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Flavorful Chimichurri Flank Steak Recipe with Easy Grilled Vegetables

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A quick and easy recipe featuring juicy flank steak topped with fresh chimichurri sauce and served alongside smoky grilled vegetables. Perfect for weekday dinners or surprise guests, this dish combines bold flavors with simple ingredients.

Ingredients

Scale
  • 1 cup fresh parsley, finely chopped
  • ½ cup fresh cilantro, finely chopped
  • 3 large garlic cloves, minced
  • ¼ cup red wine vinegar
  • ⅓ cup extra virgin olive oil
  • ¼ tsp red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • Optional: A squeeze of fresh lemon juice
  • 1.5 to 2 pounds flank steak, well-marbled
  • Salt and pepper, for seasoning steak
  • 1 tbsp olive oil, to coat steak
  • 2 medium zucchini, sliced lengthwise
  • 1 large red bell pepper, cut into large strips
  • 1 medium red onion, cut into thick wedges
  • 1 bunch asparagus spears, trimmed
  • 2 tbsp olive oil, for drizzling vegetables
  • Salt and pepper, to taste

Instructions

  1. Make the Chimichurri Sauce (10 minutes): In a medium bowl, combine finely chopped parsley, cilantro, and minced garlic. Add red wine vinegar, olive oil, red pepper flakes, and a pinch of salt and pepper. Stir well to combine. Taste and adjust seasoning, adding lemon juice if desired. Cover and let it sit while you prep the steak and veggies.
  2. Prep the Flank Steak (5 minutes): Pat the flank steak dry with paper towels. Rub it evenly with olive oil, then season generously with salt and pepper on both sides. Set aside at room temperature for about 10 minutes.
  3. Prepare the Vegetables (10 minutes): Slice zucchini lengthwise into ¼-inch thick strips, cut the red bell pepper into large strips, wedge the red onion, and trim the asparagus. Toss all vegetables in a bowl with olive oil, salt, and pepper until evenly coated.
  4. Preheat the Grill (5 minutes): Heat your grill or grill pan to medium-high heat.
  5. Grill the Flank Steak (6-8 minutes per side): Place the steak on the grill and cook for about 6-8 minutes per side for medium-rare (internal temp around 130°F/54°C). Use a meat thermometer to check if unsure. Once done, transfer to a plate and tent loosely with foil to rest for 5-10 minutes.
  6. Grill the Vegetables (8-10 minutes): While the steak is resting, grill the vegetables until tender and nicely charred, turning occasionally. Keep an eye on asparagus as it may cook faster.
  7. Slice and Serve: Slice the flank steak thinly against the grain. Spoon generous amounts of chimichurri over the steak slices and arrange alongside the grilled vegetables. Serve immediately.

Notes

Let the chimichurri sauce sit for a few hours or overnight for better flavor. Always slice flank steak against the grain to maximize tenderness. Rest the steak after grilling to keep it juicy. Use tongs instead of forks to flip steak and vegetables to retain juices. Adjust grilling time based on steak thickness. If no grill is available, a cast-iron skillet works well.

Nutrition

Keywords: chimichurri, flank steak, grilled vegetables, easy steak recipe, quick dinner, grilled steak, healthy steak recipe, gluten-free, paleo, low-carb

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