Argentine Chimichurri Steak with Grilled Vegetables
The Argentine Chimichurri Steak with Grilled Vegetables is a sight to behold, reminiscent of the vibrant landscapes of Argentina. A perfectly grilled steak, adorned with a generous drizzle of zesty chimichurri sauce, takes center stage. Surrounding the steak are an array of colorful grilled vegetables, creating a picturesque plate that reflects the rich culinary traditions of Argentina. The green hues of the chimichurri and the varied colors of the vegetables make this dish not only a flavorful experience but also a feast for the eyes.
- 1 cup fresh parsley (finely chopped)
- 1/4 cup fresh cilantro (finely chopped)
- garlic (4 cloves, minced)
- 1/2 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon red pepper flakes (to taste)
- salt (to taste)
- pepper (to taste)
- 4 ribeye or sirloin steaks
- Olive oil (for brushing)
- salt (to taste)
- pepper (to taste)
- 2 bell peppers (sliced)
- 1 zucchini (sliced)
- 1 red onion (sliced)
- 1 tablespoon olive oil
- salt (to taste)
- pepper (to taste)
In a bowl, combine chopped parsley, chopped cilantro, minced garlic, extra-virgin olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and pepper.
Mix well and let the flavors meld while preparing the other components.
Preheat the grill to medium-high heat.
Season the steaks with salt and pepper on both sides.
Brush each steak with olive oil.
Grill the steaks for 4-5 minutes per side for medium-rare, or longer according to your preference.
Remove the steaks from the grill and let them rest for a few minutes.
In a bowl, toss sliced bell peppers, zucchini, and red onion with olive oil, salt, and pepper.
Grill the vegetables for 8-10 minutes or until they are tender and have grill marks.
Place a grilled steak on each plate.
Drizzle a generous amount of chimichurri sauce over each steak.
Arrange a portion of the grilled vegetables alongside the steak.