Chimichurri-Glazed Steak with Roasted Bell Peppers

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Grilled steak coated in vibrant chimichurri sauce and served alongside roasted bell peppers for a Mediterranean-inspired dish. This Mediterranean-inspired grilling recipe, 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.

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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