Chimichurri Steak With Roasted Spring Vegetables (Printable)
Juicy grilled steak with vibrant chimichurri sauce and roasted spring vegetables creates a fresh, colorful, flavorful meal.
# List of ingredients:
→ Steak
01 - 4 (8 oz) boneless ribeye or sirloin steaks
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
→ Chimichurri Sauce
05 - 1 cup fresh flat-leaf parsley, finely chopped
06 - ¼ cup fresh cilantro, finely chopped
07 - 3 cloves garlic, minced
08 - 2 tbsp fresh oregano, finely chopped (or 2 tsp dried oregano)
09 - ½ cup extra-virgin olive oil
10 - 3 tbsp red wine vinegar
11 - ½ tsp crushed red pepper flakes
12 - ½ tsp sea salt
13 - ¼ tsp freshly ground black pepper
→ Roasted Spring Vegetables
14 - 1 bunch asparagus, trimmed and cut into 2-inch pieces
15 - 1 cup baby carrots, halved lengthwise
16 - 1 cup radishes, halved
17 - 1 cup sugar snap peas, trimmed
18 - 1 cup baby potatoes, quartered
19 - 2 tbsp olive oil
20 - 1 tsp sea salt
21 - ½ tsp black pepper
22 - 1 tbsp fresh lemon juice
# Steps:
01 - Preheat the oven to 425°F and line a large baking sheet with parchment paper.
02 - In a large bowl, toss the asparagus, baby carrots, radishes, sugar snap peas, and baby potatoes with olive oil, salt, and pepper. Spread evenly on the prepared baking sheet.
03 - Roast the vegetables for 25–30 minutes, stirring halfway through, until tender and slightly caramelized. Drizzle with lemon juice before serving.
04 - In a bowl, combine parsley, cilantro, garlic, oregano, red wine vinegar, red pepper flakes, salt, and black pepper. Stir in olive oil until well blended. Set aside to let the flavors meld.
05 - Pat steaks dry and rub both sides with olive oil, salt, and pepper.
06 - Heat a grill or grill pan over high heat. Grill steaks for 3–4 minutes per side for medium-rare, or to desired doneness. Let rest for 5 minutes.
07 - Slice the steaks against the grain, arrange on plates with the roasted vegetables, and spoon chimichurri sauce generously over the steak.
# Expert Advice:
01 -
- The chimichurri sauce comes together in minutes but tastes like you simmered it all day
- Spring vegetables roasted at high heat develop a natural sweetness that balances the rich steak
- Everything cooks simultaneously so you are not stuck at the stove while guests wait
02 -
- Letting the chimichurri sit for at least 15 minutes allows the garlic to mellow and the flavors to meld together
- Slicing the steak against the grain keeps each bite tender instead of chewy
03 -
- Pat the steaks completely dry before seasoning—wet meat steams instead of developing a proper crust
- Let your grill or pan get properly hot before adding the meat for the best sear marks