Chimichurri Steak with Roasted Potatoes

By ltrodrigu

Ingredients

• 2 Russet Potatoes
• 1/2 ounces Parsley
• 2 Garlic Cloves
• 2 Roma Tomatoes
• 2 Sirloin Steaks
• 1/2 ounce Red Wine Vinegar
• 1/4 teaspoon Red Pepper Flakes
• 1 teaspoon Dried Oregano
• Olive Oil
• Cooking Spray
• Kosher Salt
• Freshly Ground Black Pepper

Details

Servings 2

Preparation

Step 1

Preheat oven to 450 degrees. Thoroughly rinse produce and pat dry. Prepare a baking sheet with foil and cooking spray.

Roast Potato Wedges:
Halve potatoes, then cut each half into four wedges. Place wedges on prepared baking sheet and toss with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread into a single layer and roast until potatoes are tender and golden brown, 20-25 minutes. Potatoes will finish cooking in a later step. While potatoes roast, prepare ingredients.

Prepare Ingredients:
Stem parsley. Mince stems and finely chop leaves. Mince garlic. Halve tomatoes lengthwise. Pat steaks dry, and season both sides with salt and pepper.

Make Chimichurri:
Combine parsley leaves and stems, red wine vinegar, garlic (to taste), red pepper flakes (to taste), dried oregano, 2 tablespoons, 1 tablespoon water, and ¼ teaspoon salt in a mixing bowl. Stir together and set aside to allow flavors to marry.

Cook Tomatoes:
Heat 1 teaspoon olive oil in a medium non-stick pan over medium-high heat. Add tomatoes to hot pan, cut side down. Sear until browned, 2 minutes. Remove from pan. After potatoes have roasted 20-25 minutes, add tomatoes to baking sheet, seared side up. Bake until tomatoes are softened, but not mushy, 3-4 minutes. Remove from oven and set aside. Wipe pan clean and reserve.

Cook Steaks:
Return pan used to cook tomatoes to medium-high heat. Add 1 teaspoon olive oil and steaks to hot pan. Sear undisturbed until browned, 3-4 minutes. Flip steaks, reduce heat to medium, and cook until steaks reach a minimum internal temperature of 145 degrees, 4-6 minutes. Remove steaks from pan and rest 5 minutes.

Plate Dish:
Serve potatoes on a plate and place tomatoes next to them. Slice steak into ¼" slices, if preferred. Serve steak up against potatoes and top with a spoonful of chimichurri. Serve remaining chimichurri on the side for dipping.