Chimichurri Steak with Grilled Veggies

Are you juggling a busy schedule and looking for quick, budget-friendly gluten-free dinner options that your family will love? Our Gluten-Free Chimichurri Steak with Grilled Veggies is the perfect solution.

Imagine coming home to whip up a restaurant-quality meal in no time. This recipe is simple and delicious, fitting perfectly into your hectic routine. With the savory flavors of chimichurri and perfectly grilled vegetables, it’s bound to become a family favorite. Not only is this dish gluten-free, but it’s also easy on the wallet, allowing you to serve up a nutritious meal without breaking the bank.

It’s quick to prepare, making it ideal for those busy evenings. By adding this meal to your rotation, you can enjoy stress-free cooking while treating your family to a delightful, healthy dinner. Say goodbye to complicated recipes and expensive ingredients—this dish strikes the perfect balance of convenience, flavor, and nutrition.

Let’s dive into this fantastic dinner idea and discover how you can effortlessly elevate your mealtime with bold, fresh flavors. With our Gluten-Free Chimichurri Steak with Grilled Veggies, you can achieve the ideal blend of a busy lifestyle and a satisfying, homemade meal that everyone will savor.

Gluten-Free Chimichurri Steak with Grilled Veggies

Gluten-Free Easy Tortellini Toss in a white bowl with a black rim on a black and white spece table

Ingredients

¼ cup Chimichurri Seasoning Mix
1/3 cup olive oil
2 tbsp water

4 medium red potatoes, cut into 1″ (2.5-cm) chunks (4 cups)
2 cups cauliflower florets (about half a medium head)
3 tbsp water
1 lb. New York strip steak, cut into 1″ thick strips
1 tsp salt, divided
1 tsp pepper, divided
2 tbsp olive oil

1 cup butter lettuce, torn
1 tbsp fresh lemon juice

Instructions

Mix all the ingredients for the chimichurri sauce in a small bowl. Set aside. Tip: For best flavor, refrigerate it for a few hours or overnight.
Add the potatoes, cauliflower, and water to a microwave-safe bowl. Cover and microwave for 8 minutes, or until easily pierced by a knife, but still slightly firm. Drain and cool with the lid off.Tip: While the potatoes and cauliflower will be mostly cooked, they’ll finish cooking when they’re grilled.
Preheat a large cast iron pan or grill pan over high heat for 3–4 minutes. Season each steak with ½ tsp each salt and pepper. Grill the steaks for 3–4 minutes per side, or until cooked to your desired doneness. Remove the steaks and let them rest on a cutting board. Tip: You can also grill the steaks on an outdoor grill over medium-high heat.
Toss the potatoes and cauliflower with the oil and remaining salt and pepper. Add them to the pan and cook until they start to brown, about 5–7 minutes, turning occasionally.
Meanwhile, toss the lettuce with the lemon juice and divide evenly onto the plates.
Thinly slice the steaks and place them over the bed of lettuce. Serve with the potatoes, cauliflower, and a generous drizzle of the sauce. Tip: The tangy greens will have more flavor from the steak and sauce. Try getting a bit of everything for a perfect bite!

Yield:

4 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 540, Total Fat 31 g, Saturated Fat 5 g, Cholesterol 60 mg, Sodium 870 mg, Carbohydrate 37 g, Fiber 5 g, Sugars 4 g (includes 0 g added sugar), Protein 32 g

Cook’s Tips:

Spice It Up: Add the chimichurri sauce to some of your favorite dishes. Spoon it over grilled bone-in chicken, pork chops, or flaky fish!

Veggie Swap: If you don’t like cauliflower, try broccoli florets instead. They grill nicely and add great flavor and texture to the dish.

Recipe by Pampered Chef

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Indulge in gluten-free goodness with our mouthwatering Chimichurri Steak paired perfectly with grilled veggies. This flavorful dish is a feast for the senses and a celebration of fresh ingredients. Perfect for a cozy night in or a backyard barbecue.

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Gluten-Free Chimichurri Steak with Grilled Veggies: Delightful Dinner Idea