Flank Steak with Chimichurri and Summer Squash Hash

One Pan Two Plates p. 97

Ingredients

• One 12oz / 340g flank steak, at room temperature
• 1 tsp Montreal steak seasoning or other spice mix for steak
• 3 green onions, white and tender green parts, thinly sliced
• ½ cup / 20g minced fresh flat-leaf parsley
• 2 garlic cloves, minced
• 4 Tbsp / 60ml olive oil, plus more if needed
• 2 tsp red wine vinegar
• ¼ tsp red pepper flakes
• Salt and freshly ground pepper
• 2 new potatoes, scribbed and cut into ¼in / 6mm dice
• 1 summer squash, about 8in / 20cm long, quartered lengthwise and cut into ¼in / 6mm slices
• ½ cup / 70g frozen peas, thawed