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Grilled Steak and Zucchini Carrot Veggie Spirals with Homemade Chimichurri Sauce
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5 from 3 votes

Steak with Zucchini Veggie Spirals

This delicious grilled steak with veggie zoodles and homemade chimichurri is the perfect no-fuss summer meal – ready in minutes and packed with flavor!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Dishes
Cuisine: Argentinian
Keyword: chimichurri sauce, skirt steak
Servings: 4
Calories: 435kcal
Author: Lois

Ingredients

For the Chimichurri Sauce

  • ½ cup red wine vinegar
  • 1 teaspoon salt
  • 3 cloves garlic
  • 1 shallot, finely chopped
  • 1 jalapeno pepper, chopped
  • ½ cup cilantro fresh
  • ½ cup parsley fresh
  • 1 tablespoon oregano dried
  • ¾ cup olive oil

For the Steak

  • 1.5 pounds skirt steak
  • 2 tablespoons steak seasoning

For the Spiral Veggies

  • 12 ounces Green Giant Veggie Spirals, Zucchini
  • 12 ounces Green Giant Veggie Spirals, Carrot

Instructions

Prepare the Veggie Spirals

  • Prepare the zucchini and carrot veggie spirals according to the package directions. Keep warm while you cook the steak.

Prepare the Chimichurri Sauce

  • Combine the garlic cloves, shallot, and jalapeño pepper in a blender or food processor and blend for a minute.
  • Add the cilantro and parsley, oregano, and salt. Blend for another minute.
  • Add the vinegar and olive oil. Blend until smooth and combined. Set aside while you grill the steak.

Prepare the Steak

  • Season both sides of the steak generously with the steak seasoning.
  • Preheat the grill to medium-high heat (about 400–450°F). Lightly oil the grill grates to prevent sticking. Grill the steak for 3–5 minutes per side for medium-rare, adjusting the cooking time to reach your preferred level of doneness.
  • Allow the steak to rest for 5 minutes before slicing.

Serving Tips

  • Serve the grilled steak over the prepared veggie spirals and spoon the chimichurri sauce over the top.

Notes

  • Store unused sauce in an airtight container one to two weeks in the refrigerator.
  • Place the leftover steak in an airtight container.
  • Consume the leftover steak within 3-4 days for the best quality and food safety.

Nutrition

Serving: 1Serving | Calories: 435kcal | Carbohydrates: 16g | Protein: 3g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 30g | Sodium: 657mg | Potassium: 626mg | Fiber: 5g | Sugar: 7g | Vitamin A: 15257IU | Vitamin C: 37mg | Calcium: 103mg | Iron: 3mg