Olive Chimichurri Steak with Padron Peppers
Olive chimichurri steak with padron peppers is a vibrant dish that combines juicy grilled steak with a fresh, zesty chimichurri sauce and roasted padron peppers. This recipe is perfect for gatherings or weeknight dinners, offering a delightful explosion of flavors in every bite. With its easy preparation and bold ingredients, this meal is sure to impress family and friends alike, making it a go-to favorite for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1 lb ribeye steak
- 8 oz padron peppers
- 1 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 2 tbsp red wine vinegar
- 1/2 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Gather all ingredients; finely chop parsley and mince garlic.
- In a bowl, combine parsley, garlic, red wine vinegar, olive oil, salt, and pepper; whisk until mixed.
- Generously season the steak with salt and pepper; let sit for 15 minutes.
- Preheat grill to medium-high heat (400°F/200°C). Grill the steak for about 4 minutes per side or until desired doneness.
- Toss padron peppers in olive oil and season with salt; place on the grill alongside the steak for about 5 minutes until blistered.
- Let the steak rest briefly before slicing against the grain. Serve with roasted padron peppers and drizzle chimichurri over everything.
Nutrition
- Serving Size: 1/4 of recipe (approximately 6 oz)
- Calories: 410
- Sugar: 0 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 8 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: - For enhanced flavor, marinate the steak in chimichurri for at least one hour before grilling. - Customize your chimichurri by adding cilantro or using lemon juice instead of red wine vinegar. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently to maintain tenderness.