Chimichurri Steak Crispy Potato Salad
Chimichurri Steak Crispy Potato Salad
Ingredients
For the Chimichurri
- 1 1/2 cups fresh cilantro, packed, roughly chopped
- 1/2 cup fresh parsley, packed, roughly chopped
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 2 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1/2 teaspoon red pepper flakes, (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Steak and Crispy Potatoes
- 1 pound sirloin steak, about 1-inch thick
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 1/2 pounds Yukon Gold potatoes, peeled and chopped into 1/2-inch cubes
- 1 tablespoon olive oil, if needed for potatoes
For the Salad Assembly
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 red onion, small, finely diced
- 1 red bell pepper, small, diced
- 1 cup cherry tomatoes, halved
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
Prepare the Chimichurri: In a food processor or blender, combine the 1 1/2 cups packed fresh cilantro, 1/2 cup packed fresh parsley, 1/4 cup lemon juice, 1/2 cup olive oil, 2 minced garlic cloves, 1 tablespoon red wine vinegar, 1/2 teaspoon red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until a bright green, smooth chimichurri is formed. Set aside.
⏱️ 10 min
- 3
Cook the Steak: Pat the steak dry with paper towels. Season generously on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat until very hot. Add the steak and sear for 3-4 minutes per side for medium-rare, or until a beautiful crust forms. Remove the steak from the pan and let it rest on a cutting board for at least 10 minutes. Do not clean the pan.
⏱️ 15 min
- 4
Prepare the Crispy Potatoes: While the steak rests, add the chopped potatoes to the same skillet, utilizing the residual steak fat. If there isn't enough fat (at least 1 tablespoon), add 1 tablespoon of olive oil. Toss the potatoes to coat. Transfer the skillet to the preheated oven and roast for 30-35 minutes, stirring halfway through, until the potatoes are golden brown and ultra crispy.
⏱️ 35 min•🌡️ 400
- 5
Chop the Steak: Once the steak has rested, slice it against the grain into 1/2-inch thick pieces, then chop into bite-sized cubes.
⏱️ 5 min
- 6
Assemble the Salad: In a large mixing bowl, combine the chopped steak, 1/4 cup chopped fresh cilantro, 1/2 small diced red onion, 1 small diced red bell pepper, and 1 cup halved cherry tomatoes. Add the ultra crispy potatoes to the bowl.
⏱️ 5 min
- 7
Dress and Serve: Pour about 3/4 of the prepared chimichurri over the salad ingredients. Mix thoroughly until all components are well coated. Taste and add more chimichurri if desired. For serving, you can optionally spoon a little extra chimichurri onto the bottom of individual serving bowls before topping with the salad. Serve immediately and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chimichurri Steak Crispy Potato Salad
For the Chimichurri
- 1 1/2 cups fresh cilantro, packed, roughly chopped
- 1/2 cup fresh parsley, packed, roughly chopped
- 1/4 cup lemon juice
- 1/2 cup olive oil
- 2 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1/2 teaspoon red pepper flakes, (optional)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Steak and Crispy Potatoes
- 1 pound sirloin steak, about 1-inch thick
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1 1/2 pounds Yukon Gold potatoes, peeled and chopped into 1/2-inch cubes
- 1 tablespoon olive oil, if needed for potatoes
For the Salad Assembly
- 1/4 cup fresh cilantro, chopped, for garnish
- 1/2 red onion, small, finely diced
- 1 red bell pepper, small, diced
- 1 cup cherry tomatoes, halved
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
Prepare the Chimichurri: In a food processor or blender, combine the 1 1/2 cups packed fresh cilantro, 1/2 cup packed fresh parsley, 1/4 cup lemon juice, 1/2 cup olive oil, 2 minced garlic cloves, 1 tablespoon red wine vinegar, 1/2 teaspoon red pepper flakes (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Blend until a bright green, smooth chimichurri is formed. Set aside.
⏱️ 10 min - 3
Cook the Steak: Pat the steak dry with paper towels. Season generously on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper. Heat a large oven-safe skillet (preferably cast iron) over medium-high heat until very hot. Add the steak and sear for 3-4 minutes per side for medium-rare, or until a beautiful crust forms. Remove the steak from the pan and let it rest on a cutting board for at least 10 minutes. Do not clean the pan.
⏱️ 15 min - 4
Prepare the Crispy Potatoes: While the steak rests, add the chopped potatoes to the same skillet, utilizing the residual steak fat. If there isn't enough fat (at least 1 tablespoon), add 1 tablespoon of olive oil. Toss the potatoes to coat. Transfer the skillet to the preheated oven and roast for 30-35 minutes, stirring halfway through, until the potatoes are golden brown and ultra crispy.
⏱️ 35 min•🌡️ 400 - 5
Chop the Steak: Once the steak has rested, slice it against the grain into 1/2-inch thick pieces, then chop into bite-sized cubes.
⏱️ 5 min - 6
Assemble the Salad: In a large mixing bowl, combine the chopped steak, 1/4 cup chopped fresh cilantro, 1/2 small diced red onion, 1 small diced red bell pepper, and 1 cup halved cherry tomatoes. Add the ultra crispy potatoes to the bowl.
⏱️ 5 min - 7
Dress and Serve: Pour about 3/4 of the prepared chimichurri over the salad ingredients. Mix thoroughly until all components are well coated. Taste and add more chimichurri if desired. For serving, you can optionally spoon a little extra chimichurri onto the bottom of individual serving bowls before topping with the salad. Serve immediately and enjoy!
⏱️ 5 min