Chimichurri Steak with Broccoli Penne
Grilled Herb Steak with Broccoli Penne and Fresh Chimichurri Sauce
Ingredients:
1 lb (450g) sirloin steak, trimmed
Salt and freshly ground black pepper, to taste
2 cups broccoli florets
8 oz (225g) penne pasta
2 tablespoons olive oil, divided
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
For the Chimichurri Sauce:
1 cup fresh parsley leaves, finely chopped
1/4 cup fresh cilantro leaves, finely chopped
2 tablespoons red wine vinegar (non-alcoholic substitute: pomegranate or apple cider vinegar)
3 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of half a lemon
Directions:
In a bowl, mix all the chimichurri sauce ingredients together. Taste and adjust seasoning. Let sit at room temperature while preparing the rest.
Season the steak on both sides with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook steak 3–4 minutes per side or until preferred doneness. Rest for 5 minutes before slicing thinly across the grain.
While steak rests, bring a large pot of salted water to boil. Cook penne pasta according to package directions. During the last 2 minutes, add the broccoli florets. Drain and set aside.
In a large pan, heat remaining tablespoon of olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1 minute until fragrant.
Add drained penne and broccoli to the pan. Toss well to coat.
Serve pasta and broccoli topped with sliced steak. Drizzle generously with chimichurri sauce before serving.
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 510 kcal | Servings: 4 servings