Description
A vibrant summer dish featuring juicy ribeye steak, tender baby potatoes, and colorful seasonal vegetables all tossed in a bold, herb-packed chimichurri sauce. It’s hearty, fresh, and bursting with flavor in every bite.
Ingredients
Scale
- 1 cup extra-virgin olive oil
- 2 cups fresh Italian parsley leaves
- 3 garlic cloves
- ¼ cup hot & spicy fresh oregano leaves (or regular with a pinch of red pepper flakes)
- ¼ cup red wine vinegar
- 2 ribeye steaks (room temperature or leftover, chopped)
- 1 tablespoon vegetable oil
- 2 pounds tiny baby potatoes
- 1–2 cups reduced-sodium chicken stock or broth
- 3 tablespoons unsalted butter
- 1 green zucchini, diced
- 1 yellow zucchini, diced
- 3 ears corn, kernels removed
- 1 red bell pepper, diced
- 2 green onions, chopped
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a food processor, combine parsley, oregano, garlic, red wine vinegar, and olive oil. Pulse until roughly blended into a thick sauce. Season with salt and pepper, then set aside.
- In a medium pot, simmer baby potatoes in chicken stock until just tender, about 10 minutes. Drain and set aside.
- Season ribeye steaks with salt and pepper. Heat vegetable oil in a large skillet over medium-high heat and sear steaks for 3–4 minutes per side. Remove and let rest.
- In the same skillet, melt butter and sauté zucchini, corn, and bell pepper for 4–5 minutes until crisp-tender.
- Add the cooked potatoes and chopped green onions. Toss gently and season to taste.
- Slice steak and return it to the skillet. Drizzle generously with chimichurri sauce and toss lightly to coat.
- Serve warm with extra chimichurri on the side.
Notes
- For the best flavor, make the chimichurri a few hours ahead to let the flavors meld.
- Don’t overcook the vegetables — you want them bright and crisp.
- Use leftover steak for a quicker meal.
- Chill leftovers and serve as a cold salad the next day.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 6g
- Sodium: 340mg
- Fat: 38g
- Saturated Fat: 10g
- Unsaturated Fat: 26g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg