Grilled Chimichurri Steak with Roasted Potatoes and Asparagus

Grilled Chimichurri Steak with Roasted Potatoes and Asparagus is a delicious and well-balanced dinner option. The juicy, flavorful steak is complemented perfectly by the crispy roasted potatoes and tender, seasoned asparagus. This dish is easy and perfect to make and is perfect for weeknight dinners or special occasions as well.



  • 1 pound of flank steak
  • 1/2 pound of baby potatoes
  • 1/2 pound of asparagus
  • Olive oil
  • Salt and pepper
  • Two cloves of garlic
  • 1/4 cup of fresh parsley
  • 1/4 cup of fresh cilantro
  • Two tablespoons of red wine vinegar
  • 1/2 teaspoon of dried oregano
  • 1/2 teaspoon of red pepper flakes
  • Steak and Potatoes:


    1.      Preheat the grill to medium-high heat.

    2.      Wash and dry baby potatoes. Toss in olive oil and season with salt and pepper. Place on a baking sheet and roast in a 400-degree oven for 20-25 minutes or until crispy and tender.

    3.      Wash asparagus and snap off woody ends. Toss in olive oil and season with salt and pepper. Grill over medium-high heat for 5-7 minutes or until tender and lightly charred.

    4.      Season flank steak generously with salt and pepper. Grill over medium-high heat for 4-5 minutes per side or until the desired level of doneness is reached.

    5.      Let steak rest for 5-10 minutes before slicing against the grain.


    Chimichurri Sauce:



    1. In a food processor or blender, pulse garlic, parsley, cilantro, red wine vinegar, oregano, and red pepper flakes until finely chopped.
    2. Slowly add olive oil and continue blending until the mixture is well-combined.
    3. Season with salt and pepper to taste.

How To Serve:

-Slice the steak perpendicular to the muscle fibers and drizzle with chimichurri sauce.

-Arrange roasted potatoes and grilled asparagus alongside the steak.

-Garnish with additional fresh herbs, if desired.

This recipe leaves approximately $18.61 in leftover ingredients. 

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Here is the nutritional value for Grilled Chimichurri Steak
with Roasted Potatoes and Asparagus:

  • Calories:
  • Fat:
  • Saturated
    Fat: 7g
  • Cholesterol:
  • Sodium:
  • Carbohydrates:
  • Fiber:
  • Sugar:
  • Protein:

This nutritional information is based on a serving size of
one steak, along with the roasted potatoes and asparagus. Keep in mind that
actual nutritional values may vary depending on the specific ingredients and
preparation methods used.


Let the steak to reach room temperature before grilling to
ensure even cooking. Use a meat thermometer to check for desired level of
doneness (medium-rare is 135 degrees Fahrenheit, and medium is 145 degrees
Fahrenheit). Let the steak rest before slicing to ensure the juices
redistribute evenly.


Disclaimer: Pricing, Nutritional Info, Leftover breakdowns are based on national pricing and quantity averages. This information is generated as part of the BETA test and you should independently verifythe information before relying upon on it.