The Hook
Juicy, seared flank steak. Sweet, charred peppers. A bright, garlicky chimichurri drizzled over the top.
This is steakhouse flavor with a single pan to clean.
Prep: 10 min | Cook: 20 min | Total: 30 min | Serves: 4 | Protein: 32g | Net Carbs: 8g
Why You’ll Love This Recipe
- ⚡ One pan, 30 minutes, restaurant-quality results
- 🌿 That chimichurri — bright, herby, and addictive
- 💪 32g protein per serving, naturally low-carb
- 🌶️ Sweet roasted peppers balance the bold steak flavor
Quick Ingredient Overview & Easy Swaps
| Ingredient | Quantity | Quick Tip / Easy Swap |
|---|---|---|
| Flank steak | 1.5 lbs | Skirt steak works too |
| Bell peppers, sliced | 3 mixed colors | Sweeter peppers balance the herby sauce |
| Olive oil | 1/2 cup | Divided, for steak and chimichurri |
| Fresh parsley | 1 cup | Cilantro as a swap |
| Fresh oregano | 2 tbsp | 1 tsp dried oregano in a pinch |
| Garlic, minced | 4 cloves | Divided, for steak and sauce |
| Red wine vinegar | 3 tbsp | White wine vinegar as a sub |
| Red pepper flakes | 1/4 tsp | Optional, for a little heat |
| Salt and pepper | To taste | Season generously |
Pro Tips for Success
- 🥩 Let the steak rest 5 minutes after cooking before slicing to keep it juicy
- 🔪 Slice against the grain for the most tender bite
- 🌿 Make the chimichurri ahead — it tastes even better after resting 20 minutes
- 🔥 Roast peppers on high heat for real char and caramelized sweetness
Step-by-Step Instructions
- Season the steak generously with salt, pepper, and half the minced garlic.
- Toss peppers with olive oil, salt, and pepper, then spread on a sheet pan.
- Roast peppers at 425°F for 15 minutes, until charred and tender at the edges.
- Sear the steak in a hot skillet for 4-5 minutes per side, until deeply browned and cooked to your liking.
- Whisk the chimichurri — parsley, oregano, remaining garlic, vinegar, olive oil, and red pepper flakes — until combined.
- Rest the steak 5 minutes, slice against the grain, and serve alongside peppers, topped generously with chimichurri.
Storage & Reheating
- 🧊 Fridge: Up to 4 days, store chimichurri separately
- ❄️ Freezer: Steak freezes well up to 3 months; chimichurri and peppers don’t freeze well
- 🔥 Reheat: Warm steak gently in a skillet over low heat for 2-3 minutes to avoid overcooking
Recipe Variations
- Extra Spicy: Increase red pepper flakes in the chimichurri
- Gluten-Free: Already naturally gluten-free as written
- Low-Carb/Keto: Already naturally low-carb as written
- Extra Veggies: Add zucchini or red onion to the roasting pan
📋 Printable Recipe Card
Sheet-Pan Chimichurri Flank Steak with Roasted Sweet Peppers
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Servings: 4
- Calories: 400 kcal/serving
Ingredients:
- 1.5 lbs flank steak
- 3 bell peppers, sliced
- 1/2 cup olive oil, divided
- 1 cup fresh parsley
- 2 tbsp fresh oregano
- 4 cloves garlic, minced, divided
- 3 tbsp red wine vinegar
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
Instructions:
- Season steak with salt, pepper, and half the garlic.
- Toss peppers with oil, salt, and pepper.
- Roast peppers at 425°F for 15 minutes.
- Sear steak 4-5 minutes per side.
- Whisk parsley, oregano, remaining garlic, vinegar, oil, and pepper flakes into chimichurri.
- Rest steak, slice against the grain, and top with chimichurri and peppers.
Nutrition (per serving): 400 kcal | 32g protein | 26g fat | 10g carbs | 2g fiber