Sheet-Pan Chimichurri Steak with Baby Potatoes and Asparagus

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 1.25 lbs flank or skirt steak
• 1.5 lbs baby potatoes, halved
• 1 lb asparagus, trimmed
• 4 tbsp, divided olive oil
• 2 tsp, divided kosher salt
• 1 tsp, divided black pepper
• 1 tsp garlic powder
• 1 cup packed fresh parsley, finely chopped
• 1/2 cup fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 3 tbsp red wine vinegar
• 1/2 tsp red pepper flakes
• 1 tsp dried oregano
• 1 tsp lemon zest

Instructions

1. 1Preheat the oven to 425°F and position a rack in the center. Line a large rimmed sheet pan with parchment for easier cleanup.
2. 2Toss the halved baby potatoes with olive oil, salt, pepper, and the garlic powder. Spread them cut-side down on the sheet pan and roast 15 minutes until they begin to brown and soften.
3. 3While potatoes roast, pat the steak very dry and season both sides with the remaining salt and pepper. Let it sit at room temperature.
4. 4In a medium bowl, combine the parsley, cilantro, minced garlic, red wine vinegar, remaining olive oil, red pepper flakes, oregano, and lemon zest. Stir vigorously until a loose, vibrant green sauce forms; taste and add a pinch more salt if needed. Set chimichurri aside.
5. 5Remove the sheet pan from the oven. Push the potatoes to one side. Add the asparagus to the empty space, drizzle lightly with a little extra oil if dry, and nestle the seasoned steak in the center of the pan.
6. 6Return the pan to the oven and roast 10–14 minutes depending on thickness, until the steak reaches 130–135°F for medium-rare (or your preferred doneness) and the asparagus is bright green and tender-crisp with lightly charred tips.
7. 7Transfer the steak to a cutting board, tent loosely with foil, and rest 8–10 minutes so the juices redistribute. Meanwhile, give the potatoes and asparagus a gentle toss on the hot pan.
8. 8Slice the steak thinly against the grain. Arrange slices on a platter with the roasted potatoes and asparagus. Spoon generous amounts of chimichurri over the steak and vegetables right before serving so the herbs stay fresh and bright.