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Loaded Chimichurri Steak Potatoes

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A satisfying dish combining roasted potatoes and perfectly seared steak, topped with a vibrant chimichurri sauce.

Ingredients

  • Steak (about 1 lb)
  • Potatoes (about 2 lbs)
  • Olive Oil (¼ cup)
  • Fresh Garlic (4 cloves, minced)
  • Red Wine Vinegar (2 tablespoons)
  • Parsley (1 cup, finely chopped)
  • Oregano (1 tablespoon, dried)
  • Red Chili Flakes (½ teaspoon)
  • Salt (1 teaspoon)
  • Pepper (½ teaspoon)

Instructions

  1. Prepare the Chimichurri: In a small bowl, combine your chopped parsley, oregano, red wine vinegar, garlic, chili flakes, salt, pepper, and half of the olive oil. Mix everything together and set it aside.
  2. Preheat Your Oven: Preheat your oven to 425°F (220°C).
  3. Roast the Potatoes: Wash your potatoes thoroughly and slice them in half. Toss them in a bowl with the remaining olive oil, salt, and pepper. Spread them evenly on a lined baking sheet, cut side down. Roast for about 30–35 minutes.
  4. Cook the Steak: Season your steak generously with salt and pepper. Heat a large skillet over medium-high heat, add a drizzle of oil, and place your steak in the skillet. Cook for about 4–5 minutes on each side for medium-rare.
  5. Rest and Slice: Once cooked, remove the steak from the skillet and let it rest for 5–10 minutes. Slice it against the grain.
  6. Plate Like a Pro: To serve, place a generous scoop of roasted potatoes on your plate, top them with sliced steak, and drizzle the chimichurri generously over everything.

Notes

Chimichurri can be prepared a day in advance for better flavor. Adjust seasoning and spice levels to your preference.

Nutrition

Keywords: chimichurri, steak, potatoes, Argentinian cuisine, roasted potatoes, flavorful recipes

Find it online: https://crunchytable.com/minute-one-pan-loaded-chimichurri-steak-potatoes/