Mouthwatering Argentinian Lunch: Grilled Chimichurri Steak with Roasted Vegetables and Garlic Potatoes

Allergens

None

Ingredients

• 2 (8 oz) beef tenderloin steaks 1 cup fresh chimichurri sauce 4 small red potatoes 1 cup cherry tomatoes, halved 1 zucchini, sliced 1 yellow squash, sliced 1 red bell pepper, chopped 4 cloves garlic, minced 2 tbsp olive oil Salt and pepper, to taste Fresh parsley, for garnish

Instructions

1. Preheat the oven to 375°F (190°C). In a small bowl, mix together chimichurri sauce ingredients and set aside. Season steaks with salt and pepper. Rub half of the chimichurri sauce on each side of the steaks. Heat a cast iron skillet over medium high heat. Add olive oil and sear steaks for 2 minutes per side. Transfer to a baking sheet and finish cooking in the oven for 10 15 minutes, until desired doneness. Let rest for 5 minutes before slicing. Toss potatoes, cherry tomatoes, zucchini, yellow squash, and bell pepper with olive oil and seasonings. Spread vegetables on a separate baking sheet and roast in the oven for 20 30 minutes until tender. In a saucepan, heat garlic in olive oil over low heat for 5 minutes to infuse the oil with flavor. Serve steak slices alongside roasted vegetables and garlic potatoes, drizzling remaining chimichurri sauce on top. Garnish with fresh parsley.

Chef’s Insight

The key to a flavorful chimichurri is a balanced blend of herbs, spices, and citrus.

Notes

Adjust cooking times based on desired steak doneness.