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Sheet Pan Steak and Veggies with Fresh Chimichurri

Sheet Pan Steak and Veggies with Fresh Chimichurri features high-heat roasting for charred edges and tender medium-rare steak, then a bright herby chimichurri spooned over at the end. One pan, fast prep, and a bold sauce made in about five minutes for easy weeknight meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Latin American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

For the sheet pan
  • 1.5 lb sirloin or strip steak, cut into 1½-inch cubes
  • 1 lb baby potatoes, halved
  • 2 count bell peppers (red and yellow), cut into thick strips
  • 1 count red onion, cut into wedges
  • 2 cup broccoli florets
  • 3 tbsp olive oil
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
For the chimichurri
  • 1 cup fresh parsley, finely chopped
  • 0.25 cup fresh cilantro, finely chopped
  • 4 clove garlic, minced
  • 2 tbsp red wine vinegar
  • 0.5 cup olive oil
  • 0.5 tsp red pepper flakes
  • 0.5 tsp dried oregano
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and first roast
  1. Heat the oven to 425°F and place a large sheet pan inside while it preheats so the pan is hot when you start roasting.
  2. Toss the baby potatoes with 1 tbsp olive oil and a pinch of salt, then carefully add them to the hot sheet pan in a single layer and roast for 15 minutes.
Season steak and prep veggies
  1. While the potatoes roast, toss the sirloin or strip steak cubes with 1 tbsp olive oil, salt, black pepper, smoked paprika, and garlic powder.
  2. Toss the bell peppers, red onion, and broccoli florets separately with the remaining 1 tbsp olive oil so each vegetable gets evenly coated.
Roast everything together
  1. Make the chimichurri by stirring together fresh parsley, fresh cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, dried oregano, and salt in a bowl, then set aside.
  2. Pull the sheet pan out, push the potatoes to one side, and add the steak and vegetables in a single layer, spacing the steak pieces apart for browning.
  3. Roast at 425°F for 12 to 15 minutes, until the steak is browned outside and medium-rare within and the vegetable edges are charred, adding 3 to 4 minutes for medium.
Finish and serve
  1. Rest the pan for 5 minutes before cutting or serving so the juices settle.
  2. Spoon the chimichurri generously over the entire sheet pan and serve directly from it.

Notes

Pro tip: keep the sheet pan hot and avoid crowding so the vegetables char instead of steaming. Refrigerate leftovers in a sealed container up to 3 days; reheat in the oven or skillet until warmed through. Freezing is not recommended for best texture. For a gluten-free swap, use the same ingredients as written since this recipe is naturally gluten-free; for a lower-sodium option, reduce added salt and taste the chimichurri before using it all.