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Flank Steak with Chimichurri

Flank Steak with Chimichurri

Prep time: 10-12 minutes

Steak night, but you don't have to fire up the grill! Our simply seasoned flank steak is paired with our scratch-made chimichurri sauce (on the side) for a whole lotta flavor.

Served atop a bed of tri-color quinoa (with cucumber, red onion, cherry tomato, mint, parsley) and a side of fresh zucchini for some extra greens!

In your bag

  • Grilled flank steak with quinoa tabbouleh salad, chimichurri, and cilantro-lime vinaigrette
  • Fresh zucchini with cilantro-lime vinaigrette

At home

  • Aluminum foil-lined sheet tray
  • Medium sized bowl
  • Saute pan & a little oil

The Flank Steak

  1. Preheat the oven to 375°F. Place steak on a foil-lined sheet tray and pop into the oven for 8-10 minutes, or until heated to your liking.
  2. Remove the steak from the oven and spoon some chimichurri over the top while you let it rest for several minutes. 
  3. Slice the steak into 1/4 inch thick slices (against the grain!). 

The Quinoa Tabbouleh Salad

  1. Add your tabbouleh salad to a medium size bowl. Drizzle a little bit of the cilantro-lime vinaigrette over and mix well (save some to add to your zucchini!).

The Zucchini

  1. While your flank steak is in the oven,  heat your saute pan over medium. Once hot, add a drizzle of olive oil and your zucchini. Season with S&P. Cook, stirring frequently, until the zucchini is tender and the edges begin to brown. Remove from the heat.
  2. Pour some more cilantro-lime vinaigrette over the zucchini (use as much or as little as you like!).
That’s it! #Dinnersolved, dinner served.
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