Flank Steak with Chimichurri, Parmesan Smashed Potatoes, and Balsamic-Caramelized Brussels Sprouts

Lately I’ve been reminded that eating well doesn’t mean giving up flavor or pleasure, and it certainly doesn’t mean bland, boring food. True nourishment comes from balance — slowing down long enough to cook with intention, layering fresh ingredients, and letting simple flavors speak for themselves.

This meal is one of those dishes that feels as good to make as it does to eat, a combination of smoky, herbaceous, crisp, and bright that feels comforting and elevated all at once.

Smoky, herby, and crisp — a balanced meal made for slow evenings and good company.

Healthy eating should never feel restrictive. When food is made with care and quality ingredients, it becomes both fuel and joy. This recipe captures that energy: perfectly seared flank steak brushed with olive oil and smoked paprika, topped with a vibrant chimichurri sauce that brings life to every bite. Crispy Parmesan smashed potatoes and caramelized Brussels sprouts round out the plate for a balanced, deeply satisfying meal that feels restaurant-worthy yet completely approachable.

Ingredients

Flank Steak

• 1½ lb flank steak

• 1 tbsp olive oil

• Sea salt, to taste

• Freshly ground black pepper

• ½ tsp smoked paprika

Chimichurri Sauce

• 1⅓ cups fresh parsley (about two-thirds of total greens)

• ⅔ cup fresh cilantro (about one-third of total greens)

• 3 garlic cloves, minced

• ½ cup olive oil

• 2 tbsp red wine vinegar

• 1 tbsp lemon juice

• 1 tsp red chili flakes

• Sea salt and black pepper, to taste

Parmesan Smashed Potatoes

• 1½ lb baby gold or Dutch potatoes

• 1 tbsp olive oil

• ¼ cup grated Parmesan

• Sea salt and black pepper

Balsamic-Caramelized Brussels Sprouts

• 1 lb Brussels sprouts, trimmed and halved

• 1 tbsp olive oil

• ½ tsp Italian herbs

• ½ tsp sea salt

• ¼ tsp black pepper

• 1–2 tsp balsamic vinegar

Instructions

1. Prepare the Steak

1. Pat the steak dry and rub with olive oil, salt, pepper, and smoked paprika.

2. Let rest at room temperature for 15 minutes.

3. Heat a cast-iron skillet over medium-high heat until very hot.

4. Sear for 3 to 4 minutes per side for medium-rare, adjusting for thickness.

5. Internal temperature guide:

   • Rare: 120 to 125 °F

   • Medium-rare: 130 to 135 °F

   • Medium: 140 to 145 °F

6. If it’s still undercooked, lower the heat or transfer to a 400 °F oven to finish.

7. Remove from heat, let rest 10 minutes, and slice against the grain for tenderness.

2. Make the Chimichurri

1. Finely chop parsley, cilantro, and garlic, or pulse briefly in a food processor.

2. Stir in olive oil, red wine vinegar, lemon juice, red chili flakes, salt, and pepper.

3. Let sit for about 15 minutes so the flavors can deepen.

4. Storage: Refrigerate in a sealed glass jar for up to one week.

   The olive oil will solidify when chilled, so place the jar in warm water or let it reach room temperature before serving.

Tip: I often double this recipe. The extra chimichurri adds brightness to eggs, roasted vegetables, or crudités throughout the week.

3. Make the Parmesan Smashed Potatoes

1. Preheat the oven to 425 °F.

2. Boil potatoes in salted water until fork-tender, about 15 minutes.

3. Drain and transfer to a parchment-lined baking sheet.

4. Gently smash each potato with the bottom of a glass.

5. Drizzle with olive oil, season with salt and pepper, and sprinkle Parmesan over the top.

6. Roast for 30 to 35 minutes, or until golden and crisp.

   (Every oven varies slightly, so check near the end for your desired crispness.)

4. Prepare the Brussels Sprouts

Prep

1. Rinse and pat dry.

2. Trim stem ends and remove any yellow or damaged outer leaves.

3. Slice each sprout in half for even crisping.

Air Fryer Method

1. Toss Brussels sprouts with olive oil, salt, pepper, Italian herbs, and balsamic vinegar.

2. Air fry at 400 °F for 12 to 15 minutes, shaking halfway through, until caramelized and crisp.

Oven Method

1. Preheat oven to 425 °F.

2. Arrange sprouts cut-side down on a parchment-lined baking sheet.

3. Roast for 20 to 25 minutes, flipping once, until golden brown and tender.

The balsamic creates a natural caramelization that perfectly balances the brightness of the chimichurri and the richness of the steak.

5. Assemble and Serve

Slice the rested steak and spoon the chimichurri generously over top.

Serve alongside the Parmesan smashed potatoes and balsamic-caramelized Brussels sprouts for a balanced meal that feels indulgent yet deeply nourishing.

Storage Notes

• Chimichurri: Store in a glass jar in the refrigerator for up to one week. Warm gently in water before using.

• Potatoes: Reheat in an air fryer or 400 °F oven for 5 to 7 minutes to restore crispness.

• Steak: Store sliced portions in an airtight container for up to three days. Reheat gently in a skillet or covered pan.

Closing Thought

You are your greatest investment.

Eating well isn’t about perfection, it’s about presence. When you choose quality ingredients and prepare them with care, even an ordinary dinner becomes an act of nourishment, connection, and gratitude.

Note: I no longer include calorie or macronutrient details in my recipes. While I understand they can be useful in certain contexts, I’ve found that focusing too much on numbers can create unnecessary pressure around food. My approach encourages a more intuitive, balanced mindset — one that values quality, simplicity, and how food makes you feel.