Chimichurri Steak with Roasted Vegetables
NY Strip Steak topped with a cilantro chimichurri, served with roasted potatoes, carrots, and beets.
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.
Nutrition
Calories: 500kcal
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