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Grilled Steak & Vegetables with Chimichurri Sauce.

  • 4 medium
    carrots
  • 2 cloves
    garlic
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 2
    red bell peppers
  • 1 ½ lb
    ribeye steak
  • 2 medium
    zucchini squash
  •  
    black pepper
  •  
    crushed red pepper
  •  
    extra virgin olive oil
  •  
    Italian seasoning
  •  
    red wine vinegar
  •  
    salt
  •  
    virgin coconut oil
  • 1
    Wash zucchini, bell peppers, and carrots. Slice zucchini diagonally into rounds. Seed and cut peppers into 8 strips. Peel, halve crosswise, then halve or quarter carrots lengthwise.
    2 medium zucchini squash
    2 red bell peppers
    4 medium carrots
  • 2
    Heat a grill pan, outdoor grill, or skillet over medium-high heat.
  • 3
    Transfer vegetables to a large bowl. Drizzle with oil and season with Italian seasoning, salt, and pepper. Toss to coat.
    2 tbsp extra virgin olive oil
    ½ tsp Italian seasoning
    ½ tsp salt
    ¼ tsp black pepper
  • 4
    Season steak generously with salt and pepper.
    1 ½ lb ribeye steak
    ¼ tsp salt
    ¼ tsp black pepper
  • 5
    Coat grill or bottom of skillet with oil. Place steak on grill/skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.
    2 tbsp virgin coconut oil
  • 6
    Add vegetables to grill/skillet and cook until tender and charred, 2-3 minutes per side.
  • 7
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Peel and mince garlic. In a medium bowl, prepare sauce by whisking together parsley, garlic, oil, vinegar, salt, and pepper.
    1 small bunch Italian (flat-leaf) parsley
    2 cloves garlic
    4 tbsp extra virgin olive oil
    2 tbsp red wine vinegar
    ¼ tsp salt
    ¼ tsp black pepper
    ⅛ tsp crushed red pepper
  • 8
    To serve, place steak and vegetables on a plate and drizzle with chimichurri sauce. Enjoy!