Words and Photo by Stephanie Cameron
Serves 4

A sheet-pan dinner can easily become tasty leftovers for lunch. Flank steak is ideal: quick, simple to cook, and relatively affordable. Grassfed flank is lean, intensely flavorful, and cooks about 30 percent faster than grain-fed; marinate it, cook at high heat, and slice thinly against the grain. Grassfed flavor often reflects the forages the animal consumed during the finishing phase of production. These production methods reduce stress, thereby increasing tenderness. In New Mexico, many ranchers sell grassfed and grass-finished meat at farmers markets, and Sweet Grass Cooperative meat is available at all La Montañita Food Co-op locations.

Why cut flank steak against the grain? Because cutting with the grain will result in tough, chewy bites. Making a bias cut, angling your knife at 45° to the cutting board as you slice, creates wider, more tender strips.

Print Recipe

Flank Steak with Veggies and Chimichurri

Servings: 4

Ingredients

Sheet Pan

  • 16- ounce flank steak, cut into thin slices against the grain
  • 3 large summer squashes, quartered and cut into 2-inch pieces
  • 1 1/2 cups mushrooms (chestnuts, baby bella, or mix), sliced and halved
  • 1 large sweet onion, sliced
  • Salt and black pepper, to taste
  • Olive oil, for roasting

Chimichurri

  • 1 tablespoon red wine vinegar
  • 2 tablespoons fresh lemon juice
  • 3 –4 garlic cloves
  • 1 medium shallot, finely chopped
  • 1/2 cup basil, finely chopped
  • 1 cup parsley (curly or flat leaf), finely chopped
  • 1/4 cup olive oil or avocado oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon red pepper flakes

Instructions

  • Preheat oven to 400°F.
  • In a medium bowl, combine all chimichurri ingredients. Taste and adjust seasoning, if necessary, and set aside.
  • Season flank steak with salt, pepper, and 1/4 cup of the chimichurri sauce. Toss to coat evenly. Refrigerate for 1–2 hours.
  • On a large sheet pan lined with parchment, arrange squash, mushrooms, and onions in a single layer. Drizzle with a little olive oil and season with salt and pepper. Toss to coat evenly. Roast for about 15 minutes, or until vegetables start to soften and brown slightly.
  • After the vegetables have cooked for 15 minutes, remove the sheet pan from the oven. Add sliced flank steak to the pan, spreading it evenly over the vegetables. Return the sheet pan to the oven and cook for an additional 10–12 minutes, or until the steak is cooked through and reaches desired level of doneness. Give the meat and veggies a quick char by placing them under the broiler for 2–3 minutes.
  • Remove the sheet pan from the oven and drizzle with remaining chimichurri sauce. Cover with foil and let sit for 10 minutes. Serve.
  • Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, microwave for 60 seconds or warm in a skillet over medium heat.
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Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.