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easy restaurant Latin American style Spicy eco Keto

Churrasco Steak with Chimichurri and Grilled Peppers Grilled Steak with Chimichurri and Peppers

Serve the child a small slice of steak cut into pieces and some plain grilled peppers, leaving off the chimichurri.

Prep Time 15 min
Cook Time 30 min
Servings 4
Calories 680 kcal
Equipment
skillet grill skillet stove

Ingredients

Produce
Protein
Pantry
child_care

Kid-Friendly Version

Serve the child a small slice of steak cut into pieces and some plain grilled peppers, leaving off the chimichurri.

Recipe

1

Finely chop the parsley and mince the garlic. Whisk with the red wine vinegar, olive oil, red pepper flakes, salt, and pepper to make the chimichurri. Let it sit while the steak cooks.

2

Season the flank steak generously with salt and pepper. Heat a grill or grill pan over high heat.

child_care Set aside a small piece of steak for the child.
3

Grill the steak for 4 minutes per side for medium-rare (internal temperature 55°C), then rest for 5 minutes.

child_care Cook the child's small piece for 4 minutes per side, then cut into pieces.
4

While the steak rests, grill the halved bell peppers and sliced zucchini for 4 minutes per side until charred and tender.

5

Slice the steak thinly against the grain and serve with the grilled vegetables and chimichurri spooned over the adults' portions.

child_care Assemble the child's plate with steak pieces and plain peppers.