Grilled Steak Platter – Best 50-Minute Party Centerpiece

This grilled steak platter is the answer to every 'what do I bring to the table' moment: a white platter piled with rosy slices of flank steak, spooned with punchy chimichurri, and framed by charred peppers, onions, and blistered cherry tomatoes. The cutting board stays nearby, holding the rested whole steak, so guests can see exactly where dinner came from and grab extra slices as they go.

Flank steak is the smartest cut for a platter because it cooks in under 15 minutes, feeds a crowd, and slices into generous ribbons that stay juicy if you rest them properly. The chimichurri does double duty as marinade and sauce, so the flavor builds twice without extra work.

Serve it family-style with warm flatbread or roasted potatoes, and let everyone build their own plate. It looks like a restaurant spread but comes together in under an hour with one grill and one cutting board.

About the Ingredients

2 lb (900g) flank steak, trimmed

Flank steak is lean and beefy; if unavailable, skirt steak or sirloin flap work well but cook 2-3 minutes faster because they are thinner. Look for a steak with even thickness so it cooks uniformly.

1/4 cup (60ml) olive oil, divided

Use regular olive oil for the grill and a fruity extra-virgin for the chimichurri; avocado oil is a fine high-heat substitute for grilling.

1/2 cup (30g) fresh flat-leaf parsley, finely chopped

Flat-leaf parsley has more flavor than curly; if you only have curly, use 2/3 cup since it is milder. Cilantro can replace half the parsley for a brighter, more herbal sauce.

3 tbsp (45ml) red wine vinegar

Red wine vinegar gives classic tang; lime juice or sherry vinegar are good swaps, but start with 2 tbsp and taste before adding more.

4 garlic cloves, minced (about 4 tsp)

Fresh garlic is essential here; jarred garlic tastes flat. If you want a milder bite, blanch the minced garlic in the vinegar for 2 minutes before mixing.

1/2 tsp red pepper flakes, plus more to taste

Aleppo pepper or a minced fresh jalapeño can substitute for a fruitier heat; add half first, since flakes vary in intensity.

1 tsp kosher salt, plus more for seasoning

Kosher salt is preferred for even seasoning; if using fine table salt, use 3/4 tsp total because it is denser.

1/2 tsp black pepper

Freshly cracked pepper has more aroma; pre-ground works but add it just before serving so it does not taste dusty.

2 red bell peppers, quartered and seeded

Red bells are sweetest; yellow or orange work equally well, and if you want less char, use a grill basket for smaller pieces.

1 large red onion, cut into 1/2-inch (1.25cm) rounds

Keep the root end intact so the rounds hold together on the grill; sweet onion or shallots can substitute for a milder flavor.

1 pint (300g) cherry tomatoes, on the vine if possible

On-the-vine tomatoes hold up better on the grill; if using loose tomatoes, thread them on skewers so they do not roll through the grates.

1 tbsp (15ml) fresh lemon juice

Fresh lemon brightens the chimichurri at the end; lime juice or a splash of white wine vinegar can stand in if needed.

Tips & Tricks

Slice against the grain every time

look for the lines running down the steak and cut perpendicular to them, which shortens the muscle fibers and makes flank steak tender.

• Do not slice the steak straight from the grill: resting 10 minutes on the cutting board lets juices redistribute, and slicing early leaves you with a dry platter.
• Season the chimichurri at the end, not the start: the vinegar and salt soften the herbs, so adding them just before serving keeps the sauce bright and green.
• Keep the grill at medium-high, not screaming hot: flank steak is lean and can char before the center is cooked, so a steady 450°F (230°C) gives a better crust-to-center ratio.

Step-by-Step Instructions

1. Make the chimichurri

In a bowl, stir together parsley, garlic, red pepper flakes, 1/2 tsp salt, black pepper, red wine vinegar, lemon juice, and 3 tbsp olive oil. Let it sit at room temperature for at least 15 minutes so the flavors meld; it should look glossy and smell sharp and herbal.

2. Season the steak

Pat the flank steak dry with paper towels and rub with the remaining 1 tbsp olive oil, 1/2 tsp salt, and a pinch of pepper. Let it sit while the grill heats, about 10 minutes, so the salt begins to season the surface.

3. Heat the grill

Preheat a gas or charcoal grill to 450°F (230°C). Clean and oil the grates with a folded paper towel dipped in oil so the steak releases cleanly and the vegetables do not stick.

4. Grill the vegetables

Toss bell peppers and onion rounds with a little oil and salt. Grill over direct heat for 8-10 minutes, turning once, until the peppers are blistered and softened and the onions have golden edges. Add the cherry tomatoes for the last 4-5 minutes, until they are blistered and beginning to burst.

5. Grill the steak

Place the steak over direct heat and grill for 5-6 minutes per side, until a dark golden-brown crust forms and an instant-read thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare. If flare-ups occur, move the steak to indirect heat for a minute.

6. Rest on the board

Transfer the steak to a cutting board and tent loosely with foil. Rest for 10 minutes; the internal temperature will rise to about 135°F (57°C), and the juices will settle so the slices stay juicy.

7. Slice against the grain

Find the grain lines running lengthwise on the steak and slice perpendicular to them into 1/2-inch (1.25cm) strips. Cut on a slight diagonal for wider, more platter-friendly slices that look generous.

8. Build the platter

Arrange the sliced steak on a white platter and spoon half the chimichurri over the top. Surround with the grilled peppers, onions, and tomatoes, then serve the remaining chimichurri on the side in a small bowl.

Delicious Variations

Chimichurri Chicken Platter

Swap the flank steak for 2 lb (900g) boneless chicken thighs, grill 6-7 minutes per side to 175°F (79°C), and slice into strips for a lighter version.

Spicy Harissa Steak

Replace the red pepper flakes with 1 tbsp harissa paste in the chimichurri and add a pinch of smoked paprika to the steak rub for a North African twist.

Steak and Halloumi Board

Grill 8 oz (225g) sliced halloumi alongside the vegetables for the last 3 minutes per side and arrange it on the platter for a salty, vegetarian-friendly addition.

How to Store Grilled Steak Platter with Chimichurri and Charred Vegetables

Frequently Asked Questions

Grab a flank steak, a bunch of parsley, and your biggest white platter, and make this grilled steak platter for your next dinner. Snap a photo before the slices disappear and tag me so I can see your spread.

Grilled Steak Platter with Chimichurri and Charred Vegetables

Grilled Steak Platter with Chimichurri and Charred Vegetables pairs juicy sliced flank steak with bright herb sauce for an easy, crowd-pleasing dinner.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 2 lb (900g) flank steak, trimmed
• 1/4 cup (60ml) olive oil, divided
• 1/2 cup (30g) fresh flat-leaf parsley, finely chopped
• 3 tbsp (45ml) red wine vinegar
• 4 garlic cloves, minced (about 4 tsp)
• 1/2 tsp red pepper flakes, plus more to taste
• 1 tsp kosher salt, plus more for seasoning
• 1/2 tsp black pepper
• 2 red bell peppers, quartered and seeded
• 1 large red onion, cut into 1/2-inch (1.25cm) rounds
• 1 pint (300g) cherry tomatoes, on the vine if possible
• 1 tbsp (15ml) fresh lemon juice

📋 Instructions

1. 1Make the chimichurri — In a bowl, stir together parsley, garlic, red pepper flakes, 1/2 tsp salt, black pepper, red wine vinegar, lemon juice, and 3 tbsp olive oil. Let it sit at room temperature for at least 15 minutes so the flavors meld; it should look glossy and smell sharp and herbal.
2. 2Season the steak — Pat the flank steak dry with paper towels and rub with the remaining 1 tbsp olive oil, 1/2 tsp salt, and a pinch of pepper. Let it sit while the grill heats, about 10 minutes, so the salt begins to season the surface.
3. 3Heat the grill — Preheat a gas or charcoal grill to 450°F (230°C). Clean and oil the grates with a folded paper towel dipped in oil so the steak releases cleanly and the vegetables do not stick.
4. 4Grill the vegetables — Toss bell peppers and onion rounds with a little oil and salt. Grill over direct heat for 8-10 minutes, turning once, until the peppers are blistered and softened and the onions have golden edges. Add the cherry tomatoes for the last 4-5 minutes, until they are blistered and beginning to burst.
5. 5Grill the steak — Place the steak over direct heat and grill for 5-6 minutes per side, until a dark golden-brown crust forms and an instant-read thermometer inserted into the thickest part reads 130°F (54°C) for medium-rare. If flare-ups occur, move the steak to indirect heat for a minute.
6. 6Rest on the board — Transfer the steak to a cutting board and tent loosely with foil. Rest for 10 minutes; the internal temperature will rise to about 135°F (57°C), and the juices will settle so the slices stay juicy.
7. 7Slice against the grain — Find the grain lines running lengthwise on the steak and slice perpendicular to them into 1/2-inch (1.25cm) strips. Cut on a slight diagonal for wider, more platter-friendly slices that look generous.
8. 8Build the platter — Arrange the sliced steak on a white platter and spoon half the chimichurri over the top. Surround with the grilled peppers, onions, and tomatoes, then serve the remaining chimichurri on the side in a small bowl.

👨‍🍳 Chef's Note: Let the steak rest on the cutting board, not a plate, so the juices collect on the board and can be spooned back over the slices for extra flavor.

Servings: 6

Cuisine: Argentinian-American

Course: Main Course

Nutrition (per serving): 285 kcal · 26g protein · 9g carbs · 17g fat