Chimichurri Grilled Steak with Crispy Baked Potatoes

This Chimichurri Grilled Steak with Crispy Baked Potatoes is the perfect combination of juicy, flavorful steak and crispy, golden potatoes. The chimichurri sauce, packed with fresh herbs, garlic, and tangy vinegar, adds a vibrant, zesty kick to the grilled steaks. Paired with perfectly crispy baked potatoes, this dish will be a hit at your next dinner!

Ingredients:

For the Steak:

• 2 sirloin or ribeye steaks (about 8 oz each)

• 1 tablespoon olive oil

• 1 teaspoon salt

• 1/2 teaspoon black pepper

For the Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped

• 1/4 cup red wine vinegar

• 3 cloves garlic, minced

• 1/2 teaspoon red pepper flakes (optional for heat)

• 1 teaspoon dried oregano

• 1/2 cup olive oil

• Salt and black pepper to taste

For the Crispy Baked Potatoes:

• 4 medium-sized potatoes

• 2 tablespoons olive oil

• Salt and black pepper to taste

• Fresh parsley (for garnish)

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Directions:

1. Prepare the Chimichurri Sauce:

• In a small bowl, combine the chopped parsley, red wine vinegar, minced garlic, red pepper flakes (if using), and dried oregano.

• Gradually whisk in the olive oil until the sauce is well combined.

• Season with salt and black pepper to taste. Let the sauce sit for at least 30 minutes to allow the flavors to meld.

2. Prepare the Potatoes:

• Preheat the oven to 400°F (200°C).

• Wash and scrub the potatoes, then cut them into wedges or cubes, depending on your preference.

• Toss the potatoes with olive oil, salt, and black pepper until evenly coated.

• Spread the potatoes in a single layer on a baking sheet and bake for 35-40 minutes, flipping halfway through, until the potatoes are golden brown and crispy.

3. Prepare the Steaks:

• Preheat your grill or a grill pan over medium-high heat.

• Rub the steaks with olive oil, then season both sides with salt and black pepper.

• Grill the steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time based on your desired level of doneness. Use a meat thermometer to ensure they reach the desired internal temperature (125°F for medium-rare, 135°F for medium).

4. Serve:

• Once the steaks are done, let them rest for 5 minutes before slicing.

• Drizzle the chimichurri sauce over the steaks, ensuring the fresh herbs and garlic are well distributed.

• Serve the chimichurri grilled steak with the crispy baked potatoes, garnished with fresh parsley.

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Serving Suggestions:

This Chimichurri Grilled Steak with Crispy Baked Potatoes pairs beautifully with a side salad, grilled vegetables, or a creamy dipping sauce. It also goes great with a glass of red wine, like Malbec or Cabernet Sauvignon.

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Health Benefits:

This dish offers a good source of protein from the steak, while the fresh parsley in the chimichurri sauce provides antioxidants and vitamin C. The baked potatoes, when prepared with olive oil and minimal seasoning, are a healthier alternative to fried potatoes.

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Conclusion:

Chimichurri Grilled Steak with Crispy Baked Potatoes is a satisfying, flavorful dish that combines the richness of grilled steak with the refreshing, tangy flavors of chimichurri. Paired with perfectly crispy potatoes, it’s a delicious and filling meal that’s perfect for any occasion.