Seared Steak with Chimichurri and Garden Herb Potatoes

Seared steak strips with chimichurri sauce and potatoes

You might be wondering what this chimichurri sauce is. It’s a zesty green Argentinian sauce popular throughout South America that’s made of parsley, red pepper flakes, garlic, olive oil, and red wine vinegar. While it’s often used on grilled meat, we have found ourselves putting it on practically everything – from tacos to grilled vegetables to pasta. We’ve paired the colorful sauce with grilled steak and Garden Herb Potatoes, making a great option for when you need dinner in a hurry.

Serves: 4

What you need

Seared steak strips

  • 1 lb. Beef (favorite cut of steak or steak strips)
  • Salt and pepper
  • Vegetable, canola, or any other high smoke point oil

Chimichurri sauce

  • 1/2 cup curly parsley, finely chopped
  • 1 tsp. red pepper flakes (add more if more spice is desired)
  • 5 garlic cloves, grated or minced finely
  • 4 tbsp. red wine vinegar
  • 1/2 cup olive oil (extra virgin works fine as well, but will have a stronger oil flavor)
  • Salt and pepper to taste



Make the chimichurri sauce first by combining parsley, red pepper flakes, garlic, and vinegar in a medium bowl and mixing well to coat. Pour olive oil over the top and stir gently. Add salt and pepper to taste and stir again. Set aside to marinate while the meat and potatoes cook.

Season beef with salt and pepper. Heat vegetable/canola oil in a heavy pan (cast iron is our favorite!) over high heat until shimmering. Add beef to pan, and cook over medium heat until it has achieved your desired level of doneness, flipping once halfway through. Remove from the pan and set aside to rest.

Boil or roast the potatoes, then toss cooked potatoes with salt, chopped herbs and olive oil. Roast in a 425°F oven until tender (about 15 minutes). Top with salt and butter.

Pro tip: Before adding butter to the potatoes, take the back of a spoon and smash the potatoes a little so that the insides are exposed. Then add butter and seasoning and stir to combine.

Serve beef alongside potatoes, and drizzle chimichurri sauce over the top of meat and potatoes.