Chimichurri Steak Plate
Grilled steak topped with chimichurri sauce, served with roasted vegetables and your choice of starch. The plate balances charred beef with bright, herb-forward sauce and caramelized sides.
Ingredients
Method
Remove steak from refrigerator 15 minutes before cooking. Prepare chimichurri sauce in a bowl and reserve.
Toss roasted vegetables with olive oil, salt, and pepper; spread on a grill-safe pan or directly on grill grates.
Heat grill to high (450°F). Place vegetable pan on grill; cook 12–15 minutes, stirring occasionally, until browned and tender.
Pat steak dry with paper towels. Season all sides with salt and black pepper. Place on hot grill and cook 5–6 minutes per side for medium-rare (130–135°F internal temperature). Transfer to a cutting board and rest 5 minutes.
Cook starch component (rice, quinoa, etc.) according to package instructions while vegetables and steak cook.
Slice steak against the grain into quarter-inch strips.
Divide cooked starch among four plates. Arrange roasted vegetables on each plate. Top with sliced steak and drizzle chimichurri sauce over the steak and plate.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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