Stovetop Flank Steak with Summer Veggie Hash

Not that we need an excuse to buy all the colorful produce at the summer farmers market, but here's one anyway! And for my fellow grill-less apartment dwellers, this flank steak is just almost as yummy using a trusty cast iron skillet as it would be char-grilled.

Now, I could happily eat my way through four courses of potatoes, but you really don't miss the carbs in this all-veggie hash, I promise. And since both the steak and the squash cook quickly, this meal comes together in no time for a handy weeknight dinner.

I love chimichurri, a classic South American condiment for grilled meat made with cilantro (or parsley), vinegar, and garlic. In this version, the addition of avocado makes it nearly-guacamole, but with more of a bite from the vinegar. A tasty pairing, but traditional chimichurri will always work if that's your style.

Stovetop Flank Steak with Summer Veggie Hash
makes 2 large servings

{avocado chimichurri}
1/2 ripe avocado
1 Tbsp apple cider vinegar
1 clove garlic
1/2 cup cilantro leaves (or if you're averse, use parsley)
1 tsp olive oil
1 Tbsp fresh lime juice
Salt and pepper to taste

{stovetop flank steak}
1 Tbsp olive oil
1 lb flank steak (cut in half if that helps fit it in your skillet)
Kosher salt
Black pepper

{summer veggie hash}
2 tsp olive oil
3/4 cup corn kernals, fresh or frozen
1 zucchini, quartered and sliced
1 yellow squash, quartered and sliced
1/2 red onion, chopped
2 garlic cloves, minced
1/2 tsp ground cumin
1/4 tsp smoked paprika

For the chimichurri:
In a food processor, combine all chimichurri ingredients and process until fairly smooth. Add more salt and pepper to taste. Chill while you prep everything else.

Generously season flank steak on both sides with salt and pepper. Press seasoning into each side and let steak chill in refrigerator for 30 minutes. Let sit at room temperature for 10 minutes before cooking.

In a cast iron skillet over medium-high heat, heat 1 Tbsp olive oil until it shimmers. Add flank steak and sear on each side for 3-4 minutes or until it reaches desired doneness (mine was about 1/2 inch thick and turned out medium-rare).

Remove to a cutting board and tent with aluminum foil. Rest for 10 minutes while you make the ash.

In same pan, add more olive oil if necessary. Sautee red onion for 3-4 minutes until it begins to soften, scraping up any brown bits from the steak. Add corn, zucchini, yellow squash, garlic, cumin, and paprika, and stir to combine. Sautee for another 2-4 minutes, until everything is warmed through (but be careful not to overcook the squash or it will get mushy.) Remove hash to serving plates.

Un-tent steak and slice against the grain. Plate on top of the veggie hash and top with avocado chimichurri.