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Grilled Beef and Vegetables with Chimichurri

In terms of getting maximum nutrition without sacrificing flavor, grilling is a great option. It requires minimal added fats and imparts a smoky flavor while keeping meats and veggies juicy and tender.

    This combination does not exist.


    Button Mushrooms 60.0 grams

    Button Mushrooms

    Mixed Salad leaves 30.0 grams

    Mixed Salad leaves

    Medium Green Bell Pepper 1.0 Unit(s)

    Medium Green Bell Pepper

    Medium Red Onion 1.0 Unit(s)

    Medium Red Onion

    Medium Tomato 1.0 Unit(s)

    Medium Tomato

    Chimichurri Sauce by Let's Cook 15.0 grams

    Chimichurri Sauce by Let's Cook

    Balsamic Dressing by Let's Cook 15.0 ml

    Balsamic Dressing by Let's Cook

    Beef Steak 200.0 grams

    Beef Steak


    • Time : 15.0 mins
    • |
    • Calories: 607.0 kcal
    • |
    • Protein : 51.0 g
    • |
    • Fat : 39.0 g
    • |
    • Carb. : 11.0 g
    : Your Kitchen Essentials
    Utensils: Pan |
    Pantry: Salt | Pepper | Your preferred cooking oil | Extra virgin olive oil |
    : Prepare the Ingredients
    Keep the steak out of the fridge to bring it to room temperature before cooking.
    Keep the chimichurri sauce out of the fridge for at least 10 minutes before serving.

    Wash and dry the vegetables prior to chopping (as required):
    - Green Bell Peppers: cut them into cubes
    - Tomatoes: cut into cubes
    - Button Mushrooms: leave whole or cut into halves
    - Red Onion: peel and cut into quarters or eighths
    - Mixed Salad leaves: just, wash and dry.
    : Pan Grill the Steak, Plate and Serve
    Steak:
    Heat some oil in a pan. Lightly season the steak. Once the pan is very hot then sear the steak on both sides. Keep flipping until it is cooked to your liking. A rough guideline for time:
    4 minutes for medium rare
    6 minutes well done.
    Let the steak rest for 5 minutes before serving. Cut into cubes or slice it, if you want.

    Vegetables:
    In the same pan add a little more oil if needed and grill the cut vegetables one by one (mushrooms, bell peppers, onions and tomatoes). Season.

    Salad:
    Dress the mixed salads leaves with the balsamic dressing provided. Check the seasoning.

    Plate and Serve:
    Serve the steak with chimichurri sauce, grilled vegetables and salad on the side.