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Juicy grilled steaks, zesty chimichurri, and blistered cherry tomatoes—because weeknight dinners deserve some drama too.

Calling all steak lovers: this one’s for you! These Grilled Steaks with Chimichurri and Roasted Cherry Tomatoes are juicy, herby, and bursting with flavor. Think perfectly charred filet mignon (or your favorite cut), slathered in garlicky chimichurri, and topped with sweet roasted tomatoes. It’s rustic, it’s bold, and it’s downright irresistible.

And the best part? It looks fancy but comes together fast—no-fuss, no fluff, just flavor.

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🥩 Ingredients

For the Steaks:

• 6 filet mignon steaks (or any good grilling cut you love)
• 2 tbsp olive oil
• Salt & freshly ground black pepper, to taste

For the Chimichurri Sauce:

• 250 ml fresh parsley, finely chopped
• 60 ml fresh cilantro, finely chopped
• 4 garlic cloves, chopped
• 125 ml olive oil
• 2 tbsp red wine vinegar
• 1–2 tsp red pepper flakes (optional, bring the heat!)
• Salt & pepper, to taste

For the Roasted Cherry Tomatoes:

• 500 ml cherry tomatoes, halved
• 1 tbsp olive oil
• Salt & pepper, to taste

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🔥 How to Make It

1️⃣ Make the Chimichurri

In a bowl, mix together parsley, cilantro, garlic, olive oil, red wine vinegar, red pepper flakes, and a good pinch of salt & pepper. Let it sit for 10–15 minutes so the flavors marry. (Better yet, make it ahead—it gets sassier over time.)

2️⃣ Roast the Tomatoes

Preheat your oven to 400°F (200°C). Toss cherry tomatoes with olive oil, salt, and pepper. Roast for about 15–20 minutes, or until juicy, slightly charred, and ready to burst with flavor.

3️⃣ Grill the Steaks

Rub each steak with olive oil, salt, and pepper. Heat your grill (or grill pan) over medium-high heat. Cook the steaks 3–4 minutes per side for medium-rare, or longer to your preferred doneness. Let them rest for 5 minutes.

4️⃣ Assemble & Devour

Plate the steaks, spoon chimichurri generously over each one, and pile on the roasted tomatoes. Grab a fork (or don’t), and dig in.

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💡 Tips & Serving Ideas

• Serve with roasted potatoes, grilled bread, or a simple arugula salad.
• Leftover chimichurri? Use it on eggs, veggies, or as a sandwich spread.
• Want to dial up the heat? Add chopped chili to your chimichurri.

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🍷 Wine Pairing

A bold Malbec or Cabernet Sauvignon is your best friend here. Earthy, rich, and ready to mingle with grilled meat and herby zing.

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🔥 Final Words

Who needs instructions? Lick your fingers and go.
This dish is rustic, real, and totally made for sharing (or not—no judgment).

Ready, set, sizzle.

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