Chimichurri Steak

with roasted potatoes

Prep & Cook Time: 35-45 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Mild

Calories Conscious
A note about serious food allergies

If spooning chimichurri over a pan-seared steak is a new experience for you, prepare for a revelation. Popular in Argentina and Uruguay, the combination of olive oil, parsley, garlic, and a splash of vinegar is a fresh, tart complement to this tender steak. You'll also want to dip the crispy oven-roasted potatoes and tomatoes in it. It would even work wonders on shoe leather, but let's hope it doesn't come to that.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • ½ oz. Parsley
  • 2 Garlic Cloves
  • 2 Roma Tomatoes
  • 2 Sirloin Steaks
  • ½ fl. oz. Red Wine Vinegar
  • ¼ tsp. Red Pepper Flakes
  • 1 tsp. Dried Oregano
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Roast the Potato Wedges

    Roast the Potato Wedges

    Halve potatoes, then cut each half into four wedges. Place wedges on prepared baking sheet and toss with 1 Tbsp. olive oil, ½ tsp. salt, and ¼ tsp. pepper. Spread into a single layer and roast until potatoes are tender and golden brown, 20-25 minutes. Potatoes will finish cooking in a later step. While potatoes roast, prepare ingredients.

  • Step 2 - Prepare the Ingredients

    Prepare the Ingredients

    Stem parsley. Mince stems and finely chop leaves. Mince garlic. Halve tomatoes lengthwise. Pat steaks dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 3 - Make the Chimichurri

    Make the Chimichurri

    Combine parsley leaves and stems, red wine vinegar, garlic (to taste), red pepper flakes (to taste), dried oregano, 2 Tbsp. olive oil, 1 Tbsp. water, and ¼ tsp. salt in a mixing bowl. Stir together and set aside to allow flavors to marry.

  • Step 4 - Cook the Tomatoes

    Cook the Tomatoes

    Heat 1 tsp. olive oil in a medium non-stick pan over medium-high heat. Add tomatoes to hot pan, cut side down. Sear until browned, 2 minutes. Remove from pan. After potatoes have roasted 20-25 minutes, add tomatoes to baking sheet, seared side up. Bake until tomatoes are softened, but not mushy, 3-4 minutes. Remove from oven and set aside. Wipe pan clean and reserve.

  • Step 5 - Cook the Steaks

    Cook the Steaks

    Return pan used to cook tomatoes to medium-high heat. Add 1 tsp. olive oil and steaks to hot pan. Sear undisturbed until browned, 3-4 minutes. Flip steaks, reduce heat to medium, and cook until steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove steaks from pan and rest 5 minutes.

  • Step 6 - Plate the Dish

    Plate the Dish

    Serve potatoes on a plate and place tomatoes next to them. Slice steak into ¼" slices, if preferred. Serve steak up against potatoes and top with a spoonful of chimichurri. Serve remaining chimichurri on the side for dipping.