30-Minute Grilled Chimichurri Steak (Print-Friendly Format)

Seared steak, grilled veggies, chimichurri, and lemon herbed rice come together for a fresh, satisfying summer bowl.

# Required Ingredients:

→ 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
08 - 1 tablespoon fresh lemon juice (from ½ lemon)

→ Chimichurri Sauce

09 - Fresh parsley, chopped
10 - Fresh cilantro, chopped
11 - Fresh oregano, chopped
12 - Extra-virgin olive oil
13 - Red wine vinegar
14 - 2–3 garlic cloves
15 - Kosher salt and freshly ground black pepper, to taste
16 - Crushed red pepper flakes (optional)

→ Optional Bowl Toppings

17 - Cooked herbed lemon rice
18 - Chopped lettuce or salad greens (arugula, spinach, etc.)
19 - Cotija cheese, crumbled
20 - Finely chopped fresh herbs (parsley, cilantro, etc.)

# How to Make It:

01 - Preheat grill to medium direct heat (approximately 230–260°C). Pat the flank steak dry with paper towels and season liberally with kosher salt and black pepper (about 1 teaspoon salt per 450 g steak). Arrange the corn, zucchini, and skewered tomatoes on a tray, drizzle with oil, season with ½ teaspoon kosher salt and black pepper, and toss to coat evenly.
02 - Place flank steak on grill grates. Arrange corn, zucchini, and tomato skewers around the steak, positioning tomatoes and zucchini perpendicular to grill grates. Close lid and grill steak for 4–5 minutes per side to reach medium rare (or until desired doneness). Grill vegetables for 2–3 minutes per side until lightly charred. Transfer steak and vegetables to a tray. Rest steak for at least 5 minutes before slicing.
03 - While steak and vegetables cook and rest, combine parsley, cilantro, oregano, olive oil, red wine vinegar, garlic, salt, black pepper, and optional red pepper flakes in a food processor. Pulse until finely chopped and emulsified. Taste and adjust seasoning as needed.
04 - Slice rested flank steak thinly against the grain. Cut grilled vegetables into bite-sized pieces and drizzle with lemon juice. Build bowls by layering herbed lemon rice and greens, topping with grilled vegetables and steak, and finishing generously with chimichurri sauce and preferred garnishes.
05 - Serve immediately while warm. Enjoy with additional cotija cheese or fresh herbs as desired.

# Additional Information:

01 - For optimal tenderness, always slice flank steak against the grain.
02 - Chimichurri sauce can be prepared in advance and refrigerated up to 1 week.
03 - Herbed lemon rice enhances freshness; combine cooked rice with lemon zest, lemon juice, parsley, and cilantro.
04 - Grilled steak and vegetables are best enjoyed within 2–3 days when stored separately in airtight containers.

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