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.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthLow energy
Check how the whole meal lands
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Hair changes
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Track: timing + shedding pattern
Headaches
Add hydration and timing
Headaches have many possible causes. Record hydration, meals, sleep and severity, and seek care for concerning patterns.
Track: timing + hydration
Fatigue
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Notice energy alongside sleep, meals and symptoms across several days. Ongoing fatigue deserves a clinical conversation.
Track: energy + previous night
Before you start
Your 40-minute game plan
Gather everything first, then tap ingredients and steps as you go.
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
One clear step at a time
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.
Tap card to mark done - 02
While the vegetables roast
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.
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.
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.
Tap card to mark done
The nutrition underneath
Why this bowl holds together
Slicing flank steak against the grain…
Slicing flank steak against the grain (perpendicular to the muscle lines) is the secret to making this lean cut incredibly tender and easy to chew.
If you have leftover chimichurri
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.
You can easily swap the broccoli…
You can easily swap the broccoli for asparagus or green beans depending on what is in season.
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