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Grilled Steak with Chimichurri Sauce and Roasted Vegetables Recipe PDF

Discover the perfect Saturday night dinner recipe! Grilled ribeye steak topped with fresh chimichurri sauce, paired with roasted baby potatoes, carrots, and bell peppers. Easy, delicious, and restaurant-quality.
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A close-up of a juicy, grilled steak topped with chimichurri sauce, accompanied by a side of roasted vegetables and a small dish of chimichurri sauce.

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A close-up of a juicy, grilled steak topped with chimichurri sauce, accompanied by a side of roasted vegetables and a small dish of chimichurri sauce.

Grilled Steak with Roasted Vegetables Recipe

Ingredients:

  1. For the Steak:
    • 2 ribeye steaks (about 1 inch thick)
    • Salt and pepper to taste
    • 2 tablespoons olive oil
  2. For the Chimichurri Sauce:
    • 1 cup fresh parsley leaves (packed)
    • 1/2 cup fresh cilantro leaves (optional)
    • 4 cloves garlic
    • 2 tablespoons red wine vinegar
    • 1/2 cup olive oil
    • Salt and pepper to taste
    • 1 teaspoon red pepper flakes (optional)
  3. For the Roasted Vegetables:
    • 2 cups baby potatoes, halved
    • 1 cup baby carrots
    • 1 red bell pepper, sliced
    • 1 yellow bell pepper, sliced
    • 1 red onion, sliced
    • 2 tablespoons olive oil
    • Salt and pepper to taste
    • 1 teaspoon dried rosemary
    • 1 teaspoon dried thyme

Instructions:

  1. Prepare the Chimichurri Sauce:
    • In a food processor, combine parsley, cilantro (if using), garlic, and red wine vinegar. Pulse until finely chopped.
    • Slowly add olive oil while the processor is running, until well combined.
    • Season with salt, pepper, and red pepper flakes (if using). Set aside.
  2. Prepare the Vegetables:
    • Preheat your oven to 400°F (200°C).
    • In a large bowl, toss the baby potatoes, baby carrots, bell peppers, and onion with olive oil, salt, pepper, rosemary, and thyme.
    • Spread the vegetables evenly on a baking sheet.
    • Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and slightly caramelized.
  3. Cook the Steaks:
    • While the vegetables are roasting, season the steaks generously with salt and pepper on both sides.
    • Heat a grill or grill pan over high heat. Add olive oil to prevent sticking.
    • Grill the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.
    • Remove from heat and let the steaks rest for about 5 minutes before serving.
  4. Serve:

This meal is perfect for a Saturday night, offering a balance of savory grilled steak, fresh and zesty chimichurri, and hearty roasted vegetables. It’s a great way to enjoy a restaurant-quality meal at home.

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