Here’s a bold, restaurant-style Steak with Crispy Potatoes & Fresh Chimichurri recipe 🥩🌿
🥩 Steak, Potatoes & Chimichurri
🛒 Ingredients
For the Steak:
-
2 ribeye, NY strip, or sirloin steaks (1–1½ inches thick)
-
1 tablespoon olive oil
-
1 teaspoon kosher salt
-
½ teaspoon black pepper
-
2 cloves garlic, smashed
-
2 tablespoons butter
-
2 sprigs fresh rosemary or thyme
For the Potatoes:
-
1½ lbs Yukon gold or baby potatoes
-
2 tablespoons olive oil
-
1 teaspoon garlic powder
-
½ teaspoon paprika
-
½ teaspoon salt
-
¼ teaspoon black pepper
-
Fresh parsley (optional)
For the Chimichurri:
-
1 cup fresh parsley, finely chopped
-
2 tablespoons fresh oregano (or 1 teaspoon dried)
-
3 cloves garlic, minced
-
½ teaspoon red pepper flakes
-
2 tablespoons red wine vinegar
-
½ cup olive oil
-
Salt & pepper to taste
-
Optional: squeeze of lemon juice
👩🍳 Instructions
1️⃣ Roast the Potatoes
-
Preheat oven to 425°F (220°C).
-
Cut potatoes into halves or quarters.
-
Toss with olive oil, garlic powder, paprika, salt, and pepper.
-
Spread on a baking sheet (cut side down).
-
Roast 30–40 minutes, flipping halfway, until golden and crispy.
2️⃣ Make the Chimichurri
-
Mix parsley, oregano, garlic, red pepper flakes, vinegar, and olive oil.
-
Season with salt and pepper.
-
Let sit at least 15–20 minutes (flavor improves as it rests).
Tip: Make it while potatoes roast.
3️⃣ Cook the Steak (Pan-Seared Method)
-
Pat steak dry and season generously with salt and pepper.
-
Heat a cast-iron skillet over high until very hot.
-
Add oil, then steak.
-
Cook 3–4 minutes per side for medium-rare (adjust for thickness).
-
Add butter, garlic, and herbs in the last 2 minutes.
-
Tilt pan and spoon melted butter over steak (baste).
-
Remove and rest 5–10 minutes before slicing.
Internal Temps:
-
Rare: 125°F
-
Medium-rare: 130–135°F
-
Medium: 140–145°F
🍽️ Serve
-
Slice steak against the grain.
-
Spoon chimichurri generously over the top.
-
Serve alongside crispy potatoes.
🔥 Flavor Boost Options
-
Add smoked paprika to chimichurri for depth.
-
Finish steak with flaky sea salt.
-
Add grated Parmesan to potatoes in last 5 minutes of roasting.
If you’d like, I can also give you a grilled version, an Argentinian-style authentic variation, or a steakhouse garlic butter upgrade.