Chimichurri-Glazed Steak with Roasted Bell Peppers

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Grilled steak coated in vibrant chimichurri sauce and served alongside roasted bell peppers for a Mediterranean-inspired dish. This mediterranean-inspired grilling ready in about 40 minutes pairs ribeye steak, bell peppers, 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 "Plan a meal with the AI" 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.

★ 4.3 (10 ratings) Prep: 20 min Cook: 20 min Serves 2 Mediterranean cuisine 520 cal/serving
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Ingredients

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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Frequently asked questions

How long does Chimichurri-Glazed Steak with Roasted Bell Peppers take to make?

Total time is about 40 minutes (20 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Chimichurri-Glazed Steak with Roasted Bell Peppers?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ribeye steak from drying out.

Can I substitute ingredients in Chimichurri-Glazed Steak with Roasted Bell Peppers?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Chimichurri-Glazed Steak with Roasted Bell Peppers for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Chimichurri-Glazed Steak with Roasted Bell Peppers?

Mediterranean grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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