Beef · South American · 35 min
Grilled Steak & Vegetables with Chimichurri Sauce
- 35 min
- 2–6 servings
- 742 kcal / serving
Juicy steak pairs with charred vegetables and a bright chimichurri for a well-balanced plate. The quick, straightforward method suits weeknights when you want something satisfying without fuss.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 2 mediumcarrots
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1red bell pepper
- ¾ lbribeye steak
- 1 mediumzucchini squash
- red bell peppers
From the pantry: black pepper, crushed red pepper, extra virgin olive oil, Italian seasoning, red wine vinegar, salt, virgin coconut oil
Cookware
chef's knife · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring spoons · mixing bowls · salad spinner (optional) · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 2 mediumcarrots
- 1 clovegarlic
- ½ small bunchItalian (flat-leaf) parsley
- 1red bell pepper
- 1 mediumzucchini squash
- red bell peppers
Meat & seafood
- ¾ lbribeye steak
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| carrots | 2 medium | 4 medium | 6 medium |
| garlic | 1 clove | 2 cloves | 3 cloves |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| red bell pepper | 1 | 2 | 3 |
| ribeye steak | ¾ lb | 1 ½ lb | 2 ¼ lb |
| zucchini squash | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Wash and trim the vegetables, then cut the zucchini into diagonal rounds and the pepper into 8 strips.
- Heat a grill pan, a grill, or a skillet over medium-high heat.
- Toss the vegetables with a light coating of oil and season with Italian seasoning, salt, and pepper.
- Season the steak generously with salt and pepper.
- Oil the grill or skillet bottom and sear the steak until it reaches your preferred doneness, about 2–5 minutes per side; transfer to a plate and loosely cover with foil to rest.
- Cook the vegetables on the grill or in the skillet until tender and lightly charred, about 2–3 minutes per side.
- Rinse and dry the parsley, remove the leaves from the stems, then chop finely. Mince the garlic. In a small bowl stir together parsley, garlic, oil, red wine vinegar, salt, and pepper to make the chimichurri.
- Arrange the steak and vegetables on a plate and drizzle with the chimichurri before serving.
Two tips
- Chop parsley and garlic ahead of time and refrigerate the chopped mixture to speed up assembly.
- Serve with crusty bread or potatoes to round out the meal using pantry staples you have on hand.
Nutrition per serving
- Calories
- 742 kcal
- Protein
- 34 g
- Carbs
- 14 g
- Fat
- 62 g
- Fiber
- 5 g
- Sodium
- 148 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.