Summer cooking is the best. At least for me. Fresh, quick, easy. Ahhhh…summer.
I just can’t get over being able to go in my backyard, pick some vegetables and herbs, and serve them for dinner. Will this ever get old? I don’t think so.
We do a lot of grilling around here, which means minimal work in the kitchen, and mama likes that. This grilled steak with chimichurri sauce and summer vegetables required a few minutes of prep work on my part to chop the vegetables and season the steak. Then while my grillin’ machine husband was outback, I had the rice cooking and whipped up the chimichurri sauce in just a couple of minutes. Easy peasy.
And the flavor? Oh, momma! This packed a big flavorful punch. Party time in the mouth for sure.
This is also one of those dishes that is very versatile. I used steak, summer vegetables, and served it over rice cooked in chicken broth. If you are vegetarian, skip the meat. If you are Paleo, skip the rice. If nightshades hurt your gut, use different vegetables. If you don’t like beef, use chicken or fish. You get my drift.
Just try this one before the summer is over. I think you’ll like it. You can still recreate this dish when summer has finished with the assistance of the Best Electric Griddle. You can char your vegetables on the griddle first and then throw the steak on last and it’ll be flavored by your seasoning and the vegetables.
One more note about the steak. We only used ONE large steak to feed two adults and two children. The meat here is used as a garnish, but there was plenty in my opinion. If you eat a lot of meat, you will need another steak. We use meat sparingly to help with the budget. 🙂
Happy Summer grilling, everyone!
Grilled steak and vegetables with chimichurri
- Assorted Summer Vegetables eggplant, zucchini, squash, peppers, mushrooms, onions
- 1 large steak I used grass-fed sirloin, but any will do
- salt pepper, olive oil
- 1 cup packed fresh parsley
- 1 T. dried oregano or 2-3 T. fresh oregano leaves
- 1/2 c. olive oil
- 1 T. red wine vinegar
- 3 cloves garlic
- 1 shallot or 1/8 of an onion
- 1/2 tsp cumin
- 1/2 tsp red pepper flakes
- 1/2 tsp salt or more to taste
Slice vegetables into medium chunks and toss with a few tablestpoons of olive oil and a generous amount of salt and pepper.
Grill until vegetables are tender and browning, but not burned. We use a grill basket so the vegetables don't get lost down the grate.
Season steak liberally with salt and pepper on both sides. Grill according to your liking. I like my steak medium. If you are using grass fed meat, we have found that searing at a high heat and then cooking low and slow is the best way to achieve tender meat.
Meanwhile, put all of the sauce ingredients in a food processor, blender, or mini chopper. Process until fairly smooth.
Let steak rest for 5 minutes and then slice thinly against the grain
Top your vegetables and steak with a generous serving of chimichurri sauce and enjoy!