A bold and satisfying 30-minute meal featuring juicy flank steak topped with fresh chimichurri sauce and served alongside crispy roasted green beans.

1 lb flank steak

1 cup fresh parsley

3 cloves garlic

2 tbsp fresh lemon juice

1/2 cup olive oil

1/2 tsp red pepper flakes

1 lb green beans

1 tbsp olive oil

Salt, to taste

Black pepper, to taste

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Preheat the oven to 400°F (200°C).
In a blender or food processor, combine parsley, garlic, lemon juice, olive oil, and red pepper flakes. Blend until smooth and set aside.
Season the flank steak generously with salt and pepper.
Grill the steak over medium-high heat until desired doneness is reached. Remove from heat and let rest for several minutes.
Toss green beans with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet.
Roast green beans for about 15 minutes until tender and lightly crisped.
Slice the rested steak against the grain.
Serve the steak topped with chimichurri sauce alongside the crispy green beans.

Chimichurri can be made up to 2 days in advance and stored in the refrigerator.

Always slice flank steak against the grain for maximum tenderness.

Avoid overcrowding the green beans to ensure they roast and crisp properly.

Adjust red pepper flakes to control spice level.