Chimichurri Steak and Roasted Veggie Salad: The 20-Minute Power Plate That Tastes Like Saturday Night

You want a meal that hits like a steakhouse, looks like a wellness influencer’s feed, and takes less time than scrolling for takeout? This is it. Juicy, char-kissed steak sliced thin, showered in punchy chimichurri, piled over caramelized veggies with just enough greens to feel smug about your life choices.

It’s bold, bright, and wildly satisfying. No fancy gear, no culinary school flexing—just big flavor that makes Tuesday feel like a cheat day.

What Makes This Special

This recipe balances high-heat steak sear with the zingy acidity of chimichurri and sweet, roasted vegetables. It’s built for texture: tender steak, crispy edges on veggies, and fresh greens for crunch.

The chimichurri is your flavor bomb—herbaceous, garlicky, tangy, and a little spicy.

It’s also versatile. Swap the cut of steak, rotate the veggies, or even make it meal-prep friendly. And the best part?

The chimichurri doubles as marinade and dressing. Efficiency for the win.

What Goes Into This Recipe – Ingredients

• 1 to 1.25 lb flank or skirt steak (or sirloin)
• Kosher salt and black pepper, to taste
• 1 tsp smoked paprika (optional, for steak)
• 2 tbsp olive oil (for steak)

Chimichurri:

• 1 cup flat-leaf parsley, finely chopped
• 2 tbsp fresh oregano, finely chopped (or 1 tsp dried)
• 3–4 garlic cloves, minced
• 1 small red chili or 1/2 tsp red pepper flakes, chopped
• 1/3 cup extra-virgin olive oil
• 2–3 tbsp red wine vinegar
• 1/2 tsp kosher salt, plus more to taste
• Freshly ground black pepper
• 1 tsp lemon zest (optional, for brightness)

Roasted Veggies + Salad:

• 1 red bell pepper, sliced
• 1 zucchini, cut into half-moons
• 1 red onion, wedges
• 1 cup cherry tomatoes
• 2 cups baby arugula or mixed greens
• 2 tbsp olive oil
• 1 tsp kosher salt and 1/2 tsp black pepper
• 1/2 tsp cumin (optional, for veggies)
• 1 avocado, sliced (optional but highly recommended)
• Shaved Parmesan or crumbled feta for topping (optional)

How to Make It – Instructions

1. Heat the oven: Set to 450°F (230°C). Place a sheet pan inside to preheat for extra-roasty veggies.
2. Prep the veggies: Toss bell pepper, zucchini, red onion, and tomatoes with olive oil, salt, pepper, and cumin.

   Carefully spread onto the hot sheet pan. Roast 15–18 minutes until edges char and tomatoes blister.

3. Make the chimichurri: In a bowl, mix parsley, oregano, garlic, chili/red pepper flakes, olive oil, red wine vinegar, salt, pepper, and lemon zest. Taste and adjust acidity and salt.

   It should be punchy.

4. Season the steak: Pat dry. Rub with olive oil, salt, pepper, and smoked paprika. Let it sit at room temp for 10 minutes while veggies roast.
5. Sear the steak: Heat a cast-iron skillet over high until just smoking.

   Sear 3–4 minutes per side for medium-rare (thinner cuts cook faster). Rest 5–8 minutes.

6. Slice and sauce: Slice steak thinly, against the grain. Spoon 1–2 tablespoons chimichurri over the warm slices so it mingles with the juices.
7. Build the salad: On a platter, scatter arugula or greens.

   Top with roasted veggies, avocado, and steak. Drizzle with more chimichurri. Finish with shaved Parmesan or feta if using.

8. Serve immediately: Keep extra chimichurri on the side.

   Everyone will want more. Obviously.

Storage Tips

• Steak: Store sliced steak in an airtight container up to 3 days. Keep chimichurri separate to avoid sogginess.
• Veggies: Roasted veggies last 3–4 days.

  Reheat in a skillet or air fryer to revive crisp edges.

• Chimichurri: Refrigerate up to 5 days. Add a splash of olive oil if it tightens up.
• Greens: Store un-dressed. Dress right before serving to avoid wilting, FYI.

Benefits of This Recipe

• High-protein, nutrient-dense: Steak for protein and iron; veggies for fiber, vitamins, and antioxidants.
• Flavor-forward, low effort: Chimichurri brings restaurant-level payoff with pantry ingredients.
• Flexible for diets: Naturally gluten-free and low-carb; easy to adapt for Whole30 or paleo.
• Meal-prep friendly: Make extra chimichurri and roasted veggies once, eat like a king all week.

Don’t Make These Errors

• Skipping the steak rest: If you cut too soon, you lose the juices and end up with dry slices.

  Patience.

• Overcooking the steak: Flank and skirt go from perfect to shoe leather real fast. Pull at 125–130°F; it rises while resting.
• Using soggy veggies: Don’t crowd the pan. Give them space so they roast instead of steam.
• Under-seasoning chimichurri: It should be zesty and salty enough to season the entire dish.

  Taste, adjust, repeat.

• Cutting with the grain: Always slice against the grain for tenderness. Your jaw will thank you.

Recipe Variations

• Grill it: Grill steak over high heat and toss veggies in a grill basket for smoky goodness.
• Chicken or shrimp swap: Use boneless thighs or large shrimp. Reduce cook time accordingly.
• Add carbs (IMO worth it): Toss in roasted baby potatoes, quinoa, or farro for a heartier bowl.
• Heat levels: Add extra chili, a pinch of cayenne, or a splash of hot sauce to the chimichurri.
• Dairy twist: Feta or cotija adds a salty pop; burrata turns it into a “wow” moment.
• Herb remix: Sub cilantro for half the parsley for a greener, brighter profile.

FAQ

Can I make chimichurri in a food processor?

Yes, pulse everything a few times to keep texture.

Don’t blend until smooth—you want small bits, not a puree.

What steak cut works best?

Flank or skirt is classic for fast, flavorful results. Sirloin or ribeye also work if you prefer thicker slices and a bit more marbling.

How do I cook steak without a cast-iron pan?

Use a heavy stainless-steel pan or grill. Worst case, broil on high, flipping once; just keep a close eye to avoid overcooking.

Is chimichurri spicy?

Mild to medium by default.

Control heat by adjusting the chili or red pepper flakes. Start small; add more after tasting.

Can I make this ahead?

Yes. Roast veggies and mix chimichurri up to 2 days ahead.

Cook steak fresh for best texture, then assemble in minutes.

What can I use instead of red wine vinegar?

Sherry vinegar is great. Lemon juice works in a pinch but yields a brighter, slightly different vibe.

My Take

This is the kind of meal that makes “healthy” feel like a cheat code. The chimichurri turns a simple steak-and-salad into a flex, while the roasted veggies do the heavy lifting on flavor and texture.

It’s easy, fast, and looks fancy without trying. Make extra chimichurri—you’ll end up putting it on everything, including your breakfast eggs.