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Steak and Veggies with Zesty Chimichurri

COOK TIME
20 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(14)
Steak with Veggies and Zesty Chimichurri
Photographer Jennifer Causey, Food Stylist Chelsea Zimmer Prop Stylist Mindi ShapiroJennifer Causey / Cooking Light August 2017
COOK TIME
20 mins
PREP TIME
10 mins
SERVINGS
4
RATE THIS RECIPE
(14)

Ingredients

  • pounds Yukon Gold potatoes, cut into wedges
  • Nonstick cooking spray
  • Four 4-ounce beef tenderloin fillets
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1 pound yellow squash, cut diagonally into 1/4-inch thick slices (about 3 cups)
  • 2 cups loosely packed fresh cilantro leaves
  • tablespoons chopped garlic
  • 1/4 cup olive oil, plus more
  • Chef notes

    This deliciously simple dish from Cooking Light requires only five fresh ingredients and takes 20 minutes to make — it's that easy and fast! Plus, the cilantro chimichurri adds a summery pop to the grilled tenderloin, juicy yellow squash and crispy potatoes.

    Technique tip: Partially cooked potatoes cook more quickly and evenly on the grill. Instead of microwaving, you could boil the potatoes whole, cool, slice and refrigerate them for later.

    Swap option: You can also try using two 8-ounce steaks instead of the beef tenderloin fillets, grilled for 4 minutes on each side.

    Preparation

    1.

    Preheat grill to medium heat (350°F to 400°F). Rub the grill grates with olive oil.

    2.

    Place potatoes in a microwave-safe dish; cover tightly with plastic wrap. Cut a 1/2-inch slit in the plastic. Microwave on high power for 6 minutes or until almost tender. Add potatoes to the grill (skewer if necessary); cook 5 minutes or until tender and well marked, turning after 3 minutes.

    3.

    Coat fillets with cooking spray; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add fillets to grill; cook 3 to 5 minutes on each side or to desired degree of doneness. Remove fillets from grill; cover, and keep warm.

    4.

    Coat squash with cooking spray; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add squash to grill; cook 3 minutes or until tender and lightly charred.

    5.

    Place remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, cilantro and garlic in a food processor; pulse until finely chopped. Add 1/4 cup olive oil and process 30 seconds or until smooth. Serve cilantro mixture with potatoes, fillets and squash.

    Find more 5-Ingredient Dinners from Cooking Light here.