Argentine Chimichurri Beef with Roasted Carrots

Name: Argentine Chimichurri Beef with Roasted Carrots
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 5 servings
Cuisine: Latin
Ingredients: 1.25 pound ground beef (80/20 lean); 0.75 cup fresh parsley (finely chopped); 0.5 cup fresh cilantro (finely chopped); 4 clove garlic (minced); 0.25 cup red wine vinegar; 0.5 teaspoon red pepper flakes; 0.5 cup olive oil; 1 pound carrots (peeled and cut into 1-inch pieces); 1 red bell pepper (cut into 1-inch strips)

Flavorful ground beef infused with a vibrant, herbaceous chimichurri, served alongside tender roasted carrots and red bell peppers.

Prep: 20 min
Cook: 30 min
Total: 50 min
Servings: 5
Cuisine: Latin
Difficulty: Medium
Cost: $3.63/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Egg-Free
High-Protein

Ingredients

1.25 pound ground beef (80/20 lean)
0.75 cup fresh parsley (finely chopped)
0.5 cup fresh cilantro (finely chopped)
4 clove garlic (minced)
0.25 cup red wine vinegar
0.5 teaspoon red pepper flakes
0.5 cup olive oil
1 pound carrots (peeled and cut into 1-inch pieces)
1 red bell pepper (cut into 1-inch strips)

Instructions

Preheat oven to 400°F (200°C).
In a medium bowl, combine 3/4 cup finely chopped fresh parsley, 1/2 cup finely chopped fresh cilantro, 4 minced garlic cloves, 1/4 cup red wine vinegar, 1/2 teaspoon red pepper flakes (if using), 1/4 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine the chimichurri. Set aside.
Toss carrots and red bell pepper with 1 tablespoon olive oil, a pinch of salt, and a pinch of black pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly charred.
While vegetables roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned, about 5-7 minutes. Drain any excess fat.
Stir half of the prepared chimichurri into the cooked ground beef. Cook for 1-2 minutes until heated through. Season with salt and pepper to taste.
Serve the chimichurri beef alongside the roasted carrots and red bell peppers. Pass the remaining chimichurri at the table for extra flavor.

Notes

For the best flavor, make the chimichurri at least 30 minutes in advance to allow the herbs to infuse the oil.

Nutrition (per serving)

Calories: 615
Protein: 37.1 g
Carbohydrates: 25.8 g
Fat: 42.5 g
Fiber: 6.8 g
Sodium: 750 mg
Saturated Fat: 12.5 g
Sugar: 8.5 g
Cholesterol: 95 mg