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Quick Juicy Pan-Seared Flank Steak Recipe with Chimichurri and Roasted Potatoes

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A quick and easy weeknight recipe featuring juicy pan-seared flank steak served with vibrant chimichurri sauce and crispy roasted potatoes, all ready in about 30 minutes.

Ingredients

Scale
  • 1.5 to 2 pounds flank steak, trimmed of excess fat
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon smoked paprika (optional)
  • 1 cup fresh flat-leaf parsley, finely chopped (packed)
  • 1/2 cup fresh cilantro, finely chopped (optional)
  • 3 cloves garlic, minced
  • 1/4 cup red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 teaspoon red pepper flakes
  • Salt and pepper, to taste
  • Juice of half a lemon
  • 1.5 pounds baby Yukon Gold potatoes or red potatoes, halved or quartered
  • 2 tablespoons olive oil
  • 1 teaspoon dried rosemary or fresh, chopped
  • 1 teaspoon garlic powder
  • Salt and black pepper, to taste

Instructions

  1. Preheat oven to 425°F (220°C). Toss halved potatoes with olive oil, rosemary, garlic powder, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, flipping halfway through, until golden and crispy.
  2. While potatoes roast, combine parsley, cilantro, garlic, red wine vinegar, olive oil, red pepper flakes, lemon juice, salt, and pepper in a bowl. Mix well and set aside.
  3. Pat flank steak dry with paper towels. Rub both sides with olive oil, salt, pepper, and smoked paprika if using. Let sit at room temperature for 10 minutes if possible.
  4. Heat skillet over medium-high heat until very hot. Place steak in pan and sear without moving for 4-5 minutes until a deep crust forms. Flip and sear other side for another 4-5 minutes for medium-rare (130°F internal temperature).
  5. Transfer steak to cutting board and loosely tent with foil. Rest for 5 minutes to allow juices to redistribute.
  6. Slice steak thinly against the grain. Arrange steak slices alongside roasted potatoes and spoon chimichurri over steak or serve on the side. Serve immediately.

Notes

Patting the steak dry before searing is crucial for a crispy crust. Let the steak rest after cooking to keep it juicy. Use a meat thermometer for perfect doneness. Toss potatoes halfway through roasting for even crispiness. Chimichurri tastes better after sitting for a few hours or overnight. If you don’t have a cast iron pan, a stainless steel skillet works well.

Nutrition

Keywords: flank steak, chimichurri, roasted potatoes, pan-seared steak, quick dinner, weeknight meal, easy steak recipe, healthy steak, gluten-free, dairy-free

Find it online: https://vexifood.com/quick-juicy-pan-seared-flank-steak-recipe-with-chimichurri-and-roasted-potatoes/