Argentine Chimichurri Steak
Seared steak sliced over roasted potatoes with a punchy parsley, garlic, oregano, vinegar, and olive oil sauce.
Prep
20 minutes
Cook
30 minutes
Level
Medium
Serves
4
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Instructions
- 1
Roast halved potatoes with olive oil, salt, and pepper until golden.
- 2
Mix parsley, garlic, oregano, vinegar, olive oil, red pepper flakes, and salt for chimichurri.
- 3
Season steak generously with salt and pepper.
- 4
Sear steak in a hot skillet to your preferred doneness.
- 5
Rest, slice against the grain, and serve with potatoes and chimichurri.
Tips
Make chimichurri first so the garlic and herbs can mingle.
Always slice flank steak against the grain for tenderness.
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Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store steak and potatoes for up to 3 days.
- Keep chimichurri separate so the herbs stay fresh.
Substitutions
- Use cilantro for part of the parsley if you like a brighter sauce.
- Use sweet potatoes instead of baby potatoes.
What to Serve With
- Serve with tomato salad or grilled vegetables.
- Add crusty bread to catch extra chimichurri.
Common Mistakes
- Do not skip resting the steak or juices will run onto the cutting board.
- Do not blend chimichurri into a puree; it should be loose and spoonable.
Recipe FAQ
Can I use another cut of steak?
Yes. Skirt steak, sirloin, or ribeye all work with chimichurri.
Can chimichurri be made ahead?
Yes. Make it a few hours ahead and keep it at room temperature if serving soon.
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