Chimichurri Steak Sheet Pan

Ingredients

• 1.5 lbs flank steak
• 3 cups mixed vegetables (zucchini, cherry tomatoes, red onion wedges)
• For the chimichurri:
• 1 cup fresh parsley, tightly packed
• 3 cloves garlic
• 1/4 cup extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp sea salt
• 1/4 tsp red pepper flakes
• 1/4 cup olive oil for drizzling the steak
• 1/2 tsp sea salt (adjust to taste)
• 1/4 tsp black pepper, freshly ground

Instructions

1. 1

   Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.

2. 2

   Make the chimichurri: In a food processor, combine parsley, garlic, olive oil, red wine vinegar, oregano, salt, and red pepper flakes. Pulse until finely chopped but still slightly chunky. Set aside.

3. 3

   Pat flank steak dry. Drizzle with olive oil and season generously with sea salt and black pepper on both sides.

4. 4

   Arrange vegetables on the prepared sheet pan. Drizzle with a little olive oil and season lightly with salt and pepper.

5. 5

   Place flank steak in the center of the sheet pan among the vegetables.

6. 6

   Roast for 12-15 minutes until steak is cooked to desired doneness (130°F for medium-rare). Vegetables should be tender and slightly charred.

7. 7

   Remove from oven. Transfer steak to a cutting board and tent with foil. Let rest for 8 minutes.

8. 8

   Meanwhile, stir the vegetables on the sheet pan and toss with the pan juices.

9. 9

   Slice flank steak against the grain into thin strips.

10. 10

    Arrange sliced steak and vegetables on a serving platter. Spoon chimichurri generously over the top. Serve remaining chimichurri on the side.

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