It was a sun-soaked Saturday afternoon when I first discovered the magic of chimichurri steak with grilled potatoes. My best friend invited me over for a backyard barbecue, and as I stepped into his garden, the vibrant scent of sizzling meat and fresh herbs enveloped me. The grill was a canvas of flavor, and my friend was the artist, expertly drizzling chimichurri over perfectly seared steaks, the vibrant green sauce glistening in the sunlight. I can still recall the mouthwatering aroma that wafted through the air, hinting at the explosion of flavor we were about to experience.

When I finally took my first bite, the juicy steak melted in my mouth, perfectly complemented by the zesty chimichurri that danced on my palate. The grilled potatoes, crispy on the outside and fluffy on the inside, added a delightful crunch that made the entire dish sing. It was a simple yet extraordinary meal that felt like a celebration, and from that day on, it became a staple in my kitchen.

What makes my version of chimichurri steak with grilled potatoes special is the balance of fresh herbs, garlic, and a hint of citrus that elevates the dish to new heights. I like to marinate the steak beforehand, allowing the flavors to penetrate deeply, and I season the potatoes with just the right amount of olive oil and salt to enhance their natural sweetness.

Ready to create your own backyard magic? Let me show you exactly how to make it!

Why You’ll Love This Recipe

Succulent ribeye steaks marinated in a vibrant, herbaceous chimichurri sauce that adds layers of flavor without overwhelming the palate.
Grilled baby potatoes that are crispy on the outside and fluffy on the inside, perfectly seasoned to complement the steak.
Ready in just about 40 minutes, making it perfect for a weeknight dinner or a weekend gathering.
Budget-friendly meal that serves four, utilizing simple yet high-quality ingredients without breaking the bank.
Easy to customize based on your preferences, whether you want to adjust the spice level or swap in different herbs for the chimichurri.

Ingredients

For the Chimichurri Sauce:
1 cup fresh parsley, finely chopped
1/2 cup fresh cilantro, finely chopped
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (adjust to taste)
1/2 teaspoon black pepper
1 teaspoon salt
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Juice of 1 lemon
For the Steak:
2 ribeye steaks (about 1-inch thick, 1 lb each)
Salt and black pepper, to taste
1 tablespoon olive oil (for grilling)
For the Grilled Potatoes:
1.5 lbs baby potatoes (Yukon Gold or red potatoes)
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and black pepper, to taste
Fresh herbs (parsley or chives) for garnish (optional)

When it comes to the chimichurri sauce, the fresh parsley and cilantro create a bright, herby base that pairs beautifully with the richness of the ribeye. Opt for vibrant, fresh herbs to get the most flavor. If cilantro isn’t your thing, try using basil or mint for a unique twist. Garlic adds a pungent kick that balances the acidity from the red wine vinegar and lemon juice, making each bite pop with flavor. You can easily swap the red wine vinegar for apple cider vinegar if you prefer a milder taste.

The ribeye steaks are packed with marbling, which keeps the meat juicy and tender during grilling. When selecting your steaks, look for a bright red color with even fat distribution. If ribeye isn’t available, you can substitute with sirloin or flank steak, but be mindful of adjusting grilling times as they cook differently. The baby potatoes are the perfect sidekick; their small size allows for even grilling, and they soak up the olive oil and seasonings beautifully, creating a crispy exterior and fluffy interior.

Step-by-Step Instructions

Begin by preparing the chimichurri sauce. In a medium bowl, combine 1 cup of finely chopped parsley, 1/2 cup of finely chopped cilantro, 4 minced garlic cloves, 1/2 teaspoon of red pepper flakes, 1/2 teaspoon of black pepper, and 1 teaspoon of salt. Stir well to combine.
Next, slowly drizzle in 1/2 cup of extra virgin olive oil while whisking. Add 1/4 cup of red wine vinegar and the juice of 1 lemon. Mix until well combined. Taste and adjust seasoning as needed. Set aside to let the flavors meld while you prepare the steak and potatoes.
Preheat your grill or grill pan to medium-high heat (about 400°F). While it heats up, season both sides of the 2 ribeye steaks generously with salt and black pepper.
Once the grill is hot, add 1 tablespoon of olive oil to the grill grates to prevent sticking. Place the steaks on the grill and cook for about 4-5 minutes on one side. Look for a nice sear and grill marks before flipping.
Flip the steaks and allow them to cook for another 4-5 minutes for medium-rare doneness. Use an instant-read thermometer to check; it should read 130°F. Avoid pressing down on the steaks, as this can dry them out.
While the steaks are grilling, prepare the grilled potatoes. Rinse and halve 1.5 lbs of baby potatoes. In a large bowl, toss with 3 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and salt and black pepper to taste.
Once the steaks are done, remove them from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute.
Add the potatoes to the grill during the last 10-12 minutes of steak cooking time. Grill them in a grill basket or directly on the grates, turning occasionally until they are fork-tender and crispy, about 10-12 minutes.
Once everything is cooked, slice the steaks against the grain and serve with a generous drizzle of chimichurri sauce and the grilled potatoes on the side. Optionally, garnish with fresh herbs like parsley or chives.

Pro Tips for the Best Chimichurri Steak With Grilled Potatoes

Don’t skip the resting period for the steaks! It’s crucial for juicy meat, as it allows the juices to settle back into the fibers.
Use a good quality grill thermometer to ensure your grill is at the right temperature. This helps achieve a perfect sear without overcooking.
For an extra flavor boost, let the chimichurri sit for at least 30 minutes before serving to allow the flavors to meld. It tastes even better the next day!
A common mistake is overcrowding the grill with potatoes. Give them space to cook evenly and achieve that desired crispiness.
Consider adjusting the chimichurri ingredient ratios. If you prefer a spicier sauce, increase the red pepper flakes. For a tangier flavor, add more lemon juice or vinegar.

Variations & Serving Ideas

For a lighter option, try using chicken breasts instead of ribeye steaks. Marinade them in the chimichurri for at least 30 minutes before grilling.
Switch up the herbs in your chimichurri. Consider using dill or oregano for a different flavor profile, especially during summer when they’re in season.
Add some grilled vegetables like bell peppers or zucchini to your plate for a colorful and nutritious twist.
For a smoky flavor, try adding chipotle powder to the chimichurri or using smoked salt on the steak.

This dish pairs wonderfully with a crisp green salad dressed in lemon vinaigrette, which complements the richness of the steak and potatoes. Roasted asparagus is another excellent side, adding a nice crunch and earthy flavor. Finally, a simple quinoa salad can provide a nutritious base to absorb all the delicious chimichurri sauce!

Storage, Make-Ahead & Reheating

You can store leftover Chimichurri Steak and Grilled Potatoes in an airtight container in the fridge for up to 3 days. The chimichurri sauce can be made ahead of time and stored for up to a week in the refrigerator, allowing the flavors to deepen. It’s not recommended to freeze the cooked steak, as it can lose texture and moisture, but you can freeze the chimichurri sauce for up to 3 months. To reheat the steak, place it in a preheated oven at 350°F for about 10 minutes or until warmed through. The potatoes can be reheated in a skillet over medium heat until crispy again. Interestingly, this dish often tastes even better the next day as the flavors meld together!

Frequently Asked Questions

Can I make Chimichurri Steak With Grilled Potatoes ahead of time?

Yes — in fact, it tastes even better the next day! Prepare the chimichurri sauce and grill the steak and potatoes ahead of time. Store everything separately in the fridge, then reheat gently when ready to serve.

What can I substitute for the ribeye steak?

If you prefer a leaner cut, sirloin or flank steak can be great alternatives. Just remember that these cuts may require shorter cooking times, so keep an eye on them while grilling!

How can I adjust the spice level of the chimichurri?

To control the heat, simply adjust the amount of red pepper flakes. If you want a milder sauce, reduce the amount or omit them altogether. For extra heat, consider adding diced jalapeños or a dash of cayenne pepper.

Can I use dried herbs instead of fresh in the chimichurri?

While fresh herbs deliver the best flavor, you can use dried herbs in a pinch. Use about one-third of the amount since dried

Final Thoughts

Chimichurri Steak with Grilled Potatoes is a delightful dish that combines the bold flavors of a fresh herb sauce with the satisfying heartiness of perfectly grilled steak and potatoes. The vibrant chimichurri not only elevates the steak but also adds a zesty contrast to the smoky, tender potatoes, making every bite a celebration of taste.

This is the kind of recipe I come back to again and again, especially when I want to impress guests with minimal fuss or enjoy a comforting meal at home. The balance of flavors and textures is simply irresistible! I encourage you to dive into this recipe, experiment with your favorite herbs, or even add a twist of your own. Don’t forget to share your results with friends or let me know how you made it your own!