Chimichurri Steak and Roasted Potatoes (30 Minutes)

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This recipe combines tender, juicy steak with a vibrant and herbaceous chimichurri sauce, accompanied by crispy roasted potatoes. It’s a flavor-packed dish that will leave your taste buds dancing with delight. The star of this recipe is the chimichurri sauce, a zesty blend of fresh herbs, garlic, vinegar, and olive oil, which infuses the steak with an irresistible tanginess. The steak is perfectly cooked to your desired level of doneness, while the oven-roasted potatoes add a comforting and hearty element to the dish. Delish!

Ingredients

Units Scale
  • 1 lb steak (such as sirloin or ribeye)
  • 4 tablespoons olive oil, divided
  • 4 cloves garlic, minced
  • 1 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1.5 lbs baby potatoes, sliced
  • Optional garnish: fresh chopped parsley or cilantro

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. In a small bowl, combine 2 tablespoons of olive oil, minced garlic, chopped parsley, chopped cilantro, red wine vinegar, dried oregano, salt, and pepper. Mix well to create the chimichurri sauce.
  3. Season the steak with salt and pepper on both sides.
  4. Heat a grill pan or skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Once the oil is hot, add the steak and cook for about 3-5 minutes per side for medium-rare, or adjust the cooking time according to your preference. Remove the steak from the heat and let it rest for a few minutes.
  5. While the steak is resting, toss the sliced baby potatoes with a drizzle of olive oil, salt, and pepper. Place them on a baking sheet and roast in the preheated oven for about 20 minutes, or until golden and crispy.
  6. Slice the rested steak into thin strips, against the grain.
  7. Serve the sliced steak drizzled with the chimichurri sauce and accompanied by the roasted potatoes. Garnish with fresh chopped parsley or cilantro, if desired.

Notes

For the best results, make sure to let the steak rest after cooking. This allows the juices to redistribute, resulting in a more tender and flavorful steak. For the chimichurri sauce, feel free to adjust the amount of garlic, herbs, and vinegar to suit your taste preferences. When roasting the potatoes, make sure to spread them out in a single layer on the baking sheet. This ensures even cooking and maximum crispiness. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/chimichurri-steak-and-roasted-potatoes-30-minutes/