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.
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
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
- 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
