Grilled Chimichurri Flank Steak with Seasonal Vegetables

If you’re looking to elevate your grilling game, this recipe for grilled chimichurri flank steak is just the ticket. The vibrant, herby chimichurri sauce brings a burst of flavor that perfectly complements the juicy, tender steak. Adding grilled vegetables not only enhances the dish but also provides a beautiful presentation that will impress your guests.

Imagine sinking your teeth into a perfectly cooked flank steak, marinated in a zesty chimichurri sauce, with smoky grilled vegetables on the side. It’s a satisfying meal that balances savory and fresh flavors. Plus, it’s quick to prepare, making it an ideal choice for weeknight dinners or weekend barbecues.

Marinating the Flank Steak

Begin your culinary journey by preparing the marinade that will infuse the flank steak with rich flavors. Combine fresh parsley, cilantro, minced garlic, red pepper flakes, olive oil, red wine vinegar, and a pinch of salt and pepper in a bowl. This vibrant mixture is essential for creating that zesty profile.

After mixing, reserve a small portion of the chimichurri sauce for later use. Then, place the flank steak into a zip-top bag, pouring the marinade over it. Seal the bag tightly, ensuring the steak is well-coated, and refrigerate it for at least an hour. For deeper flavor, consider marinating it overnight.

Preparing the Grilled Vegetables

As your steak absorbs the marinade, it’s time to focus on the colorful grilled vegetables that will accompany it. In a separate bowl, toss together sliced bell peppers, zucchini, red onion wedges, and cherry tomatoes.

Drizzle a tablespoon of olive oil over the vegetables, then season with salt and pepper to taste. This step adds an extra layer of flavor to the veggies and prepares them for that delightful smoky char that grilling brings.

Grilling Techniques and Tips

Preheat your grill to medium-high heat, creating a perfect environment for both the steak and the vegetables. When the grill reaches the right temperature, remove the flank steak from its marinade and place it on the grates.

Grill the steak for approximately 5-7 minutes on each side for a medium-rare finish. Using a meat thermometer, check for doneness, aiming for 130°F. While the steak rests after grilling, it’s an ideal time to cook your vegetables.

Grilling the Vegetables

Once the steak is off the grill, add the seasoned vegetables to the hot grates. Grill these colorful components for about 5-7 minutes, turning them occasionally until they are tender and exhibit beautiful grill marks.

The goal is to achieve a perfect balance of tenderness and that distinct smoky flavor that enhances the overall dish. As the veggies grill, their natural sweetness will deepen, complementing the savory steak.

Serving and Presentation

After grilling, let the flank steak rest for a few minutes before slicing it against the grain. This technique ensures each bite remains tender and juicy. To elevate the dish further, drizzle the reserved chimichurri sauce over the sliced steak, adding a fresh, herby finish.

Arrange the grilled vegetables alongside the steak on a rustic wooden table for a charming presentation. Scatter some fresh herbs around the plate to evoke an inviting, outdoor dining experience, making this meal not only delicious but visually appealing as well.

Flavor Profiles and Pairing Suggestions

This grilled chimichurri flank steak with seasonal vegetables offers a delightful combination of flavors. The zesty chimichurri contrasts beautifully with the rich, savory notes of the steak, while the grilled vegetables add a touch of sweetness and color to the plate.

For a well-rounded meal, consider pairing this dish with a light salad or some crusty bread to soak up the extra chimichurri. A refreshing white wine or a light red would complement the meal nicely, enhancing the dining experience.

Zesty Chimichurri Flank Steak Recipe

This recipe features flank steak marinated in a vibrant chimichurri sauce made from fresh herbs, garlic, and olive oil. The grilled vegetables add a smoky flavor and a touch of sweetness, creating a deliciously balanced meal that’s perfect for any occasion.

Ingredients

• 1 pound flank steak
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• Salt and pepper to taste
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes
• 1 tablespoon olive oil for vegetables

Instructions

1. Marinate the Steak: In a bowl, combine parsley, cilantro, garlic, red pepper flakes, olive oil, red wine vinegar, salt, and pepper. Reserve a small amount of chimichurri for serving. Place the flank steak in a zip-top bag and pour the chimichurri marinade over it. Seal and refrigerate for at least 1 hour, or overnight for best flavor.
2. Prepare the Vegetables: In a separate bowl, toss the bell pepper, zucchini, red onion, and cherry tomatoes with olive oil, salt, and pepper.
3. Preheat the Grill: Heat the grill to medium-high heat.
4. Grill the Steak: Remove the flank steak from the marinade and grill for about 5-7 minutes per side for medium-rare, depending on thickness. Use a meat thermometer to check for doneness (130°F for medium-rare).
5. Grill the Vegetables: While the steak is resting, grill the vegetables for about 5-7 minutes, turning occasionally until they are tender and have grill marks.
6. Serve: Slice the flank steak against the grain. Drizzle with reserved chimichurri and serve alongside the grilled vegetables.

Cook and Prep Times

• Prep Time: 15 minutes
• Marinating Time: 1 hour
• Cook Time: 15 minutes
• Total Time: 1 hour 30 minutes

Nutrition Information

• Servings: 4 servings
• Calories: 350kcal
• Fat: 25g
• Protein: 30g
• Carbohydrates: 8g