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Flavorful Chimichurri Flank Steak Recipe with Easy Grilled Vegetables

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This chimichurri flank steak recipe features a bold, vibrant herb sauce paired with perfectly grilled vegetables, delivering a satisfying balance of textures and flavors in about 30 minutes.

Ingredients

Scale
  • 1.5 to 2 pounds flank steak, trimmed of excess fat
  • 2 tablespoons olive oil (extra virgin preferred)
  • Salt and freshly ground black pepper, to taste
  • 1 cup fresh flat-leaf parsley, finely chopped (packed)
  • 1/2 cup fresh cilantro, finely chopped (packed)
  • 4 cloves garlic, minced
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (adjust to taste)
  • Salt and pepper, to taste
  • Juice of half a lemon (optional)
  • 1 medium zucchini, sliced lengthwise into 1/4-inch thick strips
  • 1 red bell pepper, cut into large strips
  • 1 yellow bell pepper, cut into large strips
  • 1 small red onion, sliced into thick rounds
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Instructions

  1. Pat the flank steak dry with paper towels. Trim any excess fat or silver skin. Rub both sides with 2 tablespoons olive oil, then generously season with salt and freshly ground black pepper. Let it sit at room temperature for 15-20 minutes before grilling.
  2. In a medium bowl, combine chopped parsley, cilantro, minced garlic, red wine vinegar, dried oregano, red pepper flakes, and a pinch of salt and pepper. Slowly whisk in the olive oil until emulsified. Adjust acidity with lemon juice if desired. Set aside.
  3. Toss zucchini strips, bell peppers, and onion rounds with 2 tablespoons olive oil, salt, and pepper until evenly coated.
  4. Preheat grill or grill pan to medium-high heat (about 450°F). If using a grill pan, heat until smoking slightly.
  5. Grill the vegetables for about 4-5 minutes per side until tender and charred in spots. Remove and keep warm.
  6. Grill the flank steak over direct heat for 4-5 minutes per side for medium-rare (internal temperature around 130°F). Adjust time for preferred doneness.
  7. Transfer steak to a cutting board and tent with foil. Rest for 10 minutes to allow juices to redistribute.
  8. Slice the steak thinly against the grain. Serve topped with chimichurri sauce alongside the grilled vegetables.

Notes

Rest the steak for at least 10 minutes after grilling to lock in juices. Slice against the grain for tenderness. Use fresh herbs for chimichurri for best flavor. Avoid overcrowding the grill to ensure proper charring. Chimichurri sauce tastes better after resting for a few hours or overnight in the fridge.

Nutrition

Keywords: chimichurri, flank steak, grilled vegetables, easy dinner, barbecue, herb sauce, quick recipe, gluten-free, paleo

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