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.
Nutrition Information
Amount per serving
Sodium1030mg
Total Fat19g
Saturated Fat3.5g
Protein21g
Cholesterol45mg
Total Carbohydrate27g
Dietary Fiber3g
Sugars9g
Calories360