Roasted vegetables add complexity to a smoky, vibrant chimichurri sauce served over a seared flank steak.
Total Time
1hr
4.6
13 Ratings
Author: Curious Fig
Servings:
2
Ingredients
•
1
lb
Flank Steak
•
1
tsp
Vegetable Oil
•
1/2
Tbsp
Kosher Salt
, divided
•
to taste
Ground Black Pepper
•
to taste
Salt
•
1
bunch
Fresh Parsley
•
1
Lemon
•
3
cloves
Garlic
•
1/3
cup
Olive Oil
•
1/4
tsp
Crushed Red Pepper Flakes
•
1/2
Tbsp
Smoked Paprika
•
2
Zucchini
•
2
cups
Cherry Tomatoes
•
1
Tbsp
Olive Oil
•
1
tsp
Garlic Powder
•
3
sprigs
Fresh Mint
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
2.
Peel the
Garlic (3 cloves)
.
3.
Chop the
Zucchini (2)
into 1/2 inch pieces.
4.
In a bowl, whisk together the
Olive Oil (1 Tbsp)
,
Smoked Paprika (1/2 tsp)
,
Garlic Powder (1 tsp)
,
Salt (to taste)
and
Ground Black Pepper (to taste)
. Add the chopped Zucchini and
Cherry Tomatoes (2 cups)
and stir to combine with the spices.
5.
Spread the veggies in an even layer on a lined baking sheet. Place in the oven to roast for 25 to 30 minutes.
6.
Add the
Fresh Parsley (1 bunch)
, garlic,
Crushed Red Pepper Flakes (1/4 tsp)
,
Smoked Paprika (1 tsp)
,
Kosher Salt (1 tsp)
, and
Ground Black Pepper (to taste)
to a food processor. Add the juice and zest of the
Lemon (1)
.
7.
Remove the leaves from the
Fresh Mint (3 sprigs)
and put them in the food processor.
8.
With the processor running, stream in the
Olive Oil (1/3 cup)
. Process until almost smooth.
9.
Preheat a large skillet over medium-high heat with the
Vegetable Oil (1 tsp)
. Season the
Flank Steak (1 lb)
liberally on both sides with
Kosher Salt (1 tsp)
and Black Pepper ( to taste). Sear the steak for 4 minutes on each side.
10.
Remove the steak from the skillet and rest for 5 minutes. Slice against the grain into strips.
11.
Serve the roasted veggies and steak on a platter and top with the chimichurri sauce.
Nutrition Per Serving
CALORIES
835
FAT
62.1 g
PROTEIN
45.5 g
CARBS
28.2 g
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