How to make a Thai Chimichurri Flank Steak, with an easy chimichurri marinade and dressing.
Chimichurri is an oil-based sauce originating from Argentina and Uruguay, typically served with grilled meats. My Thai Chimichurri Flank Steak replaces some traditional ingredients with local ingredients, for an Asian twist.
Chimichurri tastes herby, garlicky, spicy and tangy. While chimichurri is usually served as a sauce condiment alongside steak, but traditionally it is also used to marinade the meat. The Chimichurri-marinated flank steak results in a quick and easy dish that is BURSTING with flavour!
How to Prepare Flank Steak
I used Flank Steak here. It’s a lean cut of meat that is often cheaper than the sirloins or ribeyes since the lack of fat make it not as beefy tasting. It can also be tough due to muscular fibres. Don’t just delegate this to stir fries; flank is the best steak to whack marinades on!
Flank steak can be tough due to the muscle fibres. Not only will marinating it with the Chimichurri sauce make for a delicious steak, it also tenderises the beef. A couple more tips to tender flank:
If your flank comes in a large piece, you want to cut it into a sections. I like each slice to be about 5-6cm in width, so that’s how I gauge cutting the flank. Cut your flank along the grain, since you will need to cut across the grain when serving.
Tip #1: Cook it medium rare, for soft, tender beef.
Tip #2: When serving, cut the steak thinly, and against the grain. This will make every slice a delicious, tender bite!
Can I use any other types of steak? Yes! Sirloin is my fave cut of steak, because it’s such a flavourful steak with the right balance of fat and lean meat. I do not need to season my sirloin that much!
Since we want the chimichurri to season our steak, I prefer using a cheaper steak for this. Flank is best for this purpose, to take full advantage of the chimchurri flavours.
Why you will love this Thai Chimichurri Flank Steak
This is so full of flavour, but most importantly – it comes together SO easily. You can get a delicious steak dinner in less than 30 minutes, depending on how long you marinate your meat.
- It’s SO EASY! Simply pulse all the ingredients together and we’re good to go!
- It’s VERSATILE! You can use this both as a marinade AND as dressing. While I use it for steak here, you can use this as a sauce with pan fried salmon, roast chicken, even over salads.
- It’s bursting in flavour! The herby, aromatic parsley and cilantro, with the brightness of the lime juice and the bite of the bird’s eye chillies is so addictive.
You just need a pan for this, I love my cast iron pan for getting a nice, crusty steak exterior, with perfectly cooked medium-rare meat within.
What you need to make the Thai Chimichurri Sauce
There’s so many Chimichurri variations out there, but of course I HAD to give this more of an Asian twist, by adding more cilantro, lime juice and the bird’s eye chillies! The ingredients here are simple.
- Fresh Cilantro: Cilantro or Coriander is the main herb used in this recipe.
- Fresh Parsley: Parsley is the predominant herb in Chimichurri, but I used more cilantro! Flip this around if you want a more traditional Chimichurri. If you want even MORE Thai flavours, use basil!
- Oregano: I used dried oregano here, but you can also use fresh oregano.
- Lime Juice: Instead of lemon juice, I prefer using lime juice! Easily replaceable with lemon juice. Alternatively you can also use apple cider vinegar.
- Thai Bird’s Eye Chillies: Of course, I have to sneak in my favourite chilli peppers of all time here! Replace with any chilli pepper of choice, or chilli flakes.
- Olive Oil: You can also use neutral tasting oil such as vegetable oil.
More Recipes Like This
- Crying Tiger Beef Steak
- Chicken Chop with Black Pepper Sauce
- Nam Jim Jaew | Thai Spicy Dipping Sauce
- Thai Sweet, Spicy and Tangy Seafood Dipping Sauce
Thai Chimichurri Flank SteakCourse: Recipes
300g Flank Steak
Salt, for seasoning (optional)
Oil for pan frying
- Chimichurri Sauce
2 tbsps garlic
1 cup fresh coriander
1/2 cup fresh parsley
1/4 cup Lime Juice or juice from 2 limes
1 tsp dried oregano
1-2 Thai Bird’s Eye Chillies
½ tsp salt, or to taste
1 cup olive oil
- Chimchurri Sauce
- Rough chop the cilantro, parsley, garlic and chillies for easier processing.
- In a food processor, add all ingredients. Pulse until you get a chunky sauce, set aside.
- Searing the Steak
- Marinate the steak by coating it with a 1-2 tablespoons of the Chimchurri Sauce. Marinate for 30 minutes, overnight would be best.
- Let marinated steaks warm to room temperature when ready to cook. Option to add more salt to the surface to further season the steaks.
- Add cooking oil to your frying pan or cast iron skillet and heat over medium to high heat.
Once hot, carefully lay steaks on the pan. Do not touch the steaks, and let it cook for about 3-5 minutes on one side, before flipping to the other side. Cook to your desired doneness.
- Remove steaks from the pan and allow to rest for at least 5 minutes. Slice the steak thinly and against the grain. Arrange in a serving platter, drizzle on more Chimichurri sauce, and serve with even more Chimichurri Sauce!