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.

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)

Description

Smoky, juicy grilled steak with bold flavor and a zesty chimichurri sauce—ready in 30 minutes. Perfect for weeknights when you want to impress without the stress.

Ingredients

Scale

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)

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Instructions

Pat steak dry, season both sides with salt and pepper. Toss veggies with oil, salt, and pepper.
Preheat grill to 450–500°F. Grill steak 4–5 min per side for medium rare. Grill veggies until charred and tender. Let steak rest 5–10 min.
In a food processor, pulse parsley, cilantro, oregano, garlic, lemon zest and juice, vinegar, olive oil, salt, pepper, and red pepper flakes to a sauce.
Slice steak against the grain. Serve steak and veggies over rice or greens, top with chimichurri, and add your favorite toppings.

Notes

Rest the steak before slicing to keep it juicy. Chimichurri keeps well—make extra! Customize your bowl with avocado, feta, or black beans.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Grill
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 5g
Sodium: 450mg
Fat: 35g
Saturated Fat: 7g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 42g
Cholesterol: 110mg