Description
A quick and flavorful sheet pan dinner featuring steak and roasted vegetables tossed in a vibrant chimichurri sauce. This recipe is perfect for a weeknight meal.
Ingredients
Scale
- 1.5 lbs sirloin steak, cut into 1-inch cubes
- 1 lb broccoli florets
- 1 red bell pepper, chopped
- 1 red onion, cut into wedges
- 3 tablespoons olive oil, divided
- Salt and black pepper to taste
- For the Chimichurri:
- 1 cup fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 3 cloves garlic
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon red pepper flakes
- Salt to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the broccoli, red bell pepper, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread the vegetables in a single layer on a large baking sheet.
- Roast the vegetables for 15 minutes.
- While the vegetables are roasting, prepare the chimichurri. Combine parsley, cilantro, garlic, red wine vinegar, 1/2 cup olive oil, red pepper flakes, and salt in a food processor. Pulse until finely chopped and well combined.
- In the same bowl used for the vegetables, toss the steak cubes with the remaining 1 tablespoon of olive oil, salt, and pepper.
- After the vegetables have roasted for 15 minutes, add the seasoned steak cubes to the baking sheet with the vegetables.
- Return the baking sheet to the oven and roast for another 10-12 minutes, or until the steak is cooked to your desired doneness and the vegetables are tender.
- Remove from the oven and drizzle generously with the prepared chimichurri sauce. Toss to combine.
- Serve immediately.
Notes
- Adjust cooking time for steak based on your preferred level of doneness.
- Feel free to substitute vegetables like zucchini, cherry tomatoes, or asparagus.
- For a spicier chimichurri, add more red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sheet Pan Roasting
- Cuisine: Argentine
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 8g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg