Chimichurri Flank Steak with Sweet Potatoes and Corn
Pan-seared lean flank steak spooned with a zesty fresh parsley-oregano chimichurri, served alongside roasted sweet potatoes and fresh corn.
- Prep: 20 min
- Cook: 25 min
- Total: 45 min
- Servings: 4
- Cuisine: Latin
- Difficulty: Medium
- Cost: $5.08/serving
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Soy-Free
- Egg-Free
- Low-Saturated-Fat
- Low-Fat
- Low-Calorie
Tags
- sauté
- roast
- healthy
- fresh
- tangy
- spicy
Ingredients
- 1 pound beef flank steak (trimmed of fat)
- 2 sweet potatoes (medium, cubed)
- 2 sweet corns (kernels removed)
- 1.5 tablespoon olive oil
- 1 cup fresh parsley (finely chopped)
- 2 tablespoon red wine vinegar
- 3 clove garlic (finely minced)
- 0.5 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon red pepper flakes
Instructions
- Preheat oven to 400°F. Toss cubed sweet potatoes and sweet corn with 1/2 tablespoon olive oil and 1/4 teaspoon salt; spread on a baking sheet and roast for 20 minutes until tender and caramelized.
- In a medium bowl, combine finely chopped fresh parsley, minced garlic, red wine vinegar, remaining 1/2 tablespoon olive oil, dried oregano, red pepper flakes, and 1/8 teaspoon salt to create the chimichurri sauce.
- Season flank steak evenly with the remaining 1/2 tablespoon olive oil and remaining 1/8 teaspoon salt.
- Heat a cast-iron skillet over medium-high heat. Sear flank steak for 4 to 5 minutes per side until nicely browned and reaching an internal temperature of 135°F for medium-rare.
- Transfer the steak to a cutting board and allow to rest for 8 minutes, then slice thinly across the grain.
- Serve the sliced flank steak topped with fresh chimichurri alongside the roasted sweet potatoes and corn.
Notes
Always slice flank steak thinly across the grain for maximum tenderness.
Nutrition (per serving)
- Calories: 351
- Protein: 28.7 g
- Carbohydrates: 30.6 g
- Fat: 14.5 g
- Fiber: 5.1 g
- Sodium: 730 mg
- Saturated Fat: 3.4 g
- Sugar: 11.1 g
- Cholesterol: 76 mg