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Flavorful Chimichurri Grilled Flank Steak Recipe Perfect for Easy Weeknight Dinners

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A quick and bold grilled flank steak marinated in a fresh chimichurri sauce, paired with roasted bell peppers for a flavorful and easy weeknight dinner.

Ingredients

Scale
  • 1 ½ pounds flank steak, trimmed
  • 1 cup fresh flat-leaf parsley, finely chopped
  • 2 tablespoons fresh oregano leaves, chopped
  • 4 cloves garlic, minced
  • ½ cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon crushed red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 3 medium bell peppers (red, yellow, and orange), cut into large strips
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Instructions

  1. Make the chimichurri marinade: In a medium bowl, combine chopped parsley, oregano, minced garlic, red pepper flakes, and salt. Slowly whisk in olive oil and red wine vinegar until well blended.
  2. Marinate the flank steak: Place steak in a shallow dish or resealable bag. Pour about two-thirds of chimichurri over steak, turning to coat evenly. Reserve remaining chimichurri for serving. Refrigerate for at least 30 minutes, up to 2 hours.
  3. Prep the peppers: Wash and dry bell peppers. Cut into large strips, removing seeds and membranes. Toss with olive oil, salt, and pepper. Set aside.
  4. Preheat grill or grill pan over medium-high heat until hot (5-7 minutes).
  5. Grill the steak: Remove steak from marinade, letting excess drip off. Grill 4-5 minutes per side for medium-rare (130-135°F internal temperature). Avoid flipping multiple times.
  6. Grill the peppers: Lay pepper strips perpendicular to grill grates. Grill 5-7 minutes, turning occasionally until tender and charred in spots.
  7. Rest the steak: Transfer steak to cutting board, tent loosely with foil, and rest 5-10 minutes.
  8. Slice steak thinly against the grain. Arrange on platter with roasted peppers. Drizzle reserved chimichurri over steak and peppers or serve on the side.

Notes

Do not marinate flank steak longer than 4 hours to avoid meat breaking down too much. Rest steak after grilling to retain juices. Slice against the grain for tenderness. If no grill available, use broiler or cast iron skillet. Oil grill grates to prevent sticking.

Nutrition

Keywords: chimichurri, grilled flank steak, easy dinner, weeknight meal, roasted peppers, marinade, grilling, healthy steak recipe

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