Chimichurri Steak with Crispy Roasted Potatoes
Juicy steak topped with fresh chimichurri and served with crispy roasted potatoes – a bold, satisfying dinner that’s easier than it looks.
Ingredients
For the steak:
- 2 sirloin or ribeye steaks
- 1 tbsp olive oil
- Salt and black pepper to taste
- Optional: a knob of butter for basting
For the chimichurri:
- 1 small bunch fresh parsley finely chopped
- 1 –2 garlic cloves minced
- 1 tbsp red wine vinegar
- 3 tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp chilli flakes optional
- Salt and black pepper to taste
For the potatoes:
- 300 g baby potatoes halved
- 1 tbsp olive oil
- ½ tsp smoked paprika
- Salt and black pepper to taste
Instructions
- Preheat the oven to 200°C (180°C fan). Toss the halved potatoes with olive oil, smoked paprika, salt, and pepper, then spread them out on a non-stick oven tray like this one, cut side down. Roast for 25 minutes until golden and crispy.
- Meanwhile, make the chimichurri in a mixing bowl like this. Combine the finely chopped parsley, minced garlic, red wine vinegar, olive oil, dried oregano, chilli flakes (if using), and a pinch of salt and pepper. Stir and set aside.
- Rest the steaks for a few minutes before slicing. Serve with a spoonful of chimichurri over the top and roasted potatoes on the side.