Grilled Steak with Chimichurri and Roasted Potatoes is a delicious and satisfying meal that combines juicy, perfectly grilled steak with a zesty, herb-packed chimichurri sauce. The roasted potatoes add a crispy, savory side that complements the rich flavors of the steak. Here’s how to make it:
Grilled Steak with Chimichurri and Roasted Potatoes
Ingredients:
For the Steak:
- 2 boneless ribeye or New York strip steaks (about 1-inch thick)
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika (optional)
For the Chimichurri Sauce:
- 1 cup fresh parsley, finely chopped
- ¼ cup fresh cilantro, finely chopped (optional)
- 4 garlic cloves, minced
- 1 tablespoon fresh oregano (or 1 teaspoon dried oregano)
- 2 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon lemon juice
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- Salt and freshly ground black pepper to taste
For the Roasted Potatoes:
- 4 medium Yukon Gold or baby potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (or fresh if preferred)
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Instructions:
1. Prepare the Chimichurri Sauce:
- In a small bowl, combine the parsley, cilantro, garlic, and oregano.
- Add the red wine vinegar, lemon juice, and olive oil, and stir to combine.
- Season with crushed red pepper flakes, salt, and black pepper to taste.
- Set the chimichurri sauce aside to let the flavors meld together. You can make it ahead of time and refrigerate for up to 24 hours for more depth of flavor.
2. Prepare the Roasted Potatoes:
- Preheat your oven to 400°F (200°C).
- Place the diced potatoes in a large bowl and toss with olive oil, garlic powder, thyme, salt, and black pepper.
- Spread the potatoes evenly on a baking sheet in a single layer.
- Roast for 25-30 minutes, flipping once halfway through, until the potatoes are golden brown and crispy on the edges. Once done, remove them from the oven and garnish with freshly chopped parsley, if desired.
3. Grill the Steak:
- Preheat your grill or grill pan over medium-high heat.
- Brush the steaks with olive oil and season generously with salt, pepper, garlic powder, and smoked paprika (if using).
- Place the steaks on the grill and cook for about 4-6 minutes per side for medium-rare, or longer depending on your preferred level of doneness. Use a meat thermometer to ensure the steak reaches your desired internal temperature (about 130°F for medium-rare, 140°F for medium).
- Once cooked to your liking, remove the steaks from the grill and let them rest for 5 minutes before slicing.
4. Assemble and Serve:
- Slice the rested steaks against the grain and place on a serving platter.
- Spoon a generous amount of chimichurri sauce over the steak.
- Serve with the roasted potatoes on the side, and garnish with additional parsley or chimichurri if desired.
Tips:
- Steak Doneness: Use a meat thermometer to ensure your steak is cooked to perfection. For medium-rare, aim for 130°F, and for medium, aim for 140°F.
- Chimichurri Variations: Feel free to adjust the ingredients to your taste. For a spicier version, add more red pepper flakes or a small chopped jalapeño.
- Make-Ahead: You can prepare the chimichurri sauce ahead of time (up to 24 hours) for better flavor, and even marinate the steak for 30 minutes before grilling.
This Grilled Steak with Chimichurri and Roasted Potatoes is a delicious combination of flavors with juicy steak, vibrant chimichurri, and crispy roasted potatoes, making for a satisfying and well-balanced meal. Enjoy!