Chimichurri-Glazed Steak with Roasted Bell Peppers

By AislePrompt Editorial · ·

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Grilled steak coated in vibrant chimichurri sauce and served alongside roasted bell peppers for a Mediterranean-inspired dish. This Mediterranean grilling recipe, ready in about 40 minutes, pairs ribeye steak, bell peppers, and olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 20 min Serves 2 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat grill to medium-high. Slice 2 bell peppers into 1/2-inch strips and toss with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper.
  2. Step 2: Grill peppers for 8-10 minutes, turning occasionally, until charred and tender.
  3. Step 3: In a small bowl, finely chop 1/4 cup fresh parsley, 2 tbsp fresh oregano, and 2 minced garlic cloves.
  4. Step 4: Add 1 tbsp red wine vinegar, 1/2 tsp salt, and 1/4 tsp black pepper to the herb mixture, then stir in 1 tbsp olive oil.
  5. Step 5: Season 1.5 lbs ribeye steak with remaining 1/2 tsp salt and 1/4 tsp black pepper.
  6. Step 6: Grill steak for 4-5 minutes per side for medium-rare, or until internal temperature reaches 135°F.
  7. Step 7: Brush steak generously with chimichurri sauce and serve with roasted peppers.

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