Name: Delicious Steak with Chimichurri Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 ribeye or sirloin steaks (8–10 oz each); Salt and freshly ground black pepper; 1 tablespoon olive oil; 1 tablespoon butter; 1 cup fresh parsley, finely chopped; 2 cloves garlic, minced; 2 tablespoons fresh oregano (or 1 tablespoon dried); ¼ teaspoon red pepper flakes; 2 tablespoons red wine vinegar; ½ cup olive oil; 2 lbs Yukon Gold potatoes, peeled and cubed; ½ cup warm milk or cream; 3 tablespoons butter; Salt to taste; 1 bunch asparagus, trimmed; 1 tablespoon olive oil; Salt and pepper to taste

If you’re searching for a dinner recipe that combines bold flavors, comforting textures, and quick preparation, look no further than this Steak with Chimichurri Sauce. This delightful dish is perfect for a busy weeknight or a special occasion, showcasing juicy, pan-seared steaks drizzled with a vibrant homemade chimichurri sauce. The contrasting tastes of the savory steak and zesty chimichurri come together to create a mouthwatering experience that resonates with steakhouse classics, promising satisfaction in every bite.

What makes this recipe truly appealing is its simplicity. With just 30 minutes of cooking time, you can enjoy an impressive homemade meal without the need for complex skills or extensive preparation. Plus, your side dishes are not to be overlooked—creamy mashed potatoes and roasted asparagus complement the steak beautifully, rounding out the meal to perfection. This dish not only looks stunning on your dinner plate but also emphasizes a gluten-free diet, making it accessible to a broader audience. Let’s dive into the details of preparing this delectable steak dinner!

Why You’ll Love This Steak with Chimichurri Sauce

Quick and Easy: Ready in just 30 minutes, this dish ensures you can whip up a delicious meal even on the busiest of nights.
Flavor-Packed: The vibrant chimichurri sauce enhances the rich flavors of the steak, creating a delightful combination of herbs and spices.
Comforting Sides: Served with creamy mashed potatoes and roasted asparagus, this meal is perfect for any comfort food lover.
Impressive Presentation: This dish not only tastes great but looks stunning—perfect for impressing your family or guests.
Gluten-Free: Enjoy this delicious meal without worrying about gluten, making it suitable for various dietary needs.

Preparation Phase & Tools to Use

Before you embark on your culinary adventure with the Steak with Chimichurri Sauce, it’s essential to prepare your kitchen and gather the necessary tools to ensure a smooth cooking experience. Start by gathering a sturdy cutting board, a sharp knife for slicing your ingredients, and a reliable skillet for searing the steak. You’ll also need a pot for boiling the potatoes and a baking tray for roasting the asparagus.

Make sure to have measuring spoons to accurately measure your ingredients, especially for the chimichurri sauce, as the balance of flavors is key. A whisk will come in handy for mixing the chimichurri, while a masher or fork will help you achieve the desired creaminess for your mashed potatoes. Preheating your oven to 425°F (220°C) for the asparagus roasting is also crucial to ensure everything cooks at the right time.

Ingredients

2 ribeye or sirloin steaks (8–10 oz each)
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
1 cup fresh parsley, finely chopped
2 cloves garlic, minced
2 tablespoons fresh oregano (or 1 tablespoon dried)
¼ teaspoon red pepper flakes
2 tablespoons red wine vinegar
½ cup olive oil
2 lbs Yukon Gold potatoes, peeled and cubed
½ cup warm milk or cream
3 tablespoons butter
Salt to taste
1 bunch asparagus, trimmed
1 tablespoon olive oil
Salt and pepper to taste

Instructions

Step 1: Prepare the Chimichurri Sauce

Start by preparing your chimichurri sauce to allow the flavors to meld beautifully. In a medium bowl, combine the finely chopped parsley, minced garlic, fresh oregano, and red pepper flakes. Pour in the red wine vinegar, and slowly whisk in the olive oil until the mixture is well blended. Season it with salt and pepper according to your taste. Set the chimichurri aside, allowing it to sit for at least 30 minutes to deepen in flavor.

Step 2: Boil the Potatoes

While the chimichurri flavors are developing, turn your attention to the mashed potatoes. Peel and cube the Yukon Gold potatoes, then place them in a large pot and cover with salted water. Bring the water to a boil, and let the potatoes cook until fork-tender, which should take about 12 to 15 minutes. Once cooked, drain the potatoes and return them to the pot. Mash them using a masher or fork, adding in the warm milk and buttery proportions (3 tablespoons of butter) until you achieve a creamy texture. Season with salt to taste and keep warm.

Step 3: Roast the Asparagus

Next, preheat your oven to 425°F (220°C) if you haven’t already, and toss the trimmed asparagus with a tablespoon of olive oil, along with some salt and pepper to taste. Spread the asparagus evenly on a baking tray and roast them in the oven for about 10 to 12 minutes. Your goal is to achieve a crisp-tender texture, with vibrant, bright green color.

Step 4: Sear the Steaks

With the asparagus roasting away, it’s time for the main attraction: the steaks. Start by patting the steaks dry with a paper towel and season them generously with salt and freshly ground black pepper. Heat a skillet over medium-high heat, adding one tablespoon of olive oil. Once the oil is hot, gently place the steaks in the skillet, allowing them to sear for about 3 to 4 minutes on each side for a medium-rare finish. For an added layer of flavor, drop a tablespoon of butter into the skillet during the last minute of cooking, and use it to baste the steaks, keeping them juicy and rich.

Step 5: Rest and Serve

Once the steaks have achieved your desired doneness, remove them from the skillet and let them rest for about 5 minutes. This is essential for allowing the juices to redistribute throughout the meat, ensuring every bite is tender. After resting, slice the steaks against the grain for optimal tenderness. On your plates, place a generous scoop of the creamy mashed potatoes and a serving of roasted asparagus. Finally, top the sliced steak with the vibrant chimichurri sauce, making sure to serve immediately to enjoy the harmonious flavors!

Variations

Protein: Swap ribeye or sirloin for another cut of beef like filet mignon or flank steak for diverse flavor profiles.
Vegetables: Try adding roasted bell peppers or green beans instead of asparagus for a colorful twist.
Spices: Experiment with additional spices like cumin or paprika in the chimichurri for a unique flavor enhancement.

Cooking Notes

Be sure to let the steak come to room temperature before cooking for an even sear.
Use a meat thermometer to monitor the doneness: 130°F for medium-rare, 145°F for medium.
For easy clean-up, line your baking tray with parchment paper before roasting the asparagus.
Don’t rush the resting phase—this is the time your steak will become perfectly juicy!

Serving Suggestions

Pair with a fresh green salad drizzled with a simple vinaigrette to balance the richness of the steak.
A glass of red wine, such as Malbec or Cabernet Sauvignon, complements this meal beautifully.

Tips

For an herbaceous punch, add a touch of cilantro or mint to the chimichurri.
Serve extra chimichurri on the side for guests who might want more flavor!
Store any leftover chimichurri in an airtight container in the refrigerator for up to one week for quick use in salads or marinades.
Try subbing in sweet potatoes or cauliflower for a different take on the mashed side.

Prep Time, Cook Time, Total Time

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Nutritional Information

Calories: Approximately 750 per serving
Protein: 40 grams
Sodium: Varies based on salt used, approximately 900 mg

FAQs

Can I use different cuts of steak?

Absolutely! While ribeye and sirloin are excellent choices, feel free to use other cuts that you prefer or have on hand, such as flank steak or even pork chops.

Is chimichurri sauce only for steak?

Not at all! Chimichurri is versatile and pairs well with grilled chicken, fish, and even roasted vegetables, making it a great condiment to keep on hand.

Can I make the chimichurri sauce in advance?

Yes! In fact, allowing the chimichurri to sit for a while increases its flavor. You can make it up to a day in advance and store it in the fridge.

What if I don’t have fresh oregano?

If you don’t have fresh oregano, you can substitute it with dried oregano, using about one-third of the amount. Dried herbs are more concentrated in flavor.

Conclusion

The Steak with Chimichurri Sauce is not just a meal; it’s an experience that delights your senses. The combination of juicy, pan-seared steak with the zesty herbaceous chimichurri is sure to be a hit with everyone at your table. With its quick preparation time and stunning presentation, this recipe belongs in your weekly dinner rotation. Experiment with variations and side dishes to make it your own, but rest assured that the core meal will always impress. Don’t forget to bring your family and friends together to enjoy this culinary delight, and feel free to comment below with your thoughts or variations after you try it out!