Argentine Chimichurri Steak with Roasted Vegetables
A Flavorful Grilled Steak with Zesty Sauce and Satisfying Sides
This Argentine Chimichurri Steak is a culinary celebration featuring a herbaceous chimichurri sauce, perfectly grilled steak, and savory roasted vegetables.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Chimichurri Sauce
For the Steak
For the Roasted Vegetables
For the Marinade
Preparation
Marinating the Steak
Mix Marinade
In a bowl, mix soy sauce, lemon juice, dijon mustard, and garlic powder.
Coat Steaks
Coat the steaks with the marinade, cover, and refrigerate for 30 minutes.
Rest Steaks
Remove from fridge 10 minutes before grilling to bring to room temperature.
Preparing the Vegetables
Preheat Oven
Preheat the oven to 400°F (200°C).
Toss Vegetables
In a bowl, toss cherry tomatoes, bell peppers, and onion with olive oil, thyme, salt, and pepper.
Arrange on Sheet
Spread on a baking sheet lined with parchment paper.
Cooking Process
Grilling Steaks
Preheat the grill to medium-high heat and cook steaks for 4 minutes per side.
Roasting Vegetables
Roast the vegetables in the oven for 25-30 minutes, stirring halfway through.
Saucing
Combine all chimichurri ingredients in a bowl; mix well and let stand for 10 minutes before serving.
Plating & Serving
Argentine Chimichurri Steak with Roasted Vegetables
Argentine Chimichurri Steak with Roasted Vegetables
Slice and Serve
Slice the steaks against the grain, drizzle with chimichurri sauce, and serve alongside colorful roasted vegetables.