If you crave a meal that bursts with vibrant flavors and satisfying textures, then you absolutely must try the Skillet Flank Steak and Veggies with Chimichurri Sauce. This dish brings together tender, marinated flank steak seared to perfection alongside a colorful medley of fresh vegetables, all elevated by a bright, herbaceous chimichurri sauce. It’s a harmonious blend of savory, tangy, and slightly spicy notes, making each bite feel like a celebration of bold, rustic flavors. Whether you’re cooking for a special dinner or just craving something wholesome and fresh, this recipe hits all the right marks and is guaranteed to become a favorite in your kitchen.

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

Ingredients You’ll Need

Every ingredient in the Skillet Flank Steak and Veggies with Chimichurri Sauce plays an essential role, from the tenderizing marinade components to the fresh herbs in the chimichurri that add a zesty punch. The combination of steak, crunchy veggies, and the vibrant sauce ensures a perfect balance of flavors and textures that are as pleasing to the eye as they are to the palate.

½ cup olive oil: Provides richness and helps tenderize the steak in the marinade.
3 tablespoons balsamic vinegar: Adds a deep, tangy sweetness to brighten the marinade.
2 teaspoons Worcestershire sauce: Brings umami depth and savory complexity.
4 cloves garlic, minced: Infuses bold, aromatic flavor throughout the dish.
1 tablespoon coarse salt: Essential for seasoning and enhancing all other flavors.
1 teaspoon ground black pepper: Adds mild heat and spice balance.
1 ½ to 2 lbs flank steak: The star protein, prized for its rich, beefy taste and ideal texture for quick skillet cooking.
2 cups cherry tomatoes, halved: Burst of sweetness and juicy freshness to contrast the steak.
1 bunch green onions, thinly sliced: Adds mild onion flavor and a pop of color.
½ red onion, thinly sliced: Provides savory crunch and subtle sweetness when sautéed.
1 bunch asparagus, woody ends removed, cut into 1-inch pieces: Offers fresh earthiness and satisfying bite.
¼ cup extra virgin olive oil: For sautéing veggies and enhancing the chimichurri’s vibrant flavors.
½ cup flat leaf parsley, roughly chopped: The fresh herb backbone of the chimichurri sauce.
2 tablespoons fresh oregano, chopped: Adds depth with a peppery, lemony note.
1 tablespoon garlic, minced (about 3-4 cloves): Packs a pungent, fragrant punch in the sauce.
1 teaspoon chili pepper flakes: Lends a gentle heat that awakens the palate.
2 tablespoons red wine vinegar: Balances the oil with sharp acidity in the chimichurri.
Salt and pepper to taste: Key for seasoning and perfecting every element.

How to Make Skillet Flank Steak and Veggies with Chimichurri Sauce

Step 1: Marinate the Flank Steak

Start by combining olive oil, balsamic vinegar, Worcestershire sauce, minced garlic, salt, and black pepper in a sealable plastic bag or large bowl. Add your flank steak and make sure it’s fully coated with the marinade. Let it rest for at least 30 minutes, or up to 4 hours if you can plan ahead. This marinade not only tenderizes the meat but also infuses it with a deliciously complex flavor base that will shine when cooked.

Step 2: Prepare the Chimichurri Sauce

While the steak marinates, whisk together parsley, oregano, minced garlic, chili flakes, red wine vinegar, extra virgin olive oil, and a pinch of salt and pepper in a small bowl. Let this bright herb sauce sit for at least 10 minutes. This gives all the fresh ingredients time to mingle and develop into the vibrant chimichurri that will tie the whole dish together with its zesty, slightly spicy kick.

Step 3: Cook the Flank Steak

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the marinated flank steak and cook for 4 to 5 minutes per side to achieve rare to medium-rare doneness. Adjust time if you prefer your steak more cooked. Once done, remove the steak from the pan and let it rest for 10 minutes—this helps the juices redistribute for maximum tenderness and flavor.

Step 4: Sauté the Vegetables

After the steak is resting, wipe out the skillet and heat the remaining 2 tablespoons of olive oil over medium-high heat. Toss in the sliced red onion and cook for 3 to 4 minutes until it softens slightly but still holds a bit of crunch. Add the asparagus, garlic, and scallions and cook for about 5 minutes, just until the asparagus turns tender yet crisp. This mix of veggies adds freshness, texture, and color that refresh the palate alongside the steak.

Step 5: Combine and Finish

Remove the pan from the heat and stir in the cherry tomatoes along with a few spoonfuls of the chimichurri sauce to coat the veggies. Place the rested steak back in the pan and drizzle with the remaining chimichurri. Slice the steak thinly across the grain, and serve immediately, letting all those wonderful juices and sauce blend on the plate.

How to Serve Skillet Flank Steak and Veggies with Chimichurri Sauce

Garnishes

Fresh herbs like additional parsley or oregano scattered on top can brighten this dish even more. A sprinkle of chili flakes adds a lively touch for those who like a little heat. Thin lemon slices or wedges can be served on the side for a fresh burst of acidity that pairs beautifully with the chimichurri.

Side Dishes

The Skillet Flank Steak and Veggies with Chimichurri Sauce is flavorful enough to stand on its own but pairs wonderfully with simple sides. Consider garlic mashed potatoes, creamy polenta, or even fluffy couscous to soak up extra sauce. For a lighter option, a crisp green salad or quinoa salad works wonderfully and keeps the meal vibrant and balanced.

Creative Ways to Present

For a casual gathering, serve the steak and veggies family-style on a large wooden board or rustic platter, topping the meat with spoonfuls of chimichurri and surrounding it with colorful vegetables. Alternatively, plate it elegantly in individual servings with a drizzle of chimichurri artfully swirling around. You can also turn this dish into hearty tacos by wrapping slices of the steak and veggies in warm tortillas, topped with chimichurri and a squeeze of fresh lime.

Make Ahead and Storage

Storing Leftovers

Leftover steak and veggies can be stored in an airtight container in the refrigerator for up to 3 days. Keep the chimichurri sauce separate to preserve its fresh flavors and only drizzle over leftovers when ready to eat. This helps prevent sogginess and keeps everything tasting bright.

Freezing

While the cooked flank steak and vegetables can be frozen, the texture of the veggies may change slightly upon thawing. If you want to freeze the dish, wrap it tightly in freezer-safe packaging and use within 2 months for best quality. Store chimichurri sauce separately in a small jar or container and freeze if desired, though fresh sauce is always preferred for optimal flavor.

Reheating

Reheat leftovers gently in a skillet over medium heat to prevent overcooking the steak and mushy veggies. You can add a splash of water or broth to keep the mixture moist. After warming, top with fresh chimichurri to revive the fresh herbal notes and enjoy as if it were freshly made.

FAQs

Can I use a different cut of steak?

Yes, you can substitute flank steak with skirt steak or hanger steak, which also benefit from quick, high-heat cooking and soak up marinades beautifully. Just adjust cooking times depending on thickness to avoid overcooking.

Is it necessary to marinate the steak for 4 hours?

While 4 hours allows the flavors to deeply penetrate and tenderize the steak, marinating for at least 30 minutes still yields excellent flavor. If you’re short on time, the shorter window works fine without sacrificing too much taste.

Can I make the chimichurri sauce in advance?

Absolutely! Chimichurri actually tastes even better after resting for a few hours or overnight as the flavors meld. Just store it in an airtight container in the fridge until ready to use, and bring it to room temperature before serving.

What if I don’t like spicy food?

You can easily omit or reduce the chili pepper flakes in the chimichurri sauce to make the dish milder without sacrificing the wonderful herbaceous flavor.

Can this meal be made gluten-free?

Yes, this recipe is naturally gluten-free as it relies on fresh ingredients and simple seasonings. Just double-check if using Worcestershire sauce to ensure it’s labeled gluten-free since some brands may contain gluten.

Final Thoughts

I can’t recommend the Skillet Flank Steak and Veggies with Chimichurri Sauce enough for anyone who loves big, bright flavors and straightforward cooking. It’s a dish that feels special but comes together quickly, perfect for weeknights or weekend dinners with friends. Once you make it, this beautiful, flavorful recipe will no doubt become one of your go-to meals that sparks joy every time you serve it.

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Skillet Flank Steak and Veggies with Chimichurri Sauce Recipe

★★★★★

5.3 from 14 reviews

Author: Ethan
Total Time: 35 minutes plus marinating time
Yield: 4 servings 1x
Diet: Low Fat

Print Recipe

Description

A vibrant and flavorful skillet recipe featuring tender flank steak marinated and seared to perfection alongside sautéed veggies, all served with a zesty homemade chimichurri sauce that brightens every bite.

Instructions

Prepare the Marinade: Combine all marinade ingredients—olive oil, balsamic vinegar, Worcestershire sauce, minced garlic, coarse salt, and black pepper—in a sealable plastic bag or large bowl. Add the flank steak, ensuring it is fully coated, and marinate for at least 30 minutes or up to 4 hours in the refrigerator to infuse flavor.
Make the Chimichurri Sauce: In a small bowl, whisk together the 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 at least 10 minutes to allow the flavors to meld.
Cook the Flank Steak: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Remove the steak from the marinade and sear it in the skillet for 4-5 minutes on each side for rare to medium-rare. Adjust cooking time by adding about a minute per side for your desired doneness. Once cooked, transfer the steak to a plate and let it rest for 10 minutes to redistribute the juices.
Sauté the Vegetables: While the steak rests, wipe the skillet clean. Heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the thinly sliced red onion and cook for 3-4 minutes until softened. Stir in the asparagus, minced garlic, and green onions, sautéing for another 5 minutes or until the asparagus is tender but still crisp.
Combine and Serve: Remove the skillet from heat and stir in the halved cherry tomatoes along with a few spoonfuls of chimichurri sauce. Return the sliced steak to the pan and top with the remaining chimichurri. Serve immediately to enjoy the full burst of fresh flavors.

Notes

Marinating the steak for the full 4 hours intensifies flavor and tenderness but 30 minutes is sufficient in a pinch.
Letting the steak rest after cooking helps retain juiciness when sliced.
Adjust chili flakes in chimichurri according to preferred spice level.
Use fresh herbs for best chimichurri flavor; dried herbs will not have the same bright taste.
This dish pairs well with crusty bread or a light side salad for a full meal.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Skillet Cooking
Cuisine: Argentinian-inspired

Nutrition

Serving Size: 1 serving (approx. 6 oz steak with vegetables and sauce)
Calories: 450 kcal
Sugar: 4 g
Sodium: 700 mg
Fat: 30 g
Saturated Fat: 5 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 90 mg

Keywords: flank steak skillet recipe, chimichurri sauce, steak and veggies, easy dinner, Argentinian steak recipe, sautéed asparagus, cherry tomatoes, marinated steak