Grilled Chimichurri Flank Steak with Roasted Sweet Potato Wedges

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A smoky grilled flank steak served with tangy homemade chimichurri sauce paired with oven-roasted sweet potato wedges for a balanced meal. This Latin American-inspired beef recipe, ready in about 55 minutes, pairs flank steak, garlic cloves, fresh parsley leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 pounds flank steak
• 4 garlic cloves
• 1 cup packed fresh parsley leaves
• 1/2 cup packed fresh cilantro leaves
• 3 tablespoons red wine vinegar
• 1/2 cup olive oil
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 medium large sweet potatoes, cut into 1/2-inch thick wedges
• 1 teaspoon smoked paprika

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Instructions

1. Step 1: Preheat oven to 425°F. Toss 2 medium sweet potatoes cut into 1/2-inch thick wedges with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and edges are crisp.
2. Step 2: While the sweet potatoes roast, combine 4 garlic cloves, 1 cup packed fresh parsley leaves, 1/2 cup packed fresh cilantro leaves, 3 tablespoons red wine vinegar, 1/2 cup olive oil, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a food processor. Pulse until finely chopped but not pureed to make chimichurri sauce.
3. Step 3: Preheat grill or grill pan over medium-high heat. Season 1.5 pounds flank steak generously with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Grill steak for 4-5 minutes per side for medium-rare, or until desired doneness.
4. Step 4: Let steak rest for 5 minutes before slicing thinly against the grain. Drizzle sliced steak with half of the chimichurri sauce and serve with the roasted sweet potato wedges alongside the remaining chimichurri for dipping.