Flavorful Grilled Chimichurri Flank Steak Recipe with Roasted Peppers Easy and Perfect

“You’ve got peppers and steak? Just throw it all on the grill,” my friend said over the phone. Honestly, at that moment, I was juggling too much to care about anything fancy. But that simple offhand advice led me straight into making this flavorful grilled chimichurri flank steak with roasted peppers—a dish that’s now a staple every time the grill heats up.

It started as a no-fuss dinner after a long day, the kind where you want something satisfying but aren’t in the mood for complicated steps. The smell of garlic and fresh herbs sneaking out from the chimichurri sauce as the steak sizzled was the kind of thing that made me pause and actually enjoy the moment. The peppers, charred just right, brought a sweet smokiness that paired perfectly with the tangy, herbaceous chimichurri. I was skeptical at first, wondering if such a simple marinade could hit all the right notes.

After that first bite, I knew this recipe was sticking around. There’s something about how the juicy flank steak soaks up the sauce, plus the vibrant roasted peppers that make each mouthful feel like a little celebration. It’s not just a meal—it’s a reset button after chaotic days, a quiet satisfaction that lingers long after the last bite. And honestly, it’s the kind of dish that makes you think maybe simple is just better.

Why You’ll Love This Recipe

After testing this grilled chimichurri flank steak recipe multiple times (yes, I made it three times in one week—no regrets), here’s why it’s become a go-to in my kitchen:

• Quick & Easy: From marinade to plate in under an hour—perfect when you want serious flavor without spending all evening cooking.
• Simple Ingredients: You don’t need a specialty store haul; fresh herbs, garlic, olive oil, and a good flank steak are the stars here.
• Perfect for Outdoor Gatherings: Whether it’s a weekend cookout or a casual weeknight dinner, this recipe shines on the grill and impresses every time.
• Crowd-Pleaser: The balance of smoky, tangy, and savory hits the right spot for both steak lovers and folks who usually skip red meat.
• Unbelievably Delicious: The chimichurri sauce adds a fresh punch that makes every slice burst with flavor, while the roasted peppers bring in a subtle sweetness and texture contrast.

This recipe isn’t just another steak marinade. The magic lies in the chimichurri’s fresh acidity and herbaceous punch, combined with perfectly roasted peppers that soak up the steak’s juices. It’s a flavor profile that feels both vibrant and comforting—something that sticks with you, you know? I appreciate how it turns a humble flank steak into a memorable meal without fuss.

And if you’re looking for a way to round out your meal, pairing this grilled steak with sides like a fresh spring roll bowl with peanut sauce or a creamy asparagus risotto creates a dinner that’s both balanced and exciting. It’s a recipe that’s earned its place in my rotation because it consistently delivers on flavor and ease.

What Ingredients You Will Need

This recipe uses straightforward, fresh ingredients that deliver bold flavor and satisfying textures without any fuss. Most are pantry staples or easy to find at your local market.

• For the flank steak and marinade:
  • 1 ½ pounds (700 g) flank steak, trimmed of excess fat
  • 4 cloves garlic, minced (adds punch and aroma)
  • ½ cup (120 ml) extra virgin olive oil (I prefer California Olive Ranch for its rich flavor)
  • ¼ cup (60 ml) red wine vinegar (gives the chimichurri its tang)
  • 1 cup (packed, about 30 g) fresh flat-leaf parsley, finely chopped
  • ½ cup (packed, about 15 g) fresh cilantro, finely chopped
  • 1 teaspoon red pepper flakes (optional, for a subtle heat)
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon (brightens the sauce)
• For the roasted peppers:
  • 3 large bell peppers (red, yellow, and orange for color and sweetness), sliced into strips
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Ingredient tips: If you can’t find flank steak, skirt steak is a good substitute with similar texture. For a gluten-free version, this recipe is naturally compliant. When picking peppers, choose firm, vibrant-colored ones for the sweetest flavor. If fresh herbs aren’t available, frozen parsley and cilantro can work in a pinch, but fresh is best here.

If you want to play with the chimichurri, swapping some cilantro for fresh oregano gives a slightly woodier, more traditional Argentinian vibe. Feel free to adjust the garlic level too—this sauce loves a good punch!

Equipment Needed

• Grill (gas or charcoal) – a charcoal grill adds extra smoky flavor, but gas works perfectly fine.
• Mixing bowl – for whisking together the chimichurri sauce.
• Sharp knife and cutting board – for prepping the steak and peppers.
• Tongs – essential for flipping the steak and peppers on the grill.
• Meat thermometer (optional but recommended) – helps check steak doneness without cutting.
• Aluminum foil – for resting the steak post-grill.

If you don’t have a grill, a grill pan on the stove can work, though the smoky char won’t be quite the same. For budget-friendly options, a cast iron skillet can substitute for roasting the peppers in the oven.

Personally, I find that investing in a decent digital meat thermometer takes the guesswork out of grilling flank steak, especially since it cooks fast and can dry out if overdone.

Preparation Method

1. Make the chimichurri sauce: In a medium bowl, combine the minced garlic, olive oil, red wine vinegar, chopped parsley, cilantro, red pepper flakes (if using), lemon juice, salt, and pepper. Whisk together until well blended. Set aside about half of this sauce for serving later and use the rest to marinate the steak. (Prep time: 10 minutes)
2. Marinate the flank steak: Place the flank steak in a shallow dish or large zip-top bag. Pour the marinade over the meat, making sure it’s evenly coated. Cover or seal and refrigerate for at least 30 minutes, ideally 1-2 hours for deeper flavor infusion. (Tip: Don’t marinate longer than 4 hours or the acid can start to “cook” the meat.)
3. Prepare the peppers: Toss the sliced bell peppers with olive oil, salt, and pepper. Set aside until ready to grill.
4. Preheat the grill: Heat your grill to medium-high (about 400°F/200°C). Clean and oil the grates to prevent sticking.
5. Grill the peppers: Place the pepper strips directly on the grill grates. Grill for about 8-10 minutes, turning occasionally until charred and softened. Remove and set aside.
6. Grill the flank steak: Place the marinated steak on the grill. Cook for about 4-6 minutes per side for medium-rare (internal temp 130-135°F / 54-57°C), adjusting time based on thickness and preference. Use tongs to flip once. (Tip: Let the grill do the work—avoid pressing the steak down.)
7. Rest the steak: Remove steak from grill and tent loosely with foil. Rest for 5-10 minutes to let juices redistribute. This step is key to juicy steak!
8. Slice and serve: Slice the steak thinly against the grain for tenderness. Arrange on a platter with the roasted peppers. Drizzle reserved chimichurri sauce over the top or serve on the side.

Pro tip: When slicing, cutting against the grain is a game-changer for tenderness. Also, if you want to save time, you can prepare the chimichurri the night before and refrigerate—it actually tastes better after the flavors marry overnight.

Cooking Tips & Techniques

Grilling flank steak can be tricky if you rush it or ignore the resting period. Here are some tips I’ve learned through trial and error:

• Don’t skip the marinade: Flank steak is lean and benefits hugely from chimichurri soaking in. Even 30 minutes helps, but a couple of hours is best.
• Control your grill heat: Medium-high heat is perfect to get a good sear without overcooking the inside.
• Use a meat thermometer: Don’t guess doneness—aim for 130-135°F (54-57°C) for medium-rare. The steak will continue cooking a bit while resting.
• Rest the meat: Never cut into the steak immediately after grilling. Those juices need time to redistribute or they’ll run right out.
• Prep the peppers carefully: Toss them in oil and salt just before grilling to avoid sogginess. Turn often to get even char.

I remember the first time I overcooked the flank steak—tough and disappointing. Now, I keep the thermometer handy and resist the urge to poke or prod too much. Also, letting the chimichurri sit for a few minutes after mixing really helps meld the flavors.

Variations & Adaptations

This grilled chimichurri flank steak with roasted peppers recipe is flexible and easy to tweak:

• Herb swaps: Try adding fresh oregano or mint to the chimichurri for a different flavor profile. Oregano adds an earthy depth, while mint brings brightness.
• Heat level: For more spice, add chopped fresh jalapeño or use a spicier chili flake in the chimichurri.
• Cooking methods: No grill? Roast the peppers in a hot oven (450°F/230°C) for 15-20 minutes until charred, and cook the steak on a grill pan or cast iron skillet.
• Protein swap: Substitute flank steak with skirt steak or even chicken thighs for a leaner option. Adjust cooking times accordingly.
• Allergen-friendly: This recipe is naturally gluten-free and dairy-free. For a paleo or keto approach, serve with cauliflower rice or grilled veggies instead of bread or potatoes.

One variation I love is adding grilled corn on the cob alongside the peppers—adds sweetness and texture that complements the steak wonderfully. It’s a little twist I picked up from a backyard BBQ and can’t resist replicating every summer.

Serving & Storage Suggestions

This dish shines best served warm, right off the grill. The vibrant colors of the roasted peppers alongside the juicy, herb-coated steak make for an inviting presentation. Slice the steak thinly and fan it out on a platter, then spoon extra chimichurri over the top for added zing.

Pair it with something fresh and light like a crisp salad or grilled vegetables. If you want to keep the meal casual but special, complement it with a chilled white wine or a sparkling mimosa bar setup—something like the ideas featured in that mimosa bar guide adds a festive touch.

For leftovers, wrap the steak tightly in foil or store in an airtight container in the fridge. It keeps well for up to 3 days. Reheat gently in a skillet or oven to avoid drying out. The roasted peppers also store beautifully and can be added to sandwiches or salads later.

Flavors actually deepen after a day or two, so if you’re meal prepping, this recipe holds up nicely and tastes even better reheated.

Nutritional Information & Benefits

This grilled chimichurri flank steak with roasted peppers is a protein-packed, nutrient-rich meal. Here’s the estimated nutrition per serving (assuming 4 servings):

Calories	350-400
Protein	35-40 g
Fat	20 g (mostly healthy fats from olive oil)
Carbohydrates	8-10 g

The fresh parsley and cilantro in chimichurri bring antioxidants and vitamins A, C, and K. Olive oil provides heart-healthy monounsaturated fats. Peppers add fiber and vitamin C, making this not only a tasty but a balanced choice.

This recipe is naturally gluten-free and low in carbs, which fits well for many dietary lifestyles. Just watch the portion size if you’re tracking macros, since flank steak is rich in protein and fat.

Conclusion

At its heart, this flavorful grilled chimichurri flank steak with roasted peppers is a no-nonsense recipe that packs a punch with simple, fresh ingredients. It’s the kind of dish that feels like a small celebration—without the hassle—that can turn an ordinary evening into something a little more memorable.

Whether you’re an experienced griller or a weeknight cook looking for a reliable crowd-pleaser, this recipe adapts easily to your style and schedule. I love how it invites creativity and customization, so feel free to tweak the herbs or spice levels to make it your own.

And hey, if you’re into pairing this with something equally delicious, you might enjoy the creamy asparagus risotto or the fresh spring roll bowls with peanut sauce I’ve shared before. Cooking is all about finding what clicks for you—and this recipe has clicked for me more times than I can count.

Give it a try, and I’d love to hear how you make it your own!

FAQs

Can I make the chimichurri sauce ahead of time?

Absolutely! Chimichurri actually tastes better after sitting a few hours or overnight in the fridge. Just bring it to room temperature before serving.

What’s the best way to slice flank steak?

Slice thinly against the grain to keep the meat tender. Look for the muscle fibers and cut perpendicular to them.

Can I use a different cut of steak?

Yes, skirt steak or sirloin also work well. Just adjust cooking times since thickness and fat content vary.

How do I know when the steak is done?

Use a meat thermometer and aim for 130-135°F (54-57°C) for medium-rare. Remember the steak will keep cooking slightly after you take it off the grill.

Can I roast the peppers indoors?

Definitely! Roast them in a hot oven (450°F/230°C) for 15-20 minutes until charred, or sauté in a skillet if you don’t have oven access.

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