Chimichurri Steak with Grilled Veggies

Chimichurri Steak with Grilled Veggies

Chimichurri Steak with Grilled Veggies is a flavorful dish that combines juicy steak with vibrant grilled vegetables. This recipe features chimichurri, a delicious green sauce from Argentina that adds a fresh and zesty kick. It’s perfect for a summer cookout or a cozy dinner at home.

Why Make This Recipe

You should try this recipe because it is not only easy to make but also packed with flavor. The chimichurri sauce elevates the taste of the steak and veggies, making this meal a fan favorite. Additionally, grilling brings out the natural flavors of the ingredients, creating a healthy and satisfying dish that everyone will love.

How to Make Chimichurri Steak with Grilled Veggies

Ingredients:

• 1 cup fresh parsley, finely chopped
• 2 tablespoons fresh oregano, chopped (or 1 tsp dried)
• 3 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 2 tablespoons red wine vinegar
• 1/2 cup olive oil
• Salt and black pepper, to taste
• 1 1/2 lbs flank steak or skirt steak
• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 red onion, cut into wedges
• Olive oil, for brushing
• Salt and pepper, to taste

Directions:

1. To make the chimichurri sauce, whisk together the parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, salt, and pepper in a bowl. You can blend it briefly if you prefer a smoother texture. Let it sit at room temperature for 15–30 minutes to let the flavors meld.

2. Preheat your grill to medium-high heat.

3. Brush the steak and veggies with olive oil and season them with salt and pepper.

4. Grill the steak for 4–5 minutes on each side for medium-rare or longer for your preferred doneness. Let the steak rest for 5 minutes before slicing.

5. Grill the veggies until they are tender and have nice char marks, about 6–8 minutes total, turning them occasionally.

6. Slice the steak against the grain and serve it with the grilled veggies. Don’t forget to drizzle generous spoonfuls of chimichurri on top!

How to Serve Chimichurri Steak with Grilled Veggies

Serve the steak slices alongside the grilled vegetables on a large platter. Offer extra chimichurri sauce on the side for those who love a little extra flavor. This dish pairs perfectly with rice, quinoa, or a fresh salad for a full meal.

How to Store Chimichurri Steak with Grilled Veggies

If you have any leftovers, you can store the steak and veggies in an airtight container in the refrigerator for up to 3 days. The chimichurri sauce can also be stored in a separate container and will last for about a week in the fridge.

Tips to Make Chimichurri Steak with Grilled Veggies

• For more intense flavor, let the chimichurri sit longer before serving.
• If you like it spicy, increase the amount of red pepper flakes.
• Make sure to grill the steak at high heat for a nice sear, which helps seal in the juices.

Variation

Feel free to use different cuts of meat like ribeye or sirloin if you prefer. You can also experiment with different vegetables, such as asparagus, mushrooms, or cherry tomatoes, for a colorful mix.

FAQs

Can I make chimichurri in advance?

Yes, you can make chimichurri a day in advance. Just keep it in the refrigerator, and let it sit at room temperature for a bit before serving to bring back its fresh flavors.

Can I use dried herbs instead of fresh?

Yes, you can use dried herbs, but the flavor will be different. Use about 1 teaspoon for dried oregano instead of 2 tablespoons of fresh.

How do I know when the steak is done?

Use a meat thermometer. For medium-rare, aim for 130–135°F (54–57°C) in the center of the steak. Adjust the cooking time if you prefer it well-done.

Enjoy making and sharing this delicious Chimichurri Steak with Grilled Veggies!