Steak with Chimichurri & potatoes
Grilled steak with chimichurri sauce and roasted potatoes, prepared with fresh herbs and spices.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Steak (preferably ribeye or sirloin, trimmed) | 1 | Kilogram |
| Potato (washed and cut into wedges) | 1 | Kilogram |
| Olive Oil (extra virgin) | 100 | Milliliters |
| Garlic (minced) | 6 | Clove |
| Parsley (fresh, finely chopped) | 1 | Bunch |
| Oregano (fresh, finely chopped) | 1 | Bunch |
| Red Wine Vinegar | 60 | Milliliters |
| Red Chili Flakes | 1 | Tsp |
| Salt (to taste) | 2 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
Instructions
- Preheat the oven to 200 degrees Celsius for roasting the potatoes.
- Toss the potato wedges with 50 milliliters of olive oil, 3 minced garlic cloves, 1 tsp salt, and 0.5 tsp black pepper. Spread them on a baking sheet.
- Roast the potatoes in the preheated oven for 30-35 minutes or until golden and crispy, turning halfway through.
- Prepare the chimichurri sauce by combining parsley, oregano, remaining garlic, red wine vinegar, remaining olive oil, red chili flakes, 1 tsp salt, and 0.5 tsp black pepper in a bowl. Mix well and set aside.
- Season the beef steak with salt and black pepper on both sides.
- Heat a grill or grill pan over high heat. Cook the steak for 4-5 minutes on each side for medium-rare, or until desired doneness.
- Let the steak rest for 5 minutes before slicing.
- Serve the sliced steak with chimichurri sauce drizzled over and roasted potatoes on the side.
Prep
- Thaw beef steak in the refrigerator overnight if frozen.
Kitchen equipment
Grill or Grill PanBaking Sheet