Steak and Vegetables with Chimichurri

Name: Steak and Vegetables with Chimichurri
Total time: 30 min
Ingredients: 1 pound boneless beef sirloin, rib-eye, or strip steak (or steaks), about 1 inch thick; 8 ounces Yukon Gold potatoes; 1 large onion; 2 red bell peppers; 10 tablespoons olive oil, plus more as needed; Salt and pepper; 2 bunches fresh parsley; 1 bunch fresh cilantro; 3 cloves garlic; 2 tablespoons sherry vinegar; 1/2 teaspoon red chile flakes, or to taste (optional)

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

Units Scale

Ingredients

1 pound boneless beef sirloin, rib-eye, or strip steak (or steaks), about 1 inch thick
8 ounces Yukon Gold potatoes
1 large onion
2 red bell peppers
10 tablespoons olive oil, plus more as needed
Salt and pepper
2 bunches fresh parsley
1 bunch fresh cilantro
3 cloves garlic
2 tablespoons sherry vinegar
1/2 teaspoon red chile flakes, or to taste (optional)

Instructions

Turn the broiler to high; put the rack 4 inches from the heat.
Blot the steak(s) dry with a paper towel.
Peel the potatoes if you like and cut them crosswise into thin rounds.
Trim, peel, and slice the onion into rounds.
Trim, core, seed, and quarter the bell peppers.
Toss the vegetables with 2 tablespoons olive oil and sprinkle with salt and pepper. Spread them out in a single layer on a rimmed baking sheet. Put the steak(s) on another baking sheet or in a broiler-proof skillet and sprinkle with salt and pepper.
Broil the vegetables first, tossing with a spatula a couple times, until they’re tender and browned in spots, 10 to 15 minutes.
Strip 2 cups leaves from the parsley bunches. Pull 1 packed cup cilantro sprigs from the bunch.
Peel 3 cloves garlic.
Put the herbs, garlic, 1/2 cup olive oil, 2 tablespoons sherry vinegar, 1/2 teaspoon red chile flakes if you’re using them, and a sprinkle of salt and pepper in a food processor. Process until smooth, scraping down the sides as necessary. Taste and adjust the seasoning.
When the vegetables are done, remove the baking sheet from the broiler and slip the steak(s) under the heat. Cook, turning once, until the steak(s) are charred but still a bit pinker inside than you like, 3 to 8 minutes total.
Transfer the steak(s) to a cutting board. Transfer the vegetables to a platter. Pour the chimichurri into a serving bowl. Slice the steak(s) and serve with the vegetables and chimichurri to pass at the table.

— Recipe from How to Cook Everything Fast