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Steak and Potatoes with 5 Minute Chimichurri Sauce

Steak and Potatoes with 5 Minute Chimichurri Sauce - Melt-in-your-mouth perfectly cooked steak, the crispiest potatoes and the quickest chimichurri sauce!

Melt-in-your-mouth perfectly cooked steak, the crispiest potatoes and the quickest chimichurri sauce!

Steak and Potatoes with 5 Minute Chimichurri Sauce - Melt-in-your-mouth perfectly cooked steak, the crispiest potatoes and the quickest chimichurri sauce!

Steak. Potatoes. Chimichurri. Rinse. Wash. Repeat.

Like seriously, repeat all day, every day. Because this is one of the easiest meals you will ever make! The chimichurri takes 5 minutes to make (thank you, food processor) and you can use half of it to marinate your flank steak. Boom. Done.

While your steak marinates, you can roast up the crispiest Yukon gold potatoes (olive oil, salt and pepper, but you can also add your favorite herbs to your liking), throwing your steak on the grill during the last 10-15 minutes.

Now if you don’t live in Los Angeles and currently reside in the midwest where your grill is covered in all of the snow (like mine is), you can throw the flank steak onto a cast iron skillet indoors. It is all good.

Serve with reserved chimichurri sauce, and maybe some extra sauce on the potatoes. SO SO GOOD.

Steak and Potatoes with 5 Minute Chimichurri Sauce - Melt-in-your-mouth perfectly cooked steak, the crispiest potatoes and the quickest chimichurri sauce!

Steak and Potatoes with 5 Minute Chimichurri Sauce

Melt-in-your-mouth perfectly cooked steak, the crispiest potatoes and the quickest chimichurri sauce!

4 hours 30 minutes30 minutes

Ingredients:

  • 1 1/2 pounds flank steak
  • 2 pounds baby Yukon gold potatoes, cut in half
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste

For the chimichurri sauce

  • 3/4 cup packed fresh parsley leaves
  • 1/2 cup packed fresh cilantro leaves
  • 2 tablespoons packed fresh oregano leaves
  • 1 small shallot, chopped
  • 1/2 fresno chili, seeds removed and chopped
  • 3 cloves garlic, peeled
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup olive oil
  • 2 tablespoons red wine vinegar

Directions:

  1. To make the chimichurri sauce, combine parsley, cilantro, oregano, shallot, chili and garlic in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add olive oil and red wine vinegar in a slow stream until emulsified; set aside 1/2 cup of the mixture in the refrigerator until ready to serve.
  2. In a gallon size Ziploc bag or large bowl, combine steak and remaining parsley mixture; marinate for at least 4 hours to overnight, turning the bag occasionally. Drain the steak from the marinade.
  3. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
  4. In a large bowl, combine potatoes and olive oil; season with salt and pepper, to taste.
  5. Place potatoes in a single layer onto the prepared baking sheet.
  6. Place into oven and bake for 25-30 minutes, until golden brown and crisp, stirring and rotating pan halfway through baking.
  7. Preheat grill to medium high heat. Using paper towels, pat both sides of the steak dry; season with salt and pepper, to taste.
  8. Add steak to grill, and cook, flipping once, until desired doneness, about 6 minutes per side for medium rare. Let rest 5 minutes.
  9. Thinly slice steak against the grain and serve with reserved 1/2 cup parsley mixture and potatoes.

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12 comments

  1. Rated 5 out of 5

    Just made the chimichurri sauce and it was delicious. We substituted red chili flacks for the fresno chili because we could not find it in 3 supermarkets. We also added a little honey at the end to balance the flavors. Very good!

  2. Rated 5 out of 5

    Holy geez! This one is damned delicious too! I marinated overnight and put on top of caesar salad- yum!  I cooked the butter chicken meatballs and peanut butter noodles

  3. Could I use sirloin or T-bone steak instead of flank steak?  

  4. perfect for this weekend, thank you, love chimichurri sauce and steak, haven’t been to your site in a long time, looks great and still lots of wonderful recipes to explore, thank you!

  5. Rated 5 out of 5

    I followed the recipe to the letter, and it came out perfect! The potatoes were nice and crispy, and I cooked the steak to medium-rare doneness. An effortless chimichurri sauce to make and tasty too!
    Thanks!

  6. Hi! Am I crazy or is flank steak just really hard to cook. I’ve tried 2-3 recipes that looked so good. I marinated the meat for several hours and even cooked the steak medium and we just chew on it all dinner long. Every time I use flank steak my husband says, “just get filet next time”.

    Am I doing something wrong? Picking the wrong meat? Cooking it incorrectly?

    • I noticed nobody replied to your question so hence here I am. I always marinate my flank steak at least overnight. You can buy a package or I just use soy sauce, cumin, garlic and red pepper flakes.

    • Make sure you’re carving the steak properly. It’s most tender & best served rare/med. rare. Use a serrated knife to cut thin slices on a slant across the grain. Search uTube videos for demonstrations. I love flank steak!! Good luck!

    • We love flank steak- ours always come out super tender. I marinate it overnight ( I usually use Guy Fieri’s Bloody Mary Flank steak recipe), grill it to medium rare (don’t over cook it), let is rest 5 -10 minutes before slicing so the juices don’t run out everywhere and then slice thin on the bias against the grain of the meat. I honestly prefer flank steak to a filet , more flavor and I prefer it over a rib- eye- less fat. Where I live, flank steak costs as much as filet , so it’s a special treat when I make it.

    • Agree with the others about grilling, resting, and especially slicing against (perpendicular to) the grain.  What also makes a huge difference is pound that sucker into submission with a meat mallet and poke holes in it with a fork before marinating so it soaks in more. The longer you allow it to marinate, the more flavor and tenderness you’ll have as well.  I almost gave up-  try these tips.  It makes the difference!!

    • I often ask the butcher to run the flank steak through the tenderizer both with and against the grain.

    • Are you cutting the steak against the grain?