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Herb-Marinated Steak with Roasted Vegetables Recipe

Herb-Marinated Steak with Roasted Vegetables recipe


This is a yummy meal with steak and veggies. You cook the steak until it's just how you like it. The veggies get a little bit black from the grill, which makes them taste really good. Then you put a special green sauce on top that has herbs in it.


1 lb flank steak
3 medium carrots, peeled and sliced
1 large red bell pepper, seeded and cut into strips
2 medium yellow squash, sliced into rounds
1/4 cup balsamic vinegar
1/2 cup olive oil, divided
1 tsp dried oregano
1 tsp dried basil
1/2 tsp salt, plus more to taste
1/2 tsp black pepper, plus more to taste
2 tbsp fresh cilantro, chopped
1 tbsp fresh oregano, chopped
1 tbsp red wine vinegar


In a bowl, whisk together balsamic vinegar, 1/4 cup olive oil, dried oregano, dried basil, 1/2 tsp salt, and 1/2 tsp black pepper.
Place the flank steak in a resealable bag and pour the marinade over it. Seal and refrigerate for at least 30 minutes, or up to 4 hours.
Preheat your grill or grill pan to medium-high heat.
In a large bowl, toss the carrots, red bell pepper, and yellow squash with the remaining 1/4 cup olive oil, and season with salt and pepper to taste.
Grill the steak for 5-7 minutes per side for medium-rare, or until desired doneness. Let it rest for 5 minutes, then slice against the grain.
While the steak rests, grill the vegetables until tender and slightly charred, about 3-4 minutes per side.
For the chimichurri, mix the chopped cilantro, fresh oregano, and red wine vinegar in a small bowl. Season with salt and pepper to taste.
Serve the sliced steak with the grilled vegetables and drizzle the chimichurri over the top.

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