Chimichurri Steak and Vegetables Recipe

Is there anything more delightful than gathering around a rustic wooden table, the air filled with the mouthwatering aroma of sizzling steak mingling with the freshness of colorful, roasted vegetables? This Chimichurri Steak and Vegetables Recipe is a celebration of vibrant flavors and family bonding. Perfect for summer nights or special family dinners, this dish combines juicy, perfectly grilled steak strips with a medley of fresh, roasted vegetables, all drizzled with a bold, tangy chimichurri sauce. This recipe is not only a treat for your taste buds but also an opportunity to foster creativity and joy in cooking with your loved ones. Let’s embark on this culinary adventure together!

Recipe Summary

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 4
• Skill Level: Intermediate

Ingredients

• 1.5 lbs steak (ribeye or sirloin), cut into strips
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, cut into wedges
• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste

Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 4 garlic cloves, minced
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon oregano, dried
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

1. Preheat your grill to medium-high heat. Lightly oil the grill grates.
2. In a bowl, toss the steak strips with 1 tablespoon of olive oil, salt, and pepper. Set aside.
3. In another bowl, combine the sliced bell peppers, zucchini, red onion, and cherry tomatoes with the remaining olive oil, salt, and pepper. Mix well.
4. Place the vegetables on the grill in a single layer. Grill for 10-15 minutes, turning occasionally, until they are tender and lightly charred.
5. While the vegetables are grilling, prepare the chimichurri sauce. In a medium bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Mix well and allow the flavors to meld as it sits.
6. Once the vegetables are done, remove them from the grill and set aside. Grill the steak strips for 3-4 minutes per side, or until they reach your desired level of doneness.
7. Remove the steak from the grill and let it rest for a few minutes before slicing it into thin strips.
8. Arrange the grilled steak and vegetables on a serving platter. Drizzle the chimichurri sauce generously over the top. Serve immediately and enjoy!

Helpful Tips

• Make Ahead: The chimichurri sauce can be made a day in advance and stored in the refrigerator to save time.
• Vegetable Variations: Feel free to swap the vegetables with your family’s favorites, such as asparagus, mushrooms, or eggplant.
• Grill Alternatives: If you don’t have a grill, a grill pan or broiler can also be used.

Storage Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat.

Ingredient Substitutions:

• If red wine vinegar is unavailable, apple cider vinegar can be used.
• For a milder chimichurri, reduce or omit the red pepper flakes.

Pairings

• A fresh green salad with a light vinaigrette complements this dish perfectly.
• Serve with a side of quinoa or couscous for a heartier meal.
• A glass of chilled lemon-infused water or a fruity iced tea makes a refreshing drink pairing.

At Zynahz, we believe that the heart of the home is the kitchen, where creativity blossoms and memories are made. We hope this Chimichurri Steak and Vegetables Recipe brings as much joy to your family as it does to ours. We love seeing your culinary creations—don’t forget to share your results with us! Spread the love by sharing this recipe with friends and family, and let’s continue exploring the world of flavors together. Follow us on social media for more delicious recipes, and sign up for our newsletter to never miss a culinary adventure. Happy cooking!