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Flavorful Argentine Chimichurri Steak Recipe with Easy Grilled Vegetables

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A vibrant and herbaceous Argentine chimichurri steak paired with smoky grilled vegetables, perfect for quick and flavorful weekend barbecues or casual dinners.

Ingredients

Scale
  • 1 cup fresh parsley, finely chopped (flat-leaf preferred)
  • 1/2 cup fresh oregano, finely chopped (or 2 tablespoons dried oregano)
  • 4 garlic cloves, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon crushed red pepper flakes
  • 1/2 teaspoon salt (or to taste)
  • Freshly ground black pepper, to taste
  • 2 pounds flank or skirt steak
  • Salt and pepper for seasoning steak
  • 2 tablespoons olive oil (for brushing steak)
  • 1 large zucchini, sliced lengthwise into 1/4-inch strips
  • 1 red bell pepper, cut into strips
  • 1 yellow onion, sliced into thick rings
  • 8 ounces cremini mushrooms, cleaned and halved
  • Olive oil for brushing vegetables
  • Salt and black pepper for vegetables

Instructions

  1. Make the chimichurri sauce: In a medium bowl, combine parsley, oregano, minced garlic, red wine vinegar, crushed red pepper flakes, salt, and pepper. Slowly whisk in olive oil until well combined but still a bit chunky. Let sit at room temperature for about 15 minutes.
  2. Prepare the steak: Pat steak dry with paper towels. Season generously with salt and black pepper on both sides. Brush lightly with olive oil. Let rest at room temperature for about 10 minutes.
  3. Prep the vegetables: Toss zucchini strips, bell pepper, onion rings, and mushrooms in a bowl with olive oil, salt, and pepper until lightly coated.
  4. Preheat grill or grill pan to medium-high heat (about 400°F).
  5. Grill the vegetables: Arrange on grill and cook 3-5 minutes per side until grill marks appear and vegetables are slightly charred. Remove and keep warm covered loosely with foil.
  6. Grill the steak: Place steak on grill and cook 4-5 minutes per side for medium-rare (internal temperature 130-135°F). Adjust time for desired doneness.
  7. Rest the steak: Transfer to cutting board, tent loosely with foil, and rest for 5-10 minutes.
  8. Slice the steak thinly against the grain. Plate with grilled vegetables and spoon chimichurri sauce generously over the top. Optionally, sprinkle with flaky sea salt.

Notes

Chop herbs by hand to keep texture. Grill vegetables first to keep them warm while steak rests. Oil grill grates or pan well to prevent sticking. Use a meat thermometer for perfect doneness. Slice steak against the grain for tenderness. Chimichurri tastes better after resting for a few hours or overnight.

Nutrition

Keywords: chimichurri, steak, grilled vegetables, Argentine recipe, barbecue, flank steak, skirt steak, easy dinner, herb sauce

Find it online: https://shimmersnack.com/flavorful-argentine-chimichurri-steak-recipe-with-easy-grilled-vegetables/