Oven-Roasted Broccoli & Cauliflower with Stovetop Flank Steak + Winter Dill Chimichurri
A steakhouse-feeling dinner that’s weeknight-fast: juicy, sale-priced flank steak with a punchy WA-winter chimichurri (lots of parsley + a little dill) and a sheet-pan of caramelized broccoli & cauliflower. Big flavor, minimal dishes.
Back to full listIngredients
- Certified Angus Beef Boneless Flank Steak 1 lb $12.99 sale (1 lb)
- Baby Organic Broccoli 8 oz (about half the bag) $4.99 (1 lb)
- Organic Broccoli Bunch OR Organic Cauliflower 8 oz florets (use whichever you buy) $3.49/lb
- Simple Truth Organic® Baby Dill 2 Tbsp, chopped $2.79 (0.5 oz)
- Organic Yellow Peeled Onion 1/2 small onion, very finely chopped $1.99 each
- Organic Garlic 2 cloves, minced $6.99/lb
- Lemon (not listed) 1 (zest + 2 Tbsp juice)
- Flat-leaf parsley (not listed) 1 packed cup, finely chopped
- Olive oil (pantry) 3 Tbsp, divided
- Red wine vinegar (pantry) 1 1/2 Tbsp
- Crushed red pepper (pantry) Pinch
- Kosher salt & black pepper (pantry) To taste
Instructions
- Prep the steak: Pat dry 1 lb flank steak. Season both sides with 1 1/4 tsp kosher salt and 1/2 tsp black pepper. Let it sit at room temp while you prep everything else (10–15 minutes).
- Heat the oven + prep veg: Heat oven to 450°F. Cut 8 oz broccoli and 8 oz cauliflower into bite-size florets. Toss on a sheet pan with 1 1/2 Tbsp olive oil, 1/2 tsp kosher salt, and black pepper. Spread into a single layer.
- Roast: Roast broccoli/cauliflower at 450°F until browned at the edges and tender-crisp, 15–20 minutes, tossing once halfway.
- Make the winter chimichurri: In a bowl, combine 1 packed cup finely chopped parsley, 2 Tbsp chopped dill, 2 cloves minced garlic, 2 Tbsp lemon juice + a little zest, 1 1/2 Tbsp red wine vinegar, 1/2 small onion finely chopped, pinch crushed red pepper, and 1 1/2 Tbsp olive oil. Taste and season with salt/pepper.
- Sear the steak (stovetop): Heat a cast-iron or heavy skillet over medium-high until very hot. Add 1 tsp oil if the pan is dry. Sear flank steak 4–6 minutes per side for medium-rare (125–130°F), or 6–7 minutes per side for medium (135–140°F), depending on thickness.
- Rest + slice: Rest steak 8–10 minutes. Slice thinly against the grain.
- Serve: Plate roasted broccoli/cauliflower. Top steak with chimichurri (or serve on the side). Spoon any extra chimichurri over the vegetables too.
Health notes: ~750–900 calories/person (depends on steak portion & oil). High protein; lots of cruciferous veg. Keep it lighter by using 1 Tbsp oil total in chimichurri and serving with extra veg instead of bread.
Drink pairing: Chimichurri loves bright, herbal reds. Go for a medium-bodied, high-acid red with minimal oak. Local WA tip: look for a Columbia Valley Cabernet Franc or Grenache-based red (often super herb-friendly).