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.
Ingredients
Scale
For the Marinade
- ½ cup olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons Worcestershire sauce
- 4 cloves garlic, minced
- 1 tablespoon coarse salt
- 1 teaspoon ground black pepper
For the Steak and Veggies
- 1 ½ to 2 lbs flank steak
- 2 cups cherry tomatoes, halved
- 1 bunch green onion, thinly sliced
- ½ red onion, thinly sliced
- 1 bunch asparagus, woody ends removed, cut into 1 inch pieces
- ¼ cup extra virgin olive oil (divided, 2 tablespoons for steak, 2 tablespoons for veggies)
For the Chimichurri Sauce
- ½ cup flat leaf parsley, roughly chopped
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon garlic, minced (about 3–4 cloves)
- 1 teaspoon chili pepper flakes
- 2 tablespoons red wine vinegar
- ½ cup extra virgin olive oil
- Salt, pepper to taste
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
