30-Minute Grilled Chimichurri Steak (Print)
Quick and vibrant grilled steak topped with herby chimichurri, paired with summery vegetables and lemon rice.
# Ingredients:
→ Grilled Flank Steak & Vegetables
01 -
900 g flank steak
02 -
Kosher salt, to season
03 -
Freshly ground black pepper, to season
04 -
2 ears sweet corn, husks and silks removed
05 -
2 medium zucchini, quartered lengthwise
06 -
225 g cherry or grape tomatoes, threaded on skewers
07 -
15–30 ml avocado oil or other high smoke point oil
→ Lemon Juice
08 -
15 ml fresh lemon juice (approximately ½ lemon)
→ Chimichurri Sauce
09 -
Chimichurri sauce, for serving
→ Optional Serving Suggestions
10 -
Herbed lemon rice
11 -
Chopped greens (arugula, spinach, or mixed lettuce)
12 -
Cotija cheese, crumbled
13 -
Finely chopped fresh herbs (parsley, cilantro, oregano)
# Steps:
01 -
Preheat the grill to medium direct heat (232–260°C). While the grill heats, pat the flank steak dry with paper towels and place it on a large plate or tray. Season generously with kosher salt and black pepper, estimating 1 teaspoon salt per 450 g of meat. Arrange corn, zucchini, and tomato skewers on a separate plate. Drizzle the vegetables with oil, sprinkle with ½ teaspoon salt and black pepper, and toss to coat evenly.
02 -
Position the flank steak on the grill grates. Arrange vegetables around the steak, placing zucchini and tomato skewers perpendicular to the grates for stability. Close the lid and grill the steak 4–5 minutes per side for medium-rare doneness (internal temperature approx. 57°C). Grill vegetables 2–3 minutes per side until lightly charred. Transfer steak and vegetables to a plate and let the steak rest for at least 5 minutes before slicing.
03 -
While the steak and vegetables cook and rest, combine chimichurri sauce ingredients in a food processor. Pulse until the mixture is well blended. Adjust seasoning with additional salt or black pepper as needed. Set aside in an airtight container.
04 -
After resting, slice the flank steak thinly against the grain for tenderness. Cut the grilled zucchini and corn into bite-sized pieces. Drizzle chopped vegetables with lemon juice.
05 -
Build each bowl with a base of herbed lemon rice and chopped greens. Top with grilled vegetables and thinly sliced steak. Finish with a generous drizzle of chimichurri sauce and optional toppings such as Cotija cheese and fresh herbs. Serve immediately.
# Notes:
01 -
For optimal tenderness, always slice flank steak thinly against the grain after resting.
02 -
If flank steak is unavailable, skirt steak or hangar steak are suitable substitutes; top sirloin and ribeye will also work.
03 -
Herbed lemon rice can be prepared by mixing 2 cups (about 350 g) cooked rice with the zest and juice of 1 lemon and a handful of finely chopped fresh parsley and cilantro.
04 -
Chimichurri sauce may be prepared up to 1 week in advance and stored in the refrigerator.
05 -
Leftover steak and vegetables should be refrigerated in airtight containers and consumed within 2–3 days.