Ingredients
For the chimichurri:
- 1 cup flat leaf Italian parsley or cilantro
- 1/2 cup fresh oregano
- 1 red chili pepper or 1/2 tsp red pepper flakes
- 1 large lemon zest and juice
- 1/4 cup diced red onion
- 3 tbsp red wine vinegar
- 1 tsp salt
- 1/2 tsp black pepper
- 3 garlic cloves roughly chopped
- 3/4 cup olive oil
Method
- Place the steak and kabob vegetables into a large bowl.
- Make the chimichurri: In a food processor, combine all chimichurri ingredients except the olive oil. Pulse while slowly pouring in the olive oil until the mixture is slightly chunky but not completely smooth. Taste and adjust with more salt and pepper as needed.
- Pour the chimichurri sauce over the steak and vegetables, tossing to coat evenly. Cover and refrigerate for 1 hour to marinate. This can be prepared up to 24 hours in advance and refrigerated.
- Preheat oven to 400°F.
- Spread the marinated steak and vegetables onto a large sheet pan in a single layer.
- Bake for 15-20 minutes, checking for steak doneness at 15 minutes. Remove from the oven when cooked to your preference, being careful not to overcook.
- Squeeze fresh lemon juice over the sheet pan before serving.
- Enjoy with roasted potatoes, mashed potatoes, rice, cauliflower rice, or crusty bread.