Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.5 lb (680 g) flank steak
- Marinade: 2 tbsp extra-virgin olive oil, 1 tbsp soy sauce, 1 tbsp red wine vinegar, 2 garlic cloves (grated), 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp black pepper
- Chimichurri: 1 cup packed flat-leaf parsley (finely chopped), 2 tbsp fresh oregano (or 2 tsp dried), 3 garlic cloves (minced), 1/2 cup extra-virgin olive oil, 3 tbsp red wine vinegar, 1/2 tsp red pepper flakes, 1/2 tsp kosher salt, black pepper
- Peppers: 2 large red bell peppers, 1 tsp olive oil, 1 tsp red wine vinegar, 1/4 tsp kosher salt
- Finishing: 1/2 tsp kosher salt for steak, flaky salt to serve (optional)
Do This
- 1. Whisk marinade; coat steak; marinate 30 minutes at room temperature.
- 2. Stir chimichurri; let stand to bloom while grill heats.
- 3. Preheat grill to high (450–500°F/230–260°C). Oil grates.
- 4. Char peppers 10–12 minutes, turning until blistered; steam 5 minutes, peel, slice, season.
- 5. Pat steak dry, season with 1/2 tsp kosher salt; grill 4–6 minutes per side to 130°F for medium-rare.
- 6. Rest steak 10 minutes; slice thinly against the grain.
- 7. Drench with chimichurri; serve with roasted peppers.
Why You’ll Love This Recipe
- Fast but flavorful: a quick 30-minute marinade delivers big steakhouse taste.
- Bright, herby chimichurri balances the smoky char with zesty garlic and vinegar.
- Roasted red peppers add sweetness and color for a complete, vibrant plate.
- Grill, broiler, or cast-iron—choose the method that fits your kitchen.
Grocery List
- Produce: Flat-leaf parsley (1 bunch), fresh oregano (or dried), garlic (1 head), red bell peppers (2 large), lemon (optional, for serving)
- Dairy: None
- Pantry: Flank steak (1.5 lb), extra-virgin olive oil, red wine vinegar, soy sauce, ground cumin, smoked paprika, crushed red pepper flakes, kosher salt, black pepper, flaky sea salt (optional)
Full Ingredients
Steak & Quick Marinade
- 1.5 lb (680 g) flank steak
- 2 tbsp extra-virgin olive oil
- 1 tbsp soy sauce
- 1 tbsp red wine vinegar
- 2 garlic cloves, finely grated
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp freshly ground black pepper
- 1/2 tsp kosher salt, sprinkled on steak just before grilling
Chimichurri Sauce
- 1 cup packed flat-leaf parsley, very finely chopped (about 30 g)
- 2 tbsp fresh oregano, finely chopped (or 2 tsp dried oregano)
- 3 garlic cloves, minced
- 1/2 cup extra-virgin olive oil
- 3 tbsp red wine vinegar
- 1/2 tsp crushed red pepper flakes
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- Optional: 1/2 tsp lemon zest for brightness
Roasted Red Peppers
- 2 large red bell peppers
- 1 tsp extra-virgin olive oil
- 1 tsp red wine vinegar
- 1/4 tsp kosher salt
To Serve
- Flaky sea salt (optional)
- Lemon wedges (optional)
Step-by-Step Instructions
Step 1: Marinate the steak quickly
In a shallow dish or zip-top bag, whisk the olive oil, soy sauce, red wine vinegar, grated garlic, cumin, smoked paprika, and black pepper. Pat the flank steak dry and add it to the marinade, turning to coat well. Marinate at room temperature for 30 minutes, flipping once halfway through. This short, oil-and-acid marinade penetrates quickly—no need for hours.
Step 2: Mix the chimichurri
Stir together parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, kosher salt, black pepper, and optional lemon zest. Adjust salt and vinegar to taste—the sauce should be bright and a little punchy. Let it sit at least 10 minutes to bloom while you heat the grill. For a rustic texture, chop by hand; for a quicker sauce, pulse ingredients 3–4 times in a food processor (do not purée).
Step 3: Heat the grill (or broiler/skillet)
Preheat a gas grill to high, 450–500°F (230–260°C). For charcoal, build a hot direct-heat zone. Clean and oil the grates. No grill? Preheat the oven broiler to high with a rack 6 inches from the element, or heat a cast-iron skillet over medium-high until lightly smoking.
Step 4: Char and prep the peppers
Place whole red bell peppers on the hot grill and cook 10–12 minutes, turning every 2–3 minutes until blistered and blackened in spots. Transfer to a bowl, cover, and steam 5 minutes. Peel away loose skin, remove seeds, and slice into 1/2-inch strips. Toss with 1 tsp olive oil, 1 tsp red wine vinegar, and 1/4 tsp kosher salt. Keep warm. Broiler method: broil peppers on a foil-lined sheet, turning until charred; steam and peel as above.
Step 5: Grill the steak to a rosy medium-rare
Remove the steak from the marinade and pat off excess; discard marinade. Season both sides with 1/2 tsp kosher salt. Grill 4–6 minutes per side (thickness varies), turning once, until the center reaches 130°F (54°C) for medium-rare, 135°F (57°C) for medium. For broiler/skillet: broil or sear 4–6 minutes per side; monitor temperature with an instant-read thermometer.
Step 6: Rest, slice thin, and serve with chimichurri
Transfer steak to a board, tent loosely with foil, and rest 10 minutes. Slice very thinly (about 1/4 inch) against the grain at a slight angle for tenderness. Arrange slices on a warm platter, spoon over plenty of chimichurri, and finish with flaky salt if you like. Serve with the roasted red peppers and extra chimichurri on the side.
Pro Tips
- For even searing, dry the steak well before salting and grilling—surface moisture inhibits browning.
- Keep some chimichurri without touching raw meat for serving; if you plan to brush during grilling, use a separate bowl.
- Doneness guide: 125°F rare, 130°F medium-rare, 135°F medium. Pull 5°F below your target; carryover heat will finish the job.
- Slicing against the grain is crucial—look for the long muscle fibers and cut perpendicular to them.
- No fresh oregano? Use 2 tsp dried; rub it between your fingers to release aroma.
Variations
- Cilantro-Lime Chimichurri: Swap half the parsley for cilantro and replace 1 tbsp vinegar with lime juice.
- Smoky Chipotle Twist: Add 1 tsp minced chipotle in adobo to the chimichurri and 1/2 tsp ancho chile powder to the marinade.
- Fajita Night: Grill sliced onions and poblanos alongside the peppers; serve steak and chimichurri in warm tortillas.
Storage & Make-Ahead
Chimichurri keeps 4–5 days in the refrigerator (covered); bring to room temperature and stir before serving. For longer storage, freeze in small portions for up to 1 month. You can marinate the steak up to 12 hours in the fridge if convenient; remove 30 minutes before cooking to take the chill off. Leftover cooked steak keeps 3–4 days chilled; slice thin and enjoy cold or gently reheat just to warm. Roasted peppers keep 3–4 days refrigerated.
Nutrition (per serving)
Approximate: 420 calories; 34 g protein; 29 g fat; 6 g carbohydrates; 520 mg sodium.
