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Flavorful Chimichurri Flank Steak Recipe Easy Grilled Veggies Included

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This flavorful chimichurri flank steak with grilled vegetables is a quick, easy, and memorable meal perfect for busy weeknights or casual get-togethers. The juicy steak paired with a vibrant chimichurri sauce and perfectly charred veggies makes for a delicious and satisfying dish.

Ingredients

Scale
  • 1.5 to 2 pounds flank steak, trimmed of excess fat
  • 3 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup fresh parsley, finely chopped
  • ½ cup fresh cilantro, finely chopped (optional)
  • ¼ cup fresh oregano leaves, chopped or 1 tablespoon dried oregano
  • 3 tablespoons red wine vinegar
  • ½ cup olive oil
  • 1 small shallot, finely minced
  • Juice of 1 lemon
  • Salt and pepper to taste
  • 1 red bell pepper, sliced into strips
  • 1 zucchini, sliced lengthwise into thick strips
  • 1 yellow squash, sliced lengthwise
  • 1 small red onion, cut into wedges
  • 2 tablespoons olive oil
  • Salt and pepper as needed

Instructions

  1. Prepare the Chimichurri Sauce: Finely chop parsley, cilantro, and oregano. In a medium bowl, combine herbs with minced shallot, garlic, red wine vinegar, lemon juice, red pepper flakes, and olive oil. Stir well, season with salt and pepper to taste, then cover and refrigerate to let flavors meld while you prepare the steak and vegetables.
  2. Marinate the Flank Steak: Pat the flank steak dry with paper towels. Rub the steak with olive oil, salt, pepper, and a little garlic. If time allows, marinate in the chimichurri sauce for 15–30 minutes at room temperature. If short on time, seasoning right before grilling still works well.
  3. Prep the Vegetables: Toss bell pepper strips, zucchini, yellow squash, and red onion wedges in olive oil, salt, and pepper. Set aside.
  4. Heat the Grill: Preheat your grill or grill pan to medium-high heat (about 450°F/230°C).
  5. Grill the Vegetables: Place the vegetables on the grill, turning occasionally, until tender and slightly charred, about 8-10 minutes. Remove and keep warm.
  6. Grill the Flank Steak: Place the steak on the grill. Cook for 4-6 minutes per side, aiming for medium-rare (130-135°F/54-57°C internal temperature). Avoid flipping multiple times.
  7. Rest the Steak: Remove steak from grill and tent loosely with foil. Let it rest for 10 minutes to allow juices to redistribute.
  8. Slice and Serve: Slice the steak thinly against the grain. Serve drizzled with fresh chimichurri sauce alongside the grilled vegetables. Add extra chimichurri on the side for dipping if desired.

Notes

Marinate the steak for no longer than 30 minutes to avoid the acid breaking down the meat too much. Rest the steak after grilling to keep it juicy. Slice against the grain for tenderness. If no grill is available, broil the steak or use a cast iron skillet for searing.

Nutrition

Keywords: chimichurri, flank steak, grilled vegetables, easy dinner, quick recipe, steak marinade, summer grilling

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