Cuban Flank Steak with Roasted Carrots & Chimichurri

I am so excited to tell you about today’s recipe.

The theme of today should be: FLAVOR! Like, shout-from-the-rooftops flavor bombs of awesomeness. Too much? Nah. I don’t think so. #dramatic

This is the perfect meal for the spring weather we’re currently experiencing. It involves grilling, juicy steak, some fresh veg, and the most scrumptious condiment of all time: chimichurri. I have talked at length about chimichurri before, so I won’t bore you with my usual loquaciousness on the subject, but I will say one thing: you MUST try it if you haven’t already!

Yeah, I’m feeling all sorts of bossy on this Monday morning. Just trust me on this one, guys. It’s a must-make situation. It’s herby, vinegary, bright and citrusy, and just downright delicious on most things. Particularly grilled meat.

Prior to grilling, this steak hangs out in a Cuban-style mojo marinade, which is still one of my favorite ways to eat pork (see here and here). And now beef! The combination of fresh citrus, smoky cumin, and onion and garlic imparts suuuuch incredible flavor and tenderness to hearty cuts of meat. Dan, who isn’t a huge fan of fresh citrus, devours anything marinaded in mojo like it’s his JOB. I always take an (obnoxious?) extra victory lap when I can get him on board with fresh citrus. It’s a serious battle in our house most days. If HE can get behind these flavors, anyone can.

The steak gets grilled to juicy perfection and is accompanied by the easiest but yummiest roasted veggies. You can do anything you like here. Roasted brussels would be fab. Some butternut squash? Yup. Simple potato wedges? Oh yeah. Heck, even a light, simple salad would be a great side here. Or you could even do a smorgasbord of sides!

I went with roasted carrots and radishes, mainly because that’s what I had on hand, and they worked so nicely with the bright, slightly acidic, slightly smoky flavor of the meat. Their sweetness was needed and much appreciated! Plus, look how purdy they get in the oven. Roasting radishes is actually my favorite way to make them. Raw radishes can be a little much for me at times; I really need to be in the mood for them. But roasted? Oh yeah. I could eat them all day, every day.

The thing I love about meals like this is how easily they come together. With a little planning for marinade time, you can have a meal like this on the table in under a half hour. I like to mix up the marinade and let the steak take it’s soak the night before I plan on serving it. I also make my chimichurri ahead, both for convenience and because it gets waaay better the longer it hangs out in the fridge. Two-day-old chimichurri is the best way to eat it, in my opinion.

When it’s time to get dinner ready, I throw some veggies on a sheet tray and pop ’em in the oven to roast up and I preheat the grill. The steak takes minutes. Once it’s cooked, I let it rest and hang out while we wait for the veggies to finish cooking. Then I slice and plate everything up. The chimichurri gets drizzled over EVERYTHING. It is the best.

It’s spring, people. It’s time to start cranking up the grill again, and this is the ideal meal to kick things off.

Cuban Flank Steak with Roasted Carrots & Chimichurri

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• Yield: 4 servings 1x

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Ingredients

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For the Steak:

• 1 (1.5-lb) flank steak
• Zest and juice of 1 lime
• Zest and juice of 1 lemon
• Zest and juice of ½ of an orange
• 3 garlic cloves, minced or grated
• 1 teaspoon red pepper flakes
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 2 tablespoons olive oil, plus more for cooking

For the Chimichurri:

• 1 cup packed fresh Italian parsley leaves
• 2 garlic cloves, peeled and smashed
• 1 teaspoon dried oregano
• 5 tablespoons red wine vinegar
• Juice of half a lemon
• ¼ teaspoon red pepper flakes
• ⅓ cup extra-virgin olive oil
• Salt and pepper, to taste

To Serve:

• 1 bunch radishes, trimmed and washed well
• 1 bunch carrots, trimmed and washed well (I leave mine unpeeled)
• Olive oil, for drizzling
• Salt and pepper
• Fresh cilantro and parsley, for garnish

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Instructions

For the Steak:

1. Place the steak in a large glass baking dish.
2. Whisk together all the ingredients for the marinade in a bowl and pour over the steak in the baking dish.
3. Wrap the dish in plastic wrap and place in the fridge for at least 30 minutes and up to 24 hours (I almost always start marinading my steak the night before I want to cook/serve it).
4. Preheat the grill to high and oil the grill grates.
5. Remove the steak from the marinade, sprinkle lightly with a little more salt and pepper, and then place on the hot grill.
6. Grill for 4-6 minutes per side, or until the thickest part registers roughly 120-125°F on a meat thermometer.
7. Allow the steak to rest for 10 minutes before thinly slicing and serving with the roasted veggies and chimichurri.

For the Chimichurri:

1. While the steak is marinating, combine all ingredients except the oil in a food processor and pulse until everything is finely chopped. With the machine running, stream in the olive oil. Season, to taste, with salt and pepper.
2. Transfer to an airtight container and store in the fridge until ready to use. This gets better the longer it hangs out in the fridge, and it will keep for up to a month in an airtight container.

To Serve:

1. Preheat the oven to 450°F and line a large baking sheet with tin foil.
2. Toss the carrots and radishes with a little olive oil and season with salt and pepper. Spread out in an even layer on the baking sheet. Roast for 15-20 minutes, occasionally shaking the pan or stirring the veggies, or until they are tender and caramelized in spots.
3. Place the sliced steak on a large platter and arrange the carrots and radishes alongside. Garnish everything with dollops of the chimichurri and the fresh herbs. Serve while everything is warm.