Seared Flank Steak and Roasted Vegetables with Chimichurri Sauce

The roasted vegetables in this dish are perfect for a Fall dinner and the chimmichurri sauce adds a delightful brightness to both the steak and the vegetables.

Seared flank steak and roasted vegetables with chimichurri sauce

Makes 4 servings

1-1/2 lbs flank steak
1 tsp cumin
1 tsp coriander
1 bunch Italian parsley
1/2 bunch cilantro
1/4 cup red wine vinegar
1/3 cup olive oil
2 large garlic cloves, crushed
1/2 tsp red pepper flakes

8 large mushrooms
2 zucchini
1 red bell pepper
1/2 red onion

Olive oil, salt and pepper

Preparation:

  1. Heat oven to 425 degrees.
  2. Mix together cumin and coriander with salt and pepper to taste. Rub over flank steak and allow to sit.
  3. Cut zucchini into sticks. Cut red pepper and red onion into large chunks. Toss zucchini, red pepper, mushrooms and onion with olive oil on a baking sheet and season with salt and pepper.
  4. Roast vegetables for 25 minutes.
  5. Heat a drizzle of olive oil in a frying pan on medium-high heat. Sear flank steak for 4 minutes per side or until medium rare (130 degrees internal temperature).
  6. Allow flank steak to rest for a few minutes while vegetables finish roasting. In the meantime, prepare chimichurri sauce by whirling Italian parsley and cilantro in a food processor with 1/4 cup olive oil, red wine vinegar, crushed garlic, red pepper flakes and salt and pepper to taste.

Donna Whitlock

Donna Whitlock


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