Should I use flank steak or skirt steak?
Honestly, you can use this chimichurri sauce on any cut of steak. It can even be used on pork, chicken or seafood.
In my opinion and based on testing various cuts, skirt steak grilled or seared in a cast iron pan is the best cut of meat for this fresh and tangy sauce.
Flank steak also works well and cooks quickly, but is a leaner cut of meat than skirt steak. Skirt steak has a little more “melt in your mouth” flavor to go with this delicious sauce.
Both flank and skirt steak are great options for an easy steak marinade.
LOOKING FOR MORE? Check out all of our healthy grilling recipes.
What our readers are saying
Made this tonight ~ YUM! Saving the extra sauce for chicken tomorrow. Love how quick and easy it was to make.
Trish
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Can I use this chimichurri as a marinade?
Yes, absolutely! But you really don’t need to. After testing it various ways….we recommend just adding it at the end as a fresh sauce.
Marinating is not necessary and just adds an extra step and time. A simple grilled steak seasoned with salt and pepper is all you need!
Spoon this fresh sauce over a hot flank or skirt steak and you’ll know what I mean.
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy, delicious sauce and marinade recipes to find some other favorites too!
Fresh Chimichurri Sauce for Flank or Skirt Steak
Ingredients
For the chimichurri sauce:
- 1 cup parsley, packed
- 1 cup cilantro, packed
- 2 tbsp fresh oregano leaves, (or sub 1 tbsp dried)
- 1 shallot, peeled
- 3 cloves garlic
- 1 lemon, juice of
- 1 tsp sea salt
- 1 tsp ground pepper
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
For the steak:
- 2 lbs flank steak, (or sub skirt steak)
- Sea salt and pepper
Instructions
- To make the chimichurri sauce, add all of the sauce ingredients to a food processor or high-powered blender. Process until everything is finely chopped. Don’t overprocess and puree. Transfer to a container and refrigerate while you cook the steak.
For grilling:
- Heat your grill to high heat (450-500° F). Season steak with salt and pepper on both sides.
- Add the steak to the grill and grill for 3-4 minutes and flip. Grill for another 2-4 minutes, or until the steak is cooked to your liking. Remove and place on a cutting board to rest for at least 5 minutes.
- Slice the steak against the grain. Serve topped with chimichurri sauce and with your favorite side dish!
For skillet cooking:
- Heat a large skillet over medium high heat and add in some avocado oil or ghee. Season steak with salt and pepper on both sides. Depending on the size of your skillet, you may have to cut your steak in half and cook it in two batches.
- Once the skillet is hot and shimmering, sdd the steak and cook for 3-4 minutes. Flip and cook for another 2-4 minutes, or until the steak is cooked to your liking. Remove and follow directions above for resting, cutting and serving.
Notes
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I’ve made this three times now and we love it! Makes a lot of extra sauce.
Glad to hear this one is on repeat!
Made this tonight ~ YUM! Saving the extra sauce for chicken tomorrow. Love how quick and easy it was to make.
Love hearing that! Thanks for coming back to leave a rating and review, we appreciate it 🙂
LOVE this chimichurri recipe! I’ve made it 3 times now and it’s just perfect. We end up putting it on our whole meal, not just the steak! I’ve also turned the leftovers into a salad dressing by adding more oil the next day.
Yes, you can put it on just about anything!