Chimichurri Steak with Roasted Vegetables
Chimichurri Steak with Roasted Vegetables is a flavorful and nutritious meal that combines succulent grilled steak with vibrant chimichurri sauce and roasted vegetables. The steak is marinated in a zesty chimichurri sauce, which adds a burst of fresh herb and garlic flavors. The roasted vegetables, such as bell peppers, zucchini, and onions, complement the steak perfectly and add a delicious caramelized taste. This dish is not only delicious but also packed with protein and vegetables, making it a satisfying and healthy option.
INGREDIENTS
For the steak:
- 2 ribeye, sirloin, or flank steaks (about 8 ounces each)
- Salt and black pepper, to taste
For the chimichurri sauce:
- 1 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
For the roasted vegetables:
- 2 bell peppers, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tablespoons olive oil
- Salt and black pepper, to taste
INSTRUCTIONS
Preheat your grill or grill pan to medium-high heat.
Season the steaks generously with salt and black pepper on both sides.
In a bowl, combine all the chimichurri sauce ingredients: parsley, cilantro, minced garlic, red wine vinegar, olive oil, lemon juice, red pepper flakes (if using), salt, and black pepper. Stir well to combine.
Place the steaks on the grill or grill pan and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Remove the steaks from the heat and let them rest for a few minutes.
While the steaks are resting, preheat your oven to 425°F (220°C).
In a baking dish, combine the sliced bell peppers, zucchini, and red onion. Drizzle with olive oil and season with salt and black pepper. Toss to coat the vegetables evenly.
Roast the vegetables in the preheated oven for about 15-20 minutes, or until they are tender and lightly caramelized.
Slice the rested steaks against the grain into thin strips.
Serve the sliced steak with a generous drizzle of chimichurri sauce and a side of roasted vegetables.
TIPS
- You can use your preferred cut of steak, such as ribeye, sirloin, or flank steak, for this recipe. Adjust the cooking time accordingly based on the thickness of the steak.
- If you prefer a milder flavor, reduce the amount of garlic and red pepper flakes in the chimichurri sauce.
- You can customize the roasted vegetables by adding other vegetables like cherry tomatoes, broccoli, or carrots.
- Leftover chimichurri sauce can be stored in an airtight container in the refrigerator for up to 5 days. It can be used as a marinade or dressing for other dishes.
- Feel free to garnish the dish with additional fresh herbs or a squeeze of lemon juice for extra freshness.
NUTRITION VALUE
- Calories: Approximately 400-500 calories
- Protein: Around 30-40 grams
- Carbohydrates: Approximately 20-30 grams
- Fat: Around 20-25 grams
- Fiber: Approximately 5-8 grams
