Chimichurri Steak with Crispy Roasted Potatoes
This chimichurri steak with crispy roasted potatoes is a bold, satisfying dish inspired by Argentinian flavors. Juicy, perfectly seared steak is topped with a fresh herb-packed chimichurri and paired with golden, crispy potatoes for a simple yet restaurant-quality meal at home.
Ingredients
Method
- Prepare the Potatoes: Preheat oven to 425°F. Bring a pot of salted water to a boil and add potatoes. Parboil for 8 minutes, then drain well and shake the pot to rough up the edges. Toss with olive oil, garlic powder, thyme, salt, and pepper. Spread on a baking sheet and roast for 30–35 minutes, flipping halfway, until crispy and golden.
- Make the Chimichurri: In a bowl, mix parsley, cilantro, garlic, olive oil, red wine vinegar, chili flakes, salt, and pepper. Let sit to allow flavors to develop.
- Cook the Steak: Pat steaks dry and season with salt and pepper. Heat olive oil in a skillet or grill pan over medium-high heat. Cook steaks for 3–4 minutes per side for medium-rare or to desired doneness. Let rest for 5 minutes, then slice against the grain.
- Assemble the Plate: Serve sliced steak with a generous spoonful of chimichurri over the top and crispy roasted potatoes on the side.
Nutrition
Notes
- Store chimichurri separately to keep it fresh and vibrant
- Reheat potatoes in the oven or air fryer to maintain crispiness
- Slice steak fresh or store whole to retain juices
- Parboil potatoes ahead of time for quicker cooking
- Great for 3–4 days of high-protein meals
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