Grilled Steak with Chimichurri Sauce and Roasted Vegetables Recipe PDF

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:
   • Slice the steaks and serve with a generous spoonful of chimichurri sauce on top.
   • Plate the roasted vegetables alongside the steak.
   • Enjoy a delicious and satisfying Saturday night dinner!

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.