Chimichurri Steak with Roasted Potatoes

 Chimichurri Steak with Roasted Potatoes

Ingredients

For the Steak:

1 lb (450g) skirt steak or flank steak

1 tablespoon olive oil

Salt and pepper to taste

For the Chimichurri Sauce:

1/2 cup fresh parsley, finely chopped

2 tablespoons fresh cilantro, finely chopped (optional)

3 garlic cloves, minced

1/2 cup olive oil

2 tablespoons red wine vinegar

1 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

Salt and pepper to taste

For the Roasted Potatoes:

4 medium potatoes, sliced into rounds

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

Salt and pepper to taste

Instructions

Prepare the Chimichurri Sauce:

In a bowl, mix parsley, cilantro (if using), garlic, olive oil, red wine vinegar, oregano, red pepper flakes, salt, and pepper. Set aside to let flavors meld.

Roast the Potatoes:

Preheat oven to 425°F (220°C).

Toss potato slices with olive oil, smoked paprika, garlic powder, salt, and pepper.

Arrange on a baking sheet and roast for 20-25 minutes, flipping halfway, until golden and crispy.

Cook the Steak:

Heat a skillet or grill over medium-high heat. Rub steak with olive oil, salt, and pepper.

Cook steak for 3-4 minutes per side for medium-rare, or adjust to your preference. Let rest for 5 minutes, then slice against the grain.

Serve:

Arrange sliced steak on a platter. Drizzle with chimichurri sauce. Serve alongside roasted potatoes and garnish with extra parsley if desired.

This vibrant dish combines zesty flavors and hearty textures—a true delight! 🥩🥔🌿