Chimichurri Grilled Steak with Roasted Veggies | Kevin Wagonfoot
Listen, I’m not going to pretend I invented chimichurri or anything—I just know that when I’ve got a beautiful piece of steak and some fresh herbs hanging around, good things happen. This recipe has saved me more times than I can count when I need something that tastes like I actually know what I’m doing in the kitchen.
The best part? I can throw this together without fussing around with a grocery list longer than my arm. Just some steak, a handful of veggies, and ingredients I usually have on hand anyway. It’s the kind of meal that feels special but doesn’t make me feel like I’m depriving myself.
Why This Works for Low-Carb High-Protein
Here’s what I appreciate about this dish: you’re getting serious protein from that steak, the chimichurri adds flavor without derailing anything, and those roasted veggies give you substance without weighing you down. I’ve found that when I eat like this—real food, straightforward preparation—I feel satisfied and energized, not like I’m white-knuckling through some restrictive phase.
From the cookbook
5-Ingredient Low-Carb High-Protein Cookbook
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Chimichurri Grilled Steak with Roasted Veggies
Indulge in this vibrant Chimichurri Grilled Steak paired with roasted veggies for a flavorful, low-carb meal. High in protein and fresh herbs, it's perfect for a healthy dinner.
Ingredients
- 1 lb flank steak
- 1/2 cup fresh parsley
- 2 cloves garlic
- 1/4 cup olive oil
- 1 bell pepper
Instructions
- Start by marinating the flank steak with a chimichurri made from chopped parsley, minced garlic, and olive oil. This adds flavor and tenderizes the meat.
- Preheat the grill for medium-high heat while the steak marinates. A hot grill ensures great searing and the desired doneness.
- Grill the flank steak for about 6-7 minutes on each side, until it reaches medium-rare at 130-135°F. Look for a nice sear and juicy medium-rare center.
- Meanwhile, slice the bell pepper and toss it in olive oil. Roast it in the oven at 400°F for about 15 minutes, until tender and slightly charred.
- Let the steak rest for 5 minutes before slicing against the grain. This keeps the meat juicy and easier to chew.
Nutrition per serving
All recipes serve 2. All nutritional info is per serving.
Tips & Variations
- Let your steak come to room temperature before grilling—I learned this the hard way after a few rubbery mishaps—it'll cook way more evenly.
- Make your chimichurri ahead if you can; the flavors get friendlier after they've sat together for a bit.
- Don't fuss with your veggies too much while they're roasting; I usually give them one good toss halfway through and call it a day.
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