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Steak with Chimichurri Sauce

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Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Equipment

  • Sharp knife and chopping board
  • Garlic press
  • Microplane or grater
  • Citrus juicer
  • Measuring cups and spoons
  • Small mixing bowl
  • Grill, cast-iron pan, or heavy skillet
  • Large pot
  • Baking sheet

Ingredients

For the steak
  • 1.5-2 lbs flank, skirt, or sirloin steak
  • salt to taste
  • freshly cracked black pepper to taste
  • Butter or oil if cooking in a pan
For the chimichurri sauce
  • 3 cloves garlic minced
  • ¼ cup olive oil
  • ¼ cup white wine or champagne vinegar
  • 1 lemon zested and juiced
  • ½ jalepeno finely minced
  • 1 shallot minced
  • ½ cup parsley finely chopped
  • ½ cup cilantro finely chopped
  • 1 tsp salt
  • ⅛ tsp pepper freshly cracked
For the sides (optional)
  • 1.5 lb baby (bite-size) potatoes
  • 3 tbsp olive oil divided
  • seasonal vegetables such as asparagus, green beans, summer squash, or zucchini
  • salt and pepper to taste

Instructions

Prep steak, potatoes, and chimichurri sauce
  • If making the smashed potatoes, preheat oven to 400°F and bring a large pot of salted water to a boil. Add potatoes and cook for 15–20 minutes, or until fork tender.
  • Generously season steak with salt and pepper and let sit at room temperature
  • In a small bowl, stir together the minced garlic, olive oil, vinegar, lemon juice, and lemon zest. Add finely chopped cilantro, parsley, jalapeño, shallot, salt and pepper. Stir well and set aside so the flavors can meld.
  • Drain potatoes and transfer to a baking sheet. Gently smash each potato with the bottom of a glass or measuring cup. Drizzle with 2 tablespoons of the olive oil and season with salt and pepper. Roast for 25–30 minutes, or until crispy and golden around the edges.
Grill steak
  • Preheat grill on high for 5 minutes, until it reaches about 375°F. Grill steak for about 10 minutes, flipping halfway through, or until it reaches your desired doneness. Transfer cooked steak to a cutting board and let rest for 5–10 minutes before slicing.
    • If using a cast-iron pan or heavy skillet instead, heat the pan over medium-high heat before adding the steak.
Saute vegetables and serve
  • While the steak rests, sauté the vegetables in remaining olive oil until tender and lightly caramelized.
  • Plate the sliced steak with the crispy smashed potatoes and vegetables. Spoon the chimichurri over the steak before serving.
Course: Main Course
Cost: $26.33 / $6.58 per serving