Sheet-Pan Chimichurri Flank Steak with Roasted Vegetables

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 1.5 lb flank steak
• 2 tsp kosher salt
• 1 tsp black pepper
• 1.5 lb, halved baby potatoes
• 2, sliced thick bell peppers (mixed colors)
• 1 large, cut into wedges red onion
• 4 tbsp olive oil
• 1 cup packed fresh parsley
• 1/2 cup packed fresh cilantro
• 3 garlic cloves
• 3 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• 1, cut into wedges lime

Instructions

1. 1Preheat oven to 425°F. Pat flank steak dry and season generously on both sides with salt and black pepper. Let it sit at room temperature while you prep vegetables.
2. 2On a large rimmed sheet pan, toss halved baby potatoes with olive oil and salt. Spread in a single layer and roast 15 minutes to give them a head start.
3. 3Meanwhile make chimichurri: finely chop parsley, cilantro, and garlic (or pulse in a food processor). Stir in red wine vinegar, remaining olive oil, oregano, red pepper flakes, and salt until saucy. Set aside.
4. 4Pull the sheet pan out, push potatoes to one side, and add sliced peppers and onion wedges. Drizzle vegetables with a little more oil if dry, season lightly, and nestle the seasoned flank steak in the center.
5. 5Return pan to oven and roast 12–16 minutes more, depending on thickness, until steak reaches 130–135°F for medium-rare (or 140°F for medium). Vegetables should be tender and charred at edges.
6. 6Transfer steak to a cutting board, tent loosely with foil, and rest 8–10 minutes so juices redistribute. Keep vegetables warm in the turned-off oven.
7. 7Slice steak thinly against the grain. Arrange slices over the roasted vegetables on the sheet pan or a platter.
8. 8Spoon generous chimichurri over the warm steak and vegetables. Serve with lime wedges for squeezing and extra chimichurri on the side.