sheet-pan chimichurri steak tips with potatoes & peppers

Serves 4 · 18 min prep · 30 min cook

Ingredients

• 1 1/4 lb sirloin steak tips or flap steak, cut in 1 1/2-inch pieces
• 1 1/2 lb baby Yukon gold potatoes, halved
• 2 bell peppers (any color), cut in chunks
• 1 large red onion, cut in wedges
• 3 tbsp, divided olive oil
• 1 1/2 tsp, divided kosher salt
• 1 tsp, divided black pepper
• 1 tsp smoked paprika
• 1 cup packed fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 2 tbsp red wine vinegar
• 1/4 tsp crushed red pepper flakes
• 1/2 tsp dried oregano

Instructions

1. 1Preheat oven to 425°F. Line a large rimmed sheet pan with parchment or lightly oil it.
2. 2Toss the halved potatoes with olive oil, salt, pepper, and the smoked paprika. Spread in a single layer on the sheet pan and roast 15 minutes to give them a head start.
3. 3Meanwhile, pat the steak tips very dry. Toss in a bowl with olive oil, salt, and black pepper.
4. 4In a separate bowl, make the chimichurri: combine parsley, cilantro, garlic, red wine vinegar, remaining olive oil, red pepper flakes, oregano, remaining salt, and remaining pepper. Stir well and set aside (it will loosen as it sits).
5. 5After potatoes have roasted 15 minutes, remove the pan. Push potatoes to one side. Add the pepper chunks and onion wedges to the empty space, drizzle lightly with a touch more oil if needed, and nestle the seasoned steak tips among the vegetables in a single layer.
6. 6Return the pan to the oven and roast 12–15 minutes more, until potatoes are golden and fork-tender, peppers are blistered at the edges, and steak reaches 130–135°F for medium-rare (or 140°F for medium). Avoid overcrowding so everything browns.
7. 7Remove from oven. Immediately spoon half of the chimichurri over the hot steak tips so it sizzles and wilts slightly into the meat.
8. 8Rest the pan 3–4 minutes. Divide steak and vegetables among plates and finish with remaining chimichurri. Serve hot.