Olive Chimichurri Steak with Padron Peppers
Olive chimichurri steak with padron peppers is a lively and flavorful dish that elevates your grilling game. This recipe features succulent steak marinated in a zesty olive chimichurri sauce, paired with blistered padron peppers for a delightful kick. Perfect for casual weeknight dinners or festive gatherings, this meal is sure to impress your family and friends with its vibrant colors and bold flavors.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: American
Ingredients
Scale
- 1 lb ribeye or sirloin steak
- 1/4 cup extra virgin olive oil
- 1/2 cup fresh flat-leaf parsley, finely chopped
- 3 garlic cloves, minced
- 2 tbsp red wine vinegar
- 6 oz padron peppers
Instructions
- Prepare the chimichurri: In a bowl, mix parsley, garlic, red wine vinegar, olive oil, salt, and pepper until well combined.
- Marinate the steak: Place steak in a resealable bag or dish and cover with half of the chimichurri. Marinate for at least 30 minutes in the refrigerator.
- Preheat grill: Heat grill to medium-high (400°F/200°C).
- Grill the steak: Remove steak from marinade and grill for 4-6 minutes per side for medium-rare doneness.
- Cook padron peppers: During the last few minutes of grilling, add padron peppers until blistered (about 4-5 minutes).
- Serve: Slice the steak against the grain, plate it with charred padron peppers, and drizzle with remaining chimichurri.
Nutrition
- Serving Size: 1 steak portion (approximately 6 oz cooked)
- Calories: 462
- Sugar: 0g
- Sodium: 380mg
- Fat: 34g
- Saturated Fat: 10g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 112mg
Keywords: Adjust spice levels by using milder or hotter padron peppers. Customize your chimichurri by adding jalapeños or swapping parsley for cilantro.