Description
Delight in the bold flavors of grilled steak tossed in zesty chimichurri and paired with blistered padron peppers for a vibrant dining experience.
Ingredients
Scale
- 1 lb ribeye or sirloin steak
- 8 oz padron peppers
- 1 cup fresh flat-leaf parsley, packed
- 3 cloves garlic
- 1/2 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- Salt and pepper, to taste
Instructions
- Prepare the Chimichurri Sauce: In a food processor, combine parsley, garlic, apple cider vinegar, salt, and pepper. Gradually add olive oil while pulsing until finely chopped but not pureed. Aim for a chunky texture.
- Marinate the Steak: Place the steak in a shallow dish or resealable bag. Pour half of the chimichurri sauce over it, ensuring it is well coated. Marinate in the refrigerator for at least 30 minutes.
- Preheat Your Grill: Preheat your grill to medium-high heat (around 400°F/200°C). If using a cast-iron skillet indoors, heat it on medium-high as well.
- Cook the Steak: Remove the marinated steak from the fridge and let it sit at room temperature for about 10-15 minutes. Grill each side for about 4-6 minutes or until desired doneness.
- Sauté Padron Peppers: While your steak rests, grill or sauté padron peppers until they blister and char slightly (about three minutes). Season lightly with salt.
- Serve It Up: Slice the rested steak against the grain and plate alongside the padron peppers. Drizzle with remaining chimichurri sauce before serving.
Nutrition
- Serving Size: Approximately 5 oz steak + 1 oz padron peppers
- Calories: 450
- Sugar: 0 g
- Sodium: 280 mg
- Fat: 35 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg
Keywords: - For added flavor, consider using chicken instead of beef. - Experiment with spices like smoked paprika or fresh herbs like cilantro for a unique twist. - Serve with grilled vegetables or a fresh salad to complete your meal.