Print

Savory Sheet Pan Flank Steak Recipe with Chimichurri and Roasted Peppers

savory sheet pan flank steak - featured image
Print Recipe

A quick and easy one-pan dinner featuring juicy flank steak roasted alongside vibrant bell peppers, topped with a fresh and punchy chimichurri sauce. Perfect for busy weeknights or dinner parties.

Ingredients

Scale
  • 1.5 pounds flank steak (well-marbled)
  • 3 medium bell peppers (assorted colors: red, yellow, orange)
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 cup fresh parsley, packed and finely chopped
  • ½ cup fresh cilantro, chopped
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • Optional: smoked paprika or cumin for seasoning
  • Optional: fresh oregano or basil instead of parsley or cilantro

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Pat the flank steak dry with paper towels. Season generously with salt, pepper, and drizzle with olive oil. Let sit at room temperature for 10 minutes.
  3. Core, seed, and slice bell peppers into ½ inch thick strips. Toss with 1 tablespoon olive oil, salt, and pepper.
  4. Arrange bell peppers on one side of a large rimmed sheet pan in an even layer. Place the flank steak on the other side.
  5. Roast in the oven for 15-20 minutes, flipping the steak halfway through (about 10 minutes in). Aim for an internal temperature of 130°F (54°C) for medium-rare.
  6. While roasting, prepare chimichurri by combining minced garlic, parsley, cilantro, red wine vinegar, lemon juice, red pepper flakes, salt, pepper, and 2 tablespoons olive oil in a bowl or food processor. Pulse until combined but still slightly chunky.
  7. Remove steak from oven and transfer to a cutting board. Tent loosely with foil and rest for at least 5 minutes.
  8. Slice steak thinly against the grain into bite-sized strips.
  9. Serve sliced steak alongside roasted peppers and drizzle generously with chimichurri sauce.

Notes

Patting the steak dry before seasoning is crucial for a good crust. Let the steak rest after cooking to lock in juices. Avoid overcrowding the pan to ensure peppers caramelize instead of steaming. Use a meat thermometer to achieve perfect medium-rare. Chimichurri can be made up to 24 hours ahead and stored in the fridge. For a smoky twist, add smoked paprika or cumin to the steak seasoning. Slice steak against the grain for tenderness.

Nutrition

Keywords: flank steak, chimichurri, sheet pan dinner, roasted peppers, easy steak recipe, quick dinner, one-pan meal, healthy steak recipe

Find it online: https://sofiaspice.com/savory-sheet-pan-flank-steak-recipe-with-chimichurri-and-roasted-peppers-easy-and-perfect-for-dinner/