Steak with Chimichurri Sauce

Ingredients

• 1.5 lb steak (ribeye or sirloin)
• 1 lb potatoes
• 1 cup cherry tomatoes
• 1 cup fresh parsley
• 3 cloves garlic
• 2 tbsp red wine vinegar
• 5 tbsp olive oil
• 1 tsp salt

Instructions

1. 1

   Preheat oven to 425°F. Cut the 1 lb potatoes into 1-inch cubes and toss with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast until golden and tender, about 20 minutes.

2. 2

   While potatoes roast, make the chimichurri: finely chop the 1 cup parsley and mince the 3 garlic cloves. In a small bowl, combine with 2 tbsp red wine vinegar, 4 tbsp olive oil, and 1/2 tsp salt. Stir well and set aside.

3. 3

   Pat the 1.5 lb steak dry with paper towels and season generously with the remaining salt (about 1/2 tsp) on both sides.

4. 4

   Heat a cast-iron skillet over high heat until smoking. Add the steak and sear without moving for 3-4 minutes per side for medium-rare, or until a thermometer reads 130°F. For thicker steaks, add 1-2 minutes per side.

5. 5

   Transfer the steak to a cutting board and let it rest for 5 minutes. This keeps the juices inside.

6. 6

   Slice the steak against the grain into thin strips. Serve with the roasted potatoes and 1 cup cherry tomatoes, and spoon the chimichurri sauce generously over the top.

7. 7

   Optional: add a pinch of red pepper flakes or a squeeze of lemon to the chimichurri for extra brightness.

Tools you’ll need

• cast-iron skillet
• baking sheet
• small bowl
• chef's knife
• cutting board

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