Ingredients
Scale
For the steak:
- 1–1.5 lbs steak – your preference of cut
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon pepper
For the chimichurri:
- Click the link above.
For the vegetables:
- 1 large zucchini (sliced into bite-sized pieces)
- 1 large yellow summer squash (sliced into bite-sized pieces)
- 1 red onion (cut in half and then sliced into half-moon pieces)
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 2 cups uncooked rice (cooked according to package directions)
Instructions
- For the steaks, combine olive oil, red wine vinegar, dijon, garlic powder, sea salt, and pepper and whisk well to combine.
- Pour over steaks and let sit at room temperature for 20 minutes.
- Place all chimichurri ingredients in a small food processor and pulse to combine. You don’t want it completely blended like a pesto, but rather still a little bit of texture from the herbs and onion.
- Season vegetables with spices, salt, and olive oil.
- Place vegetables in a grill pan. If you don’t have a grill pan, you can make a little packet with aluminum foil.
- Preheat grill
- Place veggies onto grill and close lid. Grill for 20-25 minutes, until veggies are cooked. I like some parts of mine a little crispy on the edges, so I tend more towards 25 minutes.
- For the last 15 minutes of grilling time for the vegetables, grill the steak.
- Place the steaks on pre-heated grill and cook for 5 minutes on the first side, until slightly charred.
- Flip and cook an additional 3-5 minutes for medium rare (internal temperature of 135 degrees F), 5-7 minutes for medium (140 degrees F), or 8-10 minutes for medium-well (150 degrees F). Let steak rest for a few minutes before thinly slicing.
- To serve, evenly distribute rice, veggies, and steak between bowls and top with chimichurri sauce.
- Enjoy!
- Category: Main