Steak with Zucchini Veggie Spirals

Grilled Steak and Zucchini Carrot Veggie Spirals with Homemade Chimichurri Sauce

5 from 3 votes

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

Cook Time20

Total Time10

Course: Main Dishes

Cuisine: Argentinian

Keyword: chimichurri sauce, skirt steak

Servings:

Calories: 435kcal

Author: Lois

Ingredients

½ cup red wine vinegar
1 teaspoon salt
3 cloves garlic
1 shallot
1 jalapeno pepper chopped
½ cup cilantro fresh
½ cup parsley fresh
1 tablespoon oregano dried
¾ cup olive oil
1.5 pounds skirt steak
2 tablespoons steak seasoning
12 ounces Green Giant Veggie Spirals, Zucchini
12 ounces Green Giant Veggie Spirals, Carrot

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Instructions

Prepare the zucchini and carrot spirals according to the package directions.
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 oil. Blend until everything is completely combined. Set aside while you grill the steak.
Spoon sauce over grilled meat.
Sprinkle the seasoning generously over both sides of the steak, creating a visible coating.
Heat your grill to medium-high heat (around 400-450°F). You want a hot grill for the perfect sear. Lightly oil the grill grates to prevent sticking. Place the steak on the hot grill grates. Grill for 3-5 minutes per side for medium-rare. Adjust cooking time for your desired level of doneness.

Notes

Store unused sauce in an airtight container one to two weeks in the refrigerator. Place the leftover steak in an airtight container or a resealable plastic bag. Store this container in the refrigerator immediately and consume the leftover steak within 3-4 days for the best quality and food safety.

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