Chimichurri-Marinated Flank Steak with Grilled Vegetables

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 grilling recipe, ready in about 170 minutes, pairs flank steak, fresh parsley, and fresh cilantro for a weeknight-friendly dinner. 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 "Build a week of meals around this recipe" 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 fresh parsley, packed
• 1/2 cup fresh cilantro, packed
• 4 garlic cloves, minced
• 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 zucchini, sliced into 1/2-inch rounds
• 1 large red bell pepper, cut into 1-inch pieces
• 1 medium red onion, cut into wedges

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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.