Description
Juicy steak topped with vibrant chimichurri sauce served alongside crispy roasted potatoes.
Ingredients
Scale
- 2 pieces Steak
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 4 medium Potatoes
- 1/2 cup Chimichurri sauce
- 4 cloves Garlic
- 1/4 cup Fresh parsley
- 2 tablespoons Red wine vinegar
- 1/2 teaspoon Crushed red pepper flakes
Instructions
- Preheat the oven to 425°F (220°C).
- Toss the potato wedges with olive oil, salt, and pepper. Spread them out on a baking sheet.
- Roast the potatoes in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through.
- While the potatoes are roasting, season the steaks with salt and pepper.
- Heat a skillet over medium-high heat and add olive oil. Once hot, sear the steaks for 4-5 minutes on each side for medium-rare, or until desired doneness.
- Remove the steaks from the skillet and let them rest for 5 minutes.
- In a bowl, combine garlic, parsley, red wine vinegar, and crushed red pepper flakes to prepare the chimichurri sauce.
- Slice the steaks and serve with chimichurri sauce drizzled on top and roasted potatoes on the side.
Notes
- Let the chimichurri sit for at least 15 minutes before serving to enhance the flavors.
- For extra flavor, marinate the steaks in chimichurri sauce for 1-2 hours before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2
- Sodium: 800
- Fat: 34
- Saturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 5
- Protein: 30
- Cholesterol: 120
Keywords: chimichurri steak, roasted potatoes, steak recipe, chimichurri sauce, Argentinian cuisine, easy steak dinner