Name: Delicious Flank Steak with Basil Chimichurri
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1.5 lbs flank steak; For the Marinade:; 2 tbsp olive oil; 1 tbsp red wine vinegar; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; Pinch of red pepper flakes (optional); For the Basil Chimichurri:; 1 cup fresh basil leaves, packed; 1/2 cup fresh parsley leaves (optional, but good); 3 cloves garlic, minced; 1/4 cup red wine vinegar; 1/2 cup extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper; Pinch of red pepper flakes (optional)

Why This Recipe Works
Ingredients and Substitutions
How to Make Flank Steak with Basil Chimichurri
Expert Tips for Success
Storing and Reheating
What to Serve With Flank Steak with Basil Chimichurri
Frequently Asked Questions

Welcome, fellow food enthusiasts! Today, we’re diving into a dish that truly excites my culinary soul: Flank Steak with Basil Chimichurri. Imagine cutting into a perfectly seared, tender piece of flank steak, each bite bursting with savory, beefy goodness. Then, that vibrant, herbaceous basil chimichurri hits your palate – a symphony of fresh basil, zesty garlic, and a bright acidity that cuts through the richness of the steak. It’s a flavor explosion that transforms a simple weeknight meal into an extraordinary dining experience. This recipe isn’t just about cooking; it’s about creating a moment of pure culinary delight, making it a perfect addition to your recipe repertoire. If you’re looking for more easy recipes to elevate your home cooking, See more easy recipes and let’s get cooking!

After countless experiments in my kitchen – a veritable jungle of herbs and sizzling pans – I’ve finally honed this Flank Steak with Basil Chimichurri to perfection. My journey to the perfect chimichurri was filled with trials and triumphs, balancing the fresh, peppery notes of basil with just the right kick of garlic and a tangy acidity. This isn’t just another steak recipe; it’s a celebration of flavor, texture, and the joy of a truly satisfying meal that offers maximum flavor with minimal fuss.

Why This Recipe Works: Achieving Tender Steak and Vibrant Sauce

Optimal Marinade for Max Flavor and Tenderness: Our marinade isn’t just for flavor; it actively tenderizes the flank steak, ensuring it’s always juicy and never tough. The acid in the marinade works its magic, breaking down muscle fibers gently.
The Magic of a Quick, High-Heat Sear: Flank steak thrives on high heat! A swift sear creates that irresistible, caramelized crust while keeping the inside beautifully medium-rare. We’re talking maximum flavor development in minutes.
Fresh Basil Chimichurri: The Flavor Powerhouse: Forget dry, bland sauces! This basil chimichurri is a fresh, bright, and incredibly flavorful counterpoint to the rich steak. It’s a game-changer that elevates the entire dish.
Simple, Wholesome Ingredients: This recipe proves that you don’t need exotic ingredients to create something spectacular. High-quality flank steak and fresh herbs are the stars here, letting their natural flavors shine.

Ingredients and Substitutions

Here is what you need and why:

Flank Steak Selection: What to Look For: When choosing your Flank Steak with Basil Chimichurri, look for a piece that’s a uniform thickness, typically around 1 to 1.5 inches. This ensures even cooking. The color should be a vibrant red, and it should have some visible muscle fibers running in one direction – this is key for slicing against the grain later. I often find great quality at my local butcher, and sometimes even at larger grocery stores. Pro-tip: if you can’t find flank steak, skirt steak or even flat iron steak can be a good substitute, though cooking times might vary slightly.

Chimichurri Essentials: Basil, Garlic, and Acids: The heart of our Basil Chimichurri is, of course, fresh basil. You’ll need a generous amount for that bright, herbaceous flavor. Don’t skimp here! Fresh garlic cloves are non-negotiable for their pungent kick. For the acid, we’re using red wine vinegar primarily, but a splash of fresh lemon or lime juice can add an extra layer of brightness. A good quality extra virgin olive oil binds everything together and adds a fruity richness. For a slight variation, you could experiment with a mix of basil and parsley, but purely basil offers a unique sweetness.

Marinade Must-Haves: Oil, Acid, and Aromatics: Our marinade for the Flank Steak with Basil Chimichurri relies on a balance of fat (olive oil), acid (red wine vinegar, or even balsamic for a deeper flavor), and aromatics (garlic, onion powder, and dried oregano). The oil helps to distribute flavor and prevent sticking, while the acid tenderizes the meat. Don’t forget a pinch of red pepper flakes if you like a little heat!

How to Make Flank Steak with Basil Chimichurri

Follow these step-by-step photos:

1. Prepare the Flank Steak Marinade

In a shallow dish or a resealable bag, combine all the marinade ingredients: olive oil, red wine vinegar, minced garlic, dried oregano, salt, black pepper, and a pinch of red pepper flakes if using. Whisk them together until well combined. Pat your flank steak dry with paper towels – this helps with crust formation. Place the steak into the marinade, ensuring it’s fully coated. Massage the marinade into the meat slightly to really let those flavors penetrate.

2. Marinate for Flavor and Tenderness

Once the steak is coated, cover the dish or seal the bag and refrigerate for at least 1 hour, but ideally 4-6 hours. For maximum tenderness and flavor, you can marinate it overnight (up to 12 hours is fine). Avoid marinating for much longer than 12 hours, as the acid can start to break down the meat too much, leading to a mushy texture. While the steak is marinating, you can move on to preparing the chimichurri.

3. Whip Up the Basil Chimichurri

In a food processor or with a very sharp knife, finely chop your fresh basil, garlic cloves, and a bit of red onion or shallot. Transfer to a bowl and add red wine vinegar, extra virgin olive oil, a pinch of salt and pepper, and red pepper flakes (if desired). Stir everything together until well combined. Taste and adjust seasonings – you might want more vinegar for tang, more oil for richness, or more salt to brighten the flavors. This can be made an hour or two ahead of time to let the flavors meld.

4. Cook the Flank Steak to Perfection

About 30 minutes before cooking, remove the flank steak from the refrigerator to bring it closer to room temperature. This helps with even cooking. Heat a heavy-bottomed skillet (cast iron works wonderfully) or a grill to medium-high heat. Add a tablespoon of high-smoke-point oil (like canola or grapeseed). Once the oil is shimmering and almost smoking, add the marinated flank steak. Sear for 4-6 minutes per side for a medium-rare to medium doneness. Use a meat thermometer for accuracy: 130-135°F for medium-rare, 135-140°F for medium. A perfect sear will give it a beautiful brown crust.

5. Rest, Slice, and Serve

This step is CRUCIAL! Once cooked, transfer the flank steak to a cutting board and tent it loosely with foil. Let it rest for at least 10-15 minutes. This allows the juices to redistribute throughout the meat, preventing them from GUSHING out when you slice, which would result in a dry steak. After resting, slice the steak very thinly against the grain. This is essential for tenderness, as the flank steak has long muscle fibers. Arrange the sliced steak on a platter and generously spoon the fresh Basil Chimichurri over the top. Serve immediately and watch it disappear!

Expert Tips for Success

Don’t Overcook the Flank Steak: Flank steak is leaner and can dry out quickly. Aim for medium-rare to medium for the best texture and juiciness. A meat thermometer is your best friend here!
Slice Against the Grain for Tenderness: This is arguably the most important tip for flank steak! Observe the direction of the muscle fibers and slice perpendicular to them. This shortens the fibers, making each bite incredibly tender. If you slice with the grain, it will be chewy.
Adjust Chimichurri Seasoning to Taste: The Basil Chimichurri is versatile. Taste it after you’ve mixed it. Does it need more salt? More vinegar for tang? A touch more olive oil? Don’t be afraid to adjust until it sings!
Use Fresh, Quality Ingredients: Especially for the chimichurri, fresh basil and good quality olive oil make a huge difference in the final flavor. Quality ingredients truly shine in simple dishes like this. If you need more resources on ingredient quality, a great site to check is Food Network.

Storing and Reheating Your Leftovers

Best Practices for Cooked Steak: If you have leftover flank steak, store it in an airtight container in the refrigerator for up to 3-4 days. To reheat, the best method is gently. You can slice it thin and quickly warm it in a hot skillet with a splash of beef broth, or wrap it in foil and reheat in a low oven (around 250°F) until just warmed through to avoid drying it out. Over reheating will make it tough.

Keeping Chimichurri Fresh: The Basil Chimichurri also stores well. Keep it in an airtight container in the refrigerator. A thin layer of olive oil on top can help preserve its bright green color and prevent oxidation. It will stay fresh for up to 5-7 days. Give it a good stir before serving, and sometimes the flavors deepen even more on day two!

What to Serve With Your Flank Steak

This Flank Steak with Basil Chimichurri is incredibly versatile and pairs beautifully with a range of sides:

Simple Sides that Complement: For a quick and easy side, a simple white or brown rice is perfect for soaking up all those delicious chimichurri juices. Creamy mashed potatoes or fluffy quinoa also make a fantastic base.

Vegetable Pairings for a Complete Meal: Roasted asparagus, grilled corn on the cob, or a fresh garden salad with a light vinaigrette are all wonderful choices. For something heartier, consider some crispy roasted potatoes or a medley of sautéed bell peppers and onions. The fresh, vibrant chimichurri can even act as a dressing for a side salad, tying the whole meal together!

Flank Steak with Basil Chimichurri FAQs

Can I use other cuts of steak?

Yes, you can! Skirt steak or flat iron steak are excellent substitutes for flank steak as they also benefit from marinating and quick, high-heat cooking. Just be mindful that cooking times might vary slightly depending on their thickness. Adjust accordingly using a meat thermometer.

How long can I marinate the steak?

You should marinate flank steak for at least 1 hour to impart flavor, but for best results, aim for 4-6 hours. You can marinate it overnight, up to 12 hours. Any longer than that, and the acid in the marinade can start to break down the muscle fibers too much, potentially making the steak mushy.

What if I don’t have fresh basil?

While fresh basil is highly recommended for its unique flavor in the chimichurri, if you absolutely can’t find it, you can use fresh parsley as the main herb, or a combination of parsley and cilantro for a more traditional chimichurri flavor profile. Dried basil is not recommended for chimichurri as it won’t provide the same vibrant freshness.

Is chimichurri spicy?

Traditional chimichurri can have a slight kick from red pepper flakes, but the spice level is entirely customizable in this Basil Chimichurri. You can omit the red pepper flakes for a completely mild sauce, or add more if you prefer a spicier condiment. The primary flavors are herbaceous, garlicky, and acidic, with the spice being an optional addition.

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