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Keto Chimichurri Steak with Grilled Veggies Recipe

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A simple and flavorful keto recipe featuring juicy grilled steak topped with fresh chimichurri sauce, served with smoky grilled veggies. Perfect for low-carb dinners, summer cookouts, or meal prep.

Ingredients

For the Steak:

  • 2 ribeye or sirloin steaks (1 to 1.5 inches thick)

  • Salt and black pepper

  • 1 tablespoon olive oil

For the Chimichurri Sauce:

  • 1 cup fresh parsley, finely chopped

  • 4 garlic cloves, 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)

  • Salt to taste

For the Grilled Veggies:

  • 1 zucchini

  • 1 red bell pepper

  • 1 yellow bell pepper

  • ½ red onion

  • 1 tablespoon olive oil

  • Salt and pepper

Instructions

  • Make Chimichurri: Mix parsley, garlic, oregano, vinegar, red pepper flakes, and salt. Stir in olive oil. Let sit while cooking.

  • Preheat Grill: Heat to medium-high.

  • Prep Steak: Let steak sit out 30 mins. Rub with olive oil, season with salt and pepper.

  • Prep Veggies: Slice zucchini, peppers, and onion. Toss with olive oil, salt, and pepper.

  • Grill Veggies: Grill 3–4 mins per side until soft with char marks.

  • Grill Steak: Cook 4–5 mins per side for medium-rare (130°F). Rest for 5 mins.

  • Serve: Slice steak across the grain. Top with chimichurri. Serve with veggies.

Notes

  • Use fresh herbs for best flavor.

  • Cast iron pan works if you don’t have a grill.

  • Chimichurri can be made a day ahead.

  • Leftovers are great cold or in lettuce wraps.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-chimichurri-steak-with-grilled-veggies/