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Garlic Herb Chimichurri Steak

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This Garlic Herb Chimichurri Steak with crispy potatoes is a flavorful and satisfying dish perfect for any occasion. The vibrant chimichurri sauce enhances the juicy ribeye steak while the grilled potatoes add a delightful crunch.

Ingredients

Scale
  • 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)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Once the steaks are done, remove them from the grill and let them rest for 5-10 minutes. This allows the juices to redistribute.
  8. 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.
  9. 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.

Nutrition

Keywords: 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. For an extra flavor boost, let the chimichurri sit for at least 30 minutes before serving to allow the flavors to meld.

Find it online: https://crumella.com/garlic-herb-chimichurri-steak-crispy-potatoes/