Balsamic-Marinated Flank Steak with Roasted Garlic Chimichurri

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender flank steak marinated in a sweet and tangy balsamic mixture, paired with a vibrant roasted garlic chimichurri sauce for a flavorful Father’s Day meal. This Mediterranean-inspired beef recipe, ready in about 55 minutes, pairs flank steak, balsamic vinegar, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Mediterranean cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, whisk together 1/4 cup balsamic vinegar, 3 tbsp olive oil, 2 tbsp brown sugar, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until sugar dissolves. Place 1.5 lbs flank steak in a resealable bag and pour marinade over it. Seal and refrigerate for at least 2 hours or overnight.
  2. Step 2: Preheat oven to 400°F. Slice the top off a head of garlic, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30 minutes until soft and fragrant.
  3. Step 3: Meanwhile, heat a grill or grill pan over medium-high heat. Remove steak from marinade and grill for 4-5 minutes per side for medium rare, or desired doneness. Rest steak on a cutting board for 10 minutes.
  4. Step 4: Squeeze the roasted garlic cloves from the head into a blender along with 1 cup packed fresh parsley, 1/4 cup fresh oregano, 2 tbsp red wine vinegar, 1 tbsp olive oil, and 1/4 tsp red pepper flakes. Blend until sauce is smooth but still slightly chunky.
  5. Step 5: Slice the rested flank steak thinly against the grain and serve drizzled with the roasted garlic chimichurri sauce.

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