Steak and Potatoes with Chimichurri Salsa
This steak and potatoes with chimichurri salsa recipe is a bold, balanced dinner made with juicy steak, crispy roasted potatoes, and a fresh herb-packed chimichurri sauce. Naturally gluten-free and full of flavor, it’s the perfect upgrade to classic steak and potatoes for both weeknights and special occasions.
Ingredients
- Steak & Potatoes
- 1½ –2 pounds steak ribeye, strip steak, or sirloin
- 1½ pounds baby potatoes halved or quartered
- Neutral oil for searing
- Olive oil for roasting
- ½ teaspoon smoked or sweet paprika
- Salt and black pepper to taste
- Chimichurri Salsa
- 1 cup fresh parsley finely chopped
- ½ cup fresh cilantro finely chopped (optional)
- 4 cloves garlic finely minced
- ½ –1 teaspoon red pepper flakes
- ½ cup olive oil
- Salt and black pepper to taste
- Optional: lemon zest to taste
Instructions
- Potatoes
- Preheat oven to 425°F (220°C).
- Toss potatoes with olive oil, paprika, salt, and pepper.
- Spread in a single layer on a baking sheet.
- Roast 30–35 minutes, flipping once, until golden and crisp.
- Steak
- While potatoes roast, season steak generously with salt and black pepper. Let rest at room temperature 20–30 minutes.
- Heat a heavy skillet over medium-high heat and add neutral oil.
- Sear steak 3–5 minutes per side for medium-rare, depending on thickness.
- Optional: Add butter during the last minute and baste.
- Remove steak and rest 5–7 minutes, tented loosely with foil.
- Chimichurri Salsa
- In a bowl, combine parsley, cilantro, garlic, red pepper flakes, salt, and pepper.
- Slowly drizzle in olive oil until loose and spoonable.
- Taste and adjust seasoning; add lemon zest if desired.
- To Serve
- Slice steak against the grain.
- Serve with roasted potatoes and spoon chimichurri generously over the steak.
Notes
- Chimichurri should be chopped, not blended, for best texture.
- Let steak rest before slicing to keep it juicy.
- Potatoes must be spread out—crowding prevents crisping.
- Chimichurri tastes even better after resting 10–15 minutes.