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Seared Flank Steak, Roasted Veggies & Chimichurri
Recipe

16 INGREDIENTS • 11 STEPS • 1HR

Seared Flank Steak, Roasted Veggies & Chimichurri

4.6
13 ratings
Community Pick
Community Pick
Roasted vegetables add complexity to a smoky, vibrant chimichurri sauce served over a seared flank steak.
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Curious Fig
Armed with figs and curiosity, I pack combine my love of food an amazing culinary journey!
Roasted vegetables add complexity to a smoky, vibrant chimichurri sauce served over a seared flank steak.
1HR
Total Time
$6.63
Cost Per Serving
Ingredients
Servings
2
US / Metric
Vegetable Oil
1 tsp
Vegetable Oil
Kosher Salt
1/2 Tbsp
Kosher Salt, divided
Salt
to taste
Garlic
3 cloves
Olive Oil
1/3 cup
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
up to 1 tsp depending on your spice preference
Cherry Tomato
2 cups
Cherry Tomatoes
Olive Oil
1 Tbsp
Garlic Powder
1 tsp
McCormick® Garlic Powder
Fresh Mint
3 sprigs
Nutrition Per Serving
VIEW ALL
Calories
797
Fat
59.9 g
Protein
44.4 g
Carbs
23.4 g
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Seared Flank Steak, Roasted Veggies & Chimichurri
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Curious Fig
Armed with figs and curiosity, I pack combine my love of food an amazing culinary journey!
Cooking InstructionsHide images
step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Peel the Garlic (3 cloves).
step 2 Peel the Garlic (3 cloves).
step 3
Chop the Zucchini (2) into 1/2 inch pieces.
step 3 Chop the Zucchini (2) into 1/2 inch pieces.
step 4
In a bowl, whisk together the Olive Oil (1 Tbsp), Smoked Paprika (1/2 tsp), McCormick® 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.
step 4 In a bowl, whisk together the Olive Oil (1 Tbsp), Smoked Paprika (1/2 tsp), McCormick® 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.
step 5
Spread the veggies in an even layer on a lined baking sheet. Place in the oven to roast for 25 to 30 minutes.
step 5 Spread the veggies in an even layer on a lined baking sheet. Place in the oven to roast for 25 to 30 minutes.
step 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).
step 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).
step 7
Remove the leaves from the Fresh Mint (3 sprigs) and put them in the food processor.
step 7 Remove the leaves from the Fresh Mint (3 sprigs) and put them in the food processor.
step 8
With the processor running, stream in the Olive Oil (1/3 cup). Process until almost smooth.
step 8 With the processor running, stream in the Olive Oil (1/3 cup). Process until almost smooth.
step 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.
step 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.
step 10
Remove the steak from the skillet and rest for 5 minutes. Slice against the grain into strips.
step 10 Remove the steak from the skillet and rest for 5 minutes. Slice against the grain into strips.
step 11
Serve the roasted veggies and steak on a platter and top with the chimichurri sauce.
step 11 Serve the roasted veggies and steak on a platter and top with the chimichurri sauce.
Tags
view more tags
Dairy-Free
American
Gluten-Free
Beef
Date Night
Shellfish-Free
Dinner
Meals for Two
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