Steak With Chimichurri And Potatoes Recipe – American Special
Experience the vibrant flavors of Steak with Chimichurri and Potatoes, a dish that beautifully combines juicy, perfectly grilled steak with a fresh and zesty chimichurri sauce. The herbaceous sauce, made with parsley, garlic, and a hint of spice, elevates the steak, while the roasted baby potatoes add a delightful crispness and comforting side. This dish is not only satisfying but also a celebration of bold tastes, making it a fantastic choice for any dinner or gathering. Enjoy a taste of South American cuisine right at your table!
- 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 Options:Flank steak, sirloin, or ribeye work well for this dish. Adjust cooking time based on the cut and thickness.
Chimichurri Variations:Feel free to add oregano or cilantro for additional flavor. Adjust the red pepper flakes to control the heat level.
Potato Options:You can also use larger potatoes, just cut them into smaller pieces and adjust roasting time accordingly.
Storage:Leftover steak and potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the steak.
Serving Suggestions:This dish pairs beautifully with a side salad or grilled vegetables for a complete meal.
