One Pan Flank Steak

Updated: Apr 26

Flavor-filled steak perfect for those winter days!


Adapted Recipe from One Pan, Two Plates by Carla Snyder

Serves Two


The Ingredients

  • 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


The Instructions

  • 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!

 


0 comments

Recent Posts

See All