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Flavorful Chimichurri Flank Steak Recipe with Easy Grilled Vegetables

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A quick and easy grilled flank steak marinated in a fresh chimichurri sauce, served with smoky grilled vegetables. Perfect for a flavorful, healthy meal that’s ready in under an hour.

Ingredients

Scale
  • 1.5 to 2 pounds flank steak (700–900 grams)
  • 1 cup fresh parsley, packed and finely chopped
  • 1/2 cup fresh cilantro, chopped (optional)
  • 4 cloves garlic, minced
  • 3 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1/2 teaspoon red pepper flakes
  • Salt and black pepper to taste
  • 2 medium zucchini, sliced lengthwise
  • 2 red bell peppers, seeded and quartered
  • 1 large red onion, cut into thick slices
  • 1 cup cherry tomatoes, skewered or in a grill basket
  • Optional: splash of lemon juice for finishing

Instructions

  1. Make the chimichurri sauce by combining parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, salt, and black pepper in a medium bowl. Stir until emulsified and set aside at room temperature for about 10 minutes.
  2. Pat the flank steak dry and season generously with salt and pepper. Place in a shallow dish or zip-top bag and pour half of the chimichurri sauce over it, coating thoroughly. Cover and refrigerate for at least 30 minutes and up to 2 hours.
  3. Prepare the vegetables by slicing zucchini lengthwise into 1/4-inch strips, quartering the bell peppers, and slicing the red onion thickly. Toss all vegetables with olive oil, salt, and pepper. Skewer cherry tomatoes or place them in a grill basket.
  4. Preheat grill or grill pan to medium-high heat (400-450°F). Clean and oil grates to prevent sticking.
  5. Grill the vegetables first: zucchini, peppers, and onions for 4-6 minutes per side until tender with char marks; cherry tomatoes for 3-4 minutes, turning occasionally. Remove and keep warm.
  6. Grill the marinated flank steak for 4-5 minutes per side for medium-rare (internal temp ~130°F), or longer to desired doneness. Flip once using tongs. Let rest for 5-10 minutes after grilling.
  7. Slice the steak thinly against the grain. Serve with grilled vegetables and spoon reserved chimichurri sauce over the top. Add a splash of lemon juice if desired.

Notes

Marinate steak for at least 30 minutes but no longer than 2 hours to avoid mushy texture. Let steak rest after grilling to retain juices. Slice thinly against the grain for tenderness. Use a grill thermometer if available to check doneness. Vegetables should be sliced uniformly for even cooking. For indoor cooking, a cast iron skillet can be used but will lack smoky flavor.

Nutrition

Keywords: chimichurri, flank steak, grilled vegetables, easy dinner, quick marinade, healthy protein, outdoor grilling, stovetop grilling

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