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Grilled Steak with Spicy jalapeno Chimichurri sauce with a medley of roasted Baby Potatoes and Broccoli florets.
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Grilled Steak Spicy Chimichurri Baby Potatoes and Broccoli

Author: Maika
Grilled steak thinly sliced, topped with chimichurri made of fresh chopped parsley, cilantro, garlic, red pepper flakes, and jalapenos. Served with smoked paprika, roasted baby potatoes, and broccoli florets.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings 4 servings
Course: Red Meat
Cuisine: Argentinian, American, South American
Keyword: 45 Minute Meal, Beginner, Dairy Free, Dinner, Easy, Gluten-Free
Calories: 1.059kcal

Ingredients

Roasted Baby Potatoes and Broccoli

  • 1 pound mixed baby potatoes halved
  • 1 pound broccoli florets
  • 3 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste

Spicy Jalapeno Chimichurri Sauce

  • 1 cup fresh parsley finely chopped
  • ½ cup fresh cilantro finely chopped
  • 2 jalapenos seeded and finely chopped
  • 3 cloves garlic minced
  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon red pepper flakes optional
  • Salt and pepper to taste

Grilled Steak

  • 4 churrasco skirt steaks or top sirloin steaks (about 1-inch thick)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Equipment

Instructions

  • Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
  • Prepare the Potatoes and Broccoli: Preheat the oven to 425 degrees Fahrenheit. Then, toss the baby potatoes and broccoli florets in a mixing bowl with olive oil, garlic powder, smoked paprika, salt, and pepper.
  • Roast the Potatoes and Broccoli: Spread the vegetables in a single layer on a sheet pan. Roast in the oven for 25to 30 minutes , stirring halfway through, until the potatoes are golden brown and crispy and the broccoli is tender and slightly charred.
  • Make the Chimichurri: Combine the chopped parsley, cilantro, jalapenos, and minced garlic in a mixing bowl. Then, add and combine the olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and pepper.
  • Adjust seasoning to taste. Cover and refrigerate until ready to use, allowing the flavors to meld.
  • Prepare the Steaks: Preheat a cast iron grill pan or a well-brushed outdoor grill to medium-high heat. Then, rub the steaks with olive oil and season generously with salt and pepper. Note: brushing your grill grates ensures clean grill marks and prevents food from sticking and debris on your steak.
  • Grill the Steaks: For 1-inch steaks, sear them in the grill pan for about 3 to 4 minutes per side for medium-rare or until they reach your desired level of doneness. Churrasco (skirt) steak typically cooks faster due to its thinness. For flank steaks, grill on each side for 5 to 6 minutes .
  • Remove the steaks from the grill pan and let them rest for 5 minutes before thinly slicing them with a sharp knife.
  • Assemble the Plate: To Serve, plate the grilled steak slices and spoon the spicy jalapeno chimichurri sauce over the steak and around the plate. Then, place a portion of the roasted baby potatoes and broccoli on each plate on the side nestled closely to the steak.

Video

Nutrition

Calories: 1.059kcal | Carbohydrates: 31g | Protein: 80g | Fat: 71g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 44g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 286mg | Potassium: 1.986mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2.539IU | Vitamin C: 153mg | Calcium: 126mg | Iron: 9mg
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