Why You’ll Love 30-Minute Chimichurri Steak with Crispy Green Beans Perfection Recipe
I keep coming back to this recipe because it delivers big flavor in just 30 minutes. I enjoy how the chimichurri can be made in advance, making dinner feel effortless. I also like that the steak and green beans balance each other perfectly, giving me a hearty yet fresh meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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 and pepper to taste
Directions
I begin by preheating the oven to 400°F so it is ready for the green beans. I blend the parsley, garlic, fresh lemon juice, olive oil, and red pepper flakes until a smooth chimichurri forms, then set it aside.
I season the flank steak generously with salt and pepper. I grill the steak over medium-high heat until it reaches my preferred doneness, then remove it from the heat and let it rest.
While the steak cooks, I toss the green beans with olive oil, salt, and pepper. I spread them on a baking sheet and roast them in the oven for about 15 minutes until they are tender and lightly crisped.
I slice the rested steak against the grain and serve it with chimichurri spooned over the top, alongside the roasted green beans.
Servings and Timing
I make this recipe to serve 4 people. The total time is about 30 minutes, including prep, cooking, and resting time, which makes it ideal for busy evenings.
Variations
I sometimes swap flank steak for skirt steak when I want a thinner cut that cooks even faster. If I feel like changing the herbs, I add cilantro or oregano to the chimichurri. I also like roasting the green beans with sliced onions or cherry tomatoes for extra flavor.
Storage/Reheating
I store leftover steak and green beans in separate airtight containers in the refrigerator for up to 3 days. When reheating, I warm the steak gently in a skillet or microwave and serve it with chilled or room-temperature chimichurri.
FAQs
Can I make the chimichurri ahead of time?
I often prepare it up to two days in advance and keep it refrigerated until ready to use.
What is the best way to slice flank steak?
I always slice it against the grain to keep the meat tender.
Can I cook the steak in a pan instead of grilling?
I pan-sear the steak in a hot skillet when grilling is not an option.
How spicy is the chimichurri?
I find it mildly spicy, and I adjust the red pepper flakes to suit my taste.
Can I use dried parsley?
I prefer fresh parsley for the best flavor, but dried works in a pinch with reduced quantity.
How do I keep green beans crispy?
I spread them in a single layer and avoid overcrowding the pan.
Can I use a different vegetable?
I substitute asparagus or broccoli when green beans are not available.
Is this recipe low lactose?
I like that this dish naturally fits a low-lactose diet.
Can I marinate the steak beforehand?
I sometimes marinate it lightly with olive oil and salt for extra flavor.
What should I serve with this dish?
I usually enjoy it on its own, but it pairs well with rice or roasted potatoes.
Conclusion
I rely on this chimichurri steak with crispy green beans when I want a fast, flavorful meal that feels special without being complicated. It is a recipe I enjoy making again and again because it delivers freshness, richness, and comfort all on one plate.
