A Lot Recipe

Prepare the marinade

In a shallow dish or zip-top bag, combine 3 tablespoons olive oil, 3 tablespoons soy sauce, 1 tablespoon red wine vinegar, 1 tablespoon brown sugar, minced garlic, 1 teaspoon freshly ground black pepper, 1 teaspoon kosher salt, and 1 teaspoon smoked paprika. Whisk or shake until sugar dissolves and mixture is homogeneous.

Marinate the steak

Add the flank steak to the marinade, turning to coat both sides. If using a bag, press out excess air and seal. Refrigerate at least 30 minutes and up to 4 hours. Remove steak from the refrigerator 20 minutes before cooking to come toward room temperature.

Cook the steak

Heat a large cast-iron skillet or grill over high heat until very hot (about 5–7 minutes). Lightly oil the pan/grill grates. Remove steak from the marinade and pat dry with paper towels (reserve marinade). Sear steak 3–4 minutes per side for medium-rare (internal temperature ~130–135°F / 54–57°C) depending on thickness. If steak is thicker, sear sides briefly. Transfer to a cutting board and tent loosely with foil; rest 8–10 minutes.

Finish and slice

While resting, you may quickly bring the reserved marinade to a boil in a small saucepan for 1–2 minutes to use as a glaze (optional). Slice the steak thinly across the grain into 1/4-inch slices for maximum tenderness.

While the steak rests (or while the steak marinates), heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sliced red and yellow bell peppers, red onion, and zucchini. Season with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon dried oregano. Sauté, stirring occasionally, until vegetables are tender-crisp and beginning to char, about 6–8 minutes. If you prefer softer vegetables, cook 2–3 minutes longer. Remove from heat and keep warm until serving.

To make chimichurri, combine packed parsley, cilantro (if using), fresh oregano, 3 cloves garlic, 2 tablespoons red wine vinegar, 1 cup extra-virgin olive oil, 1 teaspoon red pepper flakes, 1 teaspoon salt, and 1 teaspoon black pepper in a food processor or using a sharp knife and bowl. Pulse briefly until herbs are finely chopped but still have texture (or finely mince by hand and whisk with oil and vinegar). Taste and adjust salt, vinegar, or red pepper flakes to your preference. Let sit at room temperature for at least 10 minutes to allow flavors to meld.

Arrange sliced steak on a platter alongside the sautéed vegetables. Spoon chimichurri over the steak or serve on the side. Garnish with chopped fresh parsley or cilantro and lime wedges. Squeeze lime over steak just before eating if desired.

Optional serving suggestions: serve with steamed rice, warm tortillas, or roasted potatoes to make it a heartier meal.