Name: Argentinian Grilled Steak with Chimichurri Potatoes
Prep time: 40 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 (8 oz) boneless ribeye or strip steaks, about 1-inch thick; 1 lb small Yukon Gold or baby potatoes, halved; 3 tbsp olive oil, divided; 4 cloves garlic, finely minced, divided; Kosher salt; Freshly ground black pepper; 1 cup flat-leaf parsley, finely chopped; 2 tbsp fresh oregano, finely chopped; 1/4 tsp red pepper flakes (optional); 3 tbsp red wine vinegar; 1/3 cup extra-virgin olive oil (for chimichurri); 1 lemon, cut into wedges; Mixed crisp salad greens (for serving)

Argentinian Grilled Steak with Chimichurri Potatoes

BakedBasil0451

This Argentinian-inspired dinner celebrates the bold flavors of grilled steak and the fresh, herbaceous tang of classic chimichurri—without cilantro. The potatoes, roasted at high heat, emerge perfectly crisp and fluffy, making them ideal for soaking up the vibrant sauce. A wedge of lemon and a crisp green salad complete this balanced, approachable meal. The key to juicy steak is grilling it over high heat so the exterior chars and smoky flavors develop, while resting ensures every bite stays tender. Each element is easy yet delivers restaurant-level satisfaction—perfect for a weeknight treat.

Ingredients

Instructions

Preheat oven to 450°F (232°C). Place a heavy baking sheet in the oven to preheat.
Toss halved potatoes with 1.5 tbsp olive oil, half the minced garlic, salt, and pepper. Spread on the hot baking sheet and roast for 25-30 minutes, tossing once, until golden and crisp outside, fluffy inside.
While potatoes roast, pat steaks dry and season generously with salt and pepper. Let sit at room temperature for 15 minutes.
Preheat grill or grill pan on high until smoking hot. Brush grill grates with remaining olive oil.
Grill steaks 3-4 minutes per side for medium-rare, or to your preferred doneness. Transfer to a plate, tent loosely with foil, and rest 5 minutes.
Meanwhile, make chimichurri: In a bowl, combine parsley, oregano, remaining garlic, red wine vinegar, red pepper flakes, and extra-virgin olive oil. Season with salt and pepper to taste. Let sit at least 5 minutes to meld flavors.
Serve grilled steaks with roasted potatoes, generous spoonfuls of chimichurri, a lemon wedge, and a side of crisp salad greens.