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Steak with Chimichurri, Carrots and Potatoes

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Steak with Chimichurri, Carrots and Potatoes

2 servings5 / 5

A refined, protein-forward meal featuring tender medium-rare sirloin, earthy roasted root vegetables, and a bright, zesty chimichurri to cut through the richness of the steak.

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Time

Prep
10min
Cook
20min
Total
30min

Nutrition

per serving
Calories
618
Protein
32.9g
Carbs
19.1g
Fat
46.2g

One serving: 1 plate containing 125g steak and half of the roasted vegetables

Instructions

Roast Vegetables

  1. Preheat oven to 425°F (220°C).
  2. Toss the potatoes and carrots with 1 tbsp olive oil, salt, and pepper on a baking sheet.
  3. Roast for 20-25 minutes until tender and caramelized.

Chimichurri

  1. In a small bowl, combine the finely chopped parsley, minced garlic, red wine vinegar, and 2 tbsp olive oil.
  2. Season with salt and pepper to taste and stir until the consistency is loose.

The Steak

  1. Season the steak generously with salt and pepper.
  2. Heat a skillet over high heat with the remaining 1 tbsp olive oil.
  3. Sear the steaks for 3-4 minutes per side for medium-rare (internal temp 130°F).
  4. Remove from pan, let rest for 5-7 minutes before slicing against the grain.

Assembly

  1. Arrange the roasted carrots and potatoes in one section of the plate.
  2. Place the sliced steak in its own section.
  3. Spoon the chimichurri over the steak.

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Chef's notes

Chef's Notes & Tips

Tip 1 of 2

To achieve a restaurant-quality sear, ensure your pan is smoking hot before adding the steak and avoid overcrowding the pan, which would cause the meat to steam rather than sear.

Tip 2 of 2

For the best texture in the chimichurri, hand-chop the parsley finely rather than using a blender, which can turn the herbs into a paste.

Source

MADE WITHCookEase Recipe CrafterCraft Your Own Recipe

TAGS

HealthyHigh-ProteinGluten-FreeDinner

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