Grilled Argentinian Steak Board Recipe
Grilled Argentinian Steak Board

With a mix of grilled veggies and steak used to build mini sandwich wraps, this entertaining board means you can serve steak to guests in a more budget-friendly way. For added flexibility, the steak and vegetables work equally well served warm or cold.
Serves: 6Prep: 20 minutesCook: 10 minutesTotal: 30 minutesDifficulty: Easy
Serves: 6
Ingredients
- 1⁄2 cup Kroger® Classic Mayonnaise
- 1⁄4 cup packed flat leaf parsley leaves and tender stems, chopped
- 1⁄4 cup packed cilantro leaves and tender stems, chopped
- 2 tbsp. mint leaves, chopped
- 1 clove garlic, finely grated or minced
- 1 1⁄2 tbsp. red wine vinegar
- 1⁄8 tsp. ground cayenne pepper
- 2 boneless strip steaks, about 1" thick
- 1 1⁄2 tsp. salt, divided
- 3⁄4 tsp. ground black pepper, divided
- 2 medium zucchinis, cut on a bias into ¼-inch thick pieces
- 2 red bell peppers, cut into thick strips
- 1 tbsp. avocado oil
- 2 Private Selection™ Little Gem Crisp & Buttery Lettuce Hearts, leaves separated
- 2 Kroger® Vine Ripe Tomatoes, sliced
- 3⁄4 cup pickled red onions
- 6 flatbreads, pitas or naans, warmed
Directions
- To make chimichurri aioli, combine mayonnaise, parsley, cilantro, oregano, garlic, red wine vinegar and cayenne in the bowl of a food processor. Process until herbs are finely chopped and sauce is well blended. Refrigerate until ready to serve.
- Heat grill to medium-high heat.
- Season steaks with 1 teaspoon salt and ½ teaspoon pepper.
- Toss zucchini and red pepper pieces with oil and remaining ½ teaspoon salt and ¼ teaspoon pepper.
- Grill steak and vegetables 6-10 minutes, turning once, or until steaks reach an internal temperature of 145° F for medium (or desired doneness) and vegetables are nicely marked.
- Allow steak to rest 5 minutes before slicing.
- Arrange sliced steak, grilled vegetables, lettuce, tomatoes, onions and chimichurri sauce on a large board or platter. Serve with flatbreads.
- Refrigerate leftovers.
Serves: 6
Ingredients
- 1⁄2 cup Kroger® Classic Mayonnaise
- 1⁄4 cup packed flat leaf parsley leaves and tender stems, chopped
- 1⁄4 cup packed cilantro leaves and tender stems, chopped
- 2 tbsp. mint leaves, chopped
- 1 clove garlic, finely grated or minced
- 1 1⁄2 tbsp. red wine vinegar
- 1⁄8 tsp. ground cayenne pepper
- 2 boneless strip steaks, about 1" thick
- 1 1⁄2 tsp. salt, divided
- 3⁄4 tsp. ground black pepper, divided
- 2 medium zucchinis, cut on a bias into ¼-inch thick pieces
- 2 red bell peppers, cut into thick strips
- 1 tbsp. avocado oil
- 2 Private Selection™ Little Gem Crisp & Buttery Lettuce Hearts, leaves separated
- 2 Kroger® Vine Ripe Tomatoes, sliced
- 3⁄4 cup pickled red onions
- 6 flatbreads, pitas or naans, warmed
Directions
- To make chimichurri aioli, combine mayonnaise, parsley, cilantro, oregano, garlic, red wine vinegar and cayenne in the bowl of a food processor. Process until herbs are finely chopped and sauce is well blended. Refrigerate until ready to serve.
- Heat grill to medium-high heat.
- Season steaks with 1 teaspoon salt and ½ teaspoon pepper.
- Toss zucchini and red pepper pieces with oil and remaining ½ teaspoon salt and ¼ teaspoon pepper.
- Grill steak and vegetables 6-10 minutes, turning once, or until steaks reach an internal temperature of 145° F for medium (or desired doneness) and vegetables are nicely marked.
- Allow steak to rest 5 minutes before slicing.
- Arrange sliced steak, grilled vegetables, lettuce, tomatoes, onions and chimichurri sauce on a large board or platter. Serve with flatbreads.
- Refrigerate leftovers.
Amount per serving | |
---|---|
Sodium | 1030mg |
Total Fat | 19g |
Saturated Fat | 3.5g |
Protein | 21g |
Cholesterol | 45mg |
Total Carbohydrate | 27g |
Dietary Fiber | 3g |
Sugars | 9g |
Calories | 360 |