Steak with chimichurri and charred vegetables
30 min · 40 g protein · 387 cals / serving
A thick sirloin seared hard in a smoking-hot pan until it wears a dark crust, rested and sliced pink, then spooned over with a sharp, garlicky chimichurri of fresh parsley, oregano, red wine vinegar and chili. Underneath, a tray of zucchini, sweet peppers and red onion roasted so hot they blacken at the edges and turn jammy inside, drinking up the steak juices and the green sauce.
Ingredients
Chimichurri
- 1 packed cup fresh parsley, leaves and tender stems, finely chopped
- 1 tbsp fresh oregano, chopped (or 1 tsp dried)
- 3 cloves garlic, grated
- 2 tbsp red wine vinegar
- 1 1/2 tbsp olive oil
- 2 tbsp water
- 1/2 tsp red pepper flakes
Charred vegetables
- 2 large zucchini, in thick half-moons
- 1 red bell pepper, in wide strips
- 1 yellow bell pepper, in wide strips
- 1 red onion, in wedges
- 2 tsp olive oil
Steak
- 1 1/2 lb top sirloin steak, about 2.5 cm (1 inch) thick, patted dry
- 1 tsp salt, divided
Steak
- 1 tsp black pepper
- 1 tsp avocado oil
Steps
- Heat the oven to 480°F with a sheet pan inside. Make the chimichurri first so it has time to mellow: stir the parsley, oregano, garlic, vinegar, olive oil, water, pepper flakes and a good pinch of the salt together in a bowl.
- Toss the vegetables with the 2 tsp oil and a pinch of salt, tip them onto the hot pan in one layer and roast 15–18 minutes, turning once, until charred at the edges.
- Meanwhile, season the steak all over with the rest of the salt and the pepper. Heat a cast-iron or heavy skillet over high heat until it smokes, add the avocado oil and the steak and leave it alone for 3–4 minutes, until a dark crust forms. Flip and cook 3–4 minutes more, to 130–135°F for medium-rare or 145°F for medium, measured in the thickest part.
- Move the steak to a board and rest it 5 minutes, then slice it thinly across the grain. Pile the vegetables on a platter, lay the steak on top with its juices, and spoon over the chimichurri.
Good to know
Which cut?
Top sirloin is lean, beefy and affordable. Flank or skirt steak is the Argentine choice: cook it 2–3 minutes a side over the highest heat and slice it very thinly across the grain. Ribeye is richest, at about 48 instead of 66.
Can I grill it?
Yes, and it is even better. Grill the vegetables first over high heat, then the steak, for the same times. The chimichurri can be made a day ahead; it keeps in the fridge for three days and is great on eggs and chicken too.
Per
- Calories
- 111
- Protein
- (44%)
- 12 g
- Fat
- (42%)
- 5 g
- Carbohydrates
- (14%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 164 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1548 kcal goes into the pot and 1787 g of ingredients comes out as about 1390 g of food: 111 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.