Chimichurri Steak & Veggies

Protein Type



  • 1 Lb Inside Skirt 
  • 2 Portabella Mushrooms, Thinly Sliced
  • 1 Yellow Squash, Thinly Sliced Rings
  • 1 Red Onion, Thinly Sliced Rings
  • 1 Bunch Asparagus, Thick
  • 1 Red Bell Pepper, Thinly Sliced Strips
  • 2 Tbsp Extra Virgin Olive Oil
  • 1½ Tbsp Kosher Salt
  • 1 Tbsp Freshly Ground Black Pepper
  • Toasted Pine Nuts

Tajin Chimichurri Sauce:

  • 1 cup Fresh Italian Flat-Leaf Parsley Leaves Only, Stems Removed
  • ¼ cup Fresh Cilantro Leaves Only, Stems Removed
  • ¼ cup Fresh Oregano Leaves Only, Stems Removed
  • cup Red Onion, Chopped 
  • 4 Cloves Garlic, Peeled
  • ¾ tsp Red Pepper Flakes
  • ½ cup Extra Virgin Olive Oil
  • ¼ cup Red Wine Vinegar
  • 3 Tbsp Fresh Lemon Juice
  • 1 tsp Kosher Salt
  • Tajin, to taste
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Season and Grill on medium high heat to desired temperature. Let rest! Mix Vegetables with oil, salt, and pepper. Lightly toast pine nuts. Oven roast vegetables at 425°F for about 10 to 12 minutes or until nicely charred. 

While the vegetables are roasting, add the parsley, oregano, cilantro, onion, and garlic to a food processor and pulse to mince ingredients. Add the red pepper flakes, olive oil, vinegar, lemon juice, salt, and pulse 2-3 times to mix well. Plate vegetable and beef mixture on plate and top with chimichurri sauce. Serve immediately and enjoy. 

Make Ahead: Make the chimichurri sauce ahead of time and refrigerate for 1-3 days before serving. 

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