Chimichurri Steak with Vegetables Recipe

Chimichurri steak with vegetables is a vibrant, one-pan meal where juicy, seared steak is served alongside roasted or grilled vegetables, all topped with a bright, herby Argentine chimichurri sauce. The sauce—made with parsley, oregano, garlic, vinegar, and olive oil—cuts through the richness of the beef and adds a fresh, tangy kick to the vegetables. It’s a flexible, crowd-pleasing dish that works for a weeknight dinner or a weekend cookout.

Ingredients

1 ½ lbs (680 g) flank steak or sirloin steak, about 1 inch thick
1 tsp kosher salt, plus more for vegetables
½ tsp black pepper
2 tbsp olive oil, for cooking
2 bell peppers (any color), sliced into 1-inch strips
1 large red onion, cut into wedges
2 medium zucchini, sliced into ½-inch rounds
1 cup (30 g) fresh parsley leaves, tightly packed
2 tbsp fresh oregano leaves (or 2 tsp dried oregano)
3 cloves garlic, roughly chopped
2 tbsp red wine vinegar
½ cup (120 ml) extra-virgin olive oil
¼ tsp red pepper flakes (optional, for heat)
Salt and black pepper to taste

Instructions

Make the chimichurri sauce: In a food processor or blender, combine the parsley, oregano, garlic, red wine vinegar, and red pepper flakes (if using). Pulse until the herbs are finely chopped but not pureed. Add the extra-virgin olive oil and pulse a few more times to combine. Season with salt and black pepper to taste. Set aside. (You can also chop the herbs by hand and whisk with the other ingredients.)
Prep the steak: Pat the steak dry with paper towels. Season both sides generously with the 1 tsp salt and ½ tsp pepper. Let it sit at room temperature while you prepare the vegetables (about 15 minutes).
Cook the vegetables: Heat 1 tbsp of olive oil in a large cast-iron or heavy skillet over medium-high heat. Add the bell peppers, onion wedges, and zucchini. Season with a pinch of salt. Cook, stirring occasionally, until the vegetables are tender and lightly charred in spots, about 8–10 minutes. Transfer to a plate and cover loosely with foil to keep warm.
Cook the steak: Wipe the skillet clean and add the remaining 1 tbsp olive oil. Heat over high heat until shimmering. Place the steak in the skillet and cook without moving for 4–5 minutes for a 1-inch thick steak (for medium-rare). Flip and cook for another 4–5 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare (USDA FSIS safe minimum for whole cuts of beef is 145°F (63°C) with a 3-minute rest). Adjust time for your desired doneness: 130°F (54°C) for rare, 150°F (66°C) for medium.
Rest the steak: Transfer the steak to a cutting board and let it rest for at least 5 minutes (this is part of the required rest time). The temperature will continue to rise slightly during rest.
Slice and serve: Slice the steak against the grain into thin strips. Arrange the vegetables on a platter, top with the sliced steak, and drizzle generously with the chimichurri sauce. Serve the remaining sauce on the side.

Tips

Slice against the grain: Always slice the cooked steak against the direction of the muscle fibers. This shortens the fibers, making each bite more tender. Look for the lines in the meat and cut perpendicular to them.
Don’t skip the rest: Resting the steak allows the juices to redistribute throughout the meat. If you cut it immediately, the juices will run out onto the board, leaving you with a drier steak.
Make chimichurri ahead: The sauce can be made up to 3 days in advance and stored in the refrigerator. Bring it to room temperature before serving, or let it sit for 30 minutes. The flavors will meld and deepen.
Adjust the heat: If you prefer a spicier chimichurri, add more red pepper flakes or a small chopped jalapeño. For a milder version, omit the pepper flakes entirely.

Serving Suggestions

This dish is complete on its own with the vegetables, but you can round it out with a side of crusty bread to soak up the chimichurri, or serve it over rice, quinoa, or mashed potatoes. A simple green salad with a light vinaigrette also works well. For a low-carb option, serve with cauliflower rice.

Variations

Grilled version: Instead of a skillet, grill the steak and vegetables over medium-high heat. Grill the steak for 4–6 minutes per side for medium-rare, and grill the vegetables in a grill basket or on skewers until charred and tender.
Chicken or shrimp: Swap the steak for boneless, skinless chicken breasts (cook to 165°F / 74°C) or large shrimp (cook until pink and opaque, about 2–3 minutes per side). Adjust cooking times accordingly.
Add more vegetables: Try adding mushrooms, cherry tomatoes, or asparagus. Cook heartier vegetables like carrots or potatoes first, then add quicker-cooking ones like tomatoes at the end.
Make it a bowl: Serve the steak and vegetables over a bed of warm grains, like farro or brown rice, and top with extra chimichurri.

Storage and Reheating

Store leftover steak and vegetables separately in airtight containers in the refrigerator for up to 3–4 days. The chimichurri sauce will keep in the fridge for up to 5 days. To reheat, gently warm the steak and vegetables in a skillet over medium heat with a splash of water or broth to prevent drying out. You can also microwave them in 30-second bursts, but the steak may become more well-done. The chimichurri is best served cold or at room temperature; add it after reheating.

Frequently Asked Questions

Can I use a different cut of steak? Yes, you can use any tender cut like ribeye, strip steak, or skirt steak. Skirt steak is thinner and will cook faster, so reduce the cooking time. Flank steak is a great budget-friendly choice that benefits from marinating, but the chimichurri adds plenty of flavor.

What if I don’t have fresh parsley? Fresh parsley is essential for the authentic flavor of chimichurri. If you only have dried parsley, use about 1/3 cup (10 g) and let it soak in the vinegar for 10 minutes before adding the oil. However, the texture and brightness will be different. Cilantro can be used as a substitute for part of the parsley for a different but delicious twist.

Can I make chimichurri in advance? Yes, you can make it up to 3 days ahead. Store it in a jar or airtight container in the refrigerator. The color may dull slightly, but the flavor will be fine. Bring it to room temperature before serving.

How do I know when the steak is done without a thermometer? The most reliable way is to use a meat thermometer. If you don’t have one, you can use the finger test: press the center of the steak with your finger. If it feels like the flesh between your thumb and index finger when your hand is relaxed, it’s rare. If it feels like the base of your thumb when you touch your thumb and index finger together, it’s medium-rare. If it feels like the base of your thumb when you touch your thumb and pinky, it’s well-done. But a thermometer is strongly recommended for food safety.

Can I freeze the leftovers? Yes, you can freeze cooked steak and vegetables for up to 3 months. Wrap them tightly in plastic wrap or place in a freezer-safe container. Thaw in the refrigerator overnight before reheating. The chimichurri sauce can also be frozen, but the texture may change slightly; thaw in the fridge and stir well.

Why is my chimichurri bitter? Bitterness can come from using too much oregano or from over-processing the herbs, which can release bitter compounds. Use fresh oregano sparingly, and pulse the sauce gently—don’t turn it into a paste. Also, make sure your olive oil is fresh and not rancid.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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