Chimichurri-Marinated Flank Steak with Grilled Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Zesty chimichurri-marinated flank steak grilled to smoky perfection, served alongside colorful grilled vegetables for a vibrant meal. This latin american-inspired grilling ready in about 170 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 480 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
• 4, minced garlic cloves
• 3 tbsp red wine vinegar
• 1/2 cup olive oil
• 1/2 tsp red pepper flakes
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, cut into wedges red onion

Instructions

1. Step 1: In a blender or food processor, combine 1 cup fresh parsley, 1/2 cup fresh cilantro, 4 minced garlic cloves, 3 tbsp red wine vinegar, 1/2 cup olive oil, 1/2 tsp red pepper flakes, 1 tsp kosher salt, and 1 tsp black pepper. Blend until a chunky sauce forms.
2. Step 2: Place 1.5 lbs flank steak in a large resealable bag and pour half of the chimichurri marinade over it. Seal and refrigerate for at least 2 hours or overnight.
3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove steak from marinade and discard marinade used for soaking. Grill steak for 5-6 minutes per side for medium-rare, until internal temperature reaches 130°F.
4. Step 4: While steak cooks, toss 2 sliced zucchini rounds, 1 large red bell pepper cut into 1-inch pieces, and 1 medium red onion cut into wedges with 1 tbsp olive oil and a pinch of salt.
5. Step 5: Grill vegetables alongside steak for 3-4 minutes per side until tender and slightly charred.
6. Step 6: Let steak rest for 5 minutes before slicing thinly against the grain. Serve topped with remaining chimichurri sauce and grilled vegetables on the side.