Tired of the same old holiday ham or turkey? Ready to add a splash of vibrant green and a burst of flavor to your festive table? Get ready to jingle all the way to deliciousness with our Festive Chimichurri Flank Steak! This isn’t just a meal; it’s a celebration in every bite, promising to make your holiday spread unforgettable without chaining you to the kitchen all day. Forget the stress and embrace the sizzle, because this year, your main course is going to be the talk of the town!

Why You’ll Love This Festive Chimichurri Flank Steak Recipe

Prepare for love at first bite! Here are four compelling reasons why this Festive Chimichurri Flank Steak will be your new holiday favorite:

Explosion of Fresh Flavor: The chimichurri is a bright, zesty, herbaceous dream that perfectly complements the rich steak. It’s like a party in your mouth, and everyone’s invited!
Surprisingly Easy & Quick: Don’t let the gourmet look fool you. This recipe comes together faster than Santa can deliver presents, making it perfect for busy holiday hosts who want maximum impact with minimal fuss.
Impressively Elegant: Serve this beauty, and your guests will think you’ve spent hours slaving away. The vibrant colors and artful slices of steak make for a show-stopping centerpiece that screams “holiday feast!”
Healthy & Wholesome: Packed with lean protein, fresh herbs, and healthy fats, this dish offers a lighter, yet incredibly satisfying, alternative to heavier holiday fare. It’s a guilt-free indulgence that still feels decadent!

Ingredients for Your Festive Chimichurri Flank Steak

For the Bright Chimichurri Sauce:

🌿 2 tablespoons fresh garlic, peeled
🌿 ½ cup fresh parsley
🌿 ¼ cup fresh cilantro
🫒 1 cup olive oil or avocado oil
🍋 ¼ cup fresh lemon juice
🌿 1 tablespoon dried oregano
🌶️ 1 tablespoon crushed red pepper (adjust for less heat)
🧂 ½ tablespoon salt, plus more to taste

For the Tender Flank Steak:

🥩 1 ½ – 2 pounds flank steak
🥑 1-2 tablespoons avocado oil (for searing, if not grilling)

Detailed Step-by-Step Directions: Crafting Your Festive Chimichurri Flank Steak

Get ready to transform simple ingredients into a holiday masterpiece. Follow these easy steps to create your show-stopping Festive Chimichurri Flank Steak!

For the Bright Chimichurri Sauce:

Garlic First: In your food processor, drop in the peeled garlic and pulse until it’s finely minced. We want tiny garlic explosions!
Herbal Harmony: Next, add the fresh parsley and cilantro, then pulse again until they’re nicely chopped.
Sauce Symphony: Pour in the remaining chimichurri INGREDIENTS: olive oil, fresh lemon juice, dried oregano, crushed red pepper, and ½ tablespoon of salt. Pulse until everything is beautifully combined into a vibrant sauce. Set this aside – try not to eat it all with a spoon!

For the Tender Flank Steak:

Prepare the Steak: If your flank steak is quite large (around 2 pounds) or won’t fit neatly into your skillet, simply cut it in half. Remember to slice against the grain – this is key for a tender bite! (Look for the natural lines in the meat and cut across them).
Marinate Magic: Place your steak pieces in a large baking dish or a resealable plastic bag. Pour about ⅓ cup of your fresh chimichurri sauce over the steak, making sure it’s fully coated. Let it marinate for at least 30 minutes, or for even deeper flavor, let it sit for 1-2 hours.
Sear to Perfection: Heat a large cast-iron skillet over medium-high heat for about 3 minutes until it’s nice and hot.
Pat Dry & Season: Remove the marinated steak from the chimichurri, scraping off any extra marinade. Pat the steak thoroughly dry with paper towels and lightly sprinkle with a little extra salt. This step is crucial for that perfect crust!
Oil Up: Add 1 tablespoon of avocado oil to the skillet if cooking one steak piece, or 2 tablespoons if you’re searing two pieces. Let it heat for about 30 seconds until it shimmers but doesn’t smoke.
Sizzle Time: Carefully place the steak in the hot skillet using tongs. Cook for 3-4 minutes per side for a perfect medium-rare or medium, depending on its thickness. Use a meat thermometer for accuracy: 130-140°F for medium-rare, 140-150°F for medium.
Rest and Serve: Take the steak out of the skillet and let it rest on a cutting board for 5 minutes. This locks in the juices! If you cooked in two batches, repeat with the second piece. After resting, slice the steak into ½-inch strips, again cutting against the grain. Arrange it on a serving platter and spoon fresh chimichurri sauce over the top. Serve with extra chimichurri on the side!

Presentation & Serving: Elevating Your Festive Chimichurri Flank Steak

Your Festive Chimichurri Flank Steak isn’t just delicious; it’s a feast for the eyes! Here are some fun and elegant ways to present and serve your masterpiece:

Classic Platter Perfection: Arrange the sliced steak beautifully fanned out on a large white platter. Drizzle generously with fresh chimichurri. Garnish with a sprinkle of flaky sea salt, a few fresh cilantro sprigs, or even a handful of vibrant pomegranate seeds for an extra festive touch!
Individual Artistry: For a more refined dining experience, plate individual servings. Arrange a portion of sliced steak alongside your chosen sides (think roasted potatoes, green beans, or a vibrant quinoa salad) and a dollop of chimichurri, creating a colorful and balanced plate.
Taco Tuesday, Holiday Edition: Who says flank steak is only for formal dinners? Turn leftovers (or a fresh batch!) into gourmet tacos! Serve thin slices of steak in warm corn or flour tortillas with a generous spoon of chimichurri, some pickled red onions, and a sprinkle of crumbled cotija cheese.
Salad Superstar: Transform your steak into a hearty, healthy salad. Top a bed of mixed greens with the sliced flank steak, cherry tomatoes, cucumber, red onion, and a drizzle of chimichurri as the dressing.
Skewers for the Appetizer Spread: Cut the cooked, rested steak into bite-sized cubes, thread them onto small skewers, and serve with a dipping bowl of chimichurri. Perfect for holiday party appetizers!

Pair this vibrant dish with simple sides that let the steak shine. Roasted root vegetables, a light green salad, or crusty bread for soaking up every last drop of chimichurri are all excellent choices!

Storage & Longevity for Your Festive Chimichurri Flank Steak

Planning ahead or hoping for delightful leftovers? Here’s how to properly store your Festive Chimichurri Flank Steak and its glorious green sauce:

Cooked Flank Steak: Once cooled, store leftover sliced flank steak in an airtight container in the refrigerator for up to 3-4 days. For best results when reheating, slice it cold and then quickly sear in a hot skillet for 30-60 seconds per side, or warm gently in the oven at a low temperature to prevent overcooking and drying out.
Chimichurri Sauce: The chimichurri sauce, stored separately in an airtight container, will keep beautifully in the refrigerator for up to 1 week. If you plan to make a larger batch, you can even freeze it in ice cube trays! Once frozen, pop the cubes into a freezer-safe bag. Thaw individual cubes as needed for a quick burst of flavor. This will last for up to 3 months in the freezer.
Marinated Steak (Uncooked): While you can marinate the steak for 1-2 hours, we don’t recommend marinating for much longer, as the lemon juice can start to “cook” the meat and change its texture. Cook any marinated steak within 2 hours for optimal results.

Always remember to consume or discard any food showing signs of spoilage, regardless of recommended storage times.

Festive Chimichurri Flank Steak: FAQs

Can I grill the Festive Chimichurri Flank Steak instead of searing it?
Absolutely! Grilling adds a wonderful smoky flavor. Preheat your grill to medium-high heat. Cook for 3-5 minutes per side for medium-rare, or until it reaches your desired internal temperature.
What if I don’t have a food processor for the chimichurri?
No problem! You can finely mince the garlic and herbs by hand using a sharp knife, then whisk everything together in a bowl. It takes a little more elbow grease but yields the same delicious results!
Can I make the chimichurri sauce ahead of time?
Yes, you can! In fact, making it a few hours or even a day in advance allows the flavors to meld beautifully. Store it in an airtight container in the refrigerator.
How do I ensure my flank steak is tender?
Two key steps: marinating it for at least 30 minutes, and most importantly, slicing it against the grain after it has rested. Slicing against the grain shortens the muscle fibers, making each bite much more tender.
I’m not a fan of cilantro. What can I substitute?
If cilantro isn’t your jam, you can simply omit it and use more parsley, or substitute with fresh oregano or even fresh mint for a different twist. The flavor profile will change slightly, but it will still be delicious!
What’s the best way to get a good sear on the steak?
Make sure your skillet is super hot before adding the steak, pat the steak very dry with paper towels to remove excess moisture, and don’t overcrowd the pan. A dry, hot surface is key for a beautiful crust.
What kind of side dishes pair well with this Festive Chimichurri Flank Steak?
Roasted potatoes (like little “Christmas trees”), a fresh green salad, grilled asparagus, or even a vibrant quinoa salad would all be fantastic accompaniments. Crusty bread for dipping in the extra chimichurri is always a winner!
Is flank steak typically tough?
Flank steak is a lean cut, which can make it seem tough if not cooked and sliced correctly. Marinating adds moisture and flavor, and slicing against the grain is crucial for tenderness. When done right, it’s incredibly tender and flavorful!
Can I adjust the spice level of the chimichurri?
Absolutely! The recipe calls for 1 tablespoon of crushed red pepper. For less heat, reduce it to ½ tablespoon or even a pinch. For more heat, feel free to add an extra dash!
How long should I rest the steak? Why is it important?
Resting the steak for 5 minutes after cooking is vital. This allows the juices, which have been pushed to the center by the heat, to redistribute throughout the meat. If you slice it too soon, the juices will run out, leaving you with a drier steak.