This board is the dinner I make when I want something that looks like a party but cooks like a weeknight. A hot grill gives flank steak a deep char in minutes, and while it rests, the same board fills up with blistered peppers, thick tomato slices, and a jar of punchy chimichurri that ties everything together.
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The trick is treating your cutting board as the serving platter. You slice the steak right on the wood so every drop of juice soaks into the peppers underneath instead of running down the drain. Set it in the middle of the table with a stack of warm plates and let everyone build their own bite.
Chimichurri comes together in a food processor in about three minutes, and it gets better as it sits. Make it first, then grill, then slice. That order alone makes this feel effortless.
Why You'll Love This Recipe
About the Ingredients
2 lb (900g) flank steak, about 1 inch thick
Flank steak has great beefy flavor and stays tender when sliced against the grain. If your market is out, skirt steak or a thick sirloin flap works just as well but cooks 1 to 2 minutes faster.
1 1/2 tsp kosher salt
Kosher salt dissolves evenly and seasons deeply. If you only have fine table salt, use 1 tsp, since it is much denser.
1 tsp freshly ground black pepper
Fresh-cracked pepper blooms in flavor when it hits the hot grill. Pre-ground pepper tastes flat here, so grind it just before seasoning.
3 tbsp olive oil, divided
Regular olive oil handles high grill heat better than extra-virgin. Reserve the good extra-virgin for the chimichurri, where its flavor actually shows.
1 cup (25g) packed flat-leaf parsley leaves
Flat-leaf parsley gives the sauce its backbone; curly parsley turns bitter and stringy. Buy bunches with bright, stiff stems and skip any that look yellowed.
1/2 cup (10g) packed fresh cilantro
Cilantro adds a citrusy lift. If you are one of the people who tastes soap, swap in an equal amount of fresh oregano or more parsley.
3 garlic cloves, peeled
Fresh garlic is non-negotiable for chimichurri; jarred garlic tastes metallic. Look for firm, heavy cloves with tight papery skin.
2 tbsp red wine vinegar
The vinegar cuts through the richness of the steak. Sherry vinegar or freshly squeezed lime juice are excellent stand-ins.
1/2 tsp red pepper flakes
Red pepper flakes bring gentle heat that builds. For a milder sauce, use 1/4 tsp, or add a pinch of smoked paprika for depth instead.
2 large red bell peppers, halved and seeded
Red bells are sweeter than green and char beautifully. You can also use small sweet peppers or halved mini peppers, which cook in about half the time.
2 large ripe tomatoes, thickly sliced
Room-temperature tomatoes taste far sweeter than cold ones. Heirloom or beefsteak slices hold up best on the board without collapsing.
Tips & Tricks
Slice Against the Grain
Look for the lines running down the steak and cut perpendicular to them, or the meat will chew like rope no matter how perfectly you cooked it.
Rest Before Slicing
Give the steak a full 10 minutes on the board. Cutting early dumps all the juice onto the wood and leaves the meat dry.
Dry the Surface
Pat the steak completely dry before seasoning. Moisture steams instead of sears, and you lose that dark crust.
Warm the Board
Pour hot water over the cutting board and dry it just before serving so the steak stays hot while it rests.
Pro Tips
Step-by-Step Instructions
1. Make the chimichurri
Pulse parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and 1/4 tsp salt in a food processor until finely chopped, then stream in 4 tbsp olive oil with the motor running. Stop before it turns into a puree; you want a loose, spoonable sauce. Let it sit while you grill.
2. Season the steak
Pat the flank steak dry with paper towels and rub with 1 tbsp olive oil, 1 1/2 tsp kosher salt, and 1 tsp black pepper. Let it sit at room temperature for 20 minutes so it cooks evenly.
3. Heat the grill
Preheat a gas grill to 450°F (230°C) with the lid closed for 10 minutes, or build a two-zone charcoal fire. Clean and oil the grates with a paper towel dipped in oil so the steak releases cleanly.
4. Grill the peppers
Toss the pepper halves with 1 tbsp olive oil and place them cut-side down over direct heat. Grill 4 to 5 minutes per side until the skins are blistered and blackened in spots and the flesh is tender when pierced with a knife. Move them to a plate.
5. Grill the steak
Place the steak over direct heat and grill 4 to 5 minutes per side for medium-rare, until deeply browned with charred grill marks and an instant-read thermometer reads 130°F (54°C) in the thickest part. Flip only once.
6. Rest the steak
Transfer the steak to a cutting board and tent loosely with foil. Rest 10 minutes; the temperature will climb to about 135°F (57°C) and the juices will redistribute.
7. Slice against the grain
Find the direction of the muscle fibers and slice the steak thinly at a sharp angle, perpendicular to those lines. Cut across the grain into 1/4-inch slices so every piece is tender.
8. Build the board
Arrange the sliced steak on one side of the cutting board, pile the charred peppers and sliced tomatoes alongside, and spoon chimichurri over the steak. Serve immediately with warm plates and crusty bread for soaking up the juices.
Delicious Variations
Chimichurri Chicken Board
Swap the flank steak for 2 lb boneless chicken thighs and grill 6 to 7 minutes per side until the internal temperature hits 175°F (79°C).
Herb-Yogurt Steak Board
Replace half the chimichurri with 1 cup whole-milk Greek yogurt whisked with lemon zest, salt, and chopped mint for a cooler, creamier board.
Spicy Gochujang Steak Board
Stir 1 tbsp gochujang into the chimichurri and add sliced cucumbers to the board for a Korean-inspired twist with extra heat.
How to Store Grilled Steak & Chimichurri Board with Charred Peppers
Refrigerator
Store sliced steak and peppers in an airtight container for up to 3 days, and keep chimichurri in a separate jar with a thin layer of olive oil on top for up to 1 week.
Freezer
Freeze cooked steak slices in a freezer bag with the air pressed out for up to 2 months; chimichurri freezes well in ice cube trays for up to 3 months.
Reheating
Reheat steak gently in a 300°F (150°C) oven for 6 to 8 minutes, or serve it cold over greens; never microwave it or it will turn gray and tough.
Frequently Asked Questions
Q: What is the best cut of steak for a steak board?
Flank steak is the best choice because it is thin enough to cook fast and has bold beefy flavor that stands up to chimichurri. Skirt steak and sirloin flap are close seconds, but slice all of them against the grain.
Q: How do I know when flank steak is medium-rare?
An instant-read thermometer should read 130°F (54°C) in the thickest part before resting, rising to about 135°F (57°C) after 10 minutes. Without a thermometer, the meat should feel springy with slight resistance when pressed.
Q: Can I make chimichurri ahead of time?
Yes, chimichurri can be made up to 5 days ahead and actually tastes better after a few hours. Keep it covered in the fridge and let it come to room temperature for 15 minutes before serving so the olive oil loosens up.
Q: Why did my flank steak turn out tough?
Flank steak turns tough when it is sliced with the grain instead of against it, or when it is cooked past medium. Look for the visible muscle lines and cut perpendicular to them, and pull the steak off the grill at 130°F (54°C).
Q: What do I serve with a grilled steak board?
Crusty bread, warm tortillas, or roasted potatoes are the best accompaniments because they soak up the chimichurri and steak juices. A simple green salad with lemon vinaigrette balances the richness.
Grab a flank steak, a big bunch of parsley, and your favorite cutting board, and you have a dinner that looks like a weekend project but comes together in under an hour. Make it tonight and tag your board photos so we can see how you built yours.
Grilled Steak & Chimichurri Board with Charred Peppers
Grilled Steak & Chimichurri Board pairs juicy sliced flank steak with bright herby sauce and charred peppers for a showstopping, shareable dinner.
🧂 Ingredients
- 2 lb (900g) flank steak, about 1 inch thick
- 1 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 tbsp olive oil, divided
- 1 cup (25g) packed flat-leaf parsley leaves
- 1/2 cup (10g) packed fresh cilantro
- 3 garlic cloves, peeled
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 2 large red bell peppers, halved and seeded
- 2 large ripe tomatoes, thickly sliced
📋 Instructions
- 1Make the chimichurri — Pulse parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and 1/4 tsp salt in a food processor until finely chopped, then stream in 4 tbsp olive oil with the motor running. Stop before it turns into a puree; you want a loose, spoonable sauce. Let it sit while you grill.
- 2Season the steak — Pat the flank steak dry with paper towels and rub with 1 tbsp olive oil, 1 1/2 tsp kosher salt, and 1 tsp black pepper. Let it sit at room temperature for 20 minutes so it cooks evenly.
- 3Heat the grill — Preheat a gas grill to 450°F (230°C) with the lid closed for 10 minutes, or build a two-zone charcoal fire. Clean and oil the grates with a paper towel dipped in oil so the steak releases cleanly.
- 4Grill the peppers — Toss the pepper halves with 1 tbsp olive oil and place them cut-side down over direct heat. Grill 4 to 5 minutes per side until the skins are blistered and blackened in spots and the flesh is tender when pierced with a knife. Move them to a plate.
- 5Grill the steak — Place the steak over direct heat and grill 4 to 5 minutes per side for medium-rare, until deeply browned with charred grill marks and an instant-read thermometer reads 130°F (54°C) in the thickest part. Flip only once.
- 6Rest the steak — Transfer the steak to a cutting board and tent loosely with foil. Rest 10 minutes; the temperature will climb to about 135°F (57°C) and the juices will redistribute.
- 7Slice against the grain — Find the direction of the muscle fibers and slice the steak thinly at a sharp angle, perpendicular to those lines. Cut across the grain into 1/4-inch slices so every piece is tender.
- 8Build the board — Arrange the sliced steak on one side of the cutting board, pile the charred peppers and sliced tomatoes alongside, and spoon chimichurri over the steak. Serve immediately with warm plates and crusty bread for soaking up the juices.
