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Flavorful Chimichurri Grilled Flank Steak Recipe with Peppers Easy and Perfect for Summer

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A quick and easy grilled flank steak marinated in vibrant chimichurri sauce, served with charred bell peppers. Perfect for summer dinners and crowd-pleasing cookouts.

Ingredients

Scale
  • 1 bunch fresh flat-leaf parsley, finely chopped
  • 4 cloves garlic, minced
  • 2 tbsp fresh oregano, finely chopped (or 1 tbsp dried oregano)
  • 1/3 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 tsp crushed red pepper flakes
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 to 2 pounds flank steak
  • 2 large bell peppers (red and yellow), sliced into strips
  • 1 tbsp olive oil (for peppers)
  • Salt and pepper, to taste

Instructions

  1. Make the Chimichurri Sauce: In a medium bowl, combine chopped parsley, oregano, garlic, red pepper flakes, salt, and pepper. Slowly whisk in red wine vinegar and olive oil until blended. Set aside half for serving and use the other half as marinade.
  2. Marinate the Steak: Place flank steak in a shallow dish or resealable bag. Pour half of chimichurri marinade over steak, coat well. Refrigerate for at least 30 minutes, up to 2 hours.
  3. Prep the Peppers: Slice bell peppers into strips, toss with 1 tbsp olive oil, salt, and pepper. Set aside until grilling.
  4. Preheat the Grill: Heat grill to medium-high (about 400°F). For charcoal, wait until coals are glowing red with light ash.
  5. Grill the Steak: Remove steak from marinade, let excess drip off. Grill 4-5 minutes per side for medium-rare (130-135°F internal). Use instant-read thermometer. Rest steak 5-7 minutes before slicing.
  6. Grill the Peppers: While steak rests, grill peppers for 6-8 minutes, turning occasionally until tender and slightly charred.
  7. Slice and Serve: Slice steak thinly against the grain. Serve topped with reserved chimichurri sauce and grilled peppers. Optional garnish with fresh parsley or lemon squeeze.

Notes

Marinate steak for at least 30 minutes but no longer than 2 hours to avoid overpowering flavors. Rest steak after grilling for juiciness. Slice against the grain for tenderness. Use fresh herbs for best flavor. Grill peppers with oil and salt for sweetness and char.

Nutrition

Keywords: chimichurri, grilled flank steak, summer recipe, bell peppers, easy marinade, BBQ, gluten-free, dairy-free

Find it online: https://snappyspoon.com/flavorful-chimichurri-grilled-flank-steak-recipe-with-peppers-easy-and-perfect-for-summer/