Why You’ll Love This Recipe

• Restaurant-quality meal made at home
• Fresh chimichurri ready in just 5 minutes
• Crispy potatoes and juicy steak
• Perfect for weeknight dinners or entertaining
• Naturally gluten-free
• Packed with fresh herbs and bold flavors
• Easy to customize with your favorite steak cut

Prep Time

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Servings: 4

Ingredients

For the Steak

• 2 pounds ribeye, New York strip, sirloin, or filet mignon
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 tablespoons unsalted butter
• 3 garlic cloves, smashed
• 2 sprigs fresh rosemary or thyme

For the Potatoes

• 1½ pounds baby Yukon Gold or baby red potatoes, halved
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• Salt and black pepper, to taste

For the 5-Minute Chimichurri Sauce

• 1 cup fresh parsley, finely chopped
• 2 tablespoons fresh cilantro (optional)
• 3 garlic cloves, minced
• 2 tablespoons red wine vinegar
• ½ cup extra virgin olive oil
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (adjust to taste)
• ½ teaspoon salt
• ¼ teaspoon black pepper

Equipment Needed

• Large cast-iron skillet or heavy skillet
• Baking sheet (if roasting potatoes)
• Mixing bowl
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Tongs

Instructions

Step 1: Roast the Potatoes

Preheat the oven to 425°F (220°C).

In a large bowl, toss the halved potatoes with olive oil, garlic powder, paprika, oregano, salt, and pepper until evenly coated.

Spread them in a single layer on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden brown and crispy.

Step 2: Make the Chimichurri Sauce

While the potatoes roast, combine the chopped parsley, cilantro, garlic, red wine vinegar, olive oil, oregano, crushed red pepper flakes, salt, and black pepper in a bowl.

Stir well and let the sauce sit for at least 5 minutes so the flavors meld together.

Step 3: Season the Steak

Pat the steaks dry with paper towels. Rub both sides with olive oil, salt, pepper, garlic powder, and smoked paprika.

Allow the steaks to rest at room temperature for about 20 minutes before cooking.

Step 4: Sear the Steak

Heat a cast-iron skillet over medium-high to high heat until very hot.

Add the steaks and sear for 3–5 minutes per side, depending on thickness and your preferred doneness.

During the final 2 minutes of cooking, add the butter, smashed garlic, and rosemary or thyme. Tilt the pan slightly and spoon the melted butter over the steaks continuously.

Step 5: Rest the Steak

Transfer the steaks to a cutting board and let them rest for 5–10 minutes before slicing. Resting helps keep the juices inside the meat.

Step 6: Assemble

Arrange the crispy roasted potatoes on serving plates. Slice the steak against the grain and place it alongside the potatoes.

Generously spoon the fresh chimichurri sauce over the steak and serve with extra sauce on the side.

Steak Doneness Guide

• Rare: 120–125°F (49–52°C)
• Medium-Rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)
• Medium-Well: 150–155°F (66–68°C)
• Well Done: 160°F (71°C) and above

For the most accurate results, use an instant-read meat thermometer.

Tips for the Best Steak and Potatoes

• Bring the steak to room temperature before cooking for even doneness.
• Pat the steak dry to achieve a better crust.
• Use a cast-iron skillet for the best sear.
• Let the steak rest before slicing to retain its juices.
• Roast the potatoes in a single layer so they become crispy instead of steaming.
• Make the chimichurri a few minutes ahead to allow the flavors to develop.

Variations

Grilled Steak and Potatoes

Cook the steak on an outdoor grill for smoky flavor while roasting or grilling the potatoes.

Garlic Herb Butter Steak

Top the finished steak with garlic herb butter in addition to the chimichurri.

Spicy Chimichurri

Increase the crushed red pepper flakes or add a finely chopped fresh chili for extra heat.

Sweet Potato Version

Replace the baby potatoes with cubed sweet potatoes for a slightly sweeter variation.

Vegetable Addition

Serve with grilled asparagus, roasted broccoli, green beans, or sautéed mushrooms for a complete meal.

Argentine-Inspired Meal

Pair the steak with grilled vegetables and crusty bread alongside the chimichurri sauce.

Make-Ahead Instructions

Prepare the chimichurri sauce up to 3 days in advance and store it in the refrigerator. Roast the potatoes ahead of time and reheat them in the oven until crispy. Cook the steak just before serving for the best flavor and texture.

Storage

Store leftover steak, potatoes, and chimichurri separately in airtight containers in the refrigerator for up to 3 days.

Reheat the potatoes in a 400°F (200°C) oven until crispy. Warm the steak gently in a skillet over low heat or enjoy it cold in salads or sandwiches.

The chimichurri sauce will keep in the refrigerator for up to 1 week. Stir well before serving.

What to Serve with Steak and Potatoes

This meal pairs perfectly with:

• Caesar salad
• Simple green salad
• Roasted asparagus
• Grilled corn on the cob
• Garlic bread
• Sautéed mushrooms
• Roasted Brussels sprouts
• Green beans
• Creamed spinach
• Roasted carrots
• Grilled zucchini

Final Thoughts

Steak and Potatoes with 5-Minute Chimichurri Sauce is a classic dinner elevated by a fresh, vibrant herb sauce that perfectly complements the rich, juicy steak and crispy potatoes. With simple ingredients, bold flavors, and an easy preparation, this satisfying meal is perfect for everything from casual family dinners to special occasions. Once you try the bright, garlicky chimichurri paired with perfectly cooked steak, it’s sure to become a favorite in your recipe collection.