Infierno Chimichurri Flank Steak (Bold, Fiery & Ready in 20 Minutes)

This Infierno chimichurri flank steak is bold, fiery, and packed with the most incredible spicy herb flavor — marinated and drizzled generously with Chimi Boss Blends Infierno Chimichurri Sauce for a steak recipe that delivers restaurant-quality results every single time. This is the flank steak recipe that makes everyone ask what your secret is.

Flank steak is one of the most underrated and most flavorful cuts you can put on a grill. It soaks up marinades beautifully. It cooks incredibly fast. And Infierno Chimichurri Sauce adds a bold fiery herb kick that makes every single slice completely unforgettable from the very first bite to the very last.

Ready in just 20 minutes plus marinating time. Perfect for weeknight dinners, date nights, and backyard cookouts. This Infierno chimichurri flank steak will become your most requested steak recipe every single time without exception.

Why You'll Love This Infierno Chimichurri Flank Steak

Bold fiery chimichurri flavor
Chimi Boss Blends Infierno Chimichurri Sauce delivers vibrant fresh herbs with a bold fiery kick. Every slice of steak is juicy, charred, and completely addictive from the very first bite to the last.

Ready in 20 minutes
Flank steak is one of the fastest steaks you can grill. From marinade to plate in under 20 minutes — perfect for any busy night of the week without sacrificing any flavor.

Restaurant quality at home
This Infierno chimichurri flank steak looks and tastes like something from a top Argentine steakhouse. It is surprisingly simple to make at home with absolutely incredible results every single time.

Perfect for any occasion
Impressive enough for dinner parties and date nights. Easy enough for busy weeknights. This flank steak works beautifully in any setting and for any crowd every single time.

Ingredients

For the Infierno Chimichurri Flank Steak

2 lbs flank steak
4 tablespoons Chimi Boss Blends Infierno Chimichurri Sauce
2 tablespoons olive oil
Juice of 1 lime
4 cloves garlic minced
1 teaspoon cumin
Salt and black pepper to taste

For Serving

Extra Infierno Chimichurri Sauce for drizzling
Fresh lime wedges
Fresh parsley and cilantro garnish
Sliced red onion
Warm flour tortillas or crusty bread on the side

How to Make Infierno Chimichurri Flank Steak

1) Marinate the Steak

In a bowl whisk together olive oil, lime juice, minced garlic, cumin, salt, black pepper, and 2 tablespoons of Infierno Chimichurri Sauce. Add the flank steak and coat completely on all sides. Cover and marinate for at least 30 minutes at room temperature — or up to 8 hours in the fridge for maximum bold fiery flavor throughout.

2) Bring to Room Temperature

Remove the flank steak from the fridge 20-30 minutes before grilling. Cold steak straight from the fridge cooks unevenly and develops a poor sear. Room temperature steak delivers a perfect crust from edge to edge every single time.

3) Preheat the Grill

Preheat your grill or cast iron skillet to high heat. Flank steak needs screaming hot heat to develop a beautiful caramelized crust on the outside while staying juicy and pink on the inside. Clean and oil the grates well before placing the steak down.

4) Grill the Flank Steak

Remove the steak from the marinade and let any excess drip off. Place on the hot grill and cook for 4-5 minutes per side for medium rare. Do not move the steak during cooking — let the crust build completely undisturbed for the most beautiful sear possible.

5) Rest the Steak

Remove the flank steak from the grill and rest for 8-10 minutes before slicing. Resting is absolutely critical with flank steak — cutting too early causes all the juices to run out leaving the steak dry and disappointing instead of juicy and tender.

6) Slice and Serve

Always slice flank steak against the grain at a 45-degree angle into thin slices. Arrange on a platter and drizzle generously with extra Infierno Chimichurri Sauce. Garnish with fresh parsley, cilantro, and lime wedges. Serve immediately while hot and perfectly juicy.

Tips for the Best Infierno Chimichurri Flank Steak

• Always slice against the grain. This is the single most important step for tender flank steak. Cutting with the grain produces tough and chewy slices. Cutting against the grain shortens the muscle fibers for the most tender and juicy results every time.
- Use screaming hot heat. Flank steak needs high heat to develop a beautiful crust quickly. Lower heat causes the steak to steam instead of sear resulting in grey and bland slices.
- Don't overcook. Flank steak is best served medium rare to medium at 130-140°F internal temperature. Overcooked flank steak becomes tough and chewy and loses all its incredible natural flavor.
- Rest before slicing. Always rest flank steak for at least 8 minutes before cutting. This step is non-negotiable for the juiciest and most flavorful results every single time.
- Be generous with the sauce. Always drizzle extra Infierno Chimichurri Sauce over the sliced steak right before serving. The bold fiery herb flavor is what makes this dish completely unforgettable.

Infierno Chimichurri Flank Steak Variations

Infierno Chimichurri Steak Tacos

Slice grilled Infierno chimichurri flank steak thin and stuff into warm corn tortillas with fresh pico de gallo, sliced avocado, and a generous drizzle of extra Infierno Chimichurri Sauce for the most bold and satisfying steak tacos you have ever eaten.

Infierno Chimichurri Steak Salad

Slice grilled flank steak over a bed of fresh arugula with cherry tomatoes, shaved parmesan, and a generous drizzle of Infierno Chimichurri Sauce as the dressing for a bold and incredibly satisfying steak salad perfect for any occasion.

Infierno Chimichurri Steak Bowl

Serve sliced Infierno chimichurri flank steak over steamed white rice or quinoa with roasted bell peppers, black beans, fresh avocado, and extra Infierno Chimichurri Sauce for a bold and completely satisfying steak bowl everyone will love.

What to Serve with Infierno Chimichurri Flank Steak

This bold fiery flank steak pairs perfectly with:
- Our Chimichurri Steak for another incredible chimichurri steak recipe
- Our Chimichurri Roasted Potatoes for a perfect bold herby side
- Our Chimichurri Rice Bowl for another bold chimichurri recipe
- Warm crusty bread for soaking up the bold Infierno sauce
- A bold glass of red wine like Malbec or Cabernet Sauvignon

Storage & Reheating

Store leftover Infierno chimichurri flank steak in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat for 2-3 minutes per side until warmed through. Always add a fresh drizzle of Infierno Chimichurri Sauce after reheating to bring the bold fiery herb flavor back to life. Cold leftover flank steak is also incredible sliced thin over salads, stuffed into tacos, or served in a rice bowl throughout the week.

Make It Even Better with Chimi Boss Blends

Chimi Boss Blends Infierno Chimichurri Sauce is small-batch, all-natural, and packed with bold fiery herb flavor. No fillers. No artificial flavors. No preservatives. One jar transforms flank steak, chicken, shrimp, roasted vegetables, and everything in between into something truly unforgettable.

Try it on: grilled chicken thighs, shrimp skewers, roasted potatoes, cauliflower steaks, scrambled eggs, and crusty bread.

Love bold chimichurri flavor? Try these recipes next — Chimichurri Steak, Chimichurri Shrimp Skewers, and Chimichurri Rice Bowl.