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Ingredients
Steak & Vegetables
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1 pound boneless beef top sirloin steak, cut 1 inch thick
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½ teaspoon chili powder
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¼ teaspoon salt
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2 cups grape tomatoes or cherry tomatoes
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2 medium zucchini and/or yellow summer squash, trimmed and halved lengthwise
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1 small red onion, cut into 1/2-inch-thick slices
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Nonstick cooking spray
Chimichurri Sauce
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1 cup lightly packed fresh flat-leaf parsley
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½ cup lightly packed fresh cilantro
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¼ cup white wine vinegar
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2 tablespoons water
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1 tablespoon olive oil
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6 cloves garlic, minced
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¼ teaspoon salt
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¼ teaspoon ground black pepper
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¼ teaspoon crushed red pepper (Optional)
Directions
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Prepare Steak & Vegetables: Trim fat from steak. Cut steak into four equal portions. Sprinkle chili powder and 1/8 teaspoon of the salt over the steak portions. Thread tomatoes onto four 6- to 8-inch skewers (see Tip). Lightly coat tomatoes and both sides of the zucchini and red onion slices with nonstick spray. Sprinkle vegetables with the remaining 1/8 teaspoon salt.
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For a charcoal grill, place steak, tomato skewers and vegetable slices on the rack of an uncovered grill directly over medium coals. Grill steak until desired doneness, turning once halfway through cooking. Allow 14 to 18 minutes for medium-rare doneness (145 degrees F) or 18 to 22 minutes for medium doneness (160 degrees F). Grill zucchini and onion slices for 10 to 12 minutes or until tender and lightly charred in places, turning occasionally. Grill tomatoes for 4 to 6 minutes or just until softened and lightly charred, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place steak, tomato skewers, and vegetable slices on grill rack over heat. Cover and grill as above).
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Prepare Chimichurri Sauce: Combine parsley, cilantro, vinegar, water, olive oil, garlic, salt, ground black pepper and, if desired, crushed red pepper in a blender or food processor. Cover and blend or process with several on/off pulses until chopped, but not pureed.
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Slice steak and divide among four serving plates. Serve with grilled tomatoes, vegetable slices and Chimichurri Sauce.
Tips
Tip: If using wooden skewers, soak in enough water to cover for 30 minutes before using.
Nutrition Facts (per serving)
245 | Calories |
9g | Fat |
13g | Carbs |
28g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 3 ounces cooked meat, 1 tomato skewer, 1/2 of a zucchini, 1/4 of a red onion and 2 1/2 tablespoons Chimichurri Sauce | |
Calories 245 | |
% Daily Value * | |
Total Carbohydrate 13g | 5% |
Dietary Fiber 4g | 13% |
Total Sugars 6g | |
Protein 28g | 57% |
Total Fat 9g | 11% |
Saturated Fat 2g | 12% |
Cholesterol 48mg | 16% |
Vitamin A 2964IU | 59% |
Vitamin C 62mg | 69% |
Folate 97mcg | 24% |
Sodium 387mg | 17% |
Calcium 101mg | 8% |
Iron 4mg | 23% |
Magnesium 69mg | 16% |
Potassium 1070mg | 23% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.