Sizzling Steak with Chimichurri and Roasted Potatoes

This recipe requires simple yet flavorful ingredients:

• 1 large sirloin steak (about 1 lb)
• 1 lb baby potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• For the Chimichurri Sauce:
• 1/2 cup fresh parsley, finely chopped
• 2 tablespoons fresh oregano (or 1 tablespoon dried)
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and black pepper, to taste

Instructions

• Step 1: Preheat the oven to 425°F (220°C). Toss the halved baby potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer.
• Step 2: Roast the potatoes in the oven for 25–30 minutes, or until they are golden brown and crispy, flipping them halfway through the cooking time.
• Step 3: Meanwhile, season the steak on both sides with salt and black pepper. In a skillet over medium-high heat, add 1 tablespoon of olive oil and heat until shimmering.
• Step 4: Sear the steak for 3–4 minutes on each side, or until it reaches medium-rare doneness. Adjust cooking time for your preferred doneness.
• Step 5: Once satisfied with the steak’s doneness, remove it from heat and let it rest for 5 minutes before slicing.
• Step 6: In a bowl, whisk together the chimichurri sauce ingredients: parsley, oregano, garlic, red wine vinegar, olive oil, and red pepper flakes. Season with salt and black pepper to taste.
• Step 7: Slice the rested steak against the grain and serve it on a platter. Drizzle generously with the chimichurri sauce and surround it with the roasted potatoes.

FAQs

What can I serve with chimichurri steak besides potatoes?

You can serve it with a side salad, steamed vegetables, or even quinoa for a lighter option.

Can I make the chimichurri ahead of time?

Yes, chimichurri can be prepared in advance and stored in the fridge for up to one week. Flavors will develop further with time.

How do I know when my steak is perfectly cooked?

A meat thermometer is the most reliable way. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).

Can I substitute the sirloin steak with another cut?

Absolutely! Ribeye, flank, or even filet mignon can work well for this recipe depending on your preference and budget.

Are the roasted potatoes gluten-free?

Yes, the roasted potatoes in this recipe are entirely gluten-free, making them a great option for those with gluten sensitivities.

Conclusion

Sizzling steak with chimichurri and roasted potatoes is a bold and flavorful dish perfect for any weeknight dinner or special occasion. The combination of herbaceous chimichurri, succulent steak, and crispy potatoes will leave you and your guests wanting more. Follow these steps, and you’ll have a delicious meal on your table in no time!