Description
This Steak with Chimichurri Sauce combines bold flavors with quick preparation for a delightful meal.
Ingredients
Scale
- 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
- Start by preparing your chimichurri sauce. In a medium bowl, combine the finely chopped parsley, minced garlic, fresh oregano, and red pepper flakes. Pour in the red wine vinegar, and whisk in the olive oil until well blended. Season with salt and pepper; set aside.
- Peel and cube the Yukon Gold potatoes, and boil them until fork-tender (about 12-15 minutes). Drain, mash with warm milk and butter, and season with salt.
- Preheat oven to 425°F (220°C) and roast asparagus with olive oil, salt, and pepper for 10-12 minutes until crisp-tender.
- Pat the steaks dry, season them, and sear in an oiled skillet for 3-4 minutes on each side for medium-rare, basting with butter.
- Let the steaks rest for 5 minutes, then slice against the grain. Serve with mashed potatoes, roasted asparagus, and topped with chimichurri sauce.
Notes
Use a meat thermometer to check for doneness; 130°F for medium-rare, 145°F for medium.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 750 per serving
- Sodium: Varies based on salt used, approximately 900 mg
- Protein: 40 grams