Smoky Chimichurri Steak with Charred Vegetables

Smoky Chimichurri Steak with Charred Vegetables

Ingredients:

• For the Steak:
  • 2 ribeye steaks (1-inch thick)
  • 1 tbsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper
  • Salt and pepper to taste
  • 1 tbsp olive oil
• For the Chimichurri Sauce:
  • 1/2 cup fresh parsley (finely chopped)
  • 2 tbsp fresh cilantro (finely chopped)
  • 3 garlic cloves (minced)
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp crushed red pepper flakes
  • Salt and pepper to taste
• For the Vegetables:
  • 1 red bell pepper (sliced)
  • 1 zucchini (sliced)
  • 1 red onion (quartered)
  • 1 tbsp olive oil
  • Salt and pepper to taste

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Instructions:

1. Season the Steak:
   • In a small bowl, mix smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
   • Rub the mixture evenly over both sides of the steaks. Let the steaks rest for 20 minutes at room temperature.
2. Prepare the Chimichurri Sauce:
   • In a bowl, combine parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper.
   • Stir well and set aside to let the flavors meld.
3. Cook the Vegetables:
   • Toss the sliced vegetables in olive oil, salt, and pepper.
   • Grill or char the vegetables in a skillet over medium-high heat until they develop a smoky, slightly charred exterior (about 4-5 minutes per side). Set aside.
4. Cook the Steak:
   • Heat olive oil in a cast-iron skillet over high heat.
   • Sear the steaks for 3-4 minutes on each side for medium-rare, or adjust for your preferred doneness.
   • Remove from the skillet and let the steaks rest for 5 minutes.
5. Serve:
   • Slice the steaks against the grain.
   • Serve on a plate with charred vegetables on the side and a generous drizzle of chimichurri sauce over the top.