Flavor-filled steak perfect for those winter days!
Adapted Recipe from One Pan, Two Plates by Carla Snyder
12-oz flank steak
1 tbsp steak seasoning
3 green onions
1/2 cup minced parsley
2 garlic cloves, minced
4 tbsp olive oil
2 tsp red wine vinegar
1/4 tsp red pepper flakes
salt and pepper, to taste
2 potatoes, diced (1/4-in cubes)
1 broccoli head, chopped finely
1/2 cup frozen peas, thawed
Cut the steak in half and rub the steak seasoning on it. Set aside at room temperature.
In a small bowl, combine about one-third of the green onions, all of the parsley, and half of the garlic. Add 2 tbsp of olive oil, the vinegar, the red pepper flakes, a pinch of salt + pepper. Stir with fork to mix. Set the chimichurri sauce aside.
Heat a 12-in skillet over medium-high heat -- add the remaining 2 tbsp olive oil. Add steaks to skillet and cook until nicely browned, about 4 minutes, flip and brown for an additional 3 minutes for a medium-rare steak, 4 minutes for medium (this is for a 1/2 in steak).
Remove from pan and transfer to plate and cover with tin foil to keep warm.
Add potatoes to hot pan and sauté until soften about 3 minutes. Add the broccoli, green onions, & sprinkle salt + pepper and sauté about 4 minutes longer. *Add more oil if needed.
Stir chimichurri sauce, remaining garlic and peas and sauté for 1 more minute. Slice the steak and enjoy!