Sheet Pan Steak With Chimichurri and Roasted Vegetables – A Simple, Flavor-Packed Dinner

This is the kind of weeknight dinner that feels special without any fuss. Everything cooks on one pan, which means less cleanup and more time to relax. You get juicy steak, crisp-tender vegetables, and a bright chimichurri that wakes up every bite.

It’s bold, fresh, and fast. If you love big flavor with minimal effort, this one’s for you.

What Makes This Special

There’s a lot to love here. The steak roasts alongside the vegetables, so the pan drippings add extra flavor to the whole tray.

The chimichurri brings freshness—herbs, garlic, a hint of heat, and a tang that lifts the richness of the meat. You can mix and match the vegetables based on what you have. And best of all, it’s a true one-pan meal that’s easy to scale for two or a crowd.

Ingredients

• For the steak and vegetables:
• 1.5–2 pounds flank steak or skirt steak (you can also use sirloin)
• 1 pound baby potatoes, halved
• 1 red bell pepper, sliced into strips
• 1 red onion, cut into wedges
• 1 small zucchini, sliced into half-moons
• 2 tablespoons olive oil
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika (optional, but great for depth)
• 1/2 teaspoon garlic powder
• 1 tablespoon red wine vinegar (for a quick splash on veggies before roasting, optional)
• For the chimichurri:
• 1 cup fresh flat-leaf parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped (optional but recommended)
• 3–4 cloves garlic, minced
• 1 small shallot, finely minced (optional)
• 1/2 teaspoon red pepper flakes (adjust to taste)
• 1/2 teaspoon dried oregano (or 1 teaspoon fresh)
• 1/3 cup extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• Salt and black pepper to taste

Instructions

1. Preheat and prep the pan. Heat your oven to 450°F (232°C).

   Line a large sheet pan with foil or parchment for easier cleanup. If you have a heavy-duty, rimmed pan, use that for better browning.

2. Season the vegetables. In a large bowl, toss potatoes, bell pepper, red onion, and zucchini with 2 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, smoked paprika, and garlic powder. If you like a little tang, add a splash of red wine vinegar.

   Spread everything in an even layer on the sheet pan, keeping space for the steak later.
3. Start roasting the veggies. Roast the vegetables for 12–15 minutes to jump-start cooking, especially the potatoes. You want light browning and slightly softened edges before the steak goes on.
4. Pat the steak dry and season. While the veggies roast, pat the steak dry with paper towels. Season both sides with salt and pepper.

   If your steak is thick, score lightly or let it sit at room temperature for 10–15 minutes for more even cooking.

5. Add the steak to the pan. Pull the pan from the oven. Make space in the center and lay the steak flat. Return to the oven and roast for 6–10 minutes, depending on thickness and your preferred doneness.

   For flank steak, 6–7 minutes often lands around medium-rare.

6. Broil for a quick char (optional). If you like a bit of char, switch to broil for 1–2 minutes at the end. Watch closely to avoid overcooking.
7. Rest the steak. Transfer the steak to a cutting board and let it rest for 5–10 minutes. This helps keep the juices in the meat.

   Leave the vegetables on the pan in the turned-off oven to stay warm.

8. Make the chimichurri. In a bowl, combine parsley, cilantro, garlic, shallot, red pepper flakes, oregano, olive oil, red wine vinegar, and lemon juice. Stir and season with salt and pepper. Let it sit for a few minutes to bloom.

   Adjust acidity with more vinegar or lemon if you like it brighter.

9. Slice the steak. Slice the steak thinly against the grain for tenderness. Flank and skirt steaks are much more tender when cut across the grain at a slight angle.
10. Serve. Plate the vegetables and top with sliced steak. Spoon chimichurri generously over the meat and drizzle a little over the veggies.

    Finish with a pinch of flaky salt if you have it.

How to Store

• Refrigerator: Store leftover steak and vegetables in an airtight container for up to 3 days. Keep chimichurri in a separate jar for up to 4 days.
• Freezer: The steak can be frozen for up to 2 months, but the vegetables and chimichurri are best fresh. If you freeze the steak, slice it first for easier reheating.
• Reheating: Warm the steak gently in a skillet over low heat or in a 300°F oven until just heated through.

  Avoid microwaving at high power, which can make it tough. Add chimichurri after reheating.

Why This is Good for You

• Balanced plate: You get protein from the steak, fiber and vitamins from the vegetables, and healthy fats from the olive oil.
• Herb boost: Fresh herbs offer antioxidants and bright flavor, reducing the need for heavy sauces.
• Smart carbs: Potatoes provide potassium and complex carbs. You can swap in sweet potatoes for more beta-carotene.
• Less processed: Whole ingredients and a clean, simple dressing keep the meal nourishing without extra additives.

What Not to Do

• Don’t skip drying the steak. Moisture on the surface prevents browning and leads to steaming instead of searing.
• Don’t overcrowd the pan. Crowding traps steam and makes vegetables soggy.

  Use two pans if needed.

• Don’t slice with the grain. Cutting with the grain makes flank and skirt steak chewy. Always slice against it.
• Don’t overcook the chimichurri. It’s a raw sauce. Add it after cooking to keep the flavors fresh and bright.
• Don’t forget to rest the meat. Resting keeps the juices where they belong—inside the steak.

Alternatives

• Different cuts: Try sirloin, hanger, or flat iron.

  Adjust cook time based on thickness.

• Vegetable swaps: Use broccoli, asparagus, carrots, mushrooms, or cherry tomatoes. Keep shapes and sizes similar for even cooking.
• Spice changes: Add cumin or chili powder to the veggies for a smoky kick. A touch of sumac can add zing.
• No cilantro: Go all parsley in the chimichurri, or add a little fresh mint for a cool note.
• Low-carb: Skip potatoes and load up on cauliflower, zucchini, and peppers.
• Make it dairy-free and gluten-free: This recipe already is.

  Just double-check labels on spices if sensitive.

FAQ

Can I make the chimichurri ahead of time?

Yes. Make it up to 3–4 days in advance and store it covered in the fridge. The flavors mingle and get even better.

Stir before serving and adjust salt or acidity if needed.

What if I don’t have a broiler?

No problem. Roast at 450°F until the steak hits your target doneness. For extra browning, preheat your pan in the oven before adding the vegetables and steak.

How do I know when the steak is done?

Use an instant-read thermometer.

Aim for 125–130°F for medium-rare, 135°F for medium. Remember, temperature rises a few degrees as the steak rests.

Can I grill the steak instead?

Absolutely. Roast the vegetables on the sheet pan as directed, and grill the steak over high heat for 3–5 minutes per side, depending on thickness.

Slice and serve with chimichurri.

Is there a substitute for red wine vinegar in the chimichurri?

Use lemon juice or apple cider vinegar. Sherry vinegar also works and brings a softer acidity. Adjust to taste.

What’s the best way to slice flank steak?

Place it on a cutting board, find the direction of the grain (the long muscle fibers), and slice perpendicular to those lines.

Cut thin slices at a slight angle for tenderness.

Can I use frozen vegetables?

You can, but they release more water and won’t brown as well. If using frozen, roast them alone first to drive off moisture before adding the steak.

Is chimichurri spicy?

It has a mild kick from red pepper flakes, but the heat is easy to control. Start small and add more to taste.

Wrapping Up

Sheet Pan Steak with Chimichurri and Roasted Vegetables brings restaurant-level flavor to your kitchen with minimal effort.

The steak is tender, the vegetables are caramelized, and the chimichurri ties it all together with a bright, herby punch. Keep this recipe in your rotation for busy nights or casual dinners with friends. It’s simple, adaptable, and always satisfying.