Grilled Chimichurri Flank Steak with Roasted Sweet Potato Wedges

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 55 minutes pairs pounds flank steak, garlic cloves, packed 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.

Prep: 20 min Cook: 35 min Serves 4 Latin American cuisine 520 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Grilled Chimichurri Flank Steak with Roasted Sweet Potato Wedges take to make?

Total time is about 55 minutes (20 min prep + 35 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 Grilled Chimichurri Flank Steak with Roasted Sweet Potato Wedges?

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 pounds flank steak from drying out.

Can I substitute ingredients in Grilled Chimichurri Flank Steak with Roasted Sweet Potato Wedges?

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 Grilled Chimichurri Flank Steak with Roasted Sweet Potato Wedges 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 Grilled Chimichurri Flank Steak with Roasted Sweet Potato Wedges?

Latin American beef 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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