Let Me Tell You About My Chimichurri Flank Steak Christmas Tradition
Okay, so, every December, after my third round of gingerbread and the plastic Santa inflatable gives up and keels over in the yard (not kidding), I start thinking, what’s actually good to eat for Christmas that won’t make me want to take a nap by 7 PM? Enter: Chimichurri Flank Steak. My sister rolls her eyes because she claims I make it any time I’m feeling fancy—but honestly, it’s just grilled meat with extra joy on top. (A little nostalgia, too. I tried this at a friend’s house one year; it was so good I practically begged for the recipe... and then immediately lost it. Typical.) Anyway, this is the dish I break out when I want Christmas dinner to be memorable, easy-ish, and not fussy in that turkey-roasting, basting-every-hour way. Plus, leftovers? They’re actually a thing for once.
Why You’ll Fall For This Steak (Like I Did)
I make this whenever I’m craving something hearty but still feels fresh—chimichurri solves so many winter blues. My family goes a bit wild for it because A) steak, and B) that green sauce (which, by the way, doubles as the best sandwich spread the next day). And you know how, sometimes, Christmas recipes need hours of monitoring? Not this guy. I used to get super nervous about overcooking beef, but flank steak is weirdly forgiving. (Unless you torch it into shoe leather—ask me how I know.)
It’s also great for dodging food drama. My sister’s boyfriend is gluten-free, my uncle claims to hate cilantro (it’s just in his head, I’m sure), and my cousin wants all the carbs. This dinner just works. Oh, and the colors look so cheerful on the plate, especially with the holiday lights on. Though, honestly, what doesn’t?
Gather These Ingredients (Or Sub What You Need)
- 1 big flank steak (about 2 lbs works, but a little less or more is fine — I go by what’s on sale)
- Sea salt and black pepper (sometimes I use smoked salt if I’m in a mood, but table salt’s fine too)
- For The Chimichurri:
- 1 big bunch flat-leaf parsley (my grandma demanded Italian parsley, but regular is good enough)
- ¼ cup fresh cilantro (If you hate it, swap for more parsley. Or, ironically, basil is nice!)
- 3 garlic cloves (or more, but I think three’s the sweet spot unless you’re fighting vampires)
- 2 tablespoons fresh oregano leaves (if you don’t have ‘em, dried oregano works in a pinch; maybe just 1 tbsp)
- ½ cup olive oil (no need for the fancy stuff—use what you’d dunk bread in)
- 2 tablespoons red wine vinegar (apple cider vinegar makes a different but fun twist)
- 1 teaspoon crushed red pepper flakes (careful here, I once got way too enthusiastic)
- Juice of half a lemon (once I tried lime, wasn’t bad either!)
- Salt & pepper to taste
How I Actually Make This (Nothing Fancy)
- First up – marinate, but keep it chill. Grab your flank steak, pat it dry, and sprinkle lots of salt and pepper on that thing. If you want to go full flavor, rub in a little olive oil and just toss it in the fridge for 30 min. (If you don’t have time, skip the wait. It’ll survive.)
- Meanwhile, throw together the chimichurri. Okay, so you can do this in a food processor, but I only bother if I’m batch-cooking. Usually, I just chop everything by hand; it’s oddly therapeutic (unless you’re in a rush). Finely chop the parsley, cilantro, oregano, and garlic, then mix in a bowl with the oil, vinegar, red pepper flakes, lemon, and some salt. This is where I usually sneak a taste—sometimes it needs more salt, sometimes more acid. Just play with it. Set aside. Let flavors make friends.
- Get your grill or skillet really hot. No grill? I use a cast iron pan on the stove and open the window (pro-tip: don’t forget the vent—my smoke alarm is sensitive, apparently). Sear that steak for about 4-5 min per side. If you want it pink in the middle, don’t overthink it. When in doubt, poke it with your finger; you want it to feel kinda like the base of your thumb when you touch your pinky. Or, use a thermometer (130°F for medium rare, but I don’t usually bother).
- Rest, rest, rest! Take it off the heat and let it chill out for 10 min. This is crucial. I got impatient once, sliced too soon, and it lost all its juice. Never again.
- Slice it thin, across the grain. I mean, really thin. This is key. If you cut it with the grain, you’ll be gnawing till New Year’s. Pour that chimichurri all over or serve on the side—my crew debates this every year, so do what feels right.
Notes I’ve Learned The Hard Way
- The chimichurri tastes way better after an hour in the fridge—if you can wait. (Sometimes, I make it in the morning, then forget where I put it. In the fridge. Always.)
- If your steak looks funky after grilling—kinda grayish on the exterior—that’s actually fine as long as the inside’s good. Happens to me if the pan isn’t hot enough, so be bold with the heat.
- Oh, and don’t worry if it seems like a lot of sauce at first; it goes faster than you think.
If You Want To Shake Things Up...
- I’ve swapped parsley for fresh mint once. My partner loved it, but honestly, I thought it was a bit weird. Try at your own risk.
- I once seasoned the steak with smoked paprika first. Surprisingly awesome. Adds depth. Maybe too much for some, though.
- For a lighter version, chicken breast works. It’s not as festive, but hey—it’s still tasty and so good for leftovers. (Try it with tofu? Actually, don’t. Learned my lesson. Didn’t work for me.)
Gear Talk: What You Need (Or Don’t)
- A grill, grill pan, or cast-iron skillet. If you’ve just got a regular pan, just get it screaming hot—don’t stress.
- Sharp knife (for both herbs and steak). Dull knives = cranky cooks.
- Cutting board, of course.
- Bowl and spoon. (No processor? Chop, chop! That’s what I do most times.)
If all else fails, I’ve even broiled the steak before—just watch it closely, it cooks fast! Oh, and check out advice here if you want some pro grill ideas. Or, Epicurious’s chimichurri is a good backup if you want to compare saucy techniques.
Let’s Talk Leftovers (If You Have Any...)
Store any steak or sauce separately in airtight containers in the fridge. The steak lasts about 3 days (or so they say—honestly, in my house it’s gone by lunch next day). Chimichurri seems to get zestier overnight, so sometimes I hide a spoonful just for myself. Or you can freeze the sauce, which I sometimes do with extra herbs, but it’s never quite the same after thawing, if I’m honest.
How I Serve It At Christmas
I usually serve this sliced on a big platter with roasted potatoes, whatever green veg I can grab (sprouts, beans, or even peppers), and a big ol’ tangle of extra chimichurri on the side. Sometimes, when my uncle’s not looking, I add a little pile of caramelized onions, too. Oh, and once, I set out a bowl of pomegranate seeds—made it super festive and, weirdly, people kept adding them to their steak. Who knew?
Pro Tips I Wish I’d Known Sooner
- I tried to rush the resting once and regretted it—the steak dried out so much, I thought about using it for shoe repair. Seriously, be patient.
- Don’t overload the steak with sauce right away; serve more on the side, so everyone can get what they want (I learned the hard way, when napkins weren’t enough).
- And, actually, I find it works better if you slice before bringing to the table, even though it looks prettier whole. Folks just end up hacking at it otherwise.
FAQ From Folks Who’ve Asked Me (Yes, Really)
- Can I make this ahead? Oh, totally! You can marinate the steak in the morning (just salt and pepper or a splash of oil, nothing wild) then throw it on the pan just before dinner. The sauce just gets better with time, as long as you stick it in the fridge.
- What if I don’t have a grill? No worries – stove’s fine. Or, honestly, once I even cooked it on a flat griddle. Worked like a charm.
- How spicy is the chimichurri? Not that spicy unless you dump in too many chili flakes. If you like heat, add more, but I’d taste as you go. Remember, you can always add but you can’t subtract.
- Could I try this with a different cut? Flap steak, skirt steak, or even sirloin—go forth and experiment. The spirit of the dish is the same. (I tried with London broil, but it got tough; maybe it was me?)
- Any quick sides you love? Roasted potatoes (with lots of garlic), a big green salad, or sourdough to mop extra sauce. And, uh, one year somebody brought sweet potato casserole. Not a classic combo, but it disappeared!
A tangent: if you ever want to really win dinner, microwaving a wet dish towel and handing it round for sticky hands is honestly the most underrated move. My aunt swears by it, and it’s oddly comforting—like a mini spa break before dessert.
Enjoy your steak, and trust me—making this once might start a new tradition. Or, at the very least, it gives you a solid break form poultry season. Cheers!
Ingredients
- 1.5 lbs flank steak
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 cup fresh flat-leaf parsley, chopped
- 2 tablespoons fresh oregano, chopped
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons red wine vinegar
Instructions
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1Preheat your grill or grill pan to medium-high heat. Pat the flank steak dry with paper towels and season both sides with salt and pepper.
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2In a small bowl, combine parsley, oregano, minced garlic, red wine vinegar, red pepper flakes, and 2 tablespoons olive oil. Mix well and season to taste with a pinch of salt.
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3Brush the steak lightly with the remaining olive oil. Grill steak for 6-7 minutes per side for medium-rare (or until your desired doneness is achieved).
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4Remove the steak from the grill and allow it to rest for 5 minutes, tented with foil.
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5Slice the steak thinly across the grain. Spoon generous amounts of chimichurri sauce over the steak and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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