Are you ready to elevate your dinner game? This Grilled Steak with Chimichurri and Roasted Vegetables is not just a meal; it’s an experience. Perfectly grilled steak paired with a vibrant chimichurri sauce will make your taste buds dance. Plus, it’s gluten-free, so everyone can enjoy this delicious dish without a worry!
Imagine sinking your teeth into a juicy steak, its flavors enhanced by a fresh, herby chimichurri. Add in some beautifully roasted vegetables for a colorful and nutritious side. This meal is all about bold flavors and simple, wholesome ingredients that come together effortlessly.
Delicious Grilled Steak with Chimichurri and Roasted Vegetables
This grilled steak recipe features a juicy, tender cut of meat complemented by a zesty chimichurri sauce made with fresh herbs and garlic. The roasted vegetables add a delightful sweetness and texture, making this dish a well-rounded and satisfying gluten-free option.
Ingredients
- 2 ribeye or sirloin steaks, about 1 inch thick
- Salt and black pepper to taste
- 1 cup fresh parsley, finely chopped
- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 3-4 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- Assorted vegetables (bell peppers, zucchini, carrots, etc.), chopped
- 1 tablespoon olive oil for vegetables
- 1 teaspoon garlic powder for vegetables
- Salt and pepper for vegetables
Instructions
- Prepare the Chimichurri: In a bowl, combine chopped parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and black pepper. Mix well and set aside to let the flavors meld.
- Season the Steak: Pat the steaks dry with a paper towel, then season both sides generously with salt and black pepper.
- Grill the Steak: Preheat your grill to medium-high heat. Grill the steaks for about 4-5 minutes on each side for medium-rare, adjusting time based on your preferred doneness. Remove from the grill and let rest for a few minutes.
- Roast the Vegetables: Preheat the oven to 425°F (220°C). Toss the chopped vegetables with olive oil, garlic powder, salt, and pepper. Spread them out on a baking sheet and roast for about 20-25 minutes, or until tender and slightly caramelized.
- Serve: Slice the grilled steak against the grain, place on a plate, and drizzle generously with chimichurri sauce. Serve alongside roasted vegetables for a complete meal.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 2
- Calories: 550kcal
- Fat: 36g
- Protein: 42g
- Carbohydrates: 12g
