Grilled Flank Steak With Chimichurri And Potatoes
Tender grilled flank steak topped with a vibrant, herb-packed chimichurri sauce. Served alongside crispy roasted baby potatoes and lightly charred broccoli for a satisfying, nutrient-dense meal.
Prep
15 min
Cook
25 min
Total
40 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Protein consistency
Make a nourishing habit easier
This is another practical opportunity to include protein and varied whole foods—small habits that are easier to repeat than a perfect diet.
Notice: protein across the day
A better-fueled day
Make regular eating and hydration easier
Use this meal as an easy anchor for regular food and a glass of water—two simple things that can get lost on a busy day.
Notice: timing + hydration
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
15 min
Cook
25 min
Total
40 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Mixing bowl · Knife and cutting board
Time saver
If you have leftover chimichurri, save it in an airtight container in the fridge for up to 3 days. It is fantastic spooned over your morning eggs.
Do these three things first
- 1Preheat oven to 400°F.
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
For the Steak and Vegetables
For the Chimichurri
From Your Pantry
Cook along
Instructions
0 of 6 steps complete
Next: Preheat oven to 400°F
- 01
Preheat oven to 400°F
Preheat oven to 400°F. Toss the halved baby potatoes and broccoli florets with a drizzle of olive oil, salt, and black pepper. Spread evenly on a baking sheet and roast for 20 to 25 minutes until the potatoes are fork-tender and the broccoli edges are lightly charred.
Look for: the potatoes are fork-tender and the broccoli edges are lightly charred
Tap card to mark done - 02
Prepare the chimichurri
While the vegetables roast, prepare the chimichurri. Finely chop the parsley, cilantro, and garlic. In a small bowl, stir the chopped herbs and garlic together with 2 tablespoons olive oil, 1 tablespoon red wine vinegar, a pinch of red pepper flakes, salt, and pepper. Set aside so the flavors can meld.
Tap card to mark done - 03
Heat a grill pan or cast-iron skillet…
Heat a grill pan or cast-iron skillet over medium-high heat with a light coating of olive oil. Season the flank steak generously on both sides with salt and pepper.
Tap card to mark done - 04
Cook the steak for 4 to 5…
Cook the steak for 4 to 5 minutes per side for medium-rare, or until it reaches your preferred level of doneness.
Look for: it reaches your preferred level of doneness
Tap card to mark done - 05
Transfer the steak to a cutting board…
Transfer the steak to a cutting board and let it rest for 5 to 10 minutes. This locks the juices in. Once rested, slice the steak thinly against the grain.
Allow: 5 to 10 minutes
Tap card to mark done - 06
Divide the roasted potatoes
Divide the roasted potatoes, broccoli, and sliced steak between two plates. Spoon the fresh chimichurri generously over the steak.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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