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Grilled Flank Steak with Chimichurri & Mixed Vegetables Recipe

Grilled Flank Steak with Chimichurri & Mixed Vegetables recipe


This is a grilled steak with a fresh, herby sauce and tasty vegetables. You cook the meat until it's just right for you. Then you mix up a green sauce with herbs and put it on the steak. The veggies are cooked until they're easy to eat.


1 small bunch of kale
1 small head of cauliflower
1/2 lb flank steak
1/2 cup fresh parsley
1/4 cup fresh cilantro
2 cloves garlic
1/2 cup olive oil, divided
2 tablespoons red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1 tablespoon lemon juice


Wash and dry all fresh produce. Tear kale into bite-sized pieces and cut cauliflower into florets; place both in a medium bowl.
Preheat grill or grill pan over medium-high heat.
Season the flank steak with salt and pepper on both sides.
Grill the steak for 5-7 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and cover with foil to rest.
While the steak rests, grill the kale and cauliflower until slightly charred and tender, about 5-7 minutes, seasoning with salt and pepper.
For the chimichurri, finely chop parsley, cilantro, and garlic. In a small bowl, combine the herbs, garlic, 1/4 cup olive oil, red wine vinegar, red pepper flakes, 1/2 teaspoon salt, and lemon juice.
Slice the rested steak against the grain.
Serve the grilled steak with the chimichurri sauce and the grilled vegetables on the side.

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