Grilled Chimichurri Skirt Steak with Roasted Vegetables

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

Juicy skirt steak grilled and brushed with vibrant chimichurri sauce, paired with a medley of roasted seasonal vegetables. This Latin American-inspired Father’s Day recipe (high protein, gluten free), ready in about 50 minutes, pairs skirt steak, olive oil, salt 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 rice, quinoa, or a quick salad. 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 skirt steak
• 2 tbsp olive oil
• 1 tsp salt
• 3/4 tsp black pepper
• 1 cup, chopped fresh parsley
• 1/4 cup, chopped fresh oregano
• 1/4 cup red wine vinegar
• 4, minced garlic cloves
• 1/2 tsp red chili flakes
• 1 large, cut into 1-inch pieces red bell pepper
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into wedges red onion
• 3 medium, cut diagonally into 1-inch pieces carrots
• 1/2 tsp salt for veggies
• 1/4 tsp black pepper for veggies

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Instructions

1. Step 1: Preheat grill to medium-high heat (about 450°F). Season 1.5 lbs skirt steak evenly with 1 tsp salt and 3/4 tsp black pepper. Set aside.
2. Step 2: In a bowl, combine 1 cup chopped fresh parsley, 1/4 cup chopped fresh oregano, 1/4 cup red wine vinegar, 4 minced garlic cloves, 2 tbsp olive oil, and 1/2 tsp red chili flakes. Stir well to create chimichurri sauce.
3. Step 3: Toss 1 large cut red bell pepper, 2 sliced medium zucchini, 1 large cut red onion, and 3 cut carrots with 1/2 tsp salt and 1/4 tsp black pepper. Spread veggies on a baking sheet and roast in a 425°F oven for 20 minutes, flipping halfway until tender and caramelized.
4. Step 4: Grill the skirt steak for 4-5 minutes per side for medium-rare, brushing occasionally with half the chimichurri sauce. Remove steak and let rest for 5 minutes.
5. Step 5: Slice steak against the grain and serve topped with remaining chimichurri sauce alongside the roasted vegetables.