Chimichurri Steak with Roasted Vegetables
Chimichurri Steak with Roasted Vegetables is one of our favorite steak dinners. I love this dish for several reasons. First of all, I like that I can make the roasted vegetables and chimichurri ahead of time. Now, the chimichurri will darken in color. But if you throw it back into the food processor with a quarter cup more cilantro, it will brighten up. Secondly, I like that the hands on time for this recipe is very short. It only takes a few minutes to put the veggies in the oven. And, the chimichurri and steak don’t take long to make, either. Finally, I love this dish because it’s so flavorful. In fact, my whole family requests this dish regularly.
The Equipment I Used
- A Food Processor- You’ll need this to make the chimichurri sauce.
- A Cast Iron Skillet- Use this to sear your steak and cook it. Or, use any large skillet.
- An Instant Read Thermometer- This is essential for checking the temperature of your steak.
The Ingredients Needed for Chimichurri Steak with Roasted Vegetables
- Steak- I used NY strip steaks with bones. But, you can use any cut of steak you prefer.
- Cilantro- Fresh cilantro is essential for making chimichurri.
- Beets- Try and use the smallest beets you can find. Wash and peel them.
- Potatoes- Use baby potatoes, halved. Or, use bigger new potatoes and quarter them.
- Carrots- I prefer baby carrots.
- Extra Virgin Olive Oil- I like California Olive Ranch brand.
- Lime Juice- Be sure and use fresh lime juice.
- Jalapeno- Remove the seeds before processing.
- Vegetable Oil- Use this to sear your steak. Olive oil has too low of a smoking point for searing steak.
How I Made my Steak
- First, I roasted the veggies.
- Next, I made my chimichurri.
- Then, I seared the steaks. Don’t overcrowd your pan. In fact, it’s best to use two pans for four steaks.
- Finally, I served my steaks with the veggies and chimichurri.
If you love steak, you need to try this delicious Chimichurri Steak with Roasted Vegetables.
Chimichurri Steak with Roasted Vegetables
Equipment
- Food processor
Ingredients
- 6 small beets, peeled and halved
- 12 thin carrots, peeled
- 24 ounces baby potatoes, halved
- 3 tbsp. extra virgin olive oil
- ¼ tsp. kosher salt and pepper
- 4 New York Strip Steaks
- ¼ tsp. seasoned salt
- 1 tbsp. vegetable oil
For the Chimichurri Sauce:
- 1 cup fresh cilantro leaves
- 2 cloves garlic, peeled
- ½ jalapeno, seeded and chopped
- ¼ cup extra virgin olive oil
- 2 tbsp. fresh lime juice
- ¼ tsp. each kosher salt and pepper
Instructions
- Begin by roasting the vegetables: Preheat the oven to 400 degrees. In a bowl, toss together the beets, carrots, potatoes, oil, salt, and pepper. Spread the vegetables out on two sheet pans and roast for 40 minutes, or until the vegetables are tender.
- While the vegetables roast, make the Chimichurri Sauce: Process all the ingredients in a food processor until they're all combined into a sauce.
- When the vegetables are halfway done, make the steak: Heat a cast iron skillet on high heat. Dry the steaks with a paper towel, and then sprinkle them all over with the seasoned salt. Add the oil to the pan and cook the steaks, on both sides. Cook them until they register 145 degrees on an instant read thermometer, for medium rare. Or, cook to your desired doneness. Serve the steak topped with the chimichurri, with the veggies on the side.
