Christmas Flank Steak with Chimichurri Sauce Recipe

There’s something about this Christmas Flank Steak with Chimichurri Sauce Recipe that just hits all the right notes for a festive meal. The flank steak comes out tender and flavorful thanks to a simple, zesty marinade, while the vibrant chimichurri sauce adds a fresh, herbaceous kick that brightens every bite. It’s perfect for holiday dinners when you want something a little different than the usual roast, but still super easy to pull together.

I first made this recipe a couple of Christmases ago and instantly fell in love with how the juicy steak paired with the bold chimichurri balanced richness and freshness so perfectly. Whether you’re cooking for family or impressing friends around the holidays, this Christmas Flank Steak with Chimichurri Sauce Recipe is one of those dishes that’s both memorable and approachable — seriously, you’ll want to make it year after year!

Ingredients You’ll Need

These ingredients come together beautifully because the marinade tenderizes and flavors the steak, while the chimichurri sauce brings that fresh herb punch that complements red meat so well. Here’s a little shopping advice: get the freshest cilantro and parsley you can find—they really make a difference in the sauce!

• Flank steak: Look for a piece about 1½ pounds with a nice even thickness for consistent cooking.
• Oil: A neutral oil like vegetable or canola works well in the marinade, while olive oil is perfect for the chimichurri sauce for extra depth.
• Chili powder: Adds a subtle smoky spice to the marinade; if you like it spicy, feel free to bump it up a bit.
• Onion powder: Brings savory umami without the texture of fresh onion in the marinade.
• Salt: Essential for seasoning and helping tenderize the steak.
• Lime juice: The acid here helps both flavor the meat and break down muscle fibers for tenderness.
• Cilantro: Fresh and bright, cilantro is key in authentic chimichurri and gives the sauce its signature flavor.
• Parsley: Adds earthiness and balances the sharper cilantro notes.
• Onion (diced): Adds a bit of bite and texture to the sauce.
• Pepper: Adds subtle heat and depth; freshly ground is best.
• Garlic: Makes the sauce aromatic and bold.
• Italian blend seasoning: Gives a nice herbal lift to the chimichurri.
• Crushed red pepper flakes: For a touch of heat—adjust this based on your heat tolerance.
• Red wine vinegar (or apple cider vinegar): Provides bright acidity that balances the oil and herbs.

Variations

I love playing around with this recipe depending on the crowd and the season. It’s easy to tailor it to suit your tastes or dietary needs, which I think makes it a keeper. Don’t hesitate to experiment — that’s half the fun!

• Variation: Swap out flank steak for skirt steak if you want a slightly different texture; I’ve done this and it grills beautifully with the same marinade and sauce.
• Variation: For a milder chimichurri, reduce the crushed red pepper flakes — I sometimes make this for my parents who aren’t into heat.
• Variation: Make it gluten-free and keto-friendly just as-is—no adjustments needed, which always makes hosting easier.
• Variation: Add a splash of smoked paprika to the marinade for a smoky flavor twist that’s fantastic at Christmas parties.

How to Make Christmas Flank Steak with Chimichurri Sauce Recipe

Step 1: Prep and Marinate the Flank Steak

Start by mixing together your marinade ingredients: the oil, chili powder, onion powder, salt, and fresh lime juice. I like to whisk these in a bowl until well combined. Then, place your flank steak in a large resealable bag or a shallow dish and pour the marinade over it, making sure the steak is well coated. Seal the bag and pop it in the fridge for at least 2 hours, but overnight is even better if you’ve got the time. This step really helps tenderize the steak and infuses all those flavors right into the meat.

Step 2: Make the Chimichurri Sauce

While the steak marinates, you can get the chimichurri ready. Combine the cilantro, parsley, diced onion, garlic, salt, pepper, Italian seasoning, and crushed red pepper flakes in a food processor or blender. Pulse until you get a rough, chunky sauce—not too smooth—I like the texture to have some bite. Slowly drizzle in the olive oil and vinegar while pulsing until everything is emulsified and bright green. Taste it and adjust seasoning if needed. This sauce is amazing—I always make extra because it’s fantastic on everything.

Step 3: Cook the Flank Steak

When you’re ready to cook, take the steak out of the fridge about 30 minutes before grilling to bring it to room temperature. Heat your grill to medium-high heat—about 400°F. Grill the steak for roughly 4-5 minutes per side for medium-rare, depending on thickness. I always use a meat thermometer to be sure; you’re aiming for about 130°F internal temp. Once done, let the steak rest on a cutting board covered loosely with foil for 10 minutes—this step keeps the juices locked in and makes slicing easier.

Step 4: Slice and Serve

Slice the steak thinly against the grain—which means you cut perpendicular to the lines you see in the meat. This ensures tenderness with every bite. Arrange the slices on a platter and spoon plenty of chimichurri over the top or let everyone serve themselves. The sauce is bright and bold, so don’t be shy here!

How to Serve Christmas Flank Steak with Chimichurri Sauce Recipe

Garnishes

I love sprinkling a few chopped fresh herbs—like extra parsley or cilantro—over the top for color and freshness. Sometimes I toss on some thinly sliced red chili or a few lemon wedges for an extra zing. It’s those simple touches that really elevate the presentation.

Side Dishes

This steak pairs beautifully with roasted potatoes, grilled vegetables, or a simple arugula salad with a lemon vinaigrette. Around Christmas, I usually serve it alongside garlic mashed potatoes and sautéed green beans with almonds—comfort food with a bright twist from the chimichurri.

Creative Ways to Present

For holiday parties, I like to slice the steak into bite-sized pieces and serve on skewers with a dollop of chimichurri on the side for dipping. You can also turn it into a festive platter layered with colorful veggies and fresh bread for an interactive, shareable experience.

Make Ahead and Storage

Storing Leftovers

I store leftover steak and chimichurri separately in airtight containers in the fridge. This helps keep the steak from soaking up too much sauce and becoming soggy. Leftovers are best eaten within 3 days for freshness and flavor.

Freezing

If you want to freeze, I recommend wrapping the steak tightly in plastic wrap and foil, then freezing for up to 2 months. The chimichurri sauce doesn’t freeze as well—it can lose that fresh herb flavor—so it’s best to make a fresh batch when you thaw the steak.

Reheating

To reheat, I gently warm the steak slices in a skillet over low heat with just a splash of water or broth to keep them moist. Avoid microwaving if possible, as it can dry out the meat. Then, add freshly made chimichurri right before serving to revive those bright flavors.

FAQs

Final Thoughts

This Christmas Flank Steak with Chimichurri Sauce Recipe has become one of my holiday go-tos because it’s easy, impressive, and, honestly, just downright delicious. If you want a memorable meal that feels special without stress, give this one a try. I promise, once you taste that tender steak with zesty chimichurri, you’ll be making it every holiday season — maybe even craving it year-round!

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