Seared Flank Steak, Roasted Veggies & Chimichurri

16 INGREDIENTS • 11 STEPS • 1HR

Seared Flank Steak, Roasted Veggies & Chimichurri

Recipe

4.6

13 ratings

Community Pick

Community Pick

Roasted vegetables add complexity to a smoky, vibrant chimichurri sauce served over a seared flank steak.

Seared Flank Steak, Roasted Veggies & Chimichurri

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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

1 lb

1 tsp

Vegetable Oil

2 tsp

Kosher Salt, divided

to taste

Ground Black Pepper

to taste

1 bunch

1

3 cloves

1/3 cup

as needed

Crushed Red Pepper Flakes

up to 1 tsp depending on your spice preference

2 tsp

2

2 cups

Cherry Tomatoes

1 Tbsp

1 tsp

Garlic Powder

3 sprigs

Nutrition Per Serving

VIEW ALL

Calories

797

Fat

59.9 g

Protein

44.4 g

Carbs

23.4 g

Seared Flank Steak, Roasted Veggies & Chimichurri

Save

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 (as needed), 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 (as needed), 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 (as needed), 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 (as needed), 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.

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