Sheet Pan Flank Steak with Carrot Top Chimichurri
One-pan roasted flank steak with fingerling potatoes and carrots, topped with melted Mexican cheese blend. Served with vibrant carrot top chimichurri made from garlic, red pepper, oregano, and red wine vinegar. The chimichurri transforms vegetable scraps into a bold, herbaceous condiment that enhances the entire dish.
Ingredients
- 1 bunch carrots, washed, tops removed and reserved
- 1 pound fingerling potatoes, washed, sliced in half
- 2 pound flank steak, 1 1/2 inch thick
- 2 Tbsp olive oil, for drizzling
- 2 cups shredded 4 cheese Mexican blend, Sargento brandqueso fresco1:0.75dairydairy-free
crumble instead of melt
- salt, to taste
- pepper, to taste
- 2 cups carrot tops, finely choppedfresh parsley0.75:1herbs
milder flavor, removes carrot-specific element
- 5 cloves garlic, finely chopped
- 2 tsp crushed red pepper, dried
- 2 tsp oregano, dried
- 1 cup olive oil, for chimichurri
- 6 Tbsp red wine vinegar, for chimichurri
- 1 tsp ground cumin, for chimichurri
Instructions
- 1
Preheat oven to 425 degrees F.
- 2
Line a sheet pan with parchment paper.
- 3
Arrange carrots and potatoes on parchment.
- 4
Place flank steak on top of vegetables.
- 5
Drizzle meat and vegetables with oil.
- 6
Season meat and vegetables with salt and pepper.
- 7
Roast until meat registers 140 degrees for medium-rare or 155 degrees for medium, about 30-35 minutes.
- 8
Remove from oven and transfer meat to cutting board to rest 5-10 minutes.
- 9
Sprinkle shredded cheese over vegetables.
- 10
Return pan to oven for 2 minutes until cheese melts.
- 11
While meat rests, combine carrot tops, garlic, crushed red pepper, oregano, olive oil, and red wine vinegar in a bowl.
- 12
Gradually add salt and pepper to taste.
- 13
Mix well and let chimichurri rest at least 10 minutes, or up to 30 minutes for best flavor.
- 14
Serve chimichurri over roasted vegetables and meat.
Tips
Let meat rest after roasting to retain juices before slicing.
Prepare chimichurri 30 minutes ahead for optimal flavor development.
Use a meat thermometer to ensure precise doneness.
Good to Know
Chimichurri keeps refrigerated up to 5 days. Leftover roasted vegetables and meat store separately up to 3 days.
Prepare chimichurri up to 30 minutes in advance for best flavor. Prep vegetables and portion meat the morning of.
Spoon chimichurri over hot roasted vegetables and sliced steak. Accompany with crusty bread.
Common Mistakes
Do not skip the meat resting period to avoid a dry, tough texture.
Do not over-salt the chimichurri before tasting to avoid an overly salty condiment.
Do not melt cheese longer than 2 minutes to avoid burning or separating.