Overland Chimichurri Flank Steak with Grilled Veggies
Succulent flank steak grilled over open fire and slathered with bright herbaceous chimichurri, served with charred seasonal vegetables—an overlander’s feast for the senses.
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.
Notes
Prep chimichurri sauce at home for less work at camp. Flank steak cooks quickly and evenly over high heat—watch closely to avoid overcooking.