Easy Cast Iron Marinated Flank Steak with Homemade Chimichurri Sauce

This easy marinated flank steak is tender, flavorful, and perfect for weeknight dinners—especially with the homemade chimichurri sauce!

Why You’ll Love This Marinated Flank Steak with Chimichurri

• Big flavor, minimal effort – A quick marinade and simple chimichurri sauce deliver bold, fresh flavor without a lot of work.
• Perfect for any occasion – Easy enough for a weeknight, yet impressive enough to serve guests.
• Fresh, vibrant chimichurri – The herby, garlicky sauce adds brightness and balance to the rich steak.
• A healthier dinner option – Made with lean flank steak and wholesome, fresh ingredients for a balanced, satisfying meal.
• Customizable cooking – Whether you prefer your steak medium-rare or well-done, this recipe is easy to adjust to your liking.
• Great for meal prep – Leftovers store and reheat well, and the steak pairs beautifully with salads, grain bowls, or tacos.

Marinated Flank Steak

Flank Steak: I like to use flank steak for this recipe because it’s lean, flavorful, and cooks quickly. However, strip steak, skirt steak, or ribeye would also work beautifully—just adjust the cook time as needed based on the cut and thickness.

Avocado Oil: I prefer using avocado oil for its neutral flavor and high smoke point, which makes it ideal for searing. That said, any neutral oil like canola, grapeseed, or vegetable oil will work just as well

Marinade: A bold and flavorful mix of garlic powder, onion powder, paprika, cumin, cayenne pepper, salt, black pepper, brown sugar, baking soda, lime juice, and orange juice. This combination not only infuses the steak with delicious smoky, citrusy flavor, but also helps tenderize it for a juicy, melt-in-your-mouth bite.

Step by Step Instructions for the Marinated Flank Steak

1. In a mixing bowl, whisk together the garlic powder, onion powder, paprika, cumin, cayenne, brown sugar, salt, pepper, baking soda, lime juice, and orange juice until well combined. Add the flank steak, making sure it’s fully coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 3 hours.
2. Preheat the oven to 400℉. Heat the oil in a cast iron skillet over medium-high heat. Once the oil is hot, add the marinated flank steak and sear for about 4 minutes on each side, until a deep golden crust forms. Transfer the skillet to the preheated oven and cook for an additional 5–8 minutes, depending on the thickness of the steak and your preferred doneness.
3. Remove the flank steak from the skillet and transfer it to a cutting board. Let it rest for 5–10 minutes to allow the juices to redistribute. Slice thinly against the grain, and serve with a generous drizzle of chimichurri sauce

Chimichurri Sauce

Chimichurri Sauce Ingredients: Flat leaf parsley, cilantro, shallot, garlic, extra virgin olive oil, red wine vinegar, dried oregano, salt, black pepper and red pepper flakes.

The chimichurri sauce is incredibly easy to make and bursting with fresh flavor. Start by finely chopping the parsley, cilantro, and shallot, and mincing the garlic. I prefer to chop everything by hand for a more rustic, textured sauce—but feel free to use a food processor if you’re short on time. Once prepped, simply mix all the ingredients together and let the sauce sit for 10–15 minutes to allow the flavors to meld. It’s the perfect bright, herby complement to the rich, juicy steak!

Recipe Notes for the Best Marinated Flank Steak

• Resting the Meat: Letting the flank steak rest for 5–10 minutes after cooking is essential. This helps the juices redistribute throughout the meat, keeping it tender and flavorful.
• Slice Against the Grain: Always slice flank steak against the grain for the most tender bite. This shortens the muscle fibers, making the steak easier to chew.
• Marinating: Marinating enhances flavor and tenderness. Aim for at least 30 minutes, but if you’re short on time, you can skip it—the steak will still turn out delicious.
• Chimichurri Tip: Let the chimichurri sit for at least 10–15 minutes before serving. This allows the flavors to develop. Store any leftover sauce in an airtight container in the fridge for up to 5 days.
• Storage & Reheating: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave in short intervals to avoid drying out.

More Delicious Flank Steak Recipes

• Vietnamese-Inspired Beef Noodle Bowl
• Quick and Delicious Steak Quesadillas

Easy Cast Iron Marinated Flank Steak with Homemade Chimichurri Sauce

This easy marinated flank steak is tender, flavorful, and perfect for weeknight dinners—especially with the homemade chimichurri sauce!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 4

Calories 460 kcal

Equipment

• Cast Iron Skillet

Ingredients

  

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Marinated Flank Steak

• 1 lb flank steak
• 1 tbsp avocado oil or any neutral oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• ½ tsp cumin
• ½ tsp cayenne pepper
• 1 tbsp brown sugar
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp baking soda
• juice of 1 lime
• juice of 1 orange

Chimichurri Sauce

• 1 cup flat leaf parsley finely chopped
• ½ cup cilantro finely chopped
• 1 shallot finely chopped
• 4 garlic cloves minced
• ¾ cup extra virgin olive oil
• ¼ cup red wine vinegar
• ½ tsp salt
• 1 tsp black pepper
• 1 tsp red pepper flakes
• 1 tsp dried oregano

Instructions

 

Marinated Flank Steak

• In a mixing bowl, whisk together the garlic powder, onion powder, paprika, cumin, cayenne, brown sugar, salt, pepper, baking soda, lime juice, and orange juice until well combined. Add the flank steak, making sure it’s fully coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 3 hours.
• Preheat the oven to 400℉. Heat the oil in a cast iron skillet over medium-high heat. Once the oil is hot, add the marinated flank steak and sear for about 4 minutes on each side, until a deep golden crust forms. Transfer the skillet to the preheated oven and cook for an additional 5–8 minutes, depending on the thickness of the steak and your preferred doneness.
• Remove the flank steak from the skillet and transfer it to a cutting board. Let it rest for 5–10 minutes to allow the juices to redistribute. Slice thinly against the grain, and serve with a generous drizzle of chimichurri sauce.

Chimichurri Sauce

• Prepare your ingredients by finely chopping the parsley, cilantro, and shallot, and mincing the garlic.
• In a mixing bowl, combine all of the chimichurri ingredients and stir until well mixed. Let sit for at least 10 minutes to allow the flavors to meld.

Notes

• Resting the Meat: Letting the flank steak rest for 5–10 minutes after cooking is essential. This helps the juices redistribute throughout the meat, keeping it tender and flavorful.
• Slice Against the Grain: Always slice flank steak against the grain for the most tender bite. This shortens the muscle fibers, making the steak easier to chew.
• Marinating: Marinating enhances flavor and tenderness. Aim for at least 30 minutes, but if you’re short on time, you can skip it—the steak will still turn out delicious.
• Chimichurri Tip: Let the chimichurri sit for at least 10–15 minutes before serving. This allows the flavors to develop. Store any leftover sauce in an airtight container in the fridge for up to 5 days.
• Storage & Reheating: Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave in short intervals to avoid drying out.

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