Cast-Iron Flank Steak with Chimichurri and Grilled Summer Squash🍖 Main

Name: Cast-Iron Flank Steak with Chimichurri and Grilled Summer Squash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 cup fresh parsley, finely chopped; 1/4 cup fresh cilantro, finely chopped; 3 cloves garlic, minced; 1/2 cup extra virgin olive oil; 2 tbsp red wine vinegar; 1 tsp crushed red pepper flakes; Salt and coarse black pepper; 1.5 lbs flank steak; Salt and coarse black pepper; 2 medium zucchini, thickly sliced; 2 medium yellow squash, thickly sliced; 1 tbsp extra virgin olive oil; Salt and coarse black pepper

A quick-seared flank steak sliced thin and topped with a bright herbaceous chimichurri, served with thick-cut summer squash.

By Sarah Chen, Home Cook Enthusiast

Prep: 15 minCook: 20 minServes: 4

beef quick low-carb summer

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Flank steak is a fantastic weeknight protein because it cooks incredibly fast in a screaming hot cast-iron skillet, but it must be sliced thinly against the grain to ensure tenderness. The chimichurri is the star here—its punchy, acidic, and garlicky profile cuts right through the robust beef flavor, while the simple grilled squash provides a mild, smoky side that rounds out the plate without heavy carbs.

Ingredients

For the Chimichurri

1 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
3 cloves garlic, minced
1/2 cup extra virgin olive oil
2 tbsp red wine vinegar
1 tsp crushed red pepper flakes
Salt and coarse black pepper

For the Steak

1 1/2 lbs flank steak
Salt and coarse black pepper

For the Grilled Squash

2 medium zucchini, thickly sliced
2 medium yellow squash, thickly sliced
1 tbsp extra virgin olive oil
Salt and coarse black pepper

Nutrition (Per 4 servings)*

490

Calories

38g

Protein

Carbs

35g

Fat

Fiber

380mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Prepare the Chimichurri

Step 1: Make the chimichurri by combining the parsley, cilantro, garlic, 1/2 cup olive oil, red wine vinegar, red pepper flakes, salt, and pepper in a small bowl. Stir well and set aside to let the flavors meld.

Cook the Steak

Step 2: Season the flank steak generously on both sides with salt and coarse black pepper.
Step 3: Heat a large cast-iron skillet over high heat until smoking. Sear the steak for 4 to 5 minutes per side for medium-rare. Remove from the skillet and let it rest on a cutting board for 10 minutes.

Prepare the Grilled Squash

Step 4: While the steak rests, toss the sliced zucchini and yellow squash with 1 tbsp of olive oil, salt, and pepper. Roast or grill the squash slices until tender with a slight char, about 3-4 minutes per side.

Serve

Step 5: Slice the rested flank steak thinly against the grain.
Step 6: Fan the steak slices on a plate, spoon the chimichurri generously over the top, and serve alongside the grilled squash.