, red pepper flakes, lemon juice, oregano, and a pinch of salt. Whisk in olive oil until blended. Let sit for at least 15 minutes.
- Pat the flank steak dry with paper towels. Season both sides with salt and black pepper.
- Preheat grill to medium-high heat (around 400°F). Ensure grates are clean and oiled.
- Place the seasoned flank steak on the grill. Grill for about 4–6 minutes per side until medium-rare (130-135°F).
- Remove from grill and let the steak rest for 5–10 minutes on a cutting board.
- Slice the rested chimichurri flank steak against the grain and drizzle chimichurri sauce over the top.
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