Grilled Steak with Vietnamese Chimichurri Sauce, Grilled Baked Potato with Chives, Asparagus, Red Wine, Lemon Sparkling Water

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Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 2
Calories: 480kcal

Ingredients

Grilled Potatoes with Chives

  • 2 Russet potatoes
  • Salt
  • 2 TBSP Fresh chives chopped
  • Foil for wrapping

Vietnamese Chimichurri Sauce

  • 1/4 cup Fresh cilantro finely chopped
  • 2 TBSP Fresh parsley finely chopped
  • 1 Scallion thinly sliced
  • 1 clove Garlic minced
  • 1 Red chili pepper finely chopped
  • 1 TBSP Lime juice
  • 1 TBSP Rice wine vinegar
  • 1 TBSP Fish sauce
  • 1 tsp Honey
  • 2 tsp Extra-virgin olive oil

Steak

  • 8 oz Sirloin steak
  • 1 tsp Extra-virgin olive oil
  • Salt
  • Black pepper

Asparagus

  • 1/2 bunch Asparagus trimmed
  • 1 tsp Extra-virgin olive oil plus more for finishing
  • Salt

Red Wine

  • 4 oz Red wine

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced
  • Ice cubes optional
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed.
  • Preheat a grill to medium heat. Pierce the potatoes several times with a fork. Rub with salt. Wrap in foil.
  • Place the potatoes on the grill and cook for 30–35 minutes, turning occasionally, until tender when pierced with a knife. Cut in half.
  • Prepare the Vietnamese chimichurri sauce. In a small bowl, combine cilantro, parsley, scallion, garlic, chili, lime juice, rice vinegar, fish sauce, honey, and olive oil. Stir well and set aside.
  • Pat the steak dry with paper towels. Rub both sides with olive oil and season with salt and black pepper.
  • Toss the asparagus with a light drizzle of olive oil and a pinch of salt.
  • Grill the steak on both sides to your prefered temperature (see notes). Set aside to rest for 2 - 3 minutes. Then slice.
  • Grill the asparagus on all sides until tender and lightly charred, turning occasionally.
  • Pour sparkling water over lemon slices and serve with ice, if desired.
  • Serve the steak with Vietnamese chimichurri sauce, potatoes garnished with chives, asparagus drizzled with oil, red wine, and lemon sparkling water.

Notes

Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 120 - 125°F (51 - 54°C)
Medium: 130 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done:160°F + (71°C)

Nutrition

Calories: 480kcal | Carbohydrates: 50g | Protein: 31g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 69mg | Sodium: 862mg | Potassium: 1531mg | Fiber: 5g | Sugar: 7g | Vitamin A: 697IU | Vitamin C: 52mg | Calcium: 118mg | Iron: 5mg

Grilled Steak with Vietnamese Chimichurri Sauce, Grilled Baked Potato with Chives, Asparagus, Red Wine, Lemon Sparkling Water

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 20 minutes
Cook Time 35 minutes
Servings 2
Calories 480 kcal

Ingredients
 
 

Grilled Potatoes with Chives

  • 2 Russet potatoes
  • Salt
  • 2 TBSP Fresh chives chopped
  • Foil for wrapping

Vietnamese Chimichurri Sauce

  • 1/4 cup Fresh cilantro finely chopped
  • 2 TBSP Fresh parsley finely chopped
  • 1 Scallion thinly sliced
  • 1 clove Garlic minced
  • 1 Red chili pepper finely chopped
  • 1 TBSP Lime juice
  • 1 TBSP Rice wine vinegar
  • 1 TBSP Fish sauce
  • 1 tsp Honey
  • 2 tsp Extra-virgin olive oil

Steak

  • 8 oz Sirloin steak
  • 1 tsp Extra-virgin olive oil
  • Salt
  • Black pepper

Asparagus

  • 1/2 bunch Asparagus trimmed
  • 1 tsp Extra-virgin olive oil plus more for finishing
  • Salt

Red Wine

  • 4 oz Red wine

Lemon Sparkling Water

  • 24 oz Sparkling water
  • 1 Lemon sliced
  • Ice cubes optional

Instructions
 

  • Prepare the ingredients as instructed.
  • Preheat a grill to medium heat. Pierce the potatoes several times with a fork. Rub with salt. Wrap in foil.
  • Place the potatoes on the grill and cook for 30–35 minutes, turning occasionally, until tender when pierced with a knife. Cut in half.
  • Prepare the Vietnamese chimichurri sauce. In a small bowl, combine cilantro, parsley, scallion, garlic, chili, lime juice, rice vinegar, fish sauce, honey, and olive oil. Stir well and set aside.
  • Pat the steak dry with paper towels. Rub both sides with olive oil and season with salt and black pepper.
  • Toss the asparagus with a light drizzle of olive oil and a pinch of salt.
  • Grill the steak on both sides to your prefered temperature (see notes). Set aside to rest for 2 - 3 minutes. Then slice.
  • Grill the asparagus on all sides until tender and lightly charred, turning occasionally.
  • Pour sparkling water over lemon slices and serve with ice, if desired.
  • Serve the steak with Vietnamese chimichurri sauce, potatoes garnished with chives, asparagus drizzled with oil, red wine, and lemon sparkling water.

Notes

Steak Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 120 - 125°F (51 - 54°C)
Medium: 130 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done:160°F + (71°C)

Nutrition

Calories: 480kcalCarbohydrates: 50gProtein: 31gFat: 14gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 69mgSodium: 862mgPotassium: 1531mgFiber: 5gSugar: 7gVitamin A: 697IUVitamin C: 52mgCalcium: 118mgIron: 5mg
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