Chimichurri Marinated Flank Steak with Grilled Vegetables

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Flank steak soaked in a zesty chimichurri marinade, grilled alongside colorful vegetables for a vibrant and flavorful meal. This Latin American-inspired grilling recipe, ready in about 35 minutes, pairs flank steak, fresh parsley, fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 1.5 lbs flank steak
• 1 cup, packed fresh parsley
• 1/2 cup, packed fresh cilantro
• 1/4 cup red wine vinegar
• 1/3 cup olive oil
• 4 garlic cloves
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 medium, sliced lengthwise into 1/4-inch strips zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 2 medium, sliced lengthwise into 1/4-inch strips yellow squash

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Instructions

1. Step 1: In a food processor, combine 1 cup fresh parsley, ½ cup fresh cilantro, ¼ cup red wine vinegar, ⅓ cup olive oil, 4 garlic cloves, ½ tsp red pepper flakes, 1 tsp kosher salt, and ½ tsp black pepper. Pulse until a chunky sauce forms.
2. Step 2: Place 1.5 lbs flank steak in a shallow dish and pour half of the chimichurri sauce over it, coating evenly. Cover and refrigerate for at least 2 hours or up to overnight.
3. Step 3: Preheat grill to medium-high (about 400°F). Toss 2 sliced zucchinis, 1 large red bell pepper cut into pieces, and 2 sliced yellow squashes with 1 tbsp olive oil and a pinch of salt.
4. Step 4: Grill vegetables for 3-4 minutes per side until tender and slightly charred. Grill marinated flank steak for 5-6 minutes per side for medium, basting with remaining chimichurri during cooking.
5. Step 5: Remove steak, let rest for 5 minutes, then slice thinly against the grain. Serve sliced steak with grilled vegetables and drizzle with reserved chimichurri sauce.