Argentine Chimichurri Steak
Seared steak sliced over roasted potatoes with a punchy parsley, garlic, oregano, vinegar, and olive oil sauce.
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Illustrated cooking guide
Step-by-step visual method
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Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 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.
Cook notes
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.
Kitchen tools
Helpful Tools for This Recipe
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Baking sheet
Useful for roasting, baking, broiling, and sheet-pan prep.
Blender
Helpful for smooth sauces, soups, marinades, and purees.
Skillet
Useful for browning, quick sautes, and weeknight one-pan cooking.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
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