Sliced Steak with Chimichurri

and baby smashed potatoes

Prep Time: 15 minutes
Cook: 35 minutes
What you’ll need
  • 2, 5-7 oz. strip steaks
  • 1 lb. tricolor pee wee potatoes

For the chimichurri:

  • 4 garlic cloves
  • 1 shallot
  • 1 red chili 
  • 1/3 cup fresh oregano
  • 1/2 cup red wine vinegar
  • 3/4 cup olive oil
  • 1 tsp kosher salt 

What you probably already have: 

  • Olive Oil
  • Salt 
  • Pepper
  • 1 grill pan or skillet
  • 1 pot
  • 1 sheet tray
  1. Preheat oven to 425 degrees F
  2. Boil the potatoes. Bring 8 cups of salted water to a rapid boil. Once the water is boiling, add the potatoes and boil for 10-12 minutes on high until fork tender. Set aside to cool.
  3. Prepare chimichurri. Finely chop all ingredients except the oil and red wine vinegar. Once chopped, add oil, vinegar, and salt and pepper to taste.
  4. Smash the potatoes-line a tray with parchment paper and spray with olive oilspray. Place the cooled potatoes on the stray and with the palm of your hand, lightly press to create a “smashed” look. Spray or drizzle the potatoes with olive oil, andadd salt and pepper to taste. Place in the oven and cook for 20-25 minutes.
  5. Prepare the steak- Heat 1 tbsp of olive oil on a grill pan, BBQ, or skillet on medium high heat for 3 minutes or until screaming hot. Place steak on the grill and grill for 4-5 minutes per side. Once the steak is cooked to your liking, place aside to rest, this ensures that your juices are locked in.
  6. Assemble- Now it’s time to plate! Place potatoes down first, top with sliced steak and drizzle with chimichurri.

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