Name: Garlic Brown Sugar Flank Steak with Chimichurri Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 2 h 20 min
Cuisine: Argentinian-inspired
Ingredients: 2 pounds flank steak (about 1-inch thick); 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/3 cup olive oil; 3 tablespoons brown sugar; 4 garlic cloves, minced; 1 cup fresh cilantro; 2/3 cup fresh parsley; 1/4 cup fresh oregano; 2 garlic cloves, minced; 1/4 cup red wine vinegar; 2/3 cup olive oil; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon crushed red pepper flakes

Jump to Recipe

If you’re looking for a dish that makes your taste buds sing and your guests ask for seconds, this Garlic Brown Sugar Flank Steak with Chimichurri is exactly what you need. This recipe perfectly balances the sweet caramelized notes of brown sugar with bold garlic punch, all elevated by a fresh, zesty chimichurri sauce that bursts with herbs and spice. The result is a steak that’s tender, flavorful, and has just the right amount of char, making it an absolute star at any meal. Whether you’re grilling for a weekend feast or cooking a weeknight dinner, this dish delivers on both depth and brightness, making every bite feel special.

Garlic Brown Sugar Flank Steak with Chimichurri Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Garlic Brown Sugar Flank Steak with Chimichurri lies in its simplicity and the quality of the ingredients. Each element plays an essential role, from tenderizing the meat to adding layers of flavor and freshness that brighten up the plate.

2 pound flank steak: Choose a well-marbled steak about 1-inch thick for the best texture and juiciness.
1/2 teaspoon salt: Essential for seasoning the steak evenly and enhancing natural flavors.
1/2 teaspoon pepper: Adds a mild heat and depth to the marinade.
1/3 cup olive oil: Acts as the base for the marinade to lock in moisture and distribute flavors.
3 tablespoons brown sugar: Brings a subtle sweetness that caramelizes beautifully during cooking.
4 garlic cloves, minced: Provides a pungent, savory punch that complements the sweet notes of brown sugar.
1 cup fresh cilantro: Bright herbal freshness for the chimichurri’s vibrant finish.
2/3 cup fresh parsley: Offers a mild, slightly peppery flavor crucial for chimichurri’s character.
1/4 cup fresh oregano: Adds an earthy, aromatic layer to the sauce.
2 garlic cloves, minced: Combined with herbs for a double hit of garlic in the chimichurri.
1/4 cup red wine vinegar: Provides acid to balance richness and brighten the chimichurri.
2/3 cup olive oil: Smooths and binds the chimichurri, helping coat the steak wonderfully.
1/2 teaspoon salt: Enhances the flavors in the chimichurri sauce.
1/2 teaspoon pepper: Adds a subtle kick to the chimichurri.
1/4 teaspoon crushed red pepper flakes: Gives the chimichurri a delicate heat that awakens each bite.

How to Make Garlic Brown Sugar Flank Steak with Chimichurri

Step 1: Marinate the Steak

Start by seasoning your flank steak evenly with salt and pepper, letting these basic seasonings do their magic in drawing out the steak’s natural flavor. Then whisk together olive oil, brown sugar, and minced garlic to create a luscious marinade. Pour this over your steak in a baking dish, making sure it’s fully coated. Marinate it in the fridge for at least 2 hours or, better yet, overnight. This resting time is where the magic happens — the sugar tenderizes the meat while the garlic infuses it with rich flavor.

Step 2: Cook the Steak

When you’re ready to cook, preheat your broiler and position the oven rack close to the heat source. Lay the marinated flank steak on a broiler pan or a baking sheet—this technique gives you a beautiful sear similar to grilling. Broil the steak for about 5 minutes per side for medium to medium-well doneness, but keep an eye on it; broilers can vary! This method crisps the marinade beautifully, sealing in juices and creating those crave-worthy caramelized edges.

Step 3: Rest and Slice the Steak

Once cooked, resist the urge to slice immediately! Let the steak rest for about 10 minutes on a cutting board. This allows the juices to redistribute throughout the meat, making every bite tender and juicy. When slicing, cut thinly against the grain to maximize tenderness and achieve perfect texture that melts in your mouth.

Step 4: Prepare the Chimichurri

While the steak rests, it’s time to whip up your fresh chimichurri sauce. Combine parsley, cilantro, oregano, and minced garlic in a food processor—pulse until you still have small leaves and pieces for texture. Add red wine vinegar and pulse again, then slowly stream olive oil into the mixture. Season with salt, pepper, and crushed red pepper flakes to taste. This vibrant sauce is the perfect herbaceous counterpoint to the rich, caramelized steak. Chill it in the fridge if you’re making ahead or serve immediately for the peak of freshness.

How to Serve Garlic Brown Sugar Flank Steak with Chimichurri

Garnishes

A final sprinkle of fresh herbs or a few crushed red pepper flakes can brighten up your plate visually and flavor-wise. Consider adding a lemon wedge for guests to squeeze over the top, which can bring a delightful citrus contrast to the steak’s richness and the chimichurri’s herbaceous tang.

Side Dishes

This Garlic Brown Sugar Flank Steak with Chimichurri pairs wonderfully with simple, fresh sides. Think roasted or grilled vegetables like asparagus or bell peppers, a light quinoa salad, or even creamy mashed potatoes that soak up every delicious drop of steak juice and chimichurri. The balance of hearty steak and refreshing sauce demands sides that complement without overpowering.

Creative Ways to Present

Thinking outside the plate? Slice the steak thinly and tuck it into warm tortillas for an irresistible taco night, topped with chimichurri and a sprinkle of queso fresco. Or layer slices atop a bed of mixed greens for a steak salad that’s both hearty and fresh. The versatility of the Garlic Brown Sugar Flank Steak with Chimichurri means you can reinvent it for lunches, dinners, or even appetizers.

Make Ahead and Storage

Storing Leftovers

Leftover steak and chimichurri keep beautifully in the fridge for up to 3 days. Store the steak and chimichurri separately in airtight containers to keep flavors at their best and prevent sogginess. This makes for a perfect next-day meal or an easy protein topping for wraps and salads.

Freezing

If you want to keep this deliciousness longer, the cooked flank steak freezes well. Slice the steak before freezing for easier thawing and use. Store in a freezer-safe bag or container for up to 3 months. While the chimichurri is best fresh, you can freeze portions in ice cube trays and thaw as needed.

Reheating

To reheat, warm steak slices gently in a skillet over low heat or use a microwave on medium power to avoid drying out the meat. Add fresh chimichurri afterwards for that fresh, vibrant finish that makes this dish so special.

FAQs

Can I use a different cut of steak for this recipe?

Flank steak is fantastic for this recipe because of its texture and ability to soak up marinades, but you can also try skirt steak or hanger steak. Just make sure to adjust cooking times, as these cuts can vary in thickness and tenderness.

How long should I marinate the steak for best results?

I recommend marinating the flank steak for at least 2 hours, but marinating overnight really lets the flavors seep deeply, resulting in an even more flavorful and tender steak.

Is it necessary to use fresh herbs in the chimichurri?

Fresh herbs are key to an authentic and vibrant chimichurri. They provide bright flavors and textures that dried herbs can’t replicate. If fresh isn’t available, use high-quality dried herbs sparingly and adjust the vinegar and oil balance accordingly.

Can I make the chimichurri ahead of time?

Absolutely! Chimichurri tastes even better after sitting in the fridge for a few hours or overnight, allowing the flavors to meld together. Just store it in an airtight container and stir before serving.

What’s the best way to slice the flank steak?

Always slice your flank steak thinly against the grain. This breaks up the muscle fibers, making the steak easier to chew and more tender with every bite.

Final Thoughts

There’s something truly special about the combination in Garlic Brown Sugar Flank Steak with Chimichurri — the caramel notes from the brown sugar, the punch of garlic, and the fresh, herbaceous chimichurri that ties it all together. It’s a recipe that’s as straightforward as it is impressive, perfect for both casual dinners and entertaining friends. Give it a whirl, and I promise, it will quickly become one of your favorite go-to steak recipes!

Garlic Brown Sugar Flank Steak with Chimichurri Recipe

★★★★★

5.1 from 26 reviews

Author: Ethan
Total Time: 2 hours 20 minutes
Yield: 4 servings 1x
Diet: Low Lactose

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Description

A flavorful and tender Garlic Brown Sugar Flank Steak marinated to perfection, served with a vibrant and fresh homemade chimichurri sauce. This dish combines the sweetness of brown sugar and garlic with the herbal freshness of cilantro, parsley, and oregano, making it a perfect main course for grilling or broiling lovers.

Instructions

Marinate the Steak: Add the flank steak to a large baking dish and season it evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a separate bowl, whisk together 1/3 cup olive oil, 3 tablespoons brown sugar, and 4 cloves of minced garlic until the sugar is dissolved. Pour this mixture over the steak, ensuring it is well coated. Cover and refrigerate to marinate for at least 2 hours, or up to overnight for enhanced flavor and tenderness.
Cook the Steak: When ready, preheat your oven broiler and position the rack as close to the heat source as possible. Place the marinated steak on a broiler pan or baking sheet. Broil each side for about 5 minutes, or until achieving a medium to medium-well doneness depending on your oven. Alternatively, you can grill or pan-sear the steak according to your preference.
Rest and Slice the Steak: After cooking, transfer the steak to a cutting board and allow it to rest for 10 minutes to let the juices redistribute. Then, slice the steak thinly against the grain to ensure maximum tenderness.
Prepare the Chimichurri Sauce: In a food processor, combine the fresh parsley, cilantro, oregano, and 2 minced garlic cloves. Pulse until the herbs are finely chopped but still retain some texture. Add the red wine vinegar and pulse once more. With the processor running, slowly stream in 2/3 cup olive oil until just combined. Transfer to a bowl and stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon crushed red pepper flakes. Adjust seasoning to taste. Store any leftover sauce in a sealed container in the refrigerator for up to one week.
Serve: Plate the sliced flank steak and spoon generous amounts of chimichurri sauce over or alongside. Serve immediately to enjoy the vibrant flavors.

Notes

Marinating the steak overnight enhances the flavor and tenderness.
Broiling close to the heat source is an easy alternative to grilling for indoor cooking.
Always slice flank steak against the grain to maximize tenderness.
Chimichurri sauce can be made ahead and stored in the fridge for up to a week.
Adjust the crushed red pepper flakes in the chimichurri for desired spice level.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Marinating, Broiling
Cuisine: Argentinian-inspired