There’s something about a plate full of vibrant greens, juicy grilled steak, and crispy ranch-seasoned potatoes that just feels like summer hosting. This recipe is perfect for casual gatherings on the patio or a nourishing weeknight dinner with your family. It’s flavorful, fresh, and a little bit indulgent in the best way.
We start by marinating flank steak in a simple, bold mixture that tenderizes the meat and infuses it with flavor. Then it’s grilled to perfection and served over a bed of greens with roasted smashed potatoes and a generous drizzle of chimichurri sauce.
Ingredients
For the Marinated Flank Steak:
- 1–1.5 lb flank steak
- ¼ cup avocado oil
- 3 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
For the Smashed Potatoes:
- 1 lb baby Yukon gold potatoes, halved
- 2 tbsp oil (avocado or olive)
- ½ packet ranch seasoning
- Salt and pepper, to taste
For the Chimichurri Sauce:
- ½ cup fresh parsley
- ¼ cup fresh cilantro
- 6 cloves garlic
- 1 cup avocado oil (or olive oil)
- Juice of 2 lemons
- 1 tbsp red chili flakes (adjust to taste)
- 1 tbsp dried oregano
- ½ tsp salt
Optional for Assembly:
- Mixed greens
- Cherry tomatoes, halved and lightly salted
- Drizzle of ranch dressing
Instructions
1.
Marinate the Steak
In a shallow dish or resealable bag, combine the avocado oil, minced garlic, Worcestershire sauce, salt, and pepper. Add the flank steak and turn to coat evenly. Cover and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
2.
Roast & Smash the Potatoes
Preheat your oven to 425°F. Toss the halved baby potatoes with oil, salt, pepper, and ranch seasoning. Spread them on a baking sheet and roast for 20–30 minutes, or until fork-tender.
Remove the potatoes from the oven and carefully press each one with the bottom of a glass until lightly smashed. Return to the oven and roast for another 10–15 minutes, until the edges are golden and crispy.
3.
Grill the Steak
Heat a grill or grill pan to medium-high. Remove the steak from the marinade and grill for about 3–4 minutes per side (depending on thickness), until your desired doneness is reached. Let the steak rest for 5–10 minutes before slicing against the grain.
4.
Make the Chimichurri
In a food processor, pulse the parsley, cilantro, garlic, lemon juice, chili flakes, oregano, and salt. With the motor running, slowly stream in the oil. Pulse until a loose, chunky sauce forms. Avoid over-blending—it should be rustic, not a paste.
5.
Assemble & Serve
On a large platter or individual plates, layer mixed greens and cherry tomatoes. Add sliced steak and smashed potatoes. Drizzle the chimichurri over the steak and finish with a light drizzle of ranch over the potatoes, if you’d like.
Serve warm and enjoy with your favorite summer drink (might I suggest something with hydrangea ice cubes?).
Hosting Tip
This meal looks beautiful served family-style on a large wooden board or platter. Let guests build their own plates, and keep extra chimichurri on the side—it always disappears fast!
Grilled Marinated Flank Steak with Crispy Smashed Potatoes & Chimichurri
Ingredients
Marinated Flank Steak
- 1 –1.5 lb flank steak
- ¼ cup avocado oil
- 3 cloves garlic minced
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
Smashed Potatoes:
- 1 lb baby Yukon gold potatoes halved
- 2 tbsp oil avocado or olive
- ½ packet ranch seasoning
- Salt and pepper to taste
Chimichurri Sauce
- ½ cup fresh parsley
- ¼ cup fresh cilantro
- 6 cloves garlic
- 1 cup avocado oil or olive oil
- Juice of 2 lemons
- 1 tbsp red chili flakes adjust to taste
- 1 tbsp dried oregano
- ½ tsp salt
Optionsl for Assembly:
- Mixed greens
- Cherry tomatoes halved and lightly salted
- Drizzle of ranch dressing
Instructions
Marinate the Steak
- In a shallow dish or resealable bag, combine the avocado oil, minced garlic, Worcestershire sauce, salt, and pepper. Add the flank steak and turn to coat evenly. Cover and refrigerate for at least 2 hours, or up to overnight for maximum flavor.
Roast & Smash the Potatoes
- Preheat your oven to 425°F. Toss the halved baby potatoes with oil, salt, pepper, and ranch seasoning. Spread them on a baking sheet and roast for 20–30 minutes, or until fork-tender.
- Remove the potatoes from the oven and carefully press each one with the bottom of a glass until lightly smashed. Return to the oven and roast for another 10–15 minutes, until the edges are golden and crispy.
Grill the Steak
- Heat a grill or grill pan to medium-high. Remove the steak from the marinade and grill for about 3–4 minutes per side (depending on thickness), until your desired doneness is reached. Let the steak rest for 5–10 minutes before slicing against the grain.
Make the Chimichurri
- In a food processor, pulse the parsley, cilantro, garlic, lemon juice, chili flakes, oregano, and salt. With the motor running, slowly stream in the oil. Pulse until a loose, chunky sauce forms. Avoid over-blending—it should be rustic, not a paste.
Assemble & Serve
- On a large platter or individual plates, layer mixed greens and cherry tomatoes. Add sliced steak and smashed potatoes. Drizzle the chimichurri over the steak and finish with a light drizzle of ranch over the potatoes, if you’d like.
