Grilled Steak with Chimichurri & Roasted Veggies 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

For the Steak:

1.5 lb ribeye or sirloin steak

1 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

For the Chimichurri Sauce:

1 cup fresh parsley, finely chopped

1/4 cup fresh cilantro, chopped (optional)

3 cloves garlic, minced

1/2 tsp red pepper flakes

1/2 tsp salt

1/2 tsp black pepper

1/4 cup red wine vinegar

1/2 cup olive oil

For the Roasted Veggies:

1 lb baby potatoes, halved

1 zucchini, chopped

1 cup cherry tomatoes, halved

1 cup kale, chopped

2 tbsp olive oil

1 tsp salt

1/2 tsp black pepper

1/2 tsp garlic powder

 

️ Step by Step:

1️⃣ Prepare the Roasted Veggies:

 

Preheat oven to 425°F (220°C).

Toss potatoes, zucchini, and cherry tomatoes with olive oil, salt, black pepper, and garlic powder.

Spread on a baking sheet and roast for 25-30 minutes.

In the last 5 minutes, toss in kale and roast until crispy.

2️⃣ Make the Chimichurri Sauce:

 

In a bowl, mix parsley, cilantro, garlic, red pepper flakes, salt, black pepper, and red wine vinegar.

Stir in olive oil and let sit for 10 minutes to blend flavors.

3️⃣ Cook the Steak:

 

Heat a grill or skillet over high heat.

Rub steak with olive oil, salt, black pepper, and garlic powder.

Grill for 3-4 minutes per side for medium-rare.

Let rest for 5 minutes before slicing.

4️⃣ Assemble & Serve:

 

Slice the steak and drizzle with chimichurri.

Plate with the roasted veggies and enjoy!

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes

Calories: ~650 per serving | Protein: ~50g per serving