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Sheet-Pan Skirt Steak with Chimichurri

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A flavorful and easy sheet-pan dinner featuring juicy skirt steak served with a vibrant chimichurri sauce, perfect for a quick weeknight meal.

Ingredients

Scale
  • 1.5 lbs skirt steak
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 red onion, sliced
  • 2 tablespoons olive oil (for vegetables)
  • 1 cup fresh parsley
  • 1/2 cup fresh cilantro
  • 4 garlic cloves
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt (for chimichurri)
  • 1/2 cup olive oil (for chimichurri)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Season the skirt steak with 1 tablespoon olive oil, salt, black pepper, garlic powder, and smoked paprika. Let rest while prepping vegetables.
  3. Slice bell peppers and red onion, toss with 2 tablespoons olive oil, and spread evenly on a sheet pan.
  4. Place the steak over the vegetables and roast in the oven for 12–15 minutes for medium-rare, or until desired doneness.
  5. Meanwhile, make the chimichurri by blending parsley, cilantro, garlic, red wine vinegar, red pepper flakes, and salt. Slowly add olive oil while blending until emulsified.
  6. Remove steak from oven, let it rest for 5 minutes, then slice against the grain.
  7. Serve sliced steak with roasted vegetables and drizzle with chimichurri sauce.

Notes

  • You can marinate the steak ahead of time for deeper flavor.
  • Use flank steak if skirt steak is unavailable.
  • Leftover chimichurri keeps well in the fridge for up to 5 days.

Nutrition

Keywords: skirt steak, chimichurri, sheet-pan dinner, easy steak recipe, roasted vegetables

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