Grilled Chimichurri Steak with Roasted Vegetables

Grilled Chimichurri Steak with Roasted Vegetables

Ingredients:

• La Mesa Chimichurri (240ml)

• 2 pounds (900g) steak (such as flank, sirloin, or ribeye)

• Salt and pepper to taste

• 1 pound (450g) mixed vegetables (such as bell peppers, zucchini, and red onions), cut into chunks

• Olive oil for drizzling

Instructions:

1. Preheat your grill to medium-high heat.

2. Season the steak generously with salt and pepper on both sides.

3. Set aside a portion of the chimichurri sauce to serve with the grilled steak.

4. Brush the steak with some of the chimichurri sauce, coating it on both sides. Reserve the remaining sauce for later.

5. Place the steak on the preheated grill and cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness.

6. While the steak is grilling, toss the vegetables with a drizzle of olive oil, salt, and pepper in a separate bowl.

7. Transfer the steak to a cutting board and let it rest for a few minutes. Meanwhile, place the seasoned vegetables on the grill and cook until tender and slightly charred, about 8-10 minutes.

8. Slice the grilled steak across the grain into thin strips.

9. Serve the sliced steak and roasted vegetables on a platter. Drizzle some of the reserved chimichurri sauce over the steak and serve the remaining sauce on the side.

Enjoy this flavorful and satisfying grilled chimichurri steak with roasted vegetables!