Sheet-Pan Chimichurri Steak with Crispy Potatoes and Peppers

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 1.5 lb flank steak or sirloin
• 1.5 lb, halved baby Yukon gold potatoes
• 3, sliced into strips bell peppers (mixed colors)
• 1 large, cut into wedges red onion
• 4 tbsp, divided 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
• 1.5 tsp, divided kosher salt
• 1 tsp black pepper

Instructions

1. 1Preheat oven to 425°F and line a large rimmed sheet pan with parchment. Toss halved potatoes with olive oil, salt, and pepper; spread in a single layer and roast 15 minutes to start crisping.
2. 2While potatoes roast, 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, salt, and a few grinds of pepper. Set aside half for serving and reserve half for the steak.
3. 3Pat steak dry and season both sides generously with remaining salt and pepper. After potatoes have roasted 15 minutes, push them to one side of the pan. Add pepper strips and onion wedges to the empty space, drizzle lightly with oil, and nestle the steak in the center.
4. 4Return the pan to the oven and roast 12–16 minutes more, flipping the steak halfway, until potatoes are golden and fork-tender and steak reaches 130–135°F for medium-rare (or your preferred doneness).
5. 5Transfer steak to a cutting board, tent loosely with foil, and rest 8 minutes so juices redistribute. Toss the peppers and onions with the potatoes on the hot pan so they pick up any steak drippings.
6. 6Thinly slice the steak against the grain. Arrange slices over the roasted vegetables on a platter or individual plates.
7. 7Spoon the reserved fresh chimichurri generously over the warm steak and vegetables. Serve right away with extra chimichurri on the side.