Ingredients
Steak & Vegetables
- 2 pounds flank steak
- Kosher salt & ground black pepper, to season
- 2 ears sweet corn, husks & silks removed
- 2 medium zucchini, quartered lengthwise
- 8 ounces cherry or grape tomatoes, threaded on skewers
- 1–2 tablespoons avocado oil or high smoke point oil
- ½ lemon, juiced (about 1 tablespoon juice)
Chimichurri Sauce
- 1 cup fresh parsley leaves
- ½ cup fresh cilantro leaves
- 2 tablespoons fresh oregano leaves
- 3 cloves garlic
- ½ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and ground black pepper, to taste
For Serving (Optional)
- Herbed lemon rice (see Notes)
- Chopped lettuce or greens such as arugula or spinach
- Cotija cheese, crumbled
- Finely chopped fresh herbs
Instructions
- Prep: Preheat the grill to medium direct heat, approximately 450-500°F. Pat the flank steak dry with paper towels, then season generously with kosher salt (about 1 teaspoon per pound) and ground black pepper. Place on a plate or baking sheet. On a separate plate, drizzle the corn, zucchini, and tomato skewers with avocado oil, season with ½ teaspoon kosher salt and pepper, and toss to coat evenly.
- Grill the Flank Steak & Vegetables: Place the flank steak on the grill grates. Arrange the vegetables around the steak, positioning the tomato skewers and zucchini perpendicular to the grate to prevent slipping. Close the lid and grill the steak for 4-5 minutes per side to achieve medium rare, about 8-10 minutes total. Grill vegetables for 2-3 minutes per side until nicely charred. Remove steak and veggies from the grill and transfer to a plate or baking sheet. Let the steak rest for at least 5 minutes before slicing.
- Prepare the Chimichurri Sauce: While the steak and vegetables grill and rest, combine parsley, cilantro, oregano, garlic, olive oil, red wine vinegar, and crushed red pepper flakes (if using) in a food processor. Pulse until blended but still slightly textured. Season with salt and pepper to taste. Set aside or refrigerate for up to one week in an airtight container.
- Slice & Serve: After resting, slice the flank steak thinly against the grain to maximize tenderness. Chop the grilled vegetables into bite-sized pieces and spritz with lemon juice. Build your bowls with a base of herbed lemon rice and greens, then add the grilled veggies and sliced steak. Drizzle generously with chimichurri sauce and garnish with optional toppings like cotija cheese and fresh herbs. Serve immediately and enjoy!
Notes
- For the herbed lemon rice: Cook your favorite white or jasmine rice and stir in lemon zest, lemon juice, and finely chopped fresh parsley and cilantro for a bright, fresh flavor.
- Be sure to slice the flank steak against the grain; this means cutting perpendicular to the direction of the muscle fibers to ensure tenderness.
- If you don’t have a grill, you can use a grill pan or broil the steak and vegetables in your oven, adjusting times accordingly.
- The chimichurri sauce can be made a day ahead to deepen flavors and stored in the refrigerator for up to one week.
- Adjust red pepper flakes in the chimichurri to your spice preference or omit for a milder sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian-inspired
