Grilled Flank Steak and Roasted Pepper Chimichurri Recipe

 This Grilled Flank Steak and Roasted Pepper Chimichurri recipe combines smoky grilled beef with a vibrant herb-packed chimichurri featuring fire-roasted peppers, olives, garlic, and sherry vinegar. Featured on Bring on the Karbs, hosted by Erica and Josh Karbelnik, this impressive steak recipe delivers bold flavors, juicy texture, and restaurant-quality results that are surprisingly easy to recreate at home.

The Inspiration

Great steak dishes often rely on a balance between simple preparation and powerful flavors. Chimichurri has long been associated with Argentine and Uruguayan cuisine, where it is commonly served alongside grilled meats. Traditionally made with parsley, garlic, olive oil, vinegar, and herbs, chimichurri provides brightness and acidity that complement the richness of beef.

On Bring on the Karbs, Erica and Josh Karbelnik regularly explore dishes that celebrate bold flavors and approachable cooking techniques. This steak recipe reflects that style perfectly by elevating a simple grilled cut of beef with a vibrant homemade sauce that feels elegant without being complicated.

The result is a dish that works equally well for casual backyard barbecues, date nights, family dinners, and entertaining guests. Every element contributes something unique, creating a memorable meal that showcases the power of quality ingredients and thoughtful preparation.

Ingredients

• 1 1/2 lbs flank steak
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp ground red pepper flakes
• 1 tsp cracked black pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 1 bunch cilantro
• 1 bunch parsley
• 2 shallots, diced fine
• 2 cloves garlic, grated fine
• 1/4 cup pitted green olives
• 1/2 cup olive oil
• 3 tbsp sherry vinegar
• Kosher salt

Method

• In a bowl mix the spices together along with 2 tsp of olive oil. Rub the steak with the spice mix and let marinate.
• Char both peppers over an open flame until black all over. Place in a bowl covered with plastic wrap and allow to steam for 5 minutes. Peel then dice small.
• Chop olives, cilantro, and parsley in a food processor. Add to a bowl along with the peppers, shallots, garlic, olive oil, cumin and sherry vinegar and mix to combine.
• Grill steak over medium high heat, turning halfway through, until the internal temperature reaches 145 F (63 C). Let the steak rest for 10 minutes,  then slice and serve garnished with chimichurri.

Serving Suggestions

This Grilled Flank Steak and Roasted Pepper Chimichurri recipe is ideal for backyard barbecues, dinner parties, summer entertaining, and special family meals. Its vibrant presentation and bold flavors make it an excellent centerpiece for gatherings where you want to impress guests without spending hours in the kitchen. The colorful chimichurri creates a beautiful contrast against the sliced steak, making the dish visually appealing as well as delicious.

Serve the steak alongside grilled vegetables, roasted potatoes, crispy fries, or a fresh green salad for a balanced and satisfying meal. The acidity of the chimichurri complements starchy side dishes particularly well, helping create a complete dining experience that feels both hearty and fresh.

For a more casual presentation, thinly sliced steak can be served family-style on a large platter, allowing guests to help themselves. The chimichurri can be placed in a separate bowl so diners can add as much as they like. This approach encourages sharing and makes the meal perfect for social gatherings.

Final Thoughts

Whether you’re hosting friends, preparing a weekend barbecue, planning a date-night dinner, or simply looking for a new steak recipe to add to your collection, this dish offers everything you could want in a grilled entrée. It’s flavorful, colorful, satisfying, and guaranteed to become a favorite at your table!

Find more recipes from Bring on the Karbs! here!

Follow us on Instagram and YouTube for behind-the-scene footage and exclusive content!