Sheet Pan Flank Steak and Chimichurri Recipe
My flank steak and chimichurri sheet pan recipe is a lifesaver when you need a quick, nutritious, and flavor-packed meal on the table without the fuss. The flavorful chimichurri sauce pairs beautifully with the juicy steak and roasted veggies. And if you want to take it over the top? Drizzle it with my homemade ranch dressing for an irresistible finish.
Servings: 4 servings
Ingredients
Steak and Veggie Sheet Pan
- 16 oz flank steak cut into thin slices
- 2 large zucchini quartered
- 1 large yellow squash quartered
- 1 ½ cup baby bella mushrooms sliced and halved
- 1 large sweet onion cut into chunks
- Optional: ½ cup homemade ranch for drizzling after cooking
- Cilantro and parsley for garnish
For the Chimichurri Sauce
- 1 tbsp red wine vinegar
- 2 tbsp fresh lemon juice
- 3-4 cloves garlic peeled
- 1 medium shallot peeled
- ½ cup fresh basil packed or sub cilantro
- 1 cup fresh parsley packed
- ¼ cup olive oil or avocado oil
- 1 tsp coarse salt
- ½ tsp cracked black pepper
- ½ tsp red pepper flakes
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Chimichurri Sauce: In a food processor or blender, combine white balsamic vinegar, fresh lemon juice, garlic, shallots, cilantro or basil, parsley, olive oil, salt, and black pepper. Blend until smooth and well-combined. Taste and adjust seasoning if necessary (add more salt or pepper as desired). Set aside.
- Prepare the Sheet Pan: On a large sheet pan, arrange the zucchini, yellow squash, and mushrooms in a single layer. Drizzle with a little olive oil (if needed) and season with salt and pepper. Toss to coat evenly.
- Cook the Veggies: Place the sheet pan in the preheated oven and roast for about 15 minutes, or until the vegetables start to soften and brown slightly.
- Prepare the Flank Steak: While the vegetables are cooking, season the 16 oz of flank steak with a pinch of salt, pepper, and a little of the chimichurri sauce. Toss to coat evenly.
- Add the Flank Steak to the Sheet Pan: After the vegetables have cooked for 15 minutes, remove the sheet pan from the oven. Add the sliced flank steak to the pan, spreading it evenly over the vegetables. Return the sheet pan to the oven and cook for an additional 10-12 minutes, or until the steak is cooked through and reaches your desired level of doneness.
- Serve: Once cooked, remove the sheet pan from the oven and drizzle with the prepared chimichurri sauce. Optionally, drizzle with homemade ranch for extra flavor.
- Enjoy: Serve immediately, and enjoy your flavorful sheet pan dinner!
Notes
- Cut the sirloin steak into thin slices. This will help make it more tender and it will also allow it to cook quicker than thicker pieces.
- Use a meat thermometer to check for your preferred level of doneness: For medium-rare, aim for 130-135 F. For medium, cook to 140-145 F.
- Once you add the chimichurri sauce to the veggies and steak, allow it to sit for about 10 minutes. This will help soak up the flavor and allow the meat to come to room temperature. This will allow for more even cooking.
- Cook in the air fryer if you don’t want to use the oven. Do 400F for 12 minutes, shaking the basket halfway through.
- For best results, let the meat rest before slicing - it keeps the steak juicy and flavorful.
- Store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, microwave for 60 seconds or warm in a skillet over medium heat.
- Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
Calories: 349kcal | Carbohydrates: 16g | Protein: 28g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 68mg | Sodium: 673mg | Potassium: 1126mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1792IU | Vitamin C: 54mg | Calcium: 103mg | Iron: 4mg