Steak With Chimichurri And Potatoes Recipe – American Special
Steak with Chimichurri and Potatoes is a robust and satisfying dish that brings together the rich flavors of perfectly cooked steak, the vibrant and tangy notes of chimichurri sauce, and the comforting crunch of roasted potatoes. This combination offers a delightful balance of textures and tastes, making it an ideal choice for a hearty dinner. Whether you’re hosting a special occasion or enjoying a weeknight meal, this dish is sure to impress.
- Prep Time10 min
- Cook Time35 min
- Total Time45 min
For the Steak:
- 1.5 pounds flank steak or sirloin
- Salt and pepper, to taste
- 2 tablespoons olive oil
For the Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- 1/2 cup olive oil
- 2 tablespoons red wine vinegar
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and pepper, to taste
For the Potatoes:
- 1 pound baby potatoes, halved
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh herbs (rosemary or thyme), optional
How to make Steak With Chimichurri And Potatoes:
Prepare the Chimichurri Sauce:In a bowl, combine parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes, salt, and pepper. Mix well and set aside to let the flavors meld.
Cook the Potatoes:Preheat the oven to 400°F (200°C). In a bowl, toss halved baby potatoes with olive oil, salt, pepper, and herbs if using. Spread them on a baking sheet in a single layer and roast for 25-30 minutes, or until golden and crispy.
Prepare the Steak:While the potatoes are roasting, season the steak with salt and pepper. Heat olive oil in a skillet or grill pan over medium-high heat. Cook the steak for about 4-5 minutes per side for medium-rare, or until your desired doneness is reached.
Rest and Slice:Remove the steak from the heat and let it rest for about 5 minutes before slicing it against the grain.
Serve:Plate the sliced steak alongside the roasted potatoes. Drizzle chimichurri sauce over the steak and serve extra on the side.
Recipe Notes :
Steak Selection: Flank steak, sirloin, or ribeye are excellent choices. Adjust cooking times based on the thickness and preferred doneness of the steak.
Chimichurri Variations: Feel free to experiment by adding herbs like oregano or cilantro to the chimichurri sauce for a unique twist.
Potato Options: While baby potatoes are recommended, you can use larger potatoes; just ensure they are cut into uniform pieces to promote even cooking.
Resting the Steak: Allow the steak to rest for about 5 minutes after cooking to retain its juices and enhance flavor.
Serving Suggestions: Serve the steak sliced against the grain, topped with chimichurri sauce, and accompanied by the roasted potatoes.
