Chimichurri Marinated Flank Steak with Grilled Vegetables

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flank steak soaked in a zesty chimichurri marinade, grilled alongside colorful vegetables for a vibrant and flavorful meal. This latin american-inspired grilling ready in about 35 minutes pairs flank steak, packed fresh parsley, packed 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.

Prep: 15 min Cook: 20 min Serves 4 Latin American cuisine 350 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Chimichurri Marinated Flank Steak with Grilled Vegetables take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chimichurri Marinated Flank Steak with Grilled Vegetables?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep flank steak from drying out.

Can I substitute ingredients in Chimichurri Marinated Flank Steak with Grilled Vegetables?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chimichurri Marinated Flank Steak with Grilled Vegetables for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chimichurri Marinated Flank Steak with Grilled Vegetables?

Latin American grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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