Chimichurri Steak with Roasted Potatoes
Chimichurri steak with roasted potatoes is bright, hearty, and full of fresh flavor. The steak is juicy and deeply seared, the potatoes are golden and crisp around the edges, and the chimichurri brings everything to life with parsley, garlic, lemon, vinegar, and a little heat.
It’s the perfect meal when you want something bold and satisfying without making dinner feel complicated.
Ingredients
For the Steak and Potatoes
- 2 beef steaks
- 1 pound baby potatoes, cubed
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and black pepper, to taste
For the Chimichurri Sauce
- 1/2 cup fresh parsley, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 tablespoon vinegar
- 1/2 teaspoon red pepper flakes
- 1 small red chili, finely chopped
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
Instructions
Preheat your oven to 400°F, or 200°C.
Toss the cubed baby potatoes with olive oil, paprika, salt, and black pepper. Spread them on a baking sheet in a single layer.
Roast for 25 to 30 minutes, until the potatoes are golden, tender inside, and crisp at the edges.
While the potatoes roast, make the chimichurri. In a bowl, mix the parsley, garlic, olive oil, lemon juice, vinegar, red pepper flakes, chili, oregano, salt, and black pepper.
Pat the steaks dry with paper towels. Season both sides with salt and black pepper.
Heat a skillet or grill until hot. Sear the steaks for 3 to 5 minutes per side, depending on thickness and how you like them cooked.
Transfer the steaks to a plate and let them rest for 5 minutes. This keeps the juices inside.
Slice the steak, spoon chimichurri over the top, and serve with the roasted potatoes.
Presentation
Serve the sliced steak slightly fanned out on a plate with a generous spoonful of chimichurri drizzled over the top.
Pile the roasted potatoes beside it and add a little extra parsley for color. For a rustic touch, serve the chimichurri in a small bowl on the side so everyone can add more.
Nutritional Information:
- ⏰ Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
- 🔥 Kcal: Approximately 560 kcal per serving | 🍽️ Servings: 2 servings
Conclusion
This chimichurri steak is rich, fresh, garlicky, and beautifully balanced. The potatoes make it cozy and filling, while the sauce keeps every bite lively.
It’s a simple, colorful dinner that feels special enough to share and easy enough to make any night of the week.