If you are craving a bold, colorful, and utterly satisfying meal, look no further than this Skillet Flank Steak and Veggies with Chimichurri Sauce. Juicy, marinated flank steak sears to perfection alongside vibrant, crisp-tender vegetables, all enhanced by a zesty, herb-packed chimichurri sauce that adds brightness and depth. This dish comes together quickly in one skillet, making it an effortless yet impressive dinner that feels both fresh and indulgent. Whether you’re cooking for weeknight fuel or weekend guests, it is a guaranteed crowd-pleaser that bursts with flavor and texture in every bite.

Skillet Flank Steak and Veggies with Chimichurri Sauce Recipe - Recipe Image

Ingredients You’ll Need

Getting this Skillet Flank Steak and Veggies with Chimichurri Sauce right relies on simple, high-quality ingredients that provide layers of flavor and colorful appeal. Each element plays an essential role, from the hearty steak to the fresh herbs and crisp vegetables that balance the richness.

Olive oil: Provides a rich base for marinade and cooking with a silky texture and fruity aroma.
Balsamic vinegar: Adds tang and subtle sweetness that tenderizes the steak beautifully.
Worcestershire sauce: Delivers umami depth enhancing the meat’s savory backbone.
Garlic (minced): Imparts pungent warmth essential for the marinade and sauce.
Coarse salt: Important for seasoning and pulling flavor from the flank steak.
Black pepper: Provides gentle heat and spice balance.
Flank steak (1 ½ to 2 lbs): A lean, flavorful cut perfect for skillet cooking and absorbing marinades.
Cherry tomatoes (2 cups, halved): Bring juicy bursts of sweetness and a pop of red color.
Green onion (1 bunch, sliced): Adds mild onion sharpness and fresh crunch.
Red onion (½, thinly sliced): Offers aromatic sweetness as it softens with cooking.
Asparagus (1 bunch, cut into 1 inch pieces): Provides earthy green notes and tender bite.
Extra virgin olive oil: Used both in cooking veggies and chimichurri sauce for richness and vibrant flavor.
Flat leaf parsley (½ cup, roughly chopped): The bright herbaceous foundation for the chimichurri.
Fresh oregano (2 tbsp, chopped): Adds depth and a slightly minty aroma to the sauce.
Chili pepper flakes (1 tsp): Brings just enough heat to awaken the herb sauce.
Red wine vinegar (2 tbsp): Offers acidity that lifts and balances the chimichurri.
Salt and pepper: To taste, for finishing the sauce and seasoning.

How to Make Skillet Flank Steak and Veggies with Chimichurri Sauce

Step 1: Marinate the Flank Steak

Begin by combining olive oil, balsamic vinegar, Worcestershire sauce, minced garlic, coarse salt, and black pepper in a large sealable bag or bowl. Place the flank steak inside this marinade, ensuring it is fully coated. Let it soak up those flavors for at least 30 minutes, or for up to 4 hours if you have time. This step is what transforms your steak from simple to spectacular, tenderizing and infusing it with mouthwatering seasonings.

Step 2: Prepare the Chimichurri Sauce

While the steak marinates, whisk together freshly chopped parsley, oregano, garlic, chili flakes, red wine vinegar, and extra virgin olive oil in a small bowl. Season with salt and pepper to taste. Let this sauce rest at least 10 minutes so the flavors can marry beautifully. This chimichurri is not just a condiment; it’s the bright, herbal star of your Skillet Flank Steak and Veggies with Chimichurri Sauce.

Step 3: Cook the Steak

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Remove the steak from the marinade, letting excess drip off, and place it in the pan. Cook the flank steak about 4-5 minutes per side for rare to medium-rare, adding a minute or so per side if you prefer it more cooked. When done, transfer the steak to a plate and cover loosely with foil. Allow it to rest for 10 minutes—this locks in juices and keeps each bite tender.

Step 4: Sauté the Vegetables

Wipe out the skillet to remove any steak residue. Add the remaining 2 tablespoons of olive oil and warm over medium-high heat. Toss in the sliced red onion and cook for 3-4 minutes until softened and fragrant. Stir in asparagus, minced garlic, and green onions, sautéing for an additional 5 minutes until the vegetables are tender but still have a satisfying bite.

Step 5: Combine and Finish the Dish

Take the skillet off the heat and gently fold in the halved cherry tomatoes along with a few spoonfuls of chimichurri sauce. Nestle the rested flank steak back in the pan, pouring the remaining chimichurri over the top. Slice the steak against the grain just before serving, allowing the vibrant veggies and sauce to mingle with every tender bite.

How to Serve Skillet Flank Steak and Veggies with Chimichurri Sauce

Garnishes

A sprinkle of freshly chopped parsley or oregano over the top elevates the presentation and adds an extra herbal punch. For a bit of texture, consider toasted pine nuts or a scattering of thinly sliced radishes on the side. These small details create a feast for the eyes and palate alike.

Side Dishes

This skillet meal pairs beautifully with creamy mashed potatoes to soak up every drop of sauce, or a light quinoa salad to keep things fresh and nutritious. A crusty baguette is also fantastic for mopping up the chimichurri and juices, turning every bite into pure indulgence.

Creative Ways to Present

For a rustic family-style dinner, serve everything right from the skillet at the table. Alternatively, plate slices of steak atop a bed of sautéed veggies with a generous drizzle of chimichurri for a refined look. You can even skewer steak and veggies for a fun twist on the dish, using the chimichurri as a vibrant dipping sauce.

Make Ahead and Storage

Storing Leftovers

Leftovers of your Skillet Flank Steak and Veggies with Chimichurri Sauce keep well in an airtight container in the refrigerator for up to 3 days. Store steak slices and veggies together to maintain flavor harmony, with extra chimichurri on the side to refresh before eating.

Freezing

For longer storage, freeze steak and vegetables separately wrapped tightly in foil or freezer bags to prevent freezer burn. Chimichurri sauce freezes less effectively; it’s best reserved for fresh preparation or kept refrigerated.

Reheating

Reheat steak and veggies gently in a skillet over medium-low heat or in the oven to avoid drying out the meat. Add fresh chimichurri after warming to revive its bright, vibrant flavor, ensuring your meal tastes just as incredible as the first time.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely. While flank steak is ideal for its flavor and texture, skirt or hanger steak also work well. Just adjust cooking times as these cuts vary in thickness and tenderness.

How spicy is the chimichurri sauce?

The chili flakes give it a mild to moderate heat that can be adjusted to your preference. Feel free to reduce or omit them for a gentler flavor, or add more if you love a kick.

What if I don’t have fresh herbs for the chimichurri?

Fresh herbs make this sauce vibrant and aromatic, but in a pinch, dried parsley and oregano can be used. Use about one-third the amount since dried herbs are more concentrated, and add them early in the sauce for flavor development.

How long should I marinate the steak?

Marinating for at least 30 minutes allows the flavors to begin working their magic. For deeper flavor and tenderness, marinate up to 4 hours, but avoid longer as the acidity could start to break down the meat texture too much.

Can I make the chimichurri sauce ahead of time?

Yes! Make it a few hours or even a day ahead for the best flavor development. Just keep it refrigerated in a sealed container and bring to room temperature before serving.

Final Thoughts

I cannot recommend trying this Skillet Flank Steak and Veggies with Chimichurri Sauce enough. It’s a dazzling combination of juicy, tender steak, vibrant vegetables, and herbaceous sauce that comes together effortlessly yet impresses every time. Once you make it, it’s bound to become one of your go-to meals for family dinners and special occasions alike. So grab your skillet, gather your fresh ingredients, and make some delicious memories!

Skillet Flank Steak and Veggies with Chimichurri Sauce Recipe

★★★★★

4.8 from 29 reviews

Author: Noah
Total Time: 1 hour (including marinating time)
Yield: 4 servings 1x
Diet: Low Fat

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Description

This Skillet Flank Steak and Veggies with Chimichurri Sauce is a vibrant and flavorful dish featuring tender marinated flank steak cooked to perfection with fresh vegetables, all topped with a zesty, herbaceous chimichurri sauce. Perfect for a quick weeknight dinner or a casual weekend meal, it combines bold Latin-inspired flavors with wholesome ingredients for a satisfying and healthy meal.

Instructions

Marinate the Steak: Combine all ingredients for the marinade in a sealable plastic bag or large bowl. Add the flank steak and ensure it is fully coated. Seal or cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours to enhance flavor and tenderness.
Prepare the Chimichurri Sauce: In a small bowl, whisk together chopped parsley, fresh oregano, minced garlic, chili pepper flakes, red wine vinegar, and extra virgin olive oil. Season with salt and pepper to taste. Let the sauce sit for at least 10 minutes to allow flavors to meld.
Cook the Steak: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Remove the steak from the marinade and cook it for 4-5 minutes on each side for rare to medium rare; add about 1 minute per side for a more well-done steak. Once cooked, remove the steak from the skillet and let it rest for 10 minutes to retain juices.
Sauté the Vegetables: While the steak is resting, wipe out the skillet. Heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the sliced red onion and cook for 3-4 minutes until softened. Stir in asparagus, garlic, and green onions, cooking for another 5 minutes until asparagus is tender but still crisp.
Finish the Dish: Remove the skillet from heat and stir in the halved cherry tomatoes along with a few spoonfuls of chimichurri sauce to flavor the veggies. Place the rested steak back into the skillet over the vegetables and top with the remaining chimichurri sauce. Slice the steak against the grain and serve immediately for the best taste and texture.

Notes

For best results, marinate the steak for at least 2 hours but no longer than 4 hours to avoid overpowering the meat.
Adjust cooking time depending on steak thickness and preferred doneness.
Chimichurri sauce can be prepared ahead and stored in the refrigerator for up to 2 days.
Use fresh herbs for the chimichurri sauce for maximum flavor.
Slice steak against the grain to ensure tenderness.
For a gluten-free option, ensure Worcestershire sauce used is gluten-free.
Leftover steak and veggies can be refrigerated and served cold or reheated gently within 2 days.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Skillet Cooking
Cuisine: Argentinian inspired

Nutrition

Serving Size: 1 serving (about 6 oz steak with vegetables and sauce)
Calories: 450 kcal
Sugar: 4 g
Sodium: 900 mg
Fat: 28 g
Saturated Fat: 5 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 3 g
Protein: 40 g
Cholesterol: 85 mg

Keywords: flank steak, skillet steak, chimichurri sauce, asparagus, cherry tomatoes, quick dinner, healthy steak recipe, Latin cuisine, easy steak recipe