Dairy-Free Chimichurri Steak with Roasted Vegetables

Ingredients

• about 680 g Sirloin Steak
• 3 tbsp Olive Oil
• 2 tbsp Red Wine Vinegar
• 1 cup Fresh Parsley
• 1/4 cup Fresh Oregano
• 4 cloves Garlic
• 1/2 tsp Red Pepper Flakes
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 4 cups Assorted Vegetables (Bell Peppers, Zucchini, Onions)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). In a large bowl, combine the 4 cups of assorted vegetables (Bell Peppers, Zucchini, Onions) with the 3 tablespoons of olive oil. Toss the vegetables until they are evenly coated.
2. 2Spread the coated vegetables in a single layer on a large baking sheet. Roast for 20-25 minutes in the preheated oven, until the vegetables are tender and slightly browned.
3. 3While the vegetables are roasting, prepare the chimichurri sauce. In a food processor, combine the 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 cup of fresh parsley, 1/4 cup of fresh oregano, 4 cloves of garlic, 1/2 teaspoon of red pepper flakes, the 1 teaspoon of salt, and the 1/2 teaspoon of black pepper. Pulse the mixture until it is finely chopped.
4. 4Prepare your grill for cooking over medium-high heat. Place the about 680 g Sirloin Steak on the hot grill. Grill for 4-6 minutes per side for medium-rare doneness, or until an internal temperature of 54.44-57.22°C (54-57°C) is reached with a meat thermometer. Adjust grilling time as needed for your desired level of doneness.
5. 5Transfer the grilled about 680 g Sirloin Steak to a cutting board. Let the steak rest for 5-10 minutes; this allows the juices to redistribute, making the steak more tender and flavorful.
6. 6Slice the rested about 680 g Sirloin Steak against the grain into 1.27 cm thick slices. Top the sliced steak with the prepared chimichurri sauce and serve immediately alongside the roasted vegetables.

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