Looking for a quick, easy but delicious dinner for dad this Father’s Day? Check out this recipe for Steak with Carrot Spirals and Chimichurri that I developed for Green Giant Veggie Spirals. Chimichurri whips up quickly in your blender and can be made a day or two ahead of time. It has a bright, fresh flavor with just a little bit of heat. You control the heat so if you like it hot, add some extra crushed red pepper.
Skirt steak is tender and flavorful and just needs a bit of salt and pepper and a quick sear on the grill. To keep this dish on the light side I serve it over Green Giant Carrot Spirals. They’re naturally sweet in flavor and cook in just a few minutes in the microwave. Tossing a little bit of the chimichurri with the carrot noodles brings out the sweetness.
Store any leftover chimichurri in a sealed container in the refrigerator for use another time. It livens up just about any dish.
- 1/2 cup firmly packed fresh flat-leaf parsley , trimmed of thick stems
- 2 tablespoons fresh oregano
- 4 garlic cloves
- 2 green onions , coarsely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 cup olive oil
- 3 tablespoons red or white wine vinegar
- 1 pound skirt or flank steak
- 1 12 oz. package Green Giant Veggie Spirals™ Carrot, cooked according to package directions and kept warm
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Place parsley, oregano, garlic, green onion, salt and red pepper flakes in blender or food processor. Add olive oil and vinegar and process until smooth.
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Season steak as desired and grill or broil to desired doneness.
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Toss Green Giant Veggie Spirals™ Carrot with ¼ cup chimichurri. Slice steak and serve over Carrot Spirals and drizzle with additional chimichurri.
