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Flavorful Grilled Chimichurri Flank Steak Recipe with Roasted Peppers

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A quick and easy grilled flank steak marinated in vibrant chimichurri sauce, served with sweet roasted bell peppers. Perfect for outdoor gatherings and packed with bold, fresh flavors.

Ingredients

Scale
  • 1 ½ pounds (700 g) flank steak, trimmed of excess fat
  • 4 cloves garlic, minced
  • ½ cup (120 ml) extra virgin olive oil
  • ¼ cup (60 ml) red wine vinegar
  • 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)
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon
  • 3 large bell peppers (red, yellow, and orange), sliced into strips
  • 2 tablespoons olive oil
  • Salt and pepper, to taste

Instructions

  1. Make the chimichurri sauce: In a medium bowl, combine minced garlic, olive oil, red wine vinegar, chopped parsley, cilantro, red pepper flakes (if using), lemon juice, salt, and pepper. Whisk until well blended. Set aside half for serving and use the rest to marinate the steak.
  2. Marinate the flank steak: Place the flank steak in a shallow dish or large zip-top bag. Pour marinade over the meat, coat evenly, cover or seal, and refrigerate for at least 30 minutes, ideally 1-2 hours. Do not marinate longer than 4 hours.
  3. Prepare the peppers: Toss sliced bell peppers with olive oil, salt, and pepper. Set aside until ready to grill.
  4. Preheat the grill to medium-high (about 400°F/200°C). Clean and oil the grates.
  5. Grill the peppers: Place pepper strips on grill grates. Grill 8-10 minutes, turning occasionally until charred and softened. Remove and set aside.
  6. Grill the flank steak: Place marinated steak on grill. Cook 4-6 minutes per side for medium-rare (internal temp 130-135°F / 54-57°C), flipping once. Avoid pressing the steak down.
  7. Rest the steak: Remove from grill, tent loosely with foil, and rest 5-10 minutes to redistribute juices.
  8. Slice and serve: Slice steak thinly against the grain. Arrange on platter with roasted peppers. Drizzle reserved chimichurri sauce over or serve on the side.

Notes

Do not marinate steak longer than 4 hours to avoid ‘cooking’ the meat with acid. Use a meat thermometer to achieve perfect medium-rare doneness. Rest steak after grilling to keep it juicy. Slice against the grain for tenderness. Chimichurri sauce tastes better after sitting a few hours or overnight.

Nutrition

Keywords: chimichurri, flank steak, grilled steak, roasted peppers, easy dinner, outdoor grilling, steak marinade, gluten-free, healthy fats

Find it online: https://blipflavor.com/flavorful-grilled-chimichurri-flank-steak-recipe-with-roasted-peppers-easy-and-perfect/