Description
Prepare satisfying bowls featuring grilled steak, roasted potatoes, and a bright, fresh homemade chimichurri sauce.
Ingredients
Scale
- 1.5 lb sirloin or flank steak
- 1 lb small red potatoes, quartered
- 2 tablespoons olive oil, divided
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 cup fresh parsley, packed
- 1/2 cup fresh cilantro, packed
- 4 cloves garlic
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 cup red onion, finely chopped
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Toss the quartered potatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Spread them on a baking sheet and roast for 25 minutes, flipping halfway through.
- While potatoes roast, prepare the chimichurri. Combine parsley, cilantro, garlic, red wine vinegar, 1/2 cup olive oil, oregano, and red pepper flakes in a food processor. Pulse until the mixture is finely chopped but still has texture. Stir in the chopped red onion and remaining 1/2 teaspoon of salt. Set aside.
- Season the steak liberally with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
- Heat the remaining 1 tablespoon of olive oil in a cast-iron skillet over medium-high heat until shimmering. Sear the steak for 3 to 5 minutes per side for medium-rare, adjusting time for your preferred doneness.
- Remove the steak from the heat and let it rest on a cutting board for 10 minutes before slicing thinly against the grain.
- Assemble the bowls: Divide the roasted potatoes among serving bowls. Top with slices of steak. Spoon a generous amount of chimichurri sauce over the steak and potatoes.
Notes
- For a quicker potato cook time, you can air fry the potatoes at 380 degrees Fahrenheit for 15 minutes.
- If you do not have fresh cilantro, you can substitute it entirely with parsley for a more traditional, less complex chimichurri flavor.
- Flank steak is a good choice for this recipe because it holds up well to high-heat searing.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Grilling/Searing and Roasting
- Cuisine: Argentinian
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 3
- Sodium: 650
- Fat: 35
- Saturated Fat: 7
- Unsaturated Fat: 28
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 38
- Cholesterol: 95