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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This dish brings together the robust flavors of a perfectly grilled T-bone steak with the vibrant freshness of chimichurri. The steak is charred to perfection, while the BBQ corn and asparagus add a delightful smoky touch. The chimichurri, with its finely chopped parsley, minced garlic, and a hint of chili, complements the steak beautifully, creating a symphony of flavors in every bite.
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Finely chop parsley and red onion, and mince garlic.
Combine parsley, onion, garlic, dried oregano, and chili flakes in a bowl.
Stir in red wine vinegar and olive oil, then season with salt and pepper.
Season T-bone steak generously with salt and pepper.
Grill steak over high heat until well charred, turning once, and cooked to your liking.
Rest steak for a few minutes before slicing.
Grill corn cobs, turning until charred all over.
Grill asparagus with a drizzle of olive oil until tender and lightly charred.
Serve steak with BBQ corn and asparagus, spooning chimichurri over the top.
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For a spicier chimichurri, increase the amount of chili flakes.
Let the steak rest after grilling to retain its juices.
Can I use a different cut of steak?
Yes, you can use ribeye or sirloin if preferred.
How do I know when the steak is done?
Use a meat thermometer; medium-rare is 130°F to 135°F.
Can I prepare the chimichurri in advance?
Yes, chimichurri can be made a day ahead and stored in the fridge.
What if I don't have a grill?
You can use a grill pan or broil in the oven as an alternative.
Is there a substitute for red wine vinegar?
You can use apple cider vinegar or lemon juice as a substitute.
Healthy food is not boring! I'm passionate about making healthy eating achievable, satisfying, and enjoyable. I create nourishing recipes that prove you don't have to sacrifice taste to eat well.
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