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Flavorful Chimichurri Flank Steak Recipe with Easy Grilled Peppers

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A quick and easy grilled flank steak recipe featuring a fresh, zesty chimichurri sauce and smoky grilled bell peppers. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1.5 to 2 pounds flank steak, trimmed
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 1 cup fresh flat-leaf parsley, packed, roughly chopped
  • 1/2 cup fresh cilantro leaves (optional)
  • 4 garlic cloves, minced
  • 2 tablespoons fresh oregano leaves, chopped (or 2 teaspoons dried oregano)
  • 1/3 cup red wine vinegar
  • 3/4 cup olive oil
  • 1 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • 3 large bell peppers (red, yellow, and orange)
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

  1. Make the Chimichurri Sauce (10 minutes): In a food processor, combine parsley, cilantro (if using), garlic, oregano, red wine vinegar, and red pepper flakes. Pulse a few times to roughly chop everything. With the processor running, slowly drizzle in olive oil until the sauce emulsifies but still has texture. Season with salt and pepper to taste. Set aside to let flavors meld.
  2. Prep the Flank Steak (5 minutes): Pat the flank steak dry with paper towels. Season both sides generously with salt and freshly ground black pepper. Lightly brush with olive oil on both sides to prevent sticking on the grill.
  3. Prepare the Bell Peppers (5 minutes): Wash and core the bell peppers, then slice them into wide strips. Toss with olive oil, salt, and pepper until evenly coated.
  4. Preheat the Grill (5-10 minutes): Get your grill hot and ready to go—medium-high heat is best for quick searing and those signature grill marks.
  5. Grill the Steak (8-12 minutes): Place the flank steak on the grill and cook for about 4-6 minutes per side for medium-rare, depending on thickness. Use tongs to flip once. Look for a nice crust and grill marks. Remove steak and let it rest for 5-10 minutes.
  6. Grill the Bell Peppers (6-8 minutes): While the steak rests, add the bell pepper strips to the grill. Cook until tender and slightly charred, turning occasionally for even grilling.
  7. Slice and Serve: Slice the rested flank steak thinly across the grain to ensure tenderness. Plate with the grilled bell peppers and drizzle a generous spoonful of chimichurri over everything. Serve extra sauce on the side for dipping.

Notes

Marinate steak in chimichurri for 30 minutes to 2 hours for deeper flavor or apply sauce after grilling for fresher herbs. Let steak rest after grilling to keep it juicy. Slice thinly against the grain for tenderness. Grill peppers at medium heat to avoid burning or sogginess. Chimichurri can be made up to 3 days ahead but is best fresh.

Nutrition

Keywords: chimichurri, flank steak, grilled peppers, easy steak recipe, summer grilling, quick dinner, herb sauce, grilled bell peppers

Find it online: https://prismtaste.com/flavorful-chimichurri-flank-steak-recipe-with-easy-grilled-peppers/