Chimichurri Steak and Potato Skillet

If you’re craving a one-pan meal that bursts with bold, fresh flavors and hearty satisfaction, this Chimichurri Steak and Potato Skillet is your new go-to. Tender cubes of beef sirloin seared to perfection mingle with crispy golden potatoes, all coated in a vibrant, garlicky chimichurri sauce that sings with parsley, oregano, and a tangy splash of red wine vinegar. It’s easy to make, packed with flavor, and perfect for any night of the week when you want something comforting yet exciting.

Why I Love This Recipe

This Chimichurri Steak and Potato Skillet is one of those dishes that feels like an indulgence but comes together quickly and simply. I love how the chimichurri sauce brightens up the rich beef and crispy potatoes, giving it such a fresh, herby punch. Plus, everything cooks in one skillet, which means less cleanup and more time to enjoy your meal. Whether you’re cooking for family or meal prepping for the week, this recipe is versatile and always hits the spot.

Your Shopping Guide

• Beef Sirloin Steak: Look for fresh, good-quality sirloin steak — it’s tender and flavorful, perfect for cubing and quick cooking.
• Potatoes: Choose medium-sized potatoes with a firm texture like Yukon Gold or red potatoes. These hold up well when diced and pan-fried.
• Olive Oil: Use extra virgin olive oil for the best flavor and a healthy cooking fat.
• Fresh Parsley & Oregano: These herbs are the heart of the chimichurri sauce. Fresh is key for that bright green color and punchy flavor.
• Garlic: Fresh cloves, minced finely to infuse the sauce with its signature pungency.
• Red Pepper Flakes: Adds just the right amount of heat without overpowering the fresh herbs.
• Red Wine Vinegar: This adds acidity and brightness — a crucial element in chimichurri.
• Green Onions: For garnish and a mild onion crunch that complements the herbs.
• Salt and Pepper: To season everything perfectly.

What You’ll Need (Gear)

• Large Skillet or Cast Iron Pan: For even cooking and a nice sear on the steak and potatoes.
• Mixing Bowl: To whisk together the chimichurri sauce ingredients.
• Sharp Knife: To dice your potatoes and cube the steak precisely.
• Cutting Board: For safe and easy chopping.
• Wooden Spoon or Spatula: To stir the skillet ingredients without scratching your pan.
• Measuring Spoons & Cups: For accurate seasoning and sauce ratios.

Stepwise Method: Chimichurri Steak and Potato Skillet

Step 1: Prepare the Ingredients

Start by washing and dicing your potatoes into bite-sized cubes. Pat them dry to ensure they crisp up nicely. Next, cube your beef sirloin steak into similar-sized pieces to ensure even cooking. Mince the garlic, chop the fresh parsley and oregano finely, and slice the green onions. Having everything prepped before you heat the skillet will make the cooking process smooth and efficient.

Step 2: Make the Chimichurri Sauce

In a mixing bowl, combine the chopped parsley, oregano, minced garlic, red pepper flakes, red wine vinegar, and olive oil. Stir well to blend all those fresh flavors together. Add salt and pepper to taste. This sauce will be the bright, herbaceous highlight of your dish and can be adjusted depending on how tangy or spicy you like it.

Step 3: Cook the Potatoes

Heat 1 tablespoon of olive oil in your skillet over medium heat. Add the diced potatoes, season with salt and pepper, and cook them, stirring occasionally, until they’re golden brown and tender, about 12–15 minutes. If needed, cover the skillet for a few minutes to help them cook through faster. Once done, transfer the potatoes to a plate and set aside.

Step 4: Sear the Steak Cubes

In the same skillet, add the remaining tablespoon of olive oil and increase the heat to medium-high. Add the steak cubes and season with salt and pepper. Let them sear undisturbed for 2–3 minutes to develop a nice crust, then stir and cook for another 2–3 minutes until the steak is cooked to your preferred doneness. Remove from heat to avoid overcooking.

Step 5: Combine and Finish

Return the potatoes to the skillet and pour the chimichurri sauce over the steak and potatoes. Gently toss everything together so the sauce coats the ingredients evenly. Sprinkle the sliced green onions on top for a fresh crunch and a pop of color. Serve immediately while warm and aromatic.

Spring–Summer–Fall–Winter Ideas

• Spring: Add fresh peas or asparagus tips to the skillet for a seasonal green boost.
• Summer: Serve alongside a crisp Fresh Herb Potato Salad to complement the herbs in the chimichurri.
• Fall: Swap regular potatoes for sweet potatoes or add roasted carrots for a cozy, earthy vibe.
• Winter: Pair with warm, sautéed greens or a hearty grain bowl like the Roasted Sweet Potato And Kale Bowl for extra comfort and nutrition.

Chef’s Rationale

• The cubed steak cooks quickly and evenly, ensuring tender bites without drying out.
• Using fresh herbs and a simple vinegar base in the chimichurri sauce adds brightness that cuts through the richness of the meat and potatoes.
• Cooking potatoes first ensures they crisp up nicely, providing a satisfying texture contrast to the tender steak.
• One skillet means flavors meld beautifully while also making cleanup a breeze.
• The addition of red pepper flakes introduces a gentle heat that wakes up the palate, balanced by the cooling herbs.

Leftovers & Meal Prep

This Chimichurri Steak and Potato Skillet keeps wonderfully in the fridge for up to 3 days. Store leftovers in an airtight container and reheat gently in a skillet or microwave. The chimichurri flavors deepen over time, making leftovers even more delicious. It’s also a fantastic option for meal prep — just portion it out into containers with some fresh greens or a grain for a balanced lunch or dinner.

Your Top Questions

Can I use a different cut of beef for this recipe?

Absolutely! While sirloin steak is ideal for its tenderness and flavor, you can also use ribeye or flank steak. Just be mindful of cooking times and steak thickness to avoid overcooking.

How spicy is the chimichurri sauce?

The red pepper flakes add a mild heat that complements the herbs without overwhelming the dish. You can adjust the amount to your taste or omit it entirely if you prefer a milder flavor.

Can I make the chimichurri sauce ahead of time?

Yes! The sauce actually tastes better after sitting for a few hours as the flavors meld. Prepare it up to a day ahead and store it in the fridge. Bring it to room temperature before tossing with the steak and potatoes.

What can I serve alongside this skillet meal?

This dish pairs wonderfully with fresh, light sides like a crisp green salad, roasted vegetables, or the Beef Chops With Grilled Peaches for a fruity and savory complement.

Because You Liked This

• Fresh Herb Potato Salad — A bright, herbaceous side that complements steak dishes beautifully.
• Beef Chops With Grilled Peaches — A unique take on beef with a sweet and smoky twist.
• Roasted Sweet Potato And Kale Bowl — A nourishing and colorful bowl perfect for any season.

Wrap-Up

The Chimichurri Steak and Potato Skillet is a fantastic recipe that combines simplicity, bold flavor, and satisfying textures all in one pan. Its fresh herb sauce elevates the savory steak and crispy potatoes, making it a well-rounded meal that feels special without requiring hours in the kitchen. Whether you’re cooking for a weeknight dinner or prepping meals ahead, this skillet recipe is a winner you’ll return to again and again.

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