Sunday Forward — Mediterranean Herbs · Week 1
Flank Steak with Grilled Zucchini
and Chimichurri
and Chimichurri
Charcoal-grilled · No stovetop · Easy cleanup
Meat + Veggie
Shared Sauce
8
Servings
20 min
Prep
35 min
Cook
Easy
Difficulty
Mediterranean Chimichurri Sauce
Herb
Italian Parsley
Finely chopped
1 bunch
Garlic
Garlic Cloves
Minced
4 cloves
Acid
Red Wine Vinegar
4 tbsp
Spice
Dried Oregano
1½–2 tsp
Heat
Red Pepper Flakes
¾ tsp
Oil
Olive Oil
½ cup
Season
Kosher Salt & Freshly Ground Black Pepper
To taste
to taste
Flank Steak
Protein
Flank Steak
3–3½ lb
Season
Kosher Salt & Freshly Ground Black Pepper
to season
Oil
Olive Oil
To rub on steak before grilling
to coat
Grilled Zucchini
Produce
Zucchini
Cut in half lengthwise
6–8 medium
Method
0 of 6 steps complete — click a step to check it off
1Grill
Light the Grill
Light coals in a charcoal chimney for a charcoal grill, or preheat your gas grill.
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2Sauce
Make the Chimichurri & Prep the Zucchini
Finely chop the parsley and mince the garlic. Combine all chimichurri ingredients in a mason jar, lid it, and shake well. Set aside to bloom — it gets better the longer it sits. While the coals burn down, cut the zucchini lengthwise, score the flesh, and salt them generously to draw out excess moisture.
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3Prep
Season the Steak
Season the flank steak generously with kosher salt and fresh ground pepper on both sides, then rub with olive oil.
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4Key Step
Grill the Steak
Dump coals and place steak on the grill. Flip every 30 seconds — the frequent-flip method builds an even crust without overcooking. Grill for 10–11 minutes total, then remove to rest.
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5Grill
Grill & Roast the Zucchini
Pat the salted zucchini dry, then oil the cut sides. After removing the steak, sear the zucchini cut-side down on the hottest part of the grill for about 5 minutes. Transfer to a hotel pan or dish, cover, and roast 22–24 minutes until tender.
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6Serve
Slice & Plate
Slice the flank steak thin against the grain. Arrange a slice or two of zucchini alongside the steak and spoon chimichurri generously across both.
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Chef's Note
Easy Weeknight Dinner
This comes together with just a few knives, a cutting board, a shallow dish or two, and a mason jar — the stove never comes into play. Cleanup is a breeze. The chimichurri needs a little time to bloom, so make it first, or even ahead of time, for the best flavor.
Flip Early & Often
Flank steak is thin and cooks fast. The frequent-flip method — every 30 seconds — builds a great crust without pushing the center past medium. Don't walk away from the grill.