Steak and Potatoes with 5 Minute Chimichurri Sauce
User Reviews
5
-
Prep Time
4 hrs 30 mins
-
Cook Time
30 mins
-
Total Time
5 hrs
-
Servings
6 servings
-
Course
Main Course
Steak and Potatoes with 5 Minute Chimichurri Sauce
Description
Steak and Potatoes with 5 Minute Chimichurri Sauce combines marinated flank steak and roasted Yukon Gold potatoes. The steak is marinated for at least four hours in a chimichurri sauce made fresh by processing herbs like parsley, cilantro, oregano, shallot, fresh chili, and garlic with olive oil and red wine vinegar. This marinade infuses the meat with bright, herbal flavors before grilling. The potatoes are tossed in olive oil, salt, and pepper, then roasted until golden and crisp, providing a contrasting texture to the tender steak.
The chimichurri sauce also serves as a fresh condiment, adding a lively herbal and slightly acidic note that complements the smoky char of the grilled steak and the earthiness of the potatoes. The dish’s flavor profile is balanced and vibrant, highlighting fresh herbs and simple seasonings to enhance the core ingredients.
This meal serves well as a satisfying main course, pairing well with green salads or simple vegetables. The included chimichurri sauce can be made ahead and kept refrigerated, aiding planning. The recipe notes that marinating overnight enhances flavor, and rotating the potatoes during roasting ensures even crisping and browning.
Ingredients
- 1 ½ pounds flank steak
- 2 pounds Yukon Gold potatoes cut in half, baby
- 3 tablespoons olive oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
For the chimichurri sauce
- ¾ cup parsley packed fresh leaves
- ½ cup cilantro packed fresh leaves
- 2 tablespoons oregano leaves packed, fresh
- 1 shallot chopped, small
- ½ fresno chili seeds removed and chopped
- 3 cloves garlic peeled
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ½ cup olive oil
- 2 tablespoons red wine vinegar
Instructions
- To make the chimichurri sauce, combine parsley, cilantro, oregano, shallot, chili and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and red wine vinegar in a slow stream until emulsified; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
- In a gallon size Ziploc bag or large bowl, combine steak and remaining parsley mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine potatoes and olive oil; season with salt and pepper, to taste.
- Place potatoes in a single layer onto the prepared baking sheet.
- Place into oven and bake for 25-30 minutes, until golden brown and crisp, stirring and rotating pan halfway through baking.
- Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
- Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
- Thinly slice steak against the grain and serve with reserved 1/2 cup parsley mixture and potatoes.
User Reviews
Overall Rating
5
You'll Also Love
