Chimichurri Steak

with roasted potatoes

$9.95 per serving

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.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    625
  • Carbohydrates
    50g
  • Fat
    35g
  • Protein
    43g
  • Sodium
    1400mg
  • Prep & Cook Time
    35-45 min.
  • Cook Within
    6 days
  • Difficulty
    Easy
  • Spice Level
    Mild
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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  • In The Box

  • 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
Chimichurri Steak with roasted potatoes
  • In Your Kitchen

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

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Chimichurri Steak with roasted potatoes
    1

      Before Cooking

    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.

  • Chimichurri Steak with roasted potatoes
    2

    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.

  • Chimichurri Steak with roasted potatoes
    3

    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.

  • Chimichurri Steak with roasted potatoes
    4

    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.

  • Chimichurri Steak with roasted potatoes
    5

    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.

  • Chimichurri Steak with roasted potatoes
    6

    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.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
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How-to: Tips and Tricks

How to Mince