If you’re cooking for someone, or even just for yourself, and want a meal that feels like a treat without the carb hangover, this is it. Chimichurri steak is that one recipe that makes you feel like you’ve done something smart with your day. Add grilled veggies, and now you’ve got a full plate that’s colorful, tasty, and still sticks to the keto plan.

And no, you don’t need to be a pro. I’ll walk you through it.

What’s going on your plate

We’re working with:

A good cut of steak
A zesty, herby sauce that takes about five minutes to throw together
A pile of veggies that get smoky and sweet on the grill

Simple stuff. The kind of food where you taste each bite and don’t feel like anything’s missing.

What You’ll Need

For the Steak:

2 ribeye steaks or sirloin (1 to 1.5 inches thick)
Salt and black pepper
Olive oil

For the Chimichurri:

1 cup fresh flat-leaf parsley, chopped fine
4 cloves garlic, minced
2 tablespoons fresh oregano (or 2 teaspoons dried)
½ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon crushed red pepper flakes (optional if you like heat)
Pinch of salt

For the Grilled Veggies:

1 zucchini
1 red bell pepper
1 yellow bell pepper
½ red onion
1 tablespoon olive oil
Salt and pepper

Step 1: Make the Chimichurri First

Here’s why: this sauce gets better as it sits. So if you do it before anything else, it’ll be ready to go when your steak is hot and juicy.

How to do it:

Chop your parsley as fine as you can. No big stems.
Mince the garlic so it spreads flavor into the oil.
Mix the parsley, garlic, oregano, vinegar, red pepper flakes, and salt in a bowl.
Pour in the olive oil and stir until it looks like a loose, herby sauce.

Taste it. It should punch a little. Add more vinegar if you want more tang, or more salt if it tastes flat.

Cover it and let it sit while you do the rest.

Step 2: Preheat Your Grill

If you’re using gas, turn it on medium-high. If charcoal, light it now—let the coals go gray before you cook anything. You want good heat but not fire licking your food.

No grill? A cast iron pan works too. You just need something that gets hot and can give your steak a good sear.

Step 3: Prep the Steak

Let the steak sit out of the fridge for about 30 minutes. If it’s too cold when it hits the grill, it can cook unevenly. We’re not rushing this.

Pat it dry with paper towels. This helps it sear better. Then rub it with olive oil and sprinkle generously with salt and pepper on both sides.

This part matters. Don’t be shy with seasoning.

Step 4: Slice and Oil the Veggies

You’re going to grill these on the side, so they should be big enough not to fall through the grates but thin enough to cook fast.

Here’s how I cut mine:

Zucchini: slice into long strips, about ¼ inch thick
Bell peppers: remove the seeds and cut into wide strips
Red onion: slice into thick rings or wedges

Toss them in a bowl with olive oil, salt, and pepper.

If you’ve got a grill basket, use it. If not, just place them carefully across the grates.

Step 5: Grill Time

Start with the veggies if you’ve got space, since they take a bit longer to soften up and get those nice char marks.

Veggies:

Lay them on the grill and don’t move them too much. Let them sit, char, then flip.
About 3 to 4 minutes per side should do it, depending on your grill heat.

Once they’re cooked, move them to a plate and cover loosely with foil to keep warm.

Steak:

Place it on the grill and leave it alone for at least 4–5 minutes. Don’t press it, don’t poke it.
Flip once and do the same on the other side.
For medium-rare: aim for about 130°F inside, which usually takes 8–10 minutes total.
Use a thermometer if you’re unsure. Guessing can be brutal.

Let the steak rest for 5 minutes before you slice it. This matters. The juices need to settle back in.

Step 6: Slice and Plate

Slice the steak across the grain. You’ll see the lines of the muscle—cut across those, not along. It makes a difference in how tender it feels when you bite into it.

Arrange the grilled veggies around the steak on a big platter or cutting board, however you like to serve food. Then spoon the chimichurri over the steak. Save some extra on the side for people who want more.

What It Tastes Like

The chimichurri hits you first. It’s sharp, garlicky, and green in the best way. Then comes the steak, which is juicy and smoky with that salty crust from the grill. The veggies balance it all out—they’re sweet and soft with just a bit of crunch.

Every bite feels fresh but filling. Nothing heavy. No bread, no potatoes, no sugar bombs. Just real food that makes your mouth happy.

Can You Make It Ahead?

Yep. Here’s what you can do:

Make the chimichurri a day ahead. It lasts in the fridge for 3 days easy.
Cut and oil the veggies a few hours ahead. Keep them in a covered bowl until grilling.
Steak should be cooked fresh, but leftovers still taste great the next day cold or reheated quickly in a pan.

How to enjoy this Keto Chimichurri Steak with Grilled Veggies Meal

This isn’t just a sit-down dinner meal.

You can:

Pack it in lunch boxes (cold steak + chimichurri is underrated)
Throw it on lettuce for a fast salad
Tuck it into a keto wrap
Serve it to folks who aren’t even doing keto and watch them clean their plates

Once you’ve made this once, it becomes one of those things you just keep doing because it works every single time.

Tips That Actually Help

Don’t skip the rest time after grilling the steak. That five minutes makes it juicy instead of dry.
Use fresh herbs for chimichurri. Dried stuff just doesn’t give it the same punch.
Clean your grill grates before starting. Food sticks more when the grates are dirty.
Oil your food, not the grill. This helps prevent flare-ups and makes cleanup easier.

Shortcuts (if you need them)

No fresh oregano? Use dried, but use less. Start with 1 teaspoon.
Don’t feel like chopping parsley? Use a food processor, but don’t blend it smooth. You want texture, not green soup.
No grill? Use a hot cast iron pan or a broiler.

Conclusion (not the cheesy kind)

This meal isn’t trying to be fancy. It’s just good. The kind of good that makes you stop mid-bite and nod like, “Yep, this is it.”

If you’ve ever felt like keto meals are too bland or too much work, this one’s gonna change your mind. It’s got the fat, the acid, the char, the crunch—and not a carb in sight that’ll mess with your day.