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Chimichurri Steak with Herb Roasted Carrots & Broccoli

Chimichurri Steak with Herb Roasted Carrots & Broccoli

This chimichurri steak with herb roasted carrots and broccoli is a lighter, high-protein take on a classic Argentinian dish. Juicy, flavorful steak is topped with a bright herb sauce and paired with caramelized carrots and tender broccoli for a clean, balanced meal perfect for weeknights or meal prep.
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Servings: 3
Course: Main Course
Cuisine: Argentinian-Inspired, Latin American
Calories: 475
Ingredients Method Nutrition Notes

Ingredients
 
 

For the Steak:
  • 1.5 lbs flank sirloin, or skirt steak
  • 2 tsp garlic powder
  • 1 tsp ground cumin
  • 1.5 tsp dried oregano
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • Olive oil spray
For the Chimichurri:
  • 1/3 cup fresh parsley finely minced
  • 2 tbsp red onion finely chopped
  • 4 cloves garlic minced
  • 2 tbsp extra-virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tbsp water
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/8 tsp red pepper flakes
  • Optional: 1 tbsp fresh oregano chopped
For the Herb Roasted Carrots:
  • 1 lb carrots peeled and sliced into sticks
  • 1.5 tbsp olive oil
  • 1.5 tsp fresh thyme leaves or 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • Fresh parsley for garnish
For the Broccoli:
  • 3 cups broccoli florets
  • Salt to taste

Method
 

  1. Roast the Carrots: Preheat oven to 425°F. Toss carrots with olive oil, thyme, oregano, salt, and pepper. Spread on a lined tray and roast for 20–30 minutes, tossing halfway, until tender and caramelized. Finish with fresh parsley.
  2. Make the Chimichurri: In a bowl, mix parsley, red onion, garlic, olive oil, red wine vinegar, water, salt, pepper, red pepper flakes, and optional oregano. Let sit while preparing the rest.
  3. Cook the Steak: Lightly spray steak with oil and season with garlic powder, cumin, oregano, salt, and black pepper. Grill or sear over high heat for about 4 minutes per side for medium-rare or to desired doneness. Rest 5–10 minutes, then slice thinly against the grain.
  4. Cook the Broccoli: Steam or microwave broccoli until bright green and just tender. Season lightly with salt.
  5. Assemble the Plate: Plate sliced steak, drizzle generously with chimichurri, and serve with roasted carrots and broccoli on the side.

Nutrition

Calories: 475kcalCarbohydrates: 32gProtein: 39gFat: 20g

Notes

  • Keep chimichurri separate to maintain freshness
  • Slice steak fresh or store whole to retain juiciness
  • Reheat carrots in oven or air fryer for best texture
  • Broccoli is best slightly undercooked for reheating
  • Great balanced, lower-carb high-protein option

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