Oven-Baked Flank Steak with Chimichurri and Roasted Vegetables
A tender, flavorful pork flank steak baked in the oven with homemade chimichurri, served alongside roasted potatoes and eggplant wedges. Easy meal, quick meal, super tasty meal!
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On this Cretan blog, I love showing how simple ingredients and a little time can transform a meal. Flank steak is a cut that benefits from a little patience, and when marinated overnight, it becomes incredibly tender.
This recipe combines the herbal flavors of chimichurri with the slow-roasted steak, paired with lightly spiced potato and eggplant wedges.
I often prepare this dish when I want a hearty meal that’s still easy to manage because I’m either short of time or busy at the computer.
The chimichurri can be made with dried pantry ingredients, or you can use my homemade chimichurri recipe. This oven-baked method ensures the steak stays juicy (do not remove the fatty layer!) while the vegetables become perfectly caramelized. It’s a fabulous recipe for sharing with family or enjoying a satisfying solo dinner.
How I Make This Flank Steak
I start the night before by marinating the pork flank steak in milk and salt. I use a mix of table salt and smoked salt for added flavor.
The milk works like magic, softening the fibers and making the meat melt in your mouth the next day. While it rests in the fridge, I prepare a simple chimichurri seasoning with parsley, oregano, chili, and garlic (or garlic powder). I also add lemon juice and zest, and a few herbs like oregano and thyme -which you know I love to use in most of my meals!
The next day, I place the steak on a baking tray with a little olive oil. I do not use a lot of extra fat because I like to leave the natural fat layer of the meat cut on. This way, it gets a completely delicious flavor without much added oil.
I sprinkle the dry chimichurri mix (or fresh chimichurri sauce, if I have) over it, add extra crushed garlic, fresh lemon juice, and a little black pepper. The steak goes into the oven covered in aluminum foil for the first 30 minutes not to burn the seasoning layer.
On a separate tray, I roast the potato and eggplant wedges, quickly tossed with olive oil, lemon and lime juice (whatever you have will be fine), salt, pepper, ginger, and plenty of oregano.
The aromas are irresistible. After about 50 minutes (depending on the size of your meat cut), the steak is juicy, flavorful, and ready to slice. You can serve it with extra chimichurri sauce or with some salsa criolla for a fresh twist!
Oven-Baked Pork Flank Steak with Chimichurri (Pork matambre with chimichurri)
Ingredients
Flank steak
- 1.2 kg pork flank steak with its layer of fat intact)
- 1 tbsp salt
- 1 tbsp smoked salt
- 500 ml whole milk
- 2 tbps olive oil extra virgin
- 2-3 garlic cloves minced
- Juice of a lemon
- Freshly ground black pepper to taste
Chimichurri seasoning
- 4 tsp dried parsley
- ½ tsp dried oregano
- ½ tsp crushed red pepper flakes
- ¼ tsp garlic powder
- ¼ tsp ground black pepper
- ¼ tsp salt
- Lemon zest (optional)
Roasted Vegetables
- 500 grams potatoes peeled and cut into wedges
- 2-3 medium eggplants cut into wedges
- 2 tbsp olive oil extra virgin
- 1 tsp ground ginger
- 2 tsp dried oregano
- Salt and freshly ground black pepper
Instructions
Marinate the steak:
- Combine salt and milk in a large bowl, submerge the flank steak, and refrigerate overnight.
Prepare the chimichurri:
- Mix dried parsley, oregano, red pepper flakes, garlic powder, black pepper, salt, and dried lemon zest.
- Or use freshly-made chimichurri
Prepare and bake the steak:
- Preheat the oven to 180°C (350°F).
- Remove the steak from the milk, pat dry, rub with olive oil, and sprinkle with chimichurri, garlic, lemon juice, and black pepper.
- Roast for 45–50 minutes until desired doneness (medium-rare: 57°C / 135°F).
Roast the vegetables:
- Toss the potato and eggplant wedges with olive oil, ginger, oregano, salt, and pepper. Roast 25–30 minutes alongside the meat (flip halfway).
- Serve the steak and the vegetables with extra chimichurri or salsa criolla sauce.
Nutrition
Extra Ideas
- For extra tang, drizzle more lemon, lime, or orange juice over the cooked steak.
- Swap the eggplant with zucchini or bell peppers, depending on the season.
- Use fresh parsley and oregano in the chimichurri for a brighter, herbal flavor.
- Store leftover steak in the fridge for 2–3 days; it reheats beautifully.
This oven-baked flank steak is tender, flavorful, and pairs well with roasted vegetables, but it can also be served with a salad. Try it for a simple yet impressive meal, and let me know in the comments how your version turned out!
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Oven-Baked Flank Steak with Chimichurri and Roasted Vegetables
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
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