Christmas Flank Steak with Chimichurri Sauce Recipe

If you’re looking for a show-stopping dish to serve this holiday season, you’re going to love this Christmas Flank Steak with Chimichurri Sauce Recipe. It’s one of those meals that brings a perfect blend of festive flair and bold, fresh flavors to your table without requiring hours in the kitchen. I remember the first time I made it for Christmas dinner—I was worried the flank steak might be tough, but thanks to a simple marinade and the vibrant chimichurri, it turned out incredibly tender with a punch of herbaceous zing.

This recipe works beautifully whether you’re hosting a cozy family gathering or want to impress guests without stressing in the kitchen. Plus, the chimichurri sauce is so vibrant and versatile—it practically elevates any cut of meat. Trust me, once you’ve tried this Christmas Flank Steak with Chimichurri Sauce Recipe, it’ll become a regular holiday favorite.

Ingredients You’ll Need

Choosing the right ingredients is a game changer for this recipe. The flank steak needs to be fresh and well-trimmed, while the chimichurri shines because of its fresh herbs and punchy seasoning. When shopping, look for bright green cilantro and parsley, and if you find a juicy lime, grab it! The combination of spices in the marinade really brings the steak to life.

• Flank steak: Pick a cut that’s about 1 ½ pounds, lean with good marbling. It cooks quickly and benefits from marinating.
• Oil: Use a neutral oil like canola or vegetable for the marinade and extra virgin olive oil for the chimichurri for flavor depth.
• Chili powder: Adds subtle smoky warmth—don’t skip it!
• Onion powder: A gentle savory note that complements the steak without overpowering.
• Salt: Essential for drawing out flavor and tenderizing the meat.
• Lime juice: The acid here adds brightness and helps tenderize the steak during marinating.
• Cilantro and parsley: Fresh and vibrant, these herbs form the base of the chimichurri and bring amazing color and flavor.
• Diced onion: Adds crunch and sweetness in the chimichurri—freshness is key.
• Garlic: One of my favorite flavor boosters—make sure it’s fresh and minced fine for the sauce.
• Italian blend seasoning: A subtle mix of herbs that adds complexity.
• Crushed red pepper flakes: For a gentle heat that wakes up the sauce.
• Red wine vinegar or apple cider vinegar: Provides the tang that makes chimichurri so irresistible.

Variations

I love tweaking this Christmas Flank Steak with Chimichurri Sauce Recipe here and there, especially to suit different dietary needs or flavor preferences. Feel free to adjust the heat level or swap out ingredients to make it your own. It’s a recipe that really invites personalization!

• Variation: Sometimes I swap the flank steak for skirt steak—it’s a bit fattier and takes on marinades beautifully, perfect for a juicier outcome.
• For less heat: Cut back on the crushed red pepper flakes or skip them completely, especially if you’re serving kids.
• Make it gluten-free: This recipe is naturally gluten-free, so it’s great for serving guests with dietary restrictions.
• Add smoky depth: A touch of smoked paprika in the marinade adds a warm, smoky note I adore during winter holidays.

How to Make Christmas Flank Steak with Chimichurri Sauce Recipe

Step 1: Marinate the Flank Steak

Start by mixing the marinade ingredients: oil, chili powder, onion powder, salt, and lime juice. Pat the flank steak dry with paper towels, then coat it well with the marinade. I like to place it in a zip-top bag or shallow dish, letting the flavors soak in for at least 1 hour—overnight if you can, for maximum tenderness and flavor penetration. Remember to refrigerate during this time.

Step 2: Prepare the Chimichurri Sauce

While the steak marinates, get started on your chimichurri sauce. I toss the cilantro, parsley, diced onion, garlic, salt, pepper, Italian seasoning, crushed red pepper flakes, oil, and red wine vinegar into a food processor or blender. Pulse gently until combined but still slightly chunky. You want the texture to have some body—not a smooth puree. Taste and adjust salt or acidity as needed. This sauce can be made a few hours ahead to let the flavors meld—trust me, it gets better with time!

Step 3: Cook the Flank Steak

Heat your grill or grill pan over medium-high heat—this gets you those beautiful sear marks and caramelization that make flank steak irresistible. Cook the steak about 4-5 minutes per side for medium-rare depending on thickness. Avoid overcooking; flank steak gets chewy if cooked too long. Use a meat thermometer if you have one—130°F to 135°F is ideal. Let the steak rest for 5-10 minutes before slicing. This step helps the juices redistribute so every bite is juicy.

Step 4: Slice and Serve with Chimichurri

Slice the steak thinly against the grain—this is key for tenderness. Spoon generous amounts of the chimichurri sauce over each slice or offer it on the side for dipping. The bright, herby sauce cuts through the richness of the steak, making each bite pop with flavor.

How to Serve Christmas Flank Steak with Chimichurri Sauce Recipe

Garnishes

I often finish this dish with a sprinkle of chopped fresh parsley or cilantro for extra color and freshness. Sometimes, a few thin slices of radish add a lovely crunch and peppery bite. A wedge of lime on the side is always welcome for those who want an extra citrus kick.

Side Dishes

My go-to sides with this Christmas Flank Steak with Chimichurri Sauce Recipe are roasted winter vegetables—think carrots, parsnips, and Brussels sprouts—because their caramelized sweetness pairs so well. Creamy mashed potatoes or a simple quinoa salad dotted with pomegranate seeds also complement the fresh chimichurri wonderfully.

Creative Ways to Present

For a festive presentation, I like to arrange the sliced steak on a large wooden board surrounded by little bowls of chimichurri, fresh herbs, and roasted vegetables. It invites everyone to serve themselves, making it a convivial and beautiful centerpiece for holiday dinners.

Make Ahead and Storage

Storing Leftovers

Leftover steak wrapped tightly in foil or plastic wrap and stored in an airtight container keeps well in the fridge for up to 3 days. I find slicing the steak before storing helps when reheating for quick meals or salads.

Freezing

I’ve frozen leftover cooked steak wrapped tightly in freezer-safe packaging with no loss in flavor or texture after thawing. The chimichurri freezes too, but I recommend freezing it separately for best freshness. Thaw both in the fridge overnight.

Reheating

To reheat, I gently warm the sliced steak in a skillet over low heat, adding a splash of beef broth or water to keep it moist. You really don’t want to overcook it again, so quick warming is key. Then, freshen it up by drizzling the chimichurri right before serving.

FAQs

Final Thoughts

This Christmas Flank Steak with Chimichurri Sauce Recipe holds a special place in my heart because it brings people together with simple yet vibrant flavors that feel both festive and fresh. It’s approachable, impressive, and downright delicious—perfect for when you want to treat yourself and your loved ones. I can’t recommend it enough; I think you’ll find it becomes your holiday go-to for years to come. So go ahead, fire up your grill and dive into this tasty tradition—you won’t regret it!

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