Main Course · Lunch · Dinner · Latin American ·

Argentine Chimichurri Steak with Roasted Vegetables

Name: Argentine Chimichurri Steak with Roasted Vegetables
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 1 cup fresh parsley, finely chopped; 1/4 cup fresh oregano, finely chopped; 4 cloves garlic, minced; 1/2 cup olive oil; 2 tbsp red wine vinegar; 1 tsp red pepper flakes; Salt and pepper, to taste; 4 beef ribeye steaks, about 1-inch thick; 2 tbsp olive oil; Salt and black pepper, to taste; 2 cups cherry tomatoes, halved; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 red onion, sliced; 2 tbsp olive oil; 1 tsp dried thyme; Salt and pepper, to taste; 1/4 cup soy sauce; 2 tbsp lemon juice; 1 tbsp dijon mustard; 1 tsp garlic powder

This Argentine Chimichurri Steak is a culinary celebration featuring a herbaceous chimichurri sauce, perfectly grilled steak, and savory roasted vegetables.

4.1(202 reviews)

·By Ethan Brooks·June 22, 2025

Argentine Chimichurri Steak with Roasted Vegetables — Main Course served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Chimichurri Sauce

For the Steak

For the Roasted Vegetables

For the Marinade

Nutrition

Per serving

Calories: 1240 kcal
Protein: 55 g
Carbs: 18.25 g
Fat: 111.6 g
Fiber: 3.5 g

Whole recipe

Total

Calories: 4958 kcal
Protein: 219.8 g
Carbs: 73 g
Fat: 446.5 g
Fiber: 14 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
1 cup fresh parsley finely chopped	22	2	4	0	2
1/4 cup fresh oregano finely chopped	5	0.5	1	0	0.5
4 cloves garlic minced	18	1	4	0	0
1/2 cup olive oil	960	0	0	108	0
2 tbsp red wine vinegar	6	0	0	0	0
1 tsp red pepper flakes	6	0.2	1	0.3	0.5
Salt and pepper to taste	0	0	0	0	0
4 beef ribeye steaks about 1-inch thick	3200	200	0	280	0
2 tbsp olive oil	240	0	0	28	0
Salt and black pepper to taste	0	0	0	0	0
2 cups cherry tomatoes halved	50	2	11	0.5	3
1 red bell pepper chopped	50	2	12	0.5	3
1 yellow bell pepper chopped	50	2	12	0.5	3
1 red onion sliced	40	1	9	0.1	1.5
2 tbsp olive oil	240	0	0	28	0
1 tsp dried thyme	3	0.1	1	0.1	0.5
Salt and pepper to taste	0	0	0	0	0
1/4 cup soy sauce	35	7	3	0	0
2 tbsp lemon juice	8	0	2	0	0
1 tbsp dijon mustard	15	0.5	1	1	0
1 tsp garlic powder	10	0.5	2	0	0.5

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Steak

1
Mix Marinade
In a bowl, mix soy sauce, lemon juice, dijon mustard, and garlic powder.
2
Coat Steaks
Coat the steaks with the marinade, cover, and refrigerate for 30 minutes.
3
Rest Steaks
Remove from fridge 10 minutes before grilling to bring to room temperature.

Preparing the Vegetables

1
Preheat Oven
Preheat the oven to 400°F (200°C).
2
Toss Vegetables
In a bowl, toss cherry tomatoes, bell peppers, and onion with olive oil, thyme, salt, and pepper.
3
Arrange on Sheet
Spread on a baking sheet lined with parchment paper.

How to Make Argentine Chimichurri Steak with Roasted Vegetables

Total time: 2 h · Yields 4 servings

1
Grilling Steaks
Preheat the grill to medium-high heat and cook steaks for 4 minutes per side.
2
Roasting Vegetables
Roast the vegetables in the oven for 25-30 minutes, stirring halfway through.
3
Saucing
Combine all chimichurri ingredients in a bowl; mix well and let stand for 10 minutes before serving.