🥩 Grilled Steak with Zesty Chimichurri & Veggies
A juicy grilled steak topped with a vibrant chimichurri sauce full of fresh herbs, garlic, and chilli. This Argentine-inspired dish packs protein and bold flavour with little effort. Grilling some low-carb veggies on the side (like courgettes or bell peppers) makes it a balanced meal that’s low in carbs but high in satisfaction.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Low Carb, High Protein.
15 - 45 mins
10 mins
Easy
1
Sugars
1g
Kcal
600
Fibre
3g
Fat
40g
Protein
45g
Saturates
12g
Salt
1g
Carbs
5g
Info
Cooking time:
Prep time:
15 - 45 mins
Low Carb, High Protein.
Difficulty:
Serves:
10 mins
Easy
1
Info
~N/A~
Prep time:
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Sugars
1g
Fibre
3g
Protein
45g
Salt
1g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Low Carb, High Protein.
15 - 45 mins
10 mins
Easy
1
Sugars
~N/A~
Fibre
~N/A~
Protein
~N/A~
Salt
~N/A~
Info
Prep time:
~N/A~
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Kcal
~N/A~
Fat
~N/A~
Saturates
~N/A~
Carbs
~N/A~
Ingredients:
(Per Serving)
For the chimichurri sauce:
• ¼ cup fresh flat-leaf parsley, finely chopped
• ½ tbsp fresh coriander (cilantro), finely chopped
• ¾ garlic clove, minced (or 1 small clove)
• ¼ red chilli or pinch of red pepper flakes (adjust to taste)
• ½ tbsp red wine vinegar
• 1¼ tbsp extra-virgin olive oil
• Pinch of salt and black pepper, to taste
For the steak & veggies:
• 1 x 200g steak (flank, ribeye, or sirloin), about 2–3cm thick
• ½ tbsp olive oil (for brushing)
• ¼ tsp garlic powder (or pinch fresh garlic, minced)
• ¼ tsp dried oregano
• Pinch of salt and black pepper, to taste
• ½ courgette or ½ bell pepper, thickly sliced (for grilling)
Instructions:
1. Make Chimichurri: In a bowl, mix parsley, coriander, garlic, and chilli. Stir in vinegar and olive oil. Season with salt and pepper. Let sit at room temperature while prepping steak.
2. Season Steak: Pat steaks dry. Brush with olive oil and season both sides with salt, pepper, garlic powder, and oregano. Optional: marinate for 30 minutes.
3. Preheat Grill: Heat grill or grill pan to high. Lightly oil the grates or pan.
4. Grill Steaks: Cook steaks ~3–4 mins per side for medium-rare (adjust as needed). Ensure medium or higher for pregnancy safety.
5. Grill Veggies: Grill courgette or pepper slices 2–3 mins per side until tender with char. Brush lightly with olive oil and season while cooking.
6. Rest Steaks: Remove steaks and rest for 5 minutes to retain juices.
7. Serve: Slice steaks against the grain. Spoon chimichurri on top and serve with veggies on the side.
Healthy Swaps & Tips:
• Lean Cuts: Use sirloin or fillet to reduce fat or trim visible fat.
• Herb Variations: No coriander? Swap in oregano or mint.
• Indoor Option: No grill? Use a cast iron pan and finish in oven if needed.
• Extra Veggies: Add asparagus or broccoli for variety – great with chimichurri.
Storage & Meal Prep:
• Chimichurri lasts up to 3 days in the fridge (flavours deepen over time).
• Leftover steak keeps for 3 days in the fridge. Reheat gently or enjoy cold over salad.
• Store sauce and steak separately for best results.
• Chimichurri also works as a marinade or salad dressing.
Ideal For:
• BBQ gatherings or weekend dinners where you want to impress with minimal effort.
• Keto or paleo eaters craving a flavourful steak night.
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