Chimichurri Steak and Veggie Sheet Pan {KETO + WHOLE30}
Published Apr 29, 2021 Updated Feb 02, 2024
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Chimichurri Steak and Veggie Sheet Pan
Sheet pan recipes always save the day when I want to get a nutritious and quick meal on the table. My new Chimichurri Steak and Veggie Sheet Pan recipe is absolutely incredible and is exploding with so much flavor. To top it off, drizzle with my creamy homemade ranch dressing.
What You Will Need To Make This Recipe:
What’s great about this recipe is you can tailor it to what you have in the fridge. Don’t like steak or zucchini/squash, sub chicken or veggies of choice. However, for this recipe, I like using zucchini and squash because they are lower in carbs.
- Sirlion steak
- Yellow squash
- Zucchini
- Parsley
- Cilantro
- Basil
- Light olive oil
- White balsamic vinegar
- Lemon juice
- Salt/pepper
- Garlic
- Shallots
Tips and Tricks For This Chimichurri Steak and Veggie Sheet Pan
- Cut the sirloin steak into thin slices. This will help make it more tender and it will also allow it to cook quicker than thicker pieces.
- Once you add the chimichurri sauce to the veggies and steak, allow it to sit for about 10 minutes. This will help soak up the flavor and allow the meat to come to room temperature. This will allow for more even cooking.
- For additional flavor, drizzle with my homemade ranch.
- Cook in the air fryer if you don’t want to use the oven. 400F for 12 minutes, shaking the basket halfway through.
How To Store Leftovers
Fridge: If you have any leftover you can store in a glass mason jar or glass storage containers. This will last in the fridge for 4 days. To heat, add to the microwave for 60 seconds or add to a skillet over medium heat. Cook until warmed to your liking.
Freezer: Add to a freezer safe container and freeze up to 3 months.
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Chimichurri Steak and Veggie Sheet Pan {KETO + WHOLE30}
Ingredients
- 16 oz flank steak cut into thin pieces
- 2 large zucchini quartered
- 1 large yellow squash quartered
- 1 cup mushrooms
- OPTIONAL: 1/2 cup homemade ranch to drizzle once cooked
Chimichurri Sauce
- 1 tablespoon white balsamic vinegar
- 2 tablespoons fresh lemon juice
- 3 medium garlic cloves peeled
- 2 medium shallots peeled
- 1 cup fresh cilantro packed
- 1 cup fresh basil packed
- ½ cup fresh parsley packed
- ½ cup LIGHT olive oil
- 3/4 teaspoon coarse salt
- ½ teaspoon cracked black pepper
Click here for my homemade ranch dressing
Instructions
- Preheat the oven to 400F. Make the chimichurri sauce: Combine all the ingredients in a food processor and puree until combined and fairly smooth. Sit to the side.
- Chop the steak and veggies. Transfer to a large mixing bowl along with the chimichurri sauce. Give it a good mix with a wooden spoon until the veggies and steak are coated.
- Spread evenly onto a coated baking sheet pan. Cook for 20 minutes or until veggies are tender. Remove from the oven and drizzle with my homemade ranch dressing (optional).
AIR FRYER INSTRUCTIONS:
- Cook on 400F for 12 minutes, shaking the basket halfway through.
Notes
- I purchase my steak through Butcher Box: Click here for their most up-to-date offer.Â
- Feel free to used sirloin or any other favorite cut of steak.
- Cut the sirloin steak into thin slices. This will help make it more tender and it will also allow it to cook quicker than thicker pieces.
- Once you add the chimichurri sauce to the veggies and steak, allow it to sit for about 10 minutes. This will help soak up the flavor and allow the meat to come to room temperature. This will allow for more even cooking.
- For additional flavor, drizzle with my homemade ranch.
- Only 3.6 NET Carbs
Nutrition information is automatically calculated, so should only be used as an approximation.
Pin This Chimichurri Steak and Veggie Sheet Pan Recipe
This recipe is everything! The flavors are spot on, and so fresh! I love chimichurri anyway, but this was so easy to throw together and smells just divine while it’s cooking. Will be adding this to our regular rotation!
Thank you so very much! I’m happy to hear it was a hit!