When the day’s been spent rattling down washboard roads and scouting that last bit of flat ground, nothing resets camp like the sizzle of flank steak hitting a hot grill grate over open fire. Overland Chimichurri Flank Steak with Grilled Veggies is the kind of dinner that makes everyone drift toward the flames—smoke in the air, tongs in hand, and that unmistakable beefy aroma rising as the edges start to caramelize.
Flank steak is a smart overlanding cut: it cooks fast, takes on a deep char without fuss, and slices up generously for a hungry crew. While it rests, the chimichurri comes to life—fresh herbs, garlic, and a punch of acidity that cuts through the richness and soaks into every warm slice. It’s bright, messy in the best way, and built for eating outside.
On the side, grilled vegetables pick up those blistered, smoky notes that only an open-fire cook can deliver. Keep everything on one grill surface for easy timing and minimal cleanup, then serve it family-style off a cutting board or tray—steak fanned out, chimichurri spooned over, veggies piled high, and dinner handled before the stars really take over.
Overland Chimichurri Flank Steak with Grilled Veggies
Equipment
- Grill grate
- Campfire tongs
- Knife
- Cutting board
- small bowl
Ingredients
- 1 1/2 lbs flank steak
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 cups mixed bell peppers cut into strips
- 1 large zucchini sliced
- 1 cup cherry tomatoes
- 1 bunch fresh parsley chopped, for chimichurri
- 2 cloves garlic minced, for chimichurri
- 1/2 tsp crushed red pepper flakes for chimichurri
- 1/4 cup red wine vinegar for chimichurri
- 1/3 cup olive oil for chimichurri
- 1/2 tsp salt for chimichurri
- 1/4 tsp black pepper for chimichurri
Instructions
- Prepare a hot campfire with coals for grilling. Season flank steak with salt, pepper, and olive oil.
- Toss peppers, zucchini, and cherry tomatoes with a little olive oil and salt.
- Grill steak directly over coals, 5–7 minutes per side for medium-rare. Grill veggies in a grill basket or on skewers until charred and tender.
- Meanwhile, combine parsley, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper in a bowl to make chimichurri.
- Let steak rest 5 minutes, then slice against the grain. Serve with grilled veggies and a generous spoonful of chimichurri.