Flank Steak with Basil Chimichurri

This Flank Steak with Basil Chimichurri is juicy, bold, and packed with fresh herb flavor. A quick, easy dinner that feels restaurant-worthy.

Flank steak is one of those cuts that doesn’t ask for much – but when you give it a little attention, it shows off in a big way. Quick-cooking, deeply beefy, and perfect for soaking up bold flavors, it’s the kind of dinner that feels a little extra without actually being extra.

And then there’s this basil chimichurri.

It’s bright. It’s garlicky. It’s unapologetically herb-forward in the best way possible. Traditional chimichurri leans heavily on parsley, but swapping in fresh basil softens things just enough and adds a slightly sweet, almost summery note that plays ridiculously well with a perfectly seared steak.

Together?

It’s fresh meets rich, simple meets divine.

💡 Why Basil Chimichurri Works So Well On Flank Steak

• Flank steak loves bold flavors – Its lean, beefy bite is basically a blank canvas for something punchy like chimichurri
• Basil brings balance – It mellows the sharpness of garlic and vinegar just enough without losing that signature zing
• High heat = big payoff – A quick sear or grill gives you that craveable crust without overcooking
• It’s low effort, high reward – Minimal ingredients, maximum “you made this on a Tuesday night?” energy 

🔥 Pro Tips

• Let the steak sit at room temp for ~20 minutes before cooking

• Pat it dry before seasoning (this is how you get that crust)

• Cook hot and fast – this is not a low-and-slow situation

• Rest it. I know. You’re hungry. Do it anyway.

• Slice thin and against the grain unless chewing is one of your favorite pastimes                                                                                  

🌿 Ingredient Notes 

• Flank steak – Look for good marbling and don’t skip slicing against the grain (this is non-negotiable unless you enjoy chewing)

• Fresh basil – The star. Keep it vibrant and don’t over-process

• Garlic – Go bold, but not “warding off vampires for sport” bold

• Red wine vinegar – Brightness that cuts through the richness

• Olive oil – Use one you actually like the taste of; it matters here

• Red pepper flakes – Just enough heat to keep things interesting

As far as methods, one I like to use is searing the heck out of them on each side in a cast iron skillet, then putting them in a 500 degree oven for about 2-3 minutes (a minute or so on each side). It’s very it’s very important to salt them first for about 30 minutes, then rinse. This pulls moisture from the center and breaks down the protein fibers, resulting in a very tender piece of beef. I use coarse kosher salt. If you use fine 

I like mine medium, but sometimes I do like a medium rare steak, depending on the cut.

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Flank Steak with Basil Chimichurri

Yield: 5 servings

Prep Time: 1 hour

Cook Time: 20 minutes

Total Time: 1 hour 20 minutes

This flank steak with basil chimichurri is juicy, bold, and packed with fresh herb flavor. A quick, easy dinner that feels restaurant-worthy.

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Ingredients

• 2 ½ lbs. flank steak (I cut mine into quarters)
• Coarse sea salt - for "sweating"
• 1 ½ cups fresh basil leaves
• ¼ cup olive oil - You'll need more later for searing the steaks
• 2 tbsp white wine vinegar
• 1 tsp sea salt
• 1 tbsp pepper
• 1 tbsp garlic, minced
• 2 tbsp lime juice
• 1 tsp red pepper flakes
• 1-2 splashes of Moore's Original Marinade, or soy sauce*

Instructions

1. Sprinkle the steaks with salt and let them rest until both sides are sweating, about 20-30 minutes on each side.
   
2. Put the wine through pepper flakes in a food processor and pulse until smooth; refrigerate until the steaks are ready.
   
3. Rinse the steaks thoroughly, and pat dry.
   
4. Heat a generous drizzle of olive oil over high heat in a cast iron skillet and add steaks; splash with Moore's.
   
5. Sear for 2-3 minutes on each side at a time, until desired doneness.
   
6. Serve with Chimichurri.

Recommended Products

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn advertising fees by linking to Amazon.com and affiliated websites.

• 
  Modern Innovations 10 Inch Cast Iron Skillet, Pre-Seasoned
• 
  Cuisinart Food Processor 14-Cup - White/Gold Stainless Steel, DFP-14WGY
• 
  Maldon Salt, Sea Salt Flakes, 20 oz (570 g), Resealable Tub, Kosher, Natural, Handcrafted, Gourmet, Pyramid Crystals

Notes

*Moore's is a steak marinade found in most grocery stores. Soy sauce would be a great alternative.

Nutrition Information:

Yield: 5 Serving Size: 1 Amounts Per Serving: Calories: 672Total Fat: 38gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 222mgSodium: 795mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 75g

The provided nutrition calculated may not always be accurate.

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