Ingredients
Steak and Vegetables
- 2 pounds flank steak
- Kosher salt & ground black pepper, to season
- 2 ears sweet corn, husks & silks removed
- 2 medium zucchini, quartered lengthwise
- 8 ounces cherry or grape tomatoes, threaded on skewers
- 1-2 tablespoons avocado oil or high smoke point oil of choice
- ½ lemon, juiced (about 1 tablespoon juice)
Chimichurri Sauce
- Fresh parsley
- Fresh cilantro
- Garlic cloves
- Red wine vinegar
- Olive oil
- Red pepper flakes (optional)
- Kosher salt & ground black pepper, to taste
For Serving (Optional)
- Herbed lemon rice (see recipe notes)
- Chopped lettuce or greens (arugula, spinach, etc.)
- Cotija cheese
- Finely chopped fresh herbs
Instructions
- Prep: Preheat your grill to medium direct heat (450-500°F). Use paper towels to pat the flank steak dry, then season liberally with kosher salt and black pepper. Place on a plate or baking sheet. Prepare vegetables by drizzling with avocado oil, seasoning with salt and pepper, and arranging on a separate plate.
- Grill the flank steak & vegetables: Place the steak on the grill grates and arrange the vegetables around it, positioning tomato skewers and zucchini perpendicular to the grates to prevent falling through. Close the grill lid and cook the steak for 4-5 minutes per side for medium rare, and vegetables for 2-3 minutes per side until nicely charred. Remove from grill and let steak rest for at least 5 minutes.
- Prepare the chimichurri sauce: While the steak and veggies grill and rest, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes (if using), salt, and pepper in a food processor. Pulse to combine. Taste and adjust seasoning as needed. Set aside or refrigerate for up to one week.
- Slice & serve: Slice the rested steak thinly against the grain. Chop the grilled vegetables into bite-sized pieces and spritz with lemon juice. Build your steak bowls with a base of herbed lemon rice and greens, add the veggies and sliced steak, then drizzle generously with chimichurri sauce. Top with optional cotija cheese and fresh herbs. Serve immediately and enjoy!
Notes
- For the herbed lemon rice, cook rice with lemon zest and juice, and mix in fresh herbs for added brightness.
- Ensure you slice the flank steak against the grain for maximum tenderness.
- Use a high smoke point oil like avocado oil to prevent burning during grilling.
- The chimichurri sauce can be made ahead of time and stored in the refrigerator for up to one week.
- Adjust grill time according to steak thickness and desired doneness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Argentinian
