Make an herby sauce with the bright flavors of garlic, parsley, and oregano by combining this seasoning mix with a little water and oil.
Ingredients
chimichurri sauce
¼ cup (60 ml) chimichurri seasoning mix
1/3 cup (75 ml) olive oil
2 tbsp (30 ml) water
veggies and steak
4 medium red potatoes, cut into 1" (2.5-cm) chunks (4 cups/1 l)
2 cups (500 ml) cauliflower florets (about half a medium head)
3 tbsp (45 ml) water
1 lb. (450 g) new york strip steak, cut into 1" (2.5-cm) thick strips
1 tsp (5 ml) salt, divided
1 tsp (5 ml) pepper, divided
2 tbsp (30 ml) olive oil
1 cup (250 ml) butter lettuce, torn
1 tbsp (15 ml) fresh lemon juice
Directions
Mix all the ingredients for the chimichurri sauce in a small bowl. Set aside.
Tip: For best flavor, refrigerate it for a few hours or overnight.
Add the potatoes, cauliflower, and water to a microwave-safe bowl. Cover and microwave for 8 minutes, or until easily pierced by a knife, but still slightly firm. Drain and cool with the lid off.
Tip: While the potatoes and cauliflower will be mostly cooked, they’ll finish cooking when they’re grilled.
Preheat a large cast iron pan or grill pan over high heat for 3–4 minutes. Season each steak with ½ tsp (2 mL) each salt and pepper. Grill the steaks for 3–4 minutes per side, or until cooked to your desired doneness. Remove the steaks and let them rest on a cutting board.
Tip: You can also grill the steaks on an outdoor grill over medium-high heat.
Toss the potatoes and cauliflower with the oil and remaining salt and pepper. Add them to the pan and cook until they start to brown, about 5–7 minutes, turning occasionally.
Meanwhile, toss the lettuce with the lemon juice and divide evenly onto the plates.
Thinly slice the steaks and place them over the bed of lettuce. Serve with the potatoes, cauliflower, and a generous drizzle of the sauce.
Tip: The tangy greens will have more flavor from the steak and sauce. Try getting a bit of everything for a perfect bite!
