Argentine Chimichurri Steak Sheet-Pan

Chimichurri, Argentina’s bright parsley-garlic-vinegar sauce, gives grilled steak its signature punch. This sheet-pan take roasts flank steak with baby potatoes and peppers, then finishes everything under that zesty green drizzle.

Serves 4 · 20 min prep · 30 min cook

Estimate for one serving

• 445 cal
• 36g protein
• 28g carbs
• 22g fat
• 3g fiber

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Ingredients

• 1.25 lb flank steak or sirloin
• 1 lb baby potatoes
• 2 red bell pepper
• 1 medium red onion
• 3 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
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 lemon
• 4 cups arugula or mixed greens

Instructions

1. 1Preheat the oven to 425°F. Pat the steak dry and season generously on both sides with salt and pepper; let it sit at room temperature while you prep vegetables.
2. 2Halve the baby potatoes, slice the bell peppers into thick strips, and cut the red onion into wedges. Toss the vegetables with part of the olive oil, salt, and pepper on a large rimmed sheet pan.
3. 3Roast the vegetables for 15 minutes until the potatoes start to brown at the edges.
4. 4Push the vegetables to the sides of the pan and place the steak in the center. Drizzle lightly with oil. Roast for 10 to 12 minutes for medium-rare, or until an instant-read thermometer hits 130–135°F in the thickest part.
5. 5While the pan cooks, make the chimichurri: finely chop the parsley, cilantro, and garlic, then stir together with remaining olive oil, red wine vinegar, oregano, red pepper flakes, and salt until saucy and bright.
6. 6Transfer the steak to a cutting board, tent loosely with foil, and rest for 8 minutes so the juices redistribute.
7. 7Toss the hot roasted vegetables with a spoonful of chimichurri so they pick up the herby flavor.
8. 8Thinly slice the steak against the grain into strips.
9. 9Arrange a bed of arugula on each lunch plate or meal-prep container, top with roasted vegetables and steak slices, and spoon generous chimichurri over everything.
10. 10Finish with a squeeze of lemon. Serve warm or at room temperature—the bright sauce keeps it lunch-friendly and satisfying without feeling heavy.