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I’m so excited to share this Flank Steak Chimichurri Sheet Pan recipe with you! It’s a mouthful to say, but also a breeze to make. If you’ve ever felt overwhelmed by meal prep or wondered how to please picky eaters, this recipe might save the day. It’s simple, it’s quick, and it’s perfect for folks who love big flavors with minimal fuss. Best of all, it fits into several popular diets: keto, low-carb, Whole30, and more.
I’m a mom on the go, juggling family schedules, after-school sports, and the usual daily surprises. That means dinner needs to happen fast. This Flank Steak Chimichurri Sheet Pan dish gets its spark from fresh chimichurri sauce—a vibrant blend of herbs, vinegar, and a little garlic kick. Toss in a lean cut of flank steak and some colorful veggies, and you have a healthy weeknight dinner recipe that’s both delicious and easy to clean up.
Why This Flank Steak & Chimichurri Veggie Sheet Pan Dish Will Win You Over
1. One-Pan Wonder:
You roast everything on a single sheet pan, which cuts down on cleanup and keeps your kitchen from getting messy.
2. Fast & Easy:
With a lean cut of steak and quick-roasting veggies, you can have dinner ready in about 20 to 25 minutes. That works for busy weekdays when time feels short.
3. Big Flavors, Simple Prep:
Chimichurri sauce brings together fresh herbs, vinegar, oil, and garlic in a tangy blend. Drizzle it over the steak, and you’ll get a pop of flavor that’s hard to resist.
4. Fits Many Diets:
Whether you’re following keto, Whole30, or just want a healthy low-carb meal, this recipe checks those boxes. No noodles, no bread—just steak, veggies, and that memorable chimichurri.
5. Adaptable to Your Cravings:
Tweak your veggies. Swap the steak for another protein if you like. You can even pop it into an air fryer if the oven isn’t your style. I’ll show you how later in this post.
6. Great for Meal Prep:
Leftovers make perfect lunches. You can also marinate the flank steak ahead of time, freeze it, or store it in the fridge, so it’s ready when you are.
Let’s Chat About Flank Steak
Flank steak is a lean, flavorful cut of beef. It comes from the lower chest or abdominal muscles of the cow. That sounds fancy, but all you need to know is that it’s typically thinner and longer than many other steaks. It cooks fast, which is helpful when you’re short on time.
I prefer flank steak for this recipe because of its texture. When you slice it against the grain, it stays tender. It also pairs well with bold sauces like chimichurri. You can season it in countless ways, but the herby tang of chimichurri is my personal favorite. If you can’t find flank steak, don’t worry. Skirt steak or flat iron steak can also work well. Just be mindful of cook times, since they might be slightly different in thickness.
What Makes Chimichurri Special?
Chimichurri is a green sauce that originated in parts of South America (Argentina and Uruguay in particular). It’s a simple blend of chopped fresh herbs, oil, vinegar, garlic, and sometimes chili peppers. The sauce is typically uncooked. It’s bright, herby, and has a slight tang that cuts through rich meats.
To me, chimichurri tastes like springtime in a bowl. It’s that green pop that wakes up your taste buds. I usually make mine with cilantro, parsley, garlic, olive oil, red wine vinegar, salt, and pepper. Some folks add oregano or a pinch of chili flakes. You can adjust it to be more garlicky or more tangy based on your family’s preferences.
It’s also awesome on grilled chicken, fish, roasted veggies, or even scrambled eggs. If you’re planning to make extra, store it in the fridge for up to a week. Just keep it in a sealed container. You might find yourself drizzling it on everything in sight.
Gather Your Ingredients
Below is a list of what you’ll need. I kept the ingredients American-friendly, so you can easily find them in most grocery stores. This list should feed about four people.
- Flank Steak (1.5 to 2 pounds): Look for fresh, lean cuts without a lot of gristle.
- Assorted Veggies (4 to 5 cups total): My go-to mix is bell peppers (red, yellow, green) and red onions. Sometimes I add cherry tomatoes. Feel free to mix and match.
- Olive Oil (about 2 to 3 tablespoons): For drizzling on the veggies.
- Salt (1 teaspoon) & Pepper (½ teaspoon): Adjust to taste. I start with this as a baseline.
For the Chimichurri Sauce:
- Fresh Parsley (1 cup, packed)
- Fresh Cilantro (1 cup, packed)
- Garlic (3 cloves): Use less if you’re not a garlic lover.
- Olive Oil (½ cup)
- Red Wine Vinegar (3 tablespoons)
- Salt (½ teaspoon)
- Black Pepper (¼ teaspoon)
- Optional: A pinch of chili flakes or sliced jalapeño for heat.
You can also toss in a drizzle of lemon juice if you want a citrusy note. Traditional chimichurri often has red pepper flakes, so that’s a good option if you enjoy spice.
Step-by-Step Instructions
Preheat Your Oven:
Turn your oven to 400°F. Let it warm up while you prep everything else.
Prep the Chimichurri:
- Wash and dry your parsley and cilantro.
- Chop them, then place in a small bowl or blender.
- Add garlic, olive oil, red wine vinegar, salt, and pepper.
- Blend (or stir if you like a chunkier sauce).
- Taste. Adjust salt or vinegar as needed.
Marinate the Flank Steak (Optional Step):
- If you have time, place your flank steak in a shallow dish.
- Spoon about 2 tablespoons of chimichurri on both sides of the steak.
- Let it rest for about 15 minutes. This step adds extra flavor, but it’s not mandatory.
Prepare the Veggies:
- Slice bell peppers into strips and onions into wedges.
- Place them on your sheet pan.
- Drizzle with 1 to 2 tablespoons of olive oil.
- Sprinkle salt and pepper. Toss gently to coat.
Arrange the Steak & Veggies:
- Push the veggies to the sides of the sheet pan.
- Place the flank steak in the center.
- Spoon a bit more chimichurri on top if you like.
Roast in the Oven:
- Slide the pan onto the middle rack.
- Let everything roast for about 10 to 12 minutes.
- Flip the steak halfway if you want even browning.
- Check the internal temperature of the steak at around 10 minutes. I aim for about 135°F for medium-rare. If you want it more done, let it stay in a bit longer.
Rest & Slice the Steak:
- Remove the sheet pan from the oven.
- Let the steak rest for 5 minutes on a cutting board. This keeps the juices in.
- Slice against the grain. That means you cut across the muscle fibers, not along them.
Serve & Enjoy:
- Place sliced steak back on the pan or onto a serving platter with the roasted veggies.
- Drizzle more chimichurri sauce on top.
- Taste and adjust seasonings.
- You’re ready to dig in!
Tips for Busy Cooks
- Time Saver: Prep the chimichurri sauce a day before. It keeps well in the fridge.
- Marinate in Advance: If you know you’ll cook tomorrow, marinate the flank steak in the chimichurri overnight. It soaks up the flavor even more.
- Kid-Friendly Trick: If your kids don’t love the tang of chimichurri, leave a portion of the steak plain. Then let them add their favorite sauce. Mine often choose ketchup, but I’ve learned to pick my battles!
- Veggie Swaps: Broccoli florets or zucchini slices also roast well at 400°F. Just keep an eye on them to avoid burning.
Let’s Talk About Keto, Whole30 & Low-Carb
I know dietary preferences can get confusing. Here’s a quick breakdown of how this recipe fits:
- Keto: Chimichurri sauce has healthy fats (olive oil) and minimal carbs from herbs. Flank steak is a protein powerhouse. Veggies like peppers and onions have carbs, but they’re generally low enough for most keto plans.
- Whole30: The sauce is free of dairy, sugar, and grains. The steak and veggies stay within the Whole30 guidelines.
- Low-Carb: Everything here is high in protein and healthy fats. That means you don’t get a big dose of starchy carbs.
If you want to keep the carb count even lower, reduce the onions or add more greens instead of peppers. Most people on these plans appreciate a simple, hearty dinner that doesn’t break the rules.
Serving Suggestions
- Cauliflower Rice: Add an extra scoop of cauliflower rice on the side. It soaks up extra chimichurri.
- Green Salad: For more crunch, serve with a simple green salad. I like to keep it basic: lettuce, cucumbers, and a drizzle of olive oil and vinegar.
- Grilled Corn (If Not Low-Carb): Some folks enjoy a sweet note to balance the tangy sauce. Grill or roast some corn cobs if you’re not strictly low-carb.
Remember, you can keep it basic or dress it up, depending on your mood.
Variations & Cooking Methods
1. Air Fryer Option
Looking to try this in an air fryer? It’s a good way to get a bit more char on your steak. Here’s how:
- Preheat the air fryer to 400°F.
- Place the marinated flank steak in the basket (depending on size, you may need to cut it into smaller pieces).
- Cook for about 6 to 8 minutes on one side. Flip, then cook for another 6 to 8 minutes, checking for doneness.
- Meanwhile, air fry the veggies in a separate batch. Drizzle with olive oil, salt, and pepper. Cook for about 8 minutes, shaking halfway.
Remember to drizzle with chimichurri at the end. The air fryer keeps that steak juicy and your peppers crisp.
2. Instant Pot Adaptation (If You Really Want To)
This recipe is all about that sheet pan crisp, but if you insist on an Instant Pot approach:
- Sear the steak using the “Sauté” function with a bit of oil.
- Add about ½ cup of beef broth or water, and some chimichurri.
- Cook on high pressure for around 8 minutes, then quick release.
- You’ll end up with a soft piece of steak, but you won’t get the roasted veggie edges. To handle the veggies, you’d still need to roast them separately in the oven or sauté them.
It’s not the same as a true sheet pan dinner, but in a pinch, it’s an option.
3. Slow Cooker (Not My Favorite Here)
A slow cooker can make your flank steak tender, but you miss that roasted texture:
- Combine steak, chimichurri, and a bit of broth in the slow cooker.
- Cook on low for 6 to 7 hours.
- Roast or stir-fry your veggies separately.
This method is more hands-off, though you’ll have to manage two different cooking techniques. If you’re short on time in the evening, you can try this approach.
Storing & Reheating Leftovers
- Storage: Slice your leftover steak and veggies, then place them in an airtight container. Keep the chimichurri sauce separate if possible. Everything lasts about 3 to 4 days in the fridge.
- Reheating: I like to warm leftovers in a skillet over medium heat. You can also pop them in the microwave, but watch out for overcooking the steak. Add a small spoonful of chimichurri to perk up the flavors.
If you plan to freeze, store raw, marinated flank steak in a freezer-safe bag. Lay it flat so it’s easier to thaw. The veggies are best prepped fresh, though you could freeze sliced peppers and onions if you want. When you’re ready to cook, let everything thaw in the fridge overnight, then follow the roasting steps.
FAQs: Common Questions
Yes, you can. Chicken thighs or breast can work. Just adjust cooking time. Chicken thighs may need closer to 20 minutes at 400°F, depending on size.
It doesn’t have to be. The classic recipe has a slight kick from chili flakes, but you can leave those out if you want. If you enjoy heat, add jalapeños or extra chili flakes.
Some folks have a gene that makes cilantro taste soapy. If that’s you, skip the cilantro and double the parsley. Add a bit of fresh oregano if you like.
A meat thermometer is your best friend. Aim for about 135°F for medium-rare. Flank steak can turn tough if it cooks too long, so keep an eye on it.
Yes, you can. It changes the flavor a bit, but it still works well with herbs and garlic.
Funny Little Story: Chimichurri Dance
When I first discovered chimichurri, I mispronounced it. I said “chim-ee-chur-ee,” with an extra syllable. My husband teased me for weeks. He’d dance around the kitchen singing “Chim-ee-chur-ee, chim-ee-chim-ee-chur-ee,” like it was a show tune. Now the kids sing along whenever I whip up a batch. Who knew dinner prep could lead to a mini dance party? These little moments remind me that food is more than just fuel. It’s also a fun way to bring laughter into our home.
Meal Prepping for the Week
If you’re a fan of planning ahead, here’s how you can turn this sheet pan dinner into a meal prep superstar:
- Marinate on Sunday: Mix your chimichurri, pour some over the steak, and store in a zip-top bag in the fridge.
- Chop Veggies Early: Bell peppers and onions can be sliced the night before. Keep them in a sealed container.
- Cook & Portion: After roasting, slice the steak and divide it into single-portion containers with the veggies. Add a spoonful of chimichurri to each container.
- Store: In the fridge for up to 4 days. Grab one container each morning if you want a hearty lunch or a quick dinner.
My sister loves this approach. She’s busy with her job, so having ready-to-go meals helps her dodge fast food. Meal prep can be a lifesaver for many folks.
Pairing Suggestions
- Beverage: An iced tea or a light lemonade matches the tangy chimichurri. For an adult beverage, a glass of dry red wine or a crisp beer can be tasty.
- Dessert: A fresh fruit salad or a small piece of dark chocolate. I like to keep dessert simple when the main dish is bold.
- Extra Sides: If you want more color, roast a tray of sweet potatoes or cauliflower florets on a separate pan. They usually take about the same time in the oven, depending on how big you cut them.
Helpful Links & More Inspiration
If you’re searching for more ideas, I’ve got a few other recipes that might tempt you:
- Healthy Greek Chicken Meatballs with Tzatziki (Keto Friendly Recipe)
- Keto Lemon Garlic Butter Chicken & Green Beans (One-Pan)
- Baked Shrimp and Broccoli Foil Packs – Easy & Healthy
Each dish stays low in carbs while adding bright flavors. If you love sheet pan meals, the lemon garlic butter chicken might become your next favorite. For a quick seafood fix, the shrimp and broccoli foil packs are also a breeze to prepare. Don’t forget about the Greek chicken meatballs! They fit right in with any keto or low-carb menu.
Common Mistakes to Dodge
- Overcrowding the Pan: If your pan is small, use two pans. Veggies need space to roast. Packed veggies steam instead of roast, leading to sogginess.
- Skipping the Rest Time: If you cut flank steak right out of the oven, the juices run out and the meat can seem dry. Wait those 5 minutes. It’s worth it.
- Overcooking the Steak: Flank steak can go from tender to tough in no time. Keep an eye on it. Medium-rare or medium is usually best.
- Forgetting to Stir the Chimichurri: Herbs can settle. Give the sauce a quick stir or shake before you spoon it on top of the steak.
Flavor Boosters
- Extra Garlic: If you adore garlic, add one more clove to the chimichurri.
- Citrus Twist: A squeeze of lime or lemon right after cooking can brighten the dish.
- Fresh Herbs at the End: Reserve a tablespoon of chopped parsley or cilantro to sprinkle on top right before serving. It’s a pretty pop of green.
- Cheesy Touch (If Not Whole30): If you’re not following Whole30, some grated Cotija cheese or feta on top can be tasty. But that’s optional.
Bringing It All Together
This Flank Steak & Chimichurri Veggie Sheet Pan dish is my American-friendly take on a bold, herby classic. I love how it balances a lean protein with roasted peppers and onions. The chimichurri adds a bright punch that makes the steak stand out. All of this happens on one sheet pan, which is a busy cook’s best friend.
Let’s recap the main points:
- Flank steak is lean and cooks quickly, ideal for a weekday meal.
- Chimichurri sauce is a fresh blend of herbs, garlic, oil, and vinegar. Adjust the spice level to your liking.
- Roasted peppers and onions add color and sweetness.
- The dish fits keto, Whole30, and low-carb lifestyles.
- Cleanup is minimal, which is a huge plus.
Flank Steak Chimichurri Sheet Pan (Keto & Whole30)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Mains
- Method: Roasting
- Cuisine: American, Latin American
- Diet: Gluten Free
Description
A quick and flavorful sheet pan dinner featuring flank steak, fresh chimichurri sauce, and roasted vegetables. This keto and Whole30-friendly meal is perfect for meal prep, easy cleanup, and busy weeknights.
Ingredients
For the Steak & Vegetables:
- 1.5 to 2 lbs flank steak
- 3 bell peppers (red, yellow, green), sliced
- 1 red onion, sliced into wedges
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
For the Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- 1 cup fresh cilantro, chopped
- 3 cloves garlic, minced
- ½ cup olive oil
- 3 tbsp red wine vinegar
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp chili flakes (optional for spice)
Instructions
- Preheat oven to 400°F (200°C).
- Prepare the chimichurri sauce by blending all ingredients in a food processor or mixing by hand. Adjust seasoning to taste.
- Marinate the flank steak with 2 tbsp chimichurri (optional but recommended). Let it sit for 15 minutes.
- Prepare vegetables: Toss bell peppers and onions with olive oil, salt, and black pepper on a sheet pan.
- Place the steak in the center of the pan, surrounded by the vegetables.
- Roast for 10-12 minutes, then flip the steak and cook for another 8-10 minutes (for medium-rare).
- Remove from oven and let the steak rest for 5 minutes.
- Slice steak against the grain and serve with extra chimichurri sauce.
Notes
- Meal Prep: Marinate the steak overnight for deeper flavor.
- Storage: Store leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet over low heat or in the oven at 300°F for a few minutes.
- Substitutions: Use skirt steak, chicken thighs, or salmon instead of flank steak.
Nutrition
- Serving Size: 1 portion
- Calories: ~450 kcal
- Sugar: ~4g
- Sodium: ~400mg
- Fat: ~30g
- Saturated Fat: ~7g
- Unsaturated Fat: ~18g
- Trans Fat: 0g
- Carbohydrates: ~8g
- Fiber: ~3g
- Protein: ~40g
- Cholesterol: ~90mg
Keywords: Flank steak chimichurri sheet pan, keto sheet pan steak dinner, Whole30 steak and veggies sheet pan, healthy steak meal prep recipe, easy weeknight sheet pan dinner
I hope you feel excited to try this tonight or later in the week. Life can be hectic, but tasty meals bring a little calm to the storm. This recipe has saved me more times than I can count, and I bet it’ll do the same for you.
Save This Recipe for Later
If you’d like a quick reminder for the next time you need a weeknight dinner idea, save this post on Pinterest. I have new boards that capture all sorts of easy sheet pan recipes. Just head over to Flank Steak & Chimichurri Sheet Pan – Easy Keto Dinner! or Flank Steak & Chimichurri Sheet Pan – Quick, Keto & Flavor-Packed! and pin away. It’s a convenient way to keep your favorite ideas organized. Plus, you can share them with friends who might need a little dinner inspiration.
Final Thoughts
Making dinner shouldn’t feel like a chore. My hope is that this Flank Steak & Chimichurri Veggie Sheet Pan recipe helps you see how simple and joyful it can be to serve a hearty meal. You’ve got color. You’ve got flavor. You’ve got a sauce that’ll make everyone ask for seconds. And best of all, you’ve got time left over to enjoy the evening. That’s a win in my book.
Sometimes, home cooking is as much about the memories as the meal. Whether you’re new to sheet pan recipes or a seasoned pro, I hope this dish brings a smile to your face. Try it soon, experiment with different veggies, and watch how your dinner routine starts to feel easier and more fun.
If you need more food ideas, keep exploring all the delicious pins on my boards, or add your own spin to this recipe and share it on Pinterest. Your kitchen is a place where flavor and memories come together. Grab your sheet pan, chop those peppers, drizzle that chimichurri, and let the wonderful aroma fill your home. Dinner is almost ready, and I’m sure you’ll love every bite.
Thanks for reading, and happy cooking!