You’ll Crave This Quick and Healthy Chimichurri Steak and Veggies Dish

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This steak and veggie dish features potatoes, green beans, and red peppers alongside tender, juicy steak and a fresh, herby chimichurri sauce.

This meal is perfect for those who love a well-rounded dish that includes protein, vegetables, and a burst of fresh flavor.

It’s suitable for a family dinner, a gathering with friends, or any occasion where a satisfying and visually appealing meal is desired. Plus it’s a breeze to whip up which is always a plus!

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale

For the Steak and Veggies:

  • 1 lb steak (such as sirloin or ribeye), cut into cubes
  • 2 cups potatoes, diced
  • 1 cup green beans, trimmed
  • 1 red bell pepper, cut into strips
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: garlic powder, onion powder

For the Chimichurri Sauce:

  • 1 cup fresh parsley, finely chopped
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar
  • 3 cloves garlic, minced
  • 1 teaspoon red chili flakes (adjust to taste)
  • Salt and pepper to taste

Instructions

  1. Prepare Chimichurri Sauce (10 minutes): In a bowl, mix together chopped parsley, olive oil, red wine vinegar, minced garlic, red chili flakes, salt, and pepper. Set aside to let the flavors meld.
  2. Cook Steak Cubes (8-10 minutes): Season the steak cubes with salt, pepper, and optional garlic and onion powder. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the steak cubes until browned and cooked to your desired doneness. Remove and keep warm.
  3. Sauté Veggies (10-15 minutes): In the same skillet, add the remaining olive oil. Add the diced potatoes and cook until they start to soften. Add the green beans and red bell pepper strips, cooking until all the veggies are tender.
  4. Combine and Serve (5 minutes): Return the steak cubes to the skillet with the vegetables. Stir to combine and heat through.
  5. Top with Chimichurri (2 minutes): Serve the steak and veggies on a platter or individual plates. Drizzle with the chimichurri sauce just before serving.

Notes

To ensure the best flavors in this dish, use fresh ingredients for the chimichurri sauce, and let it sit for a while to develop the flavors. The steak should be cooked just right – not too long, so it remains tender. For the vegetables, aim for a slight crunch to contrast with the softness of the steak.

The chimichurri sauce adds a fresh and zesty touch that elevates the entire dish. This dish is a delightful and easy-to-make meal that’s sure to be a hit with steak lovers.

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 500
  • Sugar: 4g
  • Sodium: 300mg
  • Fat: 35g
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 80mg

Pair this with...

Cauliflower Tots

Start by steaming cauliflower florets until they're tender. Once cooled, pulse them in a food processor until they're rice-like but not pureed. In a bowl, combine the riced cauliflower, breadcrumbs, grated cheese (like cheddar or Parmesan), an egg, and some salt and pepper for seasoning. Mix it all together until it forms a moldable mixture. Shape them into tots using your hands. Now, heat a skillet with a bit of oil and pan-fry the tots until they're golden brown on all sides, or you can bake them at 400°F (200°C) for around 20 minutes. Once they're crispy and golden, serve with your favorite dipping sauce.

Homemade Focaccia Bread

Grab 5 cups of all-purpose flour, 2 cups warm water, a packet of active dry yeast, 2 tsp sugar, 1/4 cup olive oil, and a tablespoon of salt. Dissolve sugar in warm water, sprinkle in yeast, and wait till it's frothy (5 mins). Mix this with flour, olive oil, and salt in a bowl. Once you've got a dough, let it rest until doubled in size (about 1.5 hours). Transfer it to a baking sheet, poke some dimples in with your fingers, drizzle more olive oil, and sprinkle sea salt and herbs (rosemary's a classic!). Bake at 400°F for 20-25 minutes until golden.

Fresh Mixed Greens Salad

Start with a base of mixed greens, combining varieties like arugula, spinach, romaine, or any leafy greens you love. Slice up a handful of cherry tomatoes for a burst of juiciness. Next, peel and shave or thinly slice a carrot for a sweet and crunchy addition. Now, here's where you get to be creative. Raid your fridge for veggies – maybe some leftover bell peppers, slices of cucumber, or even some steamed broccoli or green beans. Toss them all into your salad. Drizzle with your favorite vinaigrette or dressing, give it a good mix, and you've got a vibrant, crunchy, and fresh salad that goes well with just about any meal.

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Mediterranean Couscous Salad (25 Minutes)

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