Pan-Fried Flat Iron Steak with Vegetables

This easy weeknight dinner comes together in under 30 minutes and is bursting with flavor! Juicy pan-fried flat iron steak is prepared in a garlicky parsley marinade, paired with buttery vegetables like brussels sprouts, green beans, and sweet mini peppers. A perfect balance of hearty protein and colorful veggies for a meal that feels restaurant-worthy but simple enough for home!

There’s nothing quite like the perfect pan-fried steak: seared until golden brown, juicy in the center, and full of flavor. This recipe takes a flat iron steak and enhances it with a fresh parsley and garlic marinade that doubles as a finishing sauce, giving every bite a punch of herby richness.

To make it a complete meal, we pair the steak with sautéed brussels sprouts, green beans, and sweet mini peppers. Tossed in olive oil and Italian seasoning, the vegetables are colorful, tender, and perfectly complement the savory richness of the beef. Best of all, this dish is quick enough to make for a weeknight but elegant enough to serve if you’re having guests over!

Why you’ll love this recipe

• Quick & easy to make – Ready in under 30 minutes, which makes it perfect for busy weeknights.
• Makes for a balanced meal – Protein-packed steak paired with fiber-rich, nutrient-dense veggies make for a healthy, balanced dinner!
• Bold herby flavors – A marinade of fresh parsley, garlic, and Italian seasoning make every bite burst with vibrant flavor.
• Restaurant quality at home – Pairing the beautifully cooked steak with delicious tender veggies make for an impressive presentation without the fuss.
• Easily customizable – Swap in your favorite veggies or adjust the seasoning to your taste.

Ingredients needed

For the vegetables

• Extra-virgin olive oil: Adds rich flavor and helps vegetables caramelize beautifully.
• Brussels sprouts, trimmed and halved: Gives off a nutty and slightly sweet aroma and flavor when pan-seared.
• Green beans, trimmed: Crisp and tender, balancing the richness of the steak.
• Mini bell peppers, sliced: Naturally sweet, colorful, and delicious when sautéed.
• Salt, pepper, and Italian seasoning: Essential seasoning paired with a blend of herbs that tie the dish together.

For the steak & marinade

• 1 pound flat iron steak: A tender and flavorful cut of steak, which makes it perfect for pan-frying.
• 1 tablespoon butter: Enhances the flavor of the steak and adds richness.
• Fresh parsley: Bright and fresh, serving as the base of the marinade and finishing sauce.
• Minced garlic: Adds depth and aromatic flavor.
• Extra-virgin olive oil: Helps the marinade cling to the steak while enhancing the juicy factor.
• Italian seasoning: An earthy, herby blend that complements the steak.
• Salt & pepper (to taste): Brings balance and rounds out the marinade.

How to make pan-fried steak with vegetables

1. Marinate the steak

Combine the marinade ingredients in a large bowl and reserve half for use later when serving. Coat the steak generously with the rest of the marinade and let rest for at least 20 minutes.

2. Cook the vegetables

In a pan with olive oil over medium-high heat, cook the brussels sprouts and green beans with salt, pepper, and Italian seasoning. Cook for 5-7 minutes, stirring frequently, until veggies are tender-crisp and add the sliced peppers to cook for an additional 5 minutes. Remove from pan.

3. Pan-fry the steak

In the same pan, add 1 tablespoon of butter and add the marinated steak. Sear the steak 5-6 minutes per side for medium-well, or until desired doneness. Remove from pan and let rest for 5 minutes before slicing.

4. Assemble and serve

Plate the steak with the sautéed veggies and drizzle the reserved marinade over the steak before serving.

Tips + recipe variations

You can easily customize this recipe by swapping out the veggies, adding your own twist to the marinade (make it spicy or citrusy!), and even changing the protein! Here are a few tips and variations we recommend:

• Add a spicy kick: Add crushed red pepper flakes or a drizzle of chili oil to the marinade for a bold, spicy flavor.
• Add a citrusy twist to the marinade: Mix lemon zest or a teaspoon or two of fresh lemon juice into the marinade for a bright, zesty finish.
• Prefer steak without marinade? Try making a garlic butter steak: Skip the parsley marinade and instead finish the steak with a garlic butter sauce (melted butter, garlic, and fresh herbs).
• Try out different proteins: Try this recipe with chicken thighs, pork chops, or even salmon fillets instead of steak.
• Swap out the veggies: You can switch out the green beans and Brussels with any veggies of your choice! Asparagus, zucchini, mushrooms, and broccoli also work well.
• Try a low-carb option: Serve the steak with cauliflower rice on the side.
• Make it Mediterranean style: Add kalamata olives, cherry tomatoes, and crumbled feta to the vegetables for a Greek-inspired twist.

Storage tips + leftovers

• Refrigerate and reheat: Store leftovers in an airtight container and keep in the fridge for up to 3 days. When reheating, heat the steak in a pan over medium heat, with a splash of olive oil to keep the steak tender, and remove from pan once hot. We recommend heating the veggies up separately in the oven at 350°F until hot all the way through.
• Freezing: Although steak doesn’t always reheat super well, cooking it to medium-well is best so that it can reheat without drying out. Cool it to room temperature and then store in a freezer-safe container for up to 3 months. Veggies can be frozen for up to 6 months.

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