Name: Sirloin with Chimichurri & Roasted Veggies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Argentinian, Mediterranean
Ingredients: 1¼ lb sirloin steak; 1 tbsp olive oil; ¾ tsp kosher salt; ½ tsp black pepper; 1 cup fresh parsley, chopped; 3 cloves garlic, minced; 2 tbsp red wine vinegar; ½ cup olive oil; ½ tsp crushed red pepper flakes; ½ tsp kosher salt; ¼ tsp black pepper; 1 tbsp lemon juice; 1 lb baby potatoes, halved; 1 bunch carrots, peeled and cut; 1 tbsp olive oil; ½ tsp kosher salt; ¼ tsp black pepper; 1 tsp dried thyme

Sirloin with Chimichurri & Roasted Veggies

Tender sirloin steak topped with a bright parsley chimichurri, served alongside roasted baby potatoes and carrots. A quick, nutrient-packed dinner that’s hearty without being heavy.

Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 4

Ingredients

Steak

1¼ lb sirloin steak
1 tbsp olive oil
¾ tsp kosher salt
½ tsp black pepper

Chimichurri Sauce

1 cup fresh parsley, finely chopped
3 cloves garlic, minced
2 tbsp red wine vinegar
½ cup olive oil
½ tsp crushed red pepper flakes
½ tsp kosher salt
¼ tsp black pepper
1 tbsp lemon juice

Roasted Veggies

1 lb baby potatoes, halved
1 bunch carrots, peeled and cut into sticks
1 tbsp olive oil
½ tsp kosher salt
¼ tsp black pepper
1 tsp dried thyme (or rosemary)

Instructions

Prep the veggies: Preheat oven to 425°F (220°C). Toss 1 lb baby potatoes and 1 bunch carrots with 1 tbsp olive oil, ½ tsp salt, ¼ tsp pepper, and 1 tsp dried thyme. Spread on a parchment-lined baking sheet.
Roast: Bake 25–30 minutes, flipping once halfway, until golden and tender.
Make chimichurri: In a small bowl, whisk together 1 cup chopped parsley, 3 minced garlic cloves, 2 tbsp red wine vinegar, ½ cup olive oil, ½ tsp red pepper flakes, ½ tsp salt, ¼ tsp pepper, and 1 tbsp lemon juice. Let sit for flavors to meld.
Cook the steak: Pat 1¼ lb sirloin dry; season with ¾ tsp salt and ½ tsp pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear 3–4 minutes per side for medium-rare (internal temp 135°F). Rest 5 minutes before slicing.
Serve: Plate steak slices with roasted veggies and spoon over chimichurri sauce. Garnish with extra parsley.

Notes & Swaps

Use flank or flat iron steak if sirloin isn’t available.
Chimichurri keeps up to 5 days refrigerated — drizzle it on chicken or eggs too.
Add asparagus or zucchini to the roasting pan for extra greens.
To avoid overcooking, remove steak 5°F before target temperature — it continues cooking as it rests.

Estimated Nutrition (per serving)

Calories: ~510
Protein: ~42 g
Carbs: ~22 g
Fat: ~28 g
Fiber: ~4 g
Sodium: ~580 mg