Chimichurri Steak with Roasted Broccoli and Asparagus

Name: Chimichurri Steak with Roasted Broccoli and Asparagus
Prep time: 70 min
Total time: 70 min
Yield: 4 servings
Cuisine: Argentinian-inspired
Ingredients: 1.5 lb Sirloin or ribeye steak, 2.5 cm (1 inch) thick; 2 tsp Kosher salt (for steak); 1 tsp Black pepper; 2 heads Broccoli head, cut into florets; 1 bunch Asparagus, woody ends trimmed; 3 tbsp Olive oil (for vegetables); 0.75 tsp Kosher salt (for vegetables); 1 cup Fresh flat-leaf parsley, finely chopped; 2 tbsp Fresh oregano leaves, finely chopped; 3 clove Garlic cloves, minced; 3 tbsp Red wine vinegar; 0.5 cup Extra virgin olive oil (for chimichurri); 0.5 tsp Red pepper flakes; 0.5 tsp Kosher salt (for chimichurri); 1 piece Lemon wedges (garnish)

Argentinian-inspired · 70 mins

Grilled steak and roasted greens finished with bright, herby chimichurri.

K By kaylyn

Servings

1.5 lb Sirloin or ribeye steak, 2.5 cm (1 inch) thick
2 tsp Kosher salt (for steak)
1 tsp Black pepper
2 heads Broccoli head, cut into florets
1 bunch Asparagus, woody ends trimmed
3 tbsp Olive oil (for vegetables)
0.75 tsp Kosher salt (for vegetables)
1 cup Fresh flat-leaf parsley, finely chopped
2 tbsp Fresh oregano leaves, finely chopped
3 clove Garlic cloves, minced
3 tbsp Red wine vinegar
0.5 cup Extra virgin olive oil (for chimichurri)
0.5 tsp Red pepper flakes
0.5 tsp Kosher salt (for chimichurri)
1 piece Lemon wedges (garnish)

Calories

712 kcal

Protein

42g

Carbs

13g

Fat

57g

Fiber

Sugar

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Prep Steak

1. Pat the steak dry with paper towels and season both sides with kosher salt (for steak) and black pepper. Let it sit at room temperature for 40 minutes to dry brine.

1.5 lb Sirloin or ribeye steak, 2.5 cm (1 inch) thick, 2 tsp Kosher salt (for steak), 1 tsp Black pepper
Chimichurri

2. Stir together the parsley, oregano, garlic, red wine vinegar, extra virgin olive oil, red pepper flakes and kosher salt (for chimichurri) in a bowl. Let it rest at least 20 minutes so the flavors meld.

1 cup Fresh flat-leaf parsley, finely chopped, 2 tbsp Fresh oregano leaves, finely chopped, 3 clove Garlic cloves, minced, 3 tbsp Red wine vinegar, 0.5 cup Extra virgin olive oil (for chimichurri), 0.5 tsp Red pepper flakes, 0.5 tsp Kosher salt (for chimichurri)
Roast Vegetables

3. Heat the oven to 220°C (425°F) with a rimmed baking sheet inside. Toss the broccoli and asparagus with olive oil (for vegetables) and kosher salt (for vegetables), spread on the hot sheet in a single layer, and roast the broccoli for 8 minutes.

2 heads Broccoli head, cut into florets, 1 bunch Asparagus, woody ends trimmed, 3 tbsp Olive oil (for vegetables), 0.8 tsp Kosher salt (for vegetables)
4. Add the asparagus to the sheet and roast 8 to 10 minutes more, until the broccoli is charred at the edges and the asparagus is tender-crisp.
Grill Steak

5. Heat a grill or heavy skillet to high heat, about 245°C (475°F). Grill the steak 3 to 4 minutes per side, until it reaches 51°C (125°F) inside for medium-rare after resting.
6. Rest the steak on a board for 10 minutes, then slice against the grain.
Serve

7. Arrange the roasted broccoli and asparagus on plates, top with sliced steak, and spoon the chimichurri over everything. Serve with lemon wedges.

1 piece Lemon wedges (garnish)

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