Steak and Potatoes with 5 Minute Chimichurri Sauce

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February 9, 2020

Steak and Potatoes with 5 Minute Chimichurri Sauce - Melt-in-your-mouth perfectly cooked steak, the crispiest potatoes and the quickest chimichurri sauce!

Melt-in-your-mouth perfectly cooked steak, the crispiest potatoes and the quickest chimichurri sauce!

Steak and Potatoes with 5 Minute Chimichurri Sauce - Melt-in-your-mouth perfectly cooked steak, the crispiest potatoes and the quickest chimichurri sauce!

Steak. Potatoes. Chimichurri. Rinse. Wash. Repeat.

Like seriously, repeat all day, every day. Because this is one of the easiest meals you will ever make! The chimichurri takes 5 minutes to make (thank you, food processor) and you can use half of it to marinate your flank steak. Boom. Done.

While your steak marinates, you can roast up the crispiest Yukon gold potatoes (olive oil, salt and pepper, but you can also add your favorite herbs to your liking), throwing your steak on the grill during the last 10-15 minutes.

Now if you don’t live in Los Angeles and currently reside in the midwest where your grill is covered in all of the snow (like mine is), you can throw the flank steak onto a cast iron skillet indoors. It is all good.

Serve with reserved chimichurri sauce, and maybe some extra sauce on the potatoes. SO SO GOOD.

Steak and Potatoes with 5 Minute Chimichurri Sauce - Melt-in-your-mouth perfectly cooked steak, the crispiest potatoes and the quickest chimichurri sauce!

Steak and Potatoes with 5 Minute Chimichurri Sauce

Melt-in-your-mouth perfectly cooked steak, the crispiest potatoes and the quickest chimichurri sauce!

entree

Steak and Potatoes with 5 Minute Chimichurri Sauce

4 hours 30 minutes30 minutes

Chungah Rhee

Ingredients:

  • 1 1/2 pounds flank steak
  • 2 pounds baby Yukon gold potatoes, cut in half
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

For the chimichurri sauce

  • 3/4 cup packed fresh parsley leaves
  • 1/2 cup packed fresh cilantro leaves
  • 2 tablespoons packed fresh oregano leaves
  • 1 small shallot, chopped
  • 1/2 fresno chili, seeds removed and chopped
  • 3 cloves garlic, peeled
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar

Directions:

  1. To make the chimichurri sauce, combine parsley, cilantro, oregano, shallot, chili and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and red wine vinegar in a slow stream until emulsified; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
  2. In a gallon size Ziploc bag or large bowl, combine steak and remaining parsley mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
  3. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  4. In a large bowl, combine potatoes and olive oil; season with salt and pepper, to taste.
  5. Place potatoes in a single layer onto the prepared baking sheet.
  6. Place into oven and bake for 25-30 minutes, until golden brown and crisp, stirring and rotating pan halfway through baking.
  7. Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
  8. Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
  9. Thinly slice steak against the grain and serve with reserved 1/2 cup parsley mixture and potatoes.