Grilled steak & potatoes with chimichurri sauce
Chimichurri, pesto’s Argentinean cousin, adds flavor and nutrition to everything it touches. Here I serve it with grilled steak and roasted potatoes, but chimichurri pairs well with chicken, fish, sausage, vegetables and eggs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
Ingredients
Scale
For the potatoes
- 1/2 pounds yukon gold or other waxy potatoes, cut in 1″ cubes, leave skin on
- 2 T olive oil
- Kosher salt and fresh ground pepper
- 1 t smoked Spanish paprika
For the steak
- 1 1/2 pounds steak
- 1 T olive oil
- Kosher salt and fresh ground pepper
For the chimichurri sauce
- 9 cloves garlic, peeled
- 1 shallot, peeled and halved
- 1 bunch parsley
- 1 bunch cilantro
- A handful of fresh oregano leaves
- 2 t crushed red pepper flakes, to taste
- Fresh ground pepper
- 2 1/2 t kosher salt, divided
- 2/3 cup lemon juice
- 1 cup olive oil
Instructions
For the potatoes
- Heat oven to 400 degrees. Spread potatoes out on 2 baking sheets and toss with 2 T olive oil. Season with 1 t kosher salt, pepper and Spanish paprika. Roast for 15 minutes, remove from oven and turn potatoes, return to oven and roast another 15 minutes, or until potatoes are golden brown.
For Steak
- Heat grill to medium high. Rub steaks with olive oil and season with salt and pepper. Grill to internal temperature is 130 degrees. Remove from grill and let rest for 10 minutes before slicing.
For the chimichurri sauce
- Put garlic in a food processor and whirl until minced. Add shallots and pulse until finely chopped. Add herbs, pepper flakes, 1 t salt, pepper and lemon juice and pulse until finely chopped.
- Stream in 1 cup olive oil through the feeder tube while pulsing to incorporate.
- Taste and adjust ingredients. Set aside.
- Arrange sliced steak and roasted potatoes on a platter and serve with chimichurri sauce.