Grilled Steak with Chimichurri

Name: Grilled Steak with Chimichurri
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 2 lbs flank steak; Kosher salt & black pepper; 2 ears sweet corn, husked; 2 medium zucchini, quartered; 8 oz cherry or grape tomatoes, skewered; 1–2 tbsp avocado oil or high heat oil; 1 bunch parsley; 1 bunch cilantro; 1 tbsp fresh oregano (or 1 tsp dried); 4–5 garlic cloves; Zest and juice of 1 lemon; 1/4 cup red wine vinegar; 1/2 cup olive oil; Salt & pepper, to taste; Pinch red pepper flakes (optional); Herbed lemon rice (optional); Mixed greens or arugula (optional); Cotija cheese (optional); Fresh herbs (optional)

Jump to Recipe·Print Recipe

Add as a preferred source on Google

If you’re looking for a “grilled steak with chimichurri” recipe that’s pure weeknight magic—juicy, hearty, bursting with color, and almost too easy—get ready. This is the kind of meal that disappears before you can even snap a photo.

Sliced grilled steak topped with chimichurri sauce, served over fluffy rice with charred zucchini, roasted cherry tomatoes, grilled corn, and crumbled cheese. A fresh, colorful, and flavorful summer dinner bowl.

Tender steak, smoky veggies, lemony rice, and a punchy, zippy chimichurri that turns your kitchen into a summer cookout, no matter what month it is.

Why You’ll Love This Grilled Steak with Chimichurri

The Meat & Melt Take

Cozy but Bright: Think classic comfort food meets a fresh, zippy twist. Hearty steak and fluffy rice, finished with a herby sauce that makes everything pop.
So Achievable: No marinade needed, no fancy tricks—just a hot grill, simple seasoning, and a blender for your sauce.
Customizable: Swap out the veggies, change up the rice, or pile it all onto greens if you’re in a salad mood.
Ready in 30: Because no one wants to stand over a grill all night.

What You’ll Need (Ingredient Tips)

For the Steak & Veggies:

Flank Steak: It’s the cut that always comes out tender, juicy, and full of beefy flavor. Skirt or hanger steak work, too.
Veggies: Zucchini, corn, cherry tomatoes. Pick whatever’s looking fresh—bell peppers, asparagus, even mushrooms.
Oil, Salt, Pepper: That’s it for seasoning. Don’t overthink it.

For the Chimichurri:

Herbs: Fresh parsley, cilantro, and oregano (dried works in a pinch).
Garlic: Don’t skimp!
Lemon & Red Wine Vinegar: For zip.
Olive Oil: For richness.
Red Pepper Flakes: Add as much or as little as you like.

For Serving:

Lemon Rice: I love adding lemon zest and chopped herbs to plain rice. Quinoa or cauliflower rice also work.
Greens or Cheese: Arugula, spinach, or a sprinkle of cotija if you’re feeling extra.

For precise amounts, check the recipe card at the end of the post.

Raw flank steak, zucchini, corn on the cob, and cherry tomatoes sprinkled with salt and pepper, ready to be grilled

Grill Like a Pro: Step-By-Step

You’re about to have dinner on the table before anyone can say “what’s for takeout?” Here’s how it goes down:

1. Prep the Steak & Veggies

Pat the steak dry with paper towels (that’s how you get epic grill marks). Season both sides generously with kosher salt and black pepper—flank steak loves bold flavors. On a separate tray, toss your veggies with oil, salt, and pepper so they’re all shiny and ready for their close-up.

2. Fire Up the Grill

Preheat to medium-high (about 450–500°F). Get those grill grates hot—you want that sizzle!

3. Grill the Steak & Veggies

Place steak and veggies directly on the grill. Close the lid and let the magic happen:

Steak: 4–5 minutes per side for medium rare.
Veggies: Turn every couple of minutes, just until charred and tender.

Grilled flank steak and vegetables including corn, zucchini, and cherry tomatoes cooking on a barbecue

Pro tip: Don’t poke and prod your steak—let it sit so it builds a beautiful crust. When your steak hits 120–125°F inside, pull it off and let it rest for 5–10 minutes (so the juices don’t run away).

4. Blitz the Chimichurri

While everything grills, toss all chimichurri ingredients in a food processor: parsley, cilantro, oregano, garlic, lemon zest and juice, red wine vinegar, olive oil, a pinch of salt, pepper, and red pepper flakes if you like a little heat. Pulse until you’ve got a vibrant green sauce. Taste and adjust—if it makes your mouth water, you did it right.

Parsley, cilantro, garlic, lemon zest, and spices in a food processor for making chimichurri sauce

Bright green chimichurri sauce blended in a food processor, full of fresh herbs and olive oil

5. Slice, Drizzle & Devour

Slice steak against the grain into thin strips—this is non-negotiable for juicy, tender bites. Chop the veggies if you like. Serve everything in bowls over herbed lemon rice or greens, top with that bright chimichurri, and watch everyone lose their minds.

A bowl filled with juicy grilled steak slices, drizzled with vibrant chimichurri sauce, served over white rice with charred corn, grilled zucchini, and roasted cherry tomatoes.

The Only Tips You Need for Grilled Steak with Chimichurri

Pat your steak dry before seasoning. That’s how you get a restaurant-worthy sear.
Salt like you mean it. Flank steak is a bold cut and loves flavor.
Let it rest. Five minutes makes all the difference for juicy slices.
Chimichurri isn’t just for steak. Drizzle it on veggies, rice, bread, your fingers—go wild.
Customize your bowl! Toss in feta, black beans, or avocado for a twist.

Sliced grilled steak topped with chimichurri sauce, served over white rice with roasted corn, zucchini, and cherry tomatoes

Ingredient Swaps & Add-Ons

No flank steak? Skirt, hangar, top sirloin, or even ribeye work.
Veggie swap: Try bell peppers, asparagus, or red onions.
No food processor? Chop everything finely and mix by hand. It’s rustic (and totally fine).
Rice shortcut: Grab a pouch of microwaveable rice and jazz it up with lemon and herbs.

Storage & Meal Prep

Leftovers? Store steak, veggies, and chimichurri in separate airtight containers in the fridge. Steak and veggies are best within 2–3 days; chimichurri will keep up to a week. Reheat steak and veggies gently, then assemble a fresh bowl for lunch.

FAQ

Do I need to marinate the steak?

Nope! Salt, pepper, and the grill are all you need. The chimichurri brings all the flavor you want—no waiting required.

Can I make the chimichurri ahead?

Absolutely. Chimichurri actually gets better after a few hours. Make it up to a week in advance and store in the fridge.

What cut of steak works best?

Flank is classic, but skirt, hangar, sirloin, or ribeye all shine on the grill. Just slice against the grain for max tenderness.

How do I keep steak juicy?

Don’t overcook it! Medium rare (pull at 120–125°F, rest to 130–135°F) is perfect. Let it rest before slicing, and always cut against the grain.