Grilled Steak with Chimichurri & Crispy Potatoes

Prep: 25 minutes • Cook: 20–25 minutes • Serves: 2–4

Introduction

chimichurri steak recipe lovers will adore this bold, restaurant-quality dish that combines juicy grilled steak, herb-packed chimichurri, and golden crispy potatoes on one irresistible plate. This meal is special because it balances richness and freshness: the steak delivers deep, savory flavor, the chimichurri adds brightness and acidity, and the potatoes bring satisfying crunch. Inspired by Argentine flavors but adapted for an easy home kitchen, this recipe feels impressive without being complicated. Flavor highlights include garlic, fresh parsley, tangy vinegar, and smoky grill notes. Quick tip: let your steak come to room temperature before grilling—this simple step ensures more even cooking and a juicier final result.

Ingredients

For the Steak

• 2 ribeye or sirloin steaks (about 8–10 oz (225–280 g) each)
• 1 Tbsp olive oil (15 ml)
• 1 tsp kosher salt (5 g)
• 1/2 tsp freshly ground black pepper (1 g)
• 1/2 tsp smoked paprika (1 g)
• Optional: pinch of chili flakes for gentle heat

For the Chimichurri Sauce

• 1 cup fresh parsley, finely chopped (30 g)
• 3 cloves garlic, minced
• 2 Tbsp red wine vinegar (30 ml)
• 1/2 cup extra-virgin olive oil (120 ml)
• 1 tsp dried oregano (1 g)
• 1/4 tsp chili flakes (optional)
• 1/2 tsp salt, to taste
• 1/4 tsp black pepper

For the Crispy Potatoes

• 1.5 lb baby potatoes, halved (680 g)
• 2 Tbsp olive oil (30 ml)
• 1/2 tsp salt (3 g)
• 1/4 tsp black pepper
• 1/2 tsp garlic powder (1 g)
• Optional: chopped fresh parsley for garnish (1 Tbsp (4 g))

Quick tip: Make chimichurri first so it has at least 15 minutes to meld—it tastes brighter and more balanced.

Step-by-Step Instructions

1. Make the chimichurri first. Stir parsley, garlic, vinegar, olive oil, oregano, chili flakes (optional), salt, and pepper. Rest 15 minutes at room temperature.
2. Prepare the potatoes. Preheat oven to 425°F (220°C). Toss potatoes with oil, salt, pepper, and garlic powder, then spread cut-side down on a sheet pan.
3. Roast until golden and crispy. Roast 25–30 minutes, flipping halfway, until edges are deeply golden and centers are fluffy.
4. Bring the steaks to room temperature. Rest steaks out of the fridge for 20 minutes so they cook evenly.
5. Season the steaks generously. Pat dry, rub with olive oil, salt, pepper, smoked paprika, and chili flakes (optional) until lightly glossy.
6. Preheat the grill or pan. Heat to medium-high until very hot; you should hear a strong sizzle on contact.
7. Grill the steaks. Cook 3–5 minutes per side for medium-rare (depending on thickness). Aim for 130–135°F (54–57°C) internal.
8. Rest the meat. Rest 5–7 minutes so juices redistribute before slicing.
9. Slice and assemble. Slice against the grain and plate with crispy potatoes.
10. Finish with chimichurri. Spoon chimichurri over steak just before serving for a bright, tangy finish.

Doneness guide: Medium-rare 130–135°F (54–57°C), Medium 140–145°F (60–63°C).

FAQs

Q: Can I make this chimichurri steak recipe without a grill?

A: Yes. Use a very hot cast-iron skillet to sear the steaks and build a great crust, then rest before slicing.

Q: How long does chimichurri sauce last?

A: Store it in an airtight container in the refrigerator for up to 5 days. Let it sit at room temperature a few minutes before serving.

Q: What other cuts of steak work well for this recipe?

A: Flank, skirt, or strip steak are great options. Adjust cook time for thickness and always slice against the grain for tenderness.

Edit This Article