Steak and Veggies with Zesty Chimichurri
Steak with Veggies and Zesty Chimichurri
Jennifer Causey / Cooking Light August 2017
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4

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.

Ingredients

    • 1¼ 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
    • 1½ tablespoons chopped garlic
    • 1/4 cup olive oil, plus more

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.

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Steak and veggies with chimichurri: Make this zesty dinner in under 30 minutes

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