Introduction
Chimichurri Grilled Steak with Crispy Baked Potatoes is a dish that masterfully combines bold, vibrant flavors with comfort-food appeal. The smoky, char-grilled steak, drizzled with tangy chimichurri sauce, pairs beautifully with golden, crispy potatoes. This dynamic duo offers a harmonious balance of textures and tastes, making it a surefire hit for both casual weeknight dinners and special gatherings.
One reason this dish shines for gatherings is its ease of preparation and presentation. The steak can be grilled to perfection in minutes, while the potatoes crisp up in the oven, requiring minimal hands-on time. For weeknight dinners, it’s a straightforward way to elevate your meal without hours in the kitchen. The flavors of fresh herbs, garlic, and olive oil in chimichurri add a touch of elegance, while the hearty potatoes bring familiarity to the plate.
Chimichurri sauce, originating from Argentina and Uruguay, is a staple in South American cuisine. Often described as the heart of Argentinian grilling, this herbaceous sauce symbolizes the region’s love for asado, or barbecue. Its cultural significance extends beyond food, representing gatherings, family, and the joy of sharing meals. Infused with history and tradition, chimichurri is more than a condiment—it’s a celebration of flavor and togetherness.
Ingredients for Chimichurri Sauce
The heart of Chimichurri Grilled Steak is its vibrant chimichurri sauce. This iconic South American condiment brings a tangy, herbaceous flavor that enhances the smoky richness of grilled steak.
- Fresh Parsley: The base of chimichurri, parsley offers a bright and slightly peppery flavor. Choose flat-leaf parsley for a more robust taste.
- Garlic: Fresh garlic cloves add a bold, aromatic kick that elevates the entire dish.
- Olive Oil: High-quality extra virgin olive oil binds the ingredients together, delivering a rich and silky texture.
- Red Wine Vinegar: This adds a tangy note that balances the richness of the oil and steak.
- Red Chili Flakes: A pinch of chili flakes brings a gentle heat, making the sauce more dynamic without overwhelming the palate.
Optional Variations:
For those who love experimenting with flavors:
- Cilantro: Substitute half the parsley with fresh cilantro for a citrusy twist.
- Oregano: Add dried or fresh oregano for a deeper, earthier flavor.
Ingredients for Grilled Steak and Crispy Potatoes
To complement the bold chimichurri, the grilled steak and crispy baked potatoes provide hearty, satisfying elements.
- Choice of Steak Cuts:
- Ribeye: Known for its marbling, ribeye offers a rich and juicy texture.
- Sirloin: A leaner option with robust flavor, ideal for grilling.
- Flank Steak: Thin and flavorful, perfect for slicing and serving with chimichurri.
- Yukon Gold or Russet Potatoes:
Yukon Gold potatoes are creamy with a slightly buttery taste, while Russets are perfect for achieving that ultra-crispy texture. - Spices for Seasoning:
- Salt and Pepper: Classic seasonings that highlight the natural flavors of the steak and potatoes.
- Smoked Paprika: Adds a hint of smokiness and depth to the potatoes, tying them perfectly to the grilled steak.
By combining these fresh ingredients and simple spices, you’ll create a meal that’s full of flavor, texture, and versatility, ensuring it’s as enjoyable to prepare as it is to eat.
How to Make Chimichurri Sauce
The vibrant, herbaceous chimichurri sauce is the star of this dish. It’s quick to prepare and adds a bold, tangy flavor that complements the smoky steak beautifully.
Step 1: Chop Herbs Finely
Begin by finely chopping fresh parsley (and cilantro, if using) to release their vibrant flavors. Mince the garlic as finely as possible for even distribution in the sauce. Alternatively, you can use a food processor for convenience, but take care not to over-blend; the sauce should retain a slightly chunky texture.
Step 2: Mix Ingredients and Let Flavors Meld
In a bowl, combine the chopped parsley, garlic, red chili flakes, and a pinch of salt. Stir in red wine vinegar and olive oil, ensuring the ingredients are evenly coated. For the best flavor, let the mixture sit for at least 30 minutes at room temperature to allow the flavors to meld together.
Step 3: Adjust Consistency
If you prefer a thicker chimichurri, use less olive oil. For a runnier consistency, add more olive oil or a splash of water. Taste the sauce and adjust seasoning or acidity by adding a bit more salt or vinegar as needed.
Preparing the Grilled Steak
Grilled steak is the perfect centerpiece for this dish, offering a smoky, juicy flavor that pairs excellently with the tangy chimichurri.
Step 1: Choosing the Perfect Steak Cut
Select a steak cut based on your preference: ribeye for marbling and juiciness, sirloin for a leaner option, or flank steak for its bold, beefy flavor. Allow the steak to come to room temperature before cooking for even grilling.
Step 2: Seasoning and Marinating Tips
Season the steak generously with salt, pepper, and a light coating of olive oil. For added depth, marinate it for 30 minutes with garlic, rosemary, and a splash of soy sauce or Worcestershire sauce. This step enhances the steak’s flavor without overpowering the chimichurri.
Step 3: Grilling Techniques for Even Cooking
Preheat the grill to medium-high heat. Sear the steak for 3–4 minutes per side, depending on thickness, to achieve a perfect medium-rare. Use a meat thermometer to ensure the internal temperature reaches 130°F for medium-rare. Let the steak rest for 5–10 minutes before slicing to retain its juices.
Making Crispy Baked Potatoes
Golden, crispy potatoes are the perfect complement to the robust flavors of grilled steak and chimichurri sauce.
Step 1: Preparing the Potatoes
Wash Yukon Gold or Russet potatoes thoroughly and cut them into wedges or slices. Parboil the potatoes in salted water for 5–7 minutes to soften the interior while maintaining their shape.
Step 2: Seasoning with Herbs and Spices
Drain the potatoes and toss them with olive oil, salt, pepper, and smoked paprika. For added flavor, sprinkle with garlic powder or chopped fresh rosemary.
Step 3: Baking for a Golden, Crispy Finish
Spread the seasoned potatoes on a baking sheet in a single layer. Bake at 425°F for 25–30 minutes, flipping halfway through, until golden brown and crispy. For an extra crunch, finish with a few minutes under the broiler.
How to Serve Chimichurri Grilled Steak and Potatoes
Chimichurri Grilled Steak and Crispy Baked Potatoes make for a satisfying and versatile meal. Pairing and serving them thoughtfully can elevate your dining experience, whether it’s a casual weeknight dinner or a special gathering.
Pair with Roasted Vegetables or Fresh Salad
To create a balanced plate, pair the steak and potatoes with vibrant roasted vegetables like asparagus, bell peppers, or Brussels sprouts. Their caramelized flavors complement the tangy chimichurri and smoky steak perfectly. Alternatively, a fresh salad with arugula, cherry tomatoes, and a zesty vinaigrette adds a refreshing contrast to the richness of the main dish.
Serving Suggestions for Family-Style Plating
For gatherings, present this dish family-style for a warm, communal feel. Arrange the grilled steak slices on a large platter, drizzle generously with chimichurri, and surround it with golden potato wedges. Garnish with extra herbs for a pop of color. Place additional chimichurri in a small bowl on the side for guests to customize their servings.
Complementary Beverages
Pair this meal with beverages that enhance its flavors. A bold red wine like Malbec or Cabernet Sauvignon highlights the steak’s smokiness and the chimichurri’s tangy herbs. For a non-alcoholic option, serve iced tea with a hint of lemon to cleanse the palate.
By combining thoughtful pairings and beautiful presentation, you can turn Chimichurri Grilled Steak and Crispy Baked Potatoes into a memorable culinary experience.
Secrets to Making the Best Chimichurri Sauce
Crafting the perfect chimichurri sauce is all about balance and freshness.
Using Fresh Herbs for Authentic Flavor
The key to an authentic chimichurri lies in the use of fresh, high-quality herbs. Flat-leaf parsley is the star, but if you’re adding cilantro or oregano, ensure they’re equally fresh to avoid any bitterness. Chop the herbs finely to release their oils, which infuse the sauce with vibrant flavor.
Adjusting Spice Levels to Suit Preferences
Chimichurri’s spice level is customizable. If you prefer a mild sauce, reduce the red chili flakes or omit them altogether. For a spicier kick, add more chili flakes or a pinch of cayenne. Always taste and adjust as you mix to achieve your desired heat level.
Steak Grilling Tips for Beginners
Grilling steak can seem intimidating, but these tips will help you master it with ease.
Testing Doneness with the Touch Method
Use the touch method to test steak doneness without cutting into it. Gently press the center of the steak: rare feels soft like your cheek, medium-rare like the base of your thumb, and well-done like the firmness of your palm.
Resting the Steak Before Slicing for Juiciness
After grilling, let the steak rest for 5–10 minutes. This allows the juices to redistribute, ensuring every slice is juicy and flavorful. Cutting too soon will result in dry meat and a loss of its natural moisture.
Tricks for Extra-Crispy Potatoes
Perfectly crispy baked potatoes are all about preparation and technique.
Soaking Potatoes Before Baking
Soak sliced potatoes in cold water for 30 minutes to remove excess starch, which helps them achieve a crispier texture during baking.
Adding a Sprinkle of Cornstarch for Crispier Edges
Toss the potatoes with a small amount of cornstarch before seasoning and baking. This creates an ultra-crispy exterior without affecting the creamy interior.
With these tips, your Chimichurri Grilled Steak and Crispy Baked Potatoes will impress every time!
Health Benefits of Chimichurri and Grilled Steak
Chimichurri Grilled Steak and Crispy Baked Potatoes not only satisfy your taste buds but also offer a variety of nutritional benefits, making it a wholesome meal option.
High Protein Content for Energy
Grilled steak is an excellent source of high-quality protein, which supports muscle growth and repair. Protein also helps sustain energy levels and keeps you feeling fuller for longer. Choosing leaner cuts like sirloin provides essential nutrients like iron, zinc, and B vitamins while keeping saturated fats in check.
Antioxidants from Fresh Herbs in Chimichurri
The fresh parsley and optional cilantro in chimichurri are rich in antioxidants, which help fight free radicals and support overall health. These herbs are also high in vitamins A and C, promoting a strong immune system. Garlic, another key ingredient, is known for its anti-inflammatory properties and cardiovascular benefits.
Balanced Meal with Healthy Fats and Carbs
Olive oil in the chimichurri provides heart-healthy monounsaturated fats, which support brain function and reduce inflammation. Paired with the complex carbohydrates in crispy baked potatoes, this meal offers a balanced combination of macronutrients, fueling your body with energy and sustaining satiety.
With its balance of protein, fats, and antioxidants, this dish is a delicious way to enjoy a nutritious, satisfying meal.
FAQs
What steak cuts are best for grilling?
Some of the best cuts for grilling include ribeye, sirloin, and flank steak. Ribeye is known for its marbling, which makes it juicy and flavorful. Sirloin is a leaner cut with a robust taste, perfect for those who prefer less fat. Flank steak is thin and fibrous but tender when sliced against the grain, making it a versatile choice.
Can I prepare chimichurri sauce in advance?
Yes, chimichurri sauce can be prepared in advance. Store it in an airtight container in the refrigerator for up to five days. The flavors actually intensify as it sits, making it even more delicious. Stir well before serving, as the ingredients may settle or separate during storage.
What’s the best way to make potatoes crispy in the oven?
To achieve perfectly crispy potatoes, start by soaking them in cold water for 30 minutes to remove excess starch. Toss them with olive oil and a sprinkle of cornstarch before seasoning. Bake at 425°F, flipping halfway through, and finish with a few minutes under the broiler for extra crispiness.
Can I use the same recipe for chicken or fish?
Absolutely! Chimichurri pairs wonderfully with chicken or fish. Grilled chicken breasts or thighs take on the sauce’s tangy, herbaceous flavors beautifully. For fish, opt for firm, flaky varieties like salmon or cod, and reduce grilling time to prevent overcooking.
What sides pair well with this dish?
In addition to crispy baked potatoes, pair this dish with roasted vegetables like asparagus or Brussels sprouts. A fresh green salad with a citrus vinaigrette also complements the bold flavors of chimichurri and the smoky grilled steak. Garlic bread or rice pilaf are hearty side options that work well for larger gatherings.