Description

Prepare to elevate your dining experience with Chimichurri Grilled Steak paired with Crispy Baked Potatoes. This dish is a symphony of bold flavors and textures, perfect for any occasion, whether it’s a weeknight treat or a special gathering. The succulent steak, grilled to perfection, is complemented by a vibrant chimichurri sauce, bursting with fresh herbs and a tangy kick. Paired with golden, crispy potatoes, this meal is a celebration of simple yet sophisticated ingredients. It’s easy to make, packed with flavor, and sure to impress anyone at the table.

Ingredients

• For the steak:
• 2 sirloin or ribeye steaks (about 8 oz each)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• For the potatoes:
• 2 cups baby potatoes, halved
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• For the chimichurri sauce:
• 1 cup fresh parsley, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 3 garlic cloves, minced
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 red chili, finely chopped (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Method

Start by preheating your oven to 400°F (200°C). In a mixing bowl, toss the halved baby potatoes with olive oil, garlic powder, salt, and pepper, ensuring each piece is well coated. Spread the potatoes out on a baking sheet in a single layer, leaving space between them for even roasting. Bake for 25-30 minutes, or until the potatoes are golden brown and crispy on the edges. Flip them halfway through for the perfect crunch.

While the potatoes are roasting, prepare the steaks. Pat them dry with a paper towel to ensure a good sear. Rub each steak with olive oil and season generously with salt and black pepper on both sides. Heat a grill or grill pan over medium-high heat until hot. Place the steaks on the grill and cook for about 4-6 minutes per side for medium-rare, or adjust the cooking time to your desired doneness. Let the steaks rest on a cutting board for 5 minutes to allow the juices to redistribute.

For the chimichurri sauce, combine the parsley, cilantro, minced garlic, olive oil, red wine vinegar, chili (if using), salt, and pepper in a small bowl. Mix well until all the ingredients are incorporated. Taste and adjust the seasoning as needed. The sauce can be made ahead of time and stored in the refrigerator to let the flavors meld together.

Tips and Conclusion

Serve the chimichurri sauce on the side for dipping or generously spoon it over the grilled steak just before serving. To add a twist, you can substitute baby potatoes with sweet potatoes for a caramelized sweetness that pairs beautifully with the savory steak. Leftover chimichurri can be stored in an airtight container for up to a week and used as a marinade or dressing for salads.

Chimichurri Grilled Steak with Crispy Baked Potatoes is a dish that celebrates the joy of simple yet flavorful cooking. The rich, juicy steak combined with the herbaceous and zesty chimichurri sauce is a match made in culinary heaven, while the potatoes add the perfect crispy bite. Whether you're cooking for yourself or entertaining guests, this recipe is sure to be a hit. Explore more recipes like this on our site and transform everyday meals into extraordinary experiences. Don’t forget to share your creation and tag us—your feedback inspires us to bring more delicious ideas to your kitchen!