muffinpony
Culinary Explorer
Spice up your weekday feast with this mouthwatering Grilled Chimichurri Steak with Roasted Vegetables! Tender steak marinated in a zesty chimichurri sauce, grilled to perfection, and served alongside a medley of roasted vegetables for a meal that's bursting with flavor and goodness. It's a surefire way to impress your loved ones!
Ingredients:
Ingredients:
- 4 beef steaks (such as ribeye or sirloin)
- 1 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- Salt and pepper, to taste
- 2 bell peppers, sliced
- 1 red onion, sliced
- 1 zucchini, sliced
- 1 tablespoon olive oil
- Fresh lemon wedges, for serving
- In a bowl, combine the chopped parsley, chopped cilantro, minced garlic, red wine vinegar, and olive oil to make the chimichurri sauce. Season with salt and pepper to taste.
- Place the steaks in a shallow dish and pour half of the chimichurri sauce over them. Marinate the steaks for at least 30 minutes, or preferably overnight in the refrigerator.
- Preheat your grill to medium-high heat. Remove the steaks from the marinade and discard the excess marinade.
- Grill the steaks for 4-5 minutes per side, or until they reach your desired level of doneness. Let the steaks rest for a few minutes before slicing.
- Meanwhile, preheat your oven to 400°F (200°C). Toss the sliced bell peppers, red onion, and zucchini with olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20-25 minutes, or until the vegetables are tender and lightly browned.
- Serve the grilled chimichurri steak slices with the roasted vegetables and remaining chimichurri sauce on the side. Garnish with fresh lemon wedges.
- Enjoy this vibrant and flavorful dish with your family and friends!